Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, dolma brinjal with rice stuffing. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Dolma brinjal with rice stuffing is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Dolma brinjal with rice stuffing is something that I have loved my entire life. They’re nice and they look fantastic.
Greek Grape Leaves Stuffed with Rice and Herbs (Dolmadakia). Dolmadakia, the Greek word for dolmas, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. In the warmer months, try to find and use fresh grape leaves.
To get started with this recipe, we have to first prepare a few ingredients. You can cook dolma brinjal with rice stuffing using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Dolma brinjal with rice stuffing:
- Get 1/2 cup washed rice
- Prepare 1 scooped brinjal
- Make ready 1 chopped tomato
- Make ready 1 chopped onion
- Make ready leaves Few mint
- Get 2 tbsp lemon juice
- Get as per taste Salt
These hot, slightly tangy and nutty tasting brinjals go great with plain rice and ghee. Dolma stuffed with rice and meat - greek traditional appetizer. This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.
Steps to make Dolma brinjal with rice stuffing:
- First, cut the brinjal from top and from bottom and scoop out the flesh from brinjal.
- In a bowl put soaked rice tomato-onion Chilli paste and salt mix well. Now fill this mixture into brinjal and cover it with tomato slice.
- In a Glass put lemon juice water salt and black pepper.. Dip is ready.
- Put a wok on gas and put this dip in wok and place brinjal in a wok. And lid it and cook it for 20 mins - Dolma is ready.
Slice onion very finely, skin Cover with just enough water to come half an inch above the the level of the rice and then boil out the water and steam for a few minutes until the rice. Stuff the brinjal with this ground masala. In pan heat oil, add the onions and fry them till they turn transparent. Add the stuffed brinjals to the pan. Serve bharli vangi hot with rice or chapati or.
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