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Print this Recipe    Aubergine Dolmas

AUBERGINE DOLMAS
(Turkish and Middle Eastern )

8 small round aubergines (or 4 large ones)
a cupful of cooked rice
1/4 lb of minced mutton (either raw or cooked)
2 tomatoes
salt
pepper
onions
lemon juice
herbs
a few pine nuts or walnuts
olive oil

Mix the cooked rice with the well-seasoned meat, a chopped fried
onion or two, the chopped tomatoes, and some marjoram, mint, or
basil.

Cut about an inch off the thin end of the aubergines, and with a
small spoon scoop out most of the flesh. Cut this into dice and
mix it with the prepared stuffing. Fill the aubergines with the
stuffing (not too full), put the tops in, inverted, so that they
fit like corks, lay them in a pan with a little olive oil; let this
get hot and then pour hot water over them to come half-way up.
Simmer for 30 minutes, add the juice of a lemon, and cook very
slowly another 30 minutes. There should be just a very little sauce
left by the time they are ready. If there is any stuffing over,
use it to fill tomatoes, which can be baked and served with the
aubergines.

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