‘Dolma’ in Turkish just means stuffed. The most well know type of dolma is the vine leaf kind (in Greek it's called Dolmades). This is a visual recipe for an aubergine and capsicum dolma..
Ingredients
Aubergine
Tomatoes
Canned tomatoes
Garlic
Red onion
Paprika
Salt
Arborio (risotto) or sushi rice
Two cups of chicken or vege stock
STEP 1: Roll the aubergine on the table to loosen the pulp. Use a spoon or a knife to scoop out the pulp and set aside. Deseed the capsicum, keep the top as a lid.
STEP 2: Sautee the sliced onions and crushed garlic in some olive oil, when soft and the garlic has browned add the chopped aubergine pulp.
STEP 3: Add the rice, like you are making risotto. Mix for less than a minute and add the canned tomatoes. Simmer until the rice is 'al dente' - firm but not crunchy.
STEP 4: Scoop the cooled mixture into the hollowed out veges. Leave a bit of room at the top for the rice to expand. Put the vege tops on.
STEP 5: Put these into a covered pan with the stock and let it simmer for about 20 minutes. Top up the stock as required. This is what it looks like when they are cooked.
Experiment a little! This is a guide to help with understanding the principles of dolma, once you get the hang of it, the list is endless! Other veges that work with dolmafication are: courgettes, pumpkin, tomatoes and leeks. Meat, mushrooms and cheese in the stuffing works well.
Serve with natural yoghurt and parsley. It's also delicious cold. I will usually make a batch on a Saturday - they get munched pretty quick but they will last in the fridge for a few days.
