Vegetable Tolma

1. 1

   Peel the eggplant, cut into small cubes, drizzle with a little oil and mix.

   10 min

2. 2

   Transfer the eggplant to a baking sheet (lined with parchment paper) and bake in the oven at 220°C until lightly browned.

   15 min

   220°C

3. 3

   For the filling, heat vegetable oil and ghee in a pot, add finely chopped onion, red bell pepper, coarsely grated carrot, peeled and grated tomato.

   10 min

4. 4

   Sauté lightly over medium heat.

   5 min

5. 5

   Add rice, plenty of herbs, garlic, finely chopped summer savory, basil, salt, pepper and blue fenugreek. Mix well and finally gently stir in the roasted eggplant.

   5 min

6. 6

   Blanch the washed and cleaned bell peppers and kejera (mallow leaves) in boiling water, rinse with cold water, dry and fill with the prepared stuffing. Also, core the new potatoes and fill with the stuffing. You can also use zucchini, eggplant, tomatoes and other vegetables.

   15 min

7. 7

   Mix a little Svanetian salt into the tomato juice.

   1 min

8. 8

   Place the tolma in a pot, pour over the tomato juice, add boiling water and simmer over low heat for 30-40 minutes.

   35 min

Per 100 grams

Nutrition values are estimates. - means data is unavailable.