Middle Eastern Vegetarian Dolma

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A black bowl of Vegetarian Dolma: stuffed red pepper, green pepper, 2 onions and 2 aubergines topped with chopped parsleyYou really don’t need meat in order to enjoy comfort food. After all, comfort food is what makes you feel better, what soothes you, and if vegan food does so, then this is comfort food. Not to mention that is really filling too.
My husband loves dolma, he always says he’s got not will powder when he has a plate of dolma in front of him, he quickly demolishes everything.This dish is a great choice for a midweek dinner, kids usually like rice, so there shouldn’t be much battle about eating it.
If you’ve tried this MIDDLE EASTERN VEGETARIAN DOLMA or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK,   to see more delicious food and what I’m getting up to.

5 from 1 vote
Middle Eastern vegetarian dolma
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Middle Eastern Vegetarian Dolma
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Middle Eastern vegetarian dolma or stuffed vegetables (aubergines/eggplant, onions and peppers), a healthy and filling dish for the whole family. Vegan friendly recipe.
Course: Main Course
Cuisine: Middle Eastern
Servings: 4 people
Calories: 527 kcal
Author: Daniela Anderson
Ingredients
  • 2 green peppers
  • 1 red pepper
  • 1 yellow pepper
  • 2 aubergines / eggplant
  • 3 onions
  • 10 tbsp basmati rice
  • 1 large carrot
  • 2 green onions
  • 1 garlic clove
  • 3 tomatoes
  • 1/2 cup chopped parsley
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp paprika
  • 1 tsp caraway seeds
  • 1 tbsp tomato puree
  • juice from 2 lemons
  • 1/2 cup extra virgin olive oil
  • 4 cups water
Metric - US Customary
Instructions
Cut the stalk end of the peppers and aubergines into a lid, scoop out the seeds or/and the flesh and set aside.
  1. Use a sharp knife to cut the ends of the onions, peel them and boil in salty water for about 15 minutes. Once soften, separating the layers for stuffing should be a lot easier.
  2. Make a cut on the side and separate each layer.
  3. Wash the rice under cold water until it runs clear.
  4. Finely chopped the green onions, carrot, tomatoes and parsley and mix with the rice.
  5. Season with salt, pepper, paprika and caraway seeds.
  6. Stuff the peppers, aubergines and onions and arrange them in a large pan. Put the lids back on the peppers, l used slices of carrots to make a lid of the aubergines. The onions can be rolled tightly. Do not stuff the vegetables right to the top, about 2/3 should do.
  7. Place a plate on top of the vegetables to ensure the stuffing does not overflow.
  8. Mix 4 cups of boiling water with the lemon juice, olive oil and tomato purée and pour over the vegetables.
  9. Boil on a medium heat until the rice is cooked and the vegetables are soft, it is hard to appreciate for how long, l would say at least 45 minutes.
Recipe Notes
  • To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
  • The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
Nutrition Facts
Middle Eastern Vegetarian Dolma
Amount Per Serving
Calories 527Calories from Fat 252
% Daily Value*
Total Fat 28g43%
Saturated Fat 4g20%
Sodium 629mg26%
Potassium 1273mg36%
Total Carbohydrates 64g21%
Dietary Fiber 13g52%
Sugars 17g
Protein 8g16%
Vitamin A111.5%
Vitamin C214.4%
Calcium9.9%
Iron15.2%
* Percent Daily Values are based on a 2000 calorie diet.