Stuffed Dolmalik Peppers

Ingredients for 12 servings:

• 60 peppers (Dolmalik variety)
• 500 g mixed rice, ½ rice pudding / ½ broken rice, optionally also portions of brown rice, Basmati to taste
• 3 eggplant(s)
• 5 onions
• 3 can/n tomatoes, chopped or fresh
• 450 g cheese substitute for sheep’s cheese, vegan
• ½ handful of fresh, chopped thyme
• 1 handful of fresh Moroccan mint, chopped
• 2 tbsp oregano
• 3 tbsp vegetable broth
• salt and pepper
• 1 liter of water
• olive oil

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 40 minutes

vegan

Clean and dice the eggplants, and drain with a little salt for 30-60 minutes. Peel and dice the onions. Chop the herbs. Dice the cheese substitute. Cut the peppers open at the stem and remove the core with a spoon. Save the stem as a lid. Arrange the peppers in baking dishes, open-side up, and drizzle with a little oil. Heat the oil in a large pan and sauté the eggplants until translucent. Add the diced onions and fry both until crispy. Deglaze with the tomatoes and bring to a boil briefly. Add the rice, herbs, stock, and spices. Add 800 ml of water to the mixture and mix well. Let it swell on low heat for 10 minutes. Remove from the heat and let cool briefly. Then fold in the cheese substitute. Spoon the finished mixture evenly into the peppers and top with the lids. Pour the remaining water into the empty pan, stir, and pour this liquid over the stuffed peppers. Drizzle with a little more oil. Bake at 180°C (fan oven) for about 45 to 60 minutes, until the peppers are nicely browned. Serve with a mixed salad.