Domates Dolması ( Stuffed Tomatoes)





Me and my Husband, both love Mediterranean food out of which Turkish and Greek cuisines are our favorite. I can somehow relate Indian Mughlai cuisine to many of the dishes in Turkish and Greek cuisines. The use of milk and cream with beautiful aromatic spices to prepare a rich gravy is common in Indian, Turkish and Greek cuisine.

After noticing my husband's passion for Mediterranean food, I decided to cook something easy but special for last night's supper. According to my knowledge that I have gained from internet and recipe books, the authentic Turkish food contains lots of eggplant, tomatoes, peppers and cream sauces. So keeping this in mind, I decided to cook Domates Dolması i.e Stuffed Tomatoes - large tomatoes filled with eggplant,onions and cheese stuffing..Since I was having only two large size tomatoes, so as a side dish I prepared spicy Haka Noodles...It was like a Turkish-Chinese...or TURKINESE supper :)





Serves: 2

Ingredients:

  • 2 Large Tomatoes
  • Salt and fresh ground Pepper to sprinkle
  • Extra Virgin Olive Oil to drizzle
For Stuffing:

  • 1 Chinese Eggplants
  • 1 medium Onion, chopped
  • 2-3 Garlic cloves, minced
  • 2 tablespoons Parsley, chopped
  • 1 tablespoon Basil, chopped
  • 1 teaspoon Oregano
  • 1/3 cup Feta Cheese, cut into cubes {you can even use 1/2 cup grated Parmesan Cheese}
  • 1/2 teaspoon Pepper
  • Salt to taste
Directions:

  • Wash tomatoes and slice off stem ends. Gently scoop out the pulp, leaving a 1/2 inch wall. 
  • Now sprinkle the cored and seeded tomatoes with salt and place upside down to drain. Chop the pulp into small pieces and set aside.
  • Peel eggplant using a potato peeler and cut into small cubes. Soak cubes immediately after cutting into salty water.
  • In a saute pan heat 2 tablespoons of olive oil and add the chopped onions and garlic. Cook until translucent. 
  • Drain the eggplant pieces and squeeze the excess water. 
  • Add eggplant and tomatoes to pan and saute for about 10 minutes on medium low heat, stirring occasionally. Season the eggplant mixture with salt and pepper and remove from heat.
  • Preheat the oven to 400 degree F. 
  • Add the remaining ingredients, i.e, parsley, basil, oregano and feta cheese cubes into the eggplant mixture and stir. 
  • Sprinkle the hollowed tomatoes with fresh ground pepper and stuff each tomato with the eggplant mixture using a small spoon. Drizzle some olive oil on the tomatoes.
  • Place tomatoes on a greased casserole dish or baking sheet and bake for about 30 minutes. 
This can be great as a main entree with two other side dishes or as a side dish with one main entree.  You can even go for a Turkinese :) it really goes very well with homemade noodles.





Anshu Bhatnagar

30 comments:

  1. wow its a awesome dish ...never heard about such an yummy recipe before ...stuffed tomato with egg plant looks n sounds interesting ....bookmarked

    Satya
    http://www.superyummyrecipes.com

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  2. This one`s too good!Im drooling..

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  3. Beautiful stuffed tomatoes, stunning clicks..

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  4. A lovely salad! Thank you for sharing it with AWED this month. :)

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  5. Lovely dish...awesome presentation and beautiful clicks...

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  6. First time in your blog...loved all your recipes...and bookmarked many of them...
    Great going...keep it up!!!!!!

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  7. This one is super tempting dear. We love Mediterranean cuisine and is part of my menu at least once a month. I tried to replace the same recipe with red bell peppers. It works super yummy!

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  8. It looks wonderfully delish! very beautifully clicked.

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  9. Hi,
    looks so yumm....

    Sameena@

    www.myeasytocookrecipes.blogspot.com

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  10. Lovely and very easy!!
    You have a nice collection of recipes and you're a good photographer too...
    Can I use any non-veg keema in place of eggplant?

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  11. Thats a nice version of stuffed tomatoes...the pics making me drooling.

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  12. Wow...this is so innovative...simply love this recipe...and love your beautiful clicks too...

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  13. Awesome stuffed tomatoes.. yummilicious!

    CAme here form IHM

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  14. Great!!!!!
    Looks awesome!!! very beautifully clicked too...

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  15. Thanks Everyone!!!!!!

    @ Puja
    Yes, you can use any non-veg keema in place of eggplant. I prepared the same dish using chicken keema and it came out really well...

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  16. Wow...what a yummy recipe...I tried this yesterday with chicken keema...and it came out yummm!!!!!

    Thanks for sharing in IHM..love your blog..

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  17. thanks a lot for sending ur entry to the Jay ho brinjal event: Please check the event round up here!
    http://jayzkitchen.blogspot.com/2011/03/jay-ho-brinjal-september-december-2010.html

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  18. Thanks a lot for dropping by at my space ...stuffed tomatoes with eggplant sounds delicious...never tasted turkish cuisine..woould love too :)

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  19. new here.. you have a collection of mouthwatery recipes.. glad to follow you.. do stop by mine sometime..

    http://jopreet.blogspot.com/

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  20. hey - the menu is a nice fusion.wanna send for my event "Let's Party - Fusion food" ?

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  21. wow.. i so wanna pick it up n eat it rt now.. nice one !!

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  22. wow!!! looks so good and yummy..loved ur clicks.
    thanks for dropping by my space dear..
    happy to follow u dear:)pls visit and join my space in ur free time:)
    http://indiantastyfoodrecipes.blogspot.com

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  23. ahhh loved this recipe!!! First time on your lovely blog. So happy to follow you :)

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  24. Hi Anshu ...
    dish looks so tempting :-)
    Glad to follow you ...plz do visit mine in your spare time :-)
    shrutirasoi

    Today's Recipe
    Lemon Rice

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  25. Greek cooking really seems to borrow from so many places... absolutely lovely stuffed tomatoes. Thank you for sharing them with us on Food of the World.

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  26. Your Domates Dolmas Stuffed Tomatoes look beautiful, we would just love this dish. Thanks so much for sharing with Foods of The World as we visit Greece.
    Miz Helen

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