How about a plate of vegetarian Dolma for dinner?
I came across cute little peppers, white eggplants and small Koussa’s at the farmers market this and there was no way I was going to pass on the opportunity to make such a delicious meal for the whole family!
Here’s a quick video on how I prepare my veggies for stuffing:
Here’s my veggie stuffing recipe, which was enough to stuff 20 small peppers, 7 eggplants and 4 Koussa’s:
🍚 3 cups short grain rice.
🧅 1 extra large onion, chopped
🥫 3 cups tomato purée
🍾 2/3 cup olive oil
🌿 A bunch of each: parsley, cilantro, dill and a handful of fresh mint (leaves only); thoroughly washed, dried and finely chopped, manually or using the food processor.
🧂 2 teaspoons salt and 1 teaspoon black pepper.
🫑 Prepare the veggies as shown in the video above.
🍆 Mix all the ingredients in one big bowl.
🥒 Stuff each of the veggies, making sure not to reach the top; leave about 1/2 cm of the top of your vegetable, so that the recipe doesn’t overflow when cooked.
🌶 Arrange the stuffed veggies in your pot and drizzle some olive oil on top.
♨️ Bring some chicken, beef or vegetable stock to a boil and pour it into the pot so that the level of cooking liquid is only at halfway through the veggie layers.
🔥 Place pot on medium-high heat, bring to a boil then reduce heat to medium-low and simmer for about 40 minutes, until veggies and rice are cooked.
👩🏻🍳 Allow stuffed veggies half an hour to cool a little before serving. I sprinkled toasted pine nuts on top and you can also add it to the stuffing if you like. This is an optional ingredient.
Bon Appétit ❤️
MADE WITH LOVE!
RUBY
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