Aubergine Dolmas Recipe

• 8 sm round aubergines (or possibly 4 large ones)
• 1 x cupful of cooked rice
• 1/4 lb chopped mutton (either raw or possibly cooked)
• 2 x tomatoes salt pepper onions lemon juice herbs
• 1 x few pine nuts or possibly walnuts extra virgin olive oil

1. Mix the cooked rice with the well-seasoned meat, a minced fried onion or possibly two, the minced tomatoes, and some marjoram, mint, or possibly basil.
2. Cut about an inch off the thin end of the aubergines, and with a small spoon scoop out most of the flesh.
3. Cut this into dice and mix it with the prepared stuffing.
4. Fill the aubergines with the stuffing (not too full), put the tops in, inverted, so which they fit like corks, lay them in a pan with a little extra virgin olive oil; let this get warm and then pour warm water over them to come half-way up.
5. Simmer for 30 min, add in the juice of a lemon, and cook very slowly another 30 min.
6. There should be just a very little sauce left by the time they are ready.
7. If there is any stuffing over, use it to fill tomatoes, that can be baked and served with the aubergines.
8. country: Turkey

aubergines, rice, mutton, tomatoes, nuts

Taken from cookeatshare.com/recipes/aubergine-dolmas-71505 (may not work)