Whether it is food remaining from a tailgate party or from the holidays, I enjoy having leftovers. However after a day or two in the refrigerator, those meals start to look uninspiring. Recently I borrowed a technique that is used in many cuisines to freshen my chili leftovers.
I stuffed the remaining chili into bell peppers and wrapped some with cabbage leaves, which introduced both color and variety into the next few meals. Dolma is a term commonly used for stuffing and wrapping a vegetable. The vegetables used for stuffing meat, dried fruits and nuts, grains, and lentils are usually bell peppers, eggplant, and tomatoes. Common wrappers are cabbage or grape or vine leaves. Whether a dolma is filled with vegetables and called a leaf dolma or one that is predominantly meat and called a meat dolma, the dish combines many spice flavors and textures.
As my two-day old, lackluster chili looked attractive again in these vegetable vehicles, I was motivated to try out a version of more traditional eggplant dolma.
Eggplant – 1 large
Ground meat – 1 lb
Shallots – 2, chopped finely
Garlic – 3, minced
Bell Pepper – 1, chopped
Tomato paste – 3 tbsp
Olive Oil – 3-4 tbsp
Cumin – 1 tsp
Paprika – 2 tsp
Salt – 1 tsp
Pepper – 1 tsp
Parsley – ½ bunch, washed
- Set the oven at 375°F
- Using a sharp knife, remove the stalk and cut the eggplant in half. Chop one half of the eggplant into cubes.
- Score the other half of the eggplant in the middle. Cut away on both sides so that you have a hollowed out boat-shaped center. Scoop out as much of the flesh as you can from the center with the knife or spoon. Chop the scooped out pieces and add them to the cubed eggplant.
- Heat a pan with oil, and brown the boat-shaped half on either side. Remove
- Add the shallots and sauté for a minute.
- Add the garlic and spices and sauté for a minute.
- Add the meat and eggplant cubes. Mix and remove from heat.
- Stuff the meat mixture into the hollowed out eggplant.
- Place the eggplant onto a foil-lined pan.
- Mix the tomato paste with water so it forms a watery paste.
- Add the extra meat mixture and the chopped peppers to the tomato mixture.
- Spread them around the eggplant.
- Bake for 45-50 minutes until the eggplant is cooked through.
- Garnish with parsley.