Tomato Dolma with Roasted Eggplant

Tomato Dolma with Roasted Eggplant

Tomato Dolma with Roasted Eggplant

Ingredients

  • 1 large eggplant
  • 12 medium tomatoes (4-5 pounds)
  • 2 tablespoons extra-virgin olive oil
  • 1¼ teaspoons salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 pound lean ground beef
  • 1 medium onion, grated
  • 2 cloves garlic, finely chopped
  • 3 tablespoons bulgur, preferably fine 
  • 1 teaspoon ground cumin
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh parsley

Directions

  1. Preheat grill to high.
  2. Prick eggplant all over with a fork. Grill, turning occasionally, until charred and tender, 10 to 15 minutes. Transfer to a cutting board to cool, then peel. Place the eggplant and accumulated juices in large bowl and mash. Let cool for 10 minutes.
  3. Meanwhile, preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
  4. Cut the tops off tomatoes (reserve them). Scoop out the inner flesh with a spoon and place in a blender. Add oil, ¼ teaspoon each salt and pepper and puree until smooth. Spread the sauce in the baking dish. Lightly sprinkle the insides of the tomatoes with ¼ teaspoon salt.
  5. Add beef, onion, garlic, bulgur, cumin and the remaining ¾ teaspoon salt and ¼ teaspoon pepper to the eggplant; mix well. Stuff the tomatoes with the filling and replace the tops. Place in the prepared baking dish and cover with foil.
  6. Bake for 15 minutes. Remove the foil and continue baking until the tomatoes are browned and the liquid has thickened, 30 to 35 minutes more. Sprinkle with mint and parsley.

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Introducing……

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