8 dried eggplant
8 dried peppers
2 medium onions, chopped fine
1 cup of rice
2 tablespoons pomegranate sauce
2 tablespoons pepper paste
2 tablespoons tomato paste
1 dessert spoon Green Life Garlic Powder
1 dessert spoon Green Life Mint
1 teaspoon Green Life Spicy Red Pepper
1 teaspoon Green Life Ground Black Pepper
3/4 glass Olive Oil
Boil the dried eggplant and peppers separately in water for 15 minutes. Run plenty of cold water on the boiled vegetables and strain. Thoroughly mix the rice, pastes, onion, pomegranate sauce, olive oil, Green Life Garlic Powder, Mint, Spicy Red Pepper, Ground Black Pepper and Salt in a bowl.
Fill half of the dried eggplants and peppers with the mixture and close them by squeezing the sides of the mouths together. First line the eggplants and then the peppers up in the pot so they tough each other. Cover them with a “dolma stone” or an upturned plate and add 2.5 cups of hot water. Cook for 30 mins on low heat and remove from the stove. After letting it stand with the cover open, place the vegetables on serving plates. Serve hot or cold according to preference.