* You can easily find zucchini corers online, and in some Middle Eastern grocery stores. In addition to making dolma, they can be used for lots more (see the note at the end of my dolma recipe).
** Compress the edges of the cap and then work it into the top of the eggplant. Take the top and hold it so that all 5 fingertips are touching its edges. Gently squeeze the top so its diameter decreases, and place it in the eggplant opening. When it is sitting in the eggplant, the cap will flatten and it will be hard to remove it because the edges will catch. It’s a little finicky, but fortunately it’s also ok to just skip this step if it gives you too much trouble. A tiny bit of the filling might fall out during baking, but it’ll be totally fine.