Welcome back to the Culinary Compass kitchen! Today, we are mastering the art of Dolma with this incredibly flavorful recipe for stuffed zucchini and eggplant. This traditional dish is a centerpiece of Mediterranean and Middle Eastern cuisine, offering a perfect blend of fresh vegetables and a hearty, savory rice filling. We walk you through professional cooking techniques, from proper vegetable preparation (including salting the eggplant) to mixing the perfect stuffing ratio, ensuring a delicious and satisfying result every time.
Learn how to prepare the stuffing using rice, finely chopped chicken breast (easily substituted for ground meat or kept vegan with olive oil!), sautéed aromatics, and fresh parsley. A key element of Culinary Education in this video is our tip for utilizing the hollowed-out vegetable insides—we show you how to transform these scraps into a quick, zero-waste side dish sautéed with eggs, enhancing your overall Nutrition profile for the meal.
If you are looking for Gourmet home cooking that delivers on flavor and technique, this recipe is for you. Don’t forget to hit the like button and subscribe for more authentic recipes. Check out our channel for other popular dishes like Keto recipes, Baklava, and Isli Kerft! Let us know in the comments how you serve your Dolma—with garlicky yogurt or plain?
— FULL RECIPE: STUFFED ZUCCHINI & EGGPLANT (DOLMA) —
INGREDIENTS:
For the Vegetables:
* 3-4 Medium Zucchini
* 3-4 Medium Eggplants
* Tomato Slices (for lids)
* Salt water (for soaking eggplant)
For the Stuffing:
* 1.5 cups Rice (rinsed)
* 1/2 finely chopped Chicken Breast (or ground meat/vegan substitute)
* Sautéed Onions (from 1 medium onion)
* 1-2 tbsp Tomato Paste (sautéed)
* 1/2 bunch Parsley (finely chopped)
* Salt, Pepper, and desired spices
For the Sauce:
* 1.5 cups Hot Water
* 1 tsp Tomato Paste
* 1/2 tsp Salt
* Pinch of Spices (matching the stuffing)
* 1/4 small tea glass Vegetable Oil
Instructions:
1. Prep the Vegetables: Wash and score the zucchini and eggplant. Cut into 2-3 inch segments. Hollow out the centers, leaving a sufficient shell. Soak the hollowed eggplant pieces in salt water to remove bitterness.
2. Prepare the Stuffing: Combine the rinsed rice, chopped chicken breast, sautéed onions/tomato paste mixture, parsley, and spices in a mixing bowl. Mix thoroughly.
3. Stuffing the Dolma: Fill the zucchini and eggplant pieces, leaving about half an inch of space at the top for the rice to expand. Place tomato slices on top as lids.
4. Arrange and Sauce: Arrange the stuffed vegetables tightly in a cooking pot (vertically or horizontally). Mix the sauce ingredients (hot water, tomato paste, salt, spices, oil) and pour over the arranged dolmas until just covered.
5. Cooking Technique: Place a plate on top of the dolmas to weigh them down. Cover the pot and cook first on medium heat until boiling, then reduce the heat to completely low. Cook until the rice is tender (approx. 45-60 minutes).
6. Zero-Waste Side Dish: Sauté the reserved zucchini and eggplant insides in 2-3 tablespoons of vegetable oil. Crack two eggs over the mixture, season with salt and pepper, and serve immediately.
7. Serve: Remove the dolmas from heat and let rest briefly. Serve hot, optionally with a drizzle of garlicky yogurt.
Dining and Cooking