Stuffed Eggplant With Meat And Bulgur
|Japanese eggplants||13 Small|
|Green peppers||2 Medium|
|Coarse bulgur||1 Cup (16 tbs)|
|Ground meat||2 1⁄4 Cup (36 tbs)|
|Tomatoes||2 , diced|
|Green pepper||1 , diced|
|Lemon juice||6 Tablespoon|
|Hot red pepper||To Taste|
|Water||5 Cup (80 tbs)|
|Tomato paste||1 Tablespoon|
Cut off the stem ends of the eggplants.
Scoop out the pulp with a small, thin knife, leaving the shell intact.
Then with a potato peeler remove the remaining pulp.
Discard the pulp.
Remove the stem, seeds and membrane from the green peppers.
Cut almost through the stem ends of the tomatoes, but leave about one-half-inch uncut.
Scoop out the pulp with a small spoon or a potato peeler, reserve the pulp for the filling.
Sprinkle a pinch of salt in each tomato.
Set the vegetables aside.
To prepare the filling, in a medium mixing bowl combine the bulgur, meat, diced tomatoes and reserved pulp, green pepper, lemon juice, salt and red pepper.
Fill the vegetables with the meat filling.
In a large pan, arrange first the eggplants in layers, then the green peppers, top with the tomatoes.
Combine the cooking liquid ingredients and pour over the stuffed vegetables.
Place a heavy plate on top to keep the dolmas in place, bring to a boil over high heat.
Reduce to very low and cook about twenty-five minutes, or until done.
Drain the cooking juice from the pan into a bowl.
With a slotted spoon, arrange the dolmas decoratively on a serving platter and serve hot with the cooking liquid on the side to spoon over the dolmas, if desired.