🥙 Middle Eastern

Eggplant Dolma

Name: Eggplant Dolma
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 150 g Rice; 2 Lemon; 2 tbsp Olive Oil; 2 Bay Leaf; 1 tsp Ground Cumin; 2 large Eggplant; 500 ml Stock or Broth; 30 Grape Leaves

🥙 Middle Eastern

Tender stuffed grape leaves with a filling of eggplant and herbed rice, lemon-brightened. About 60 minutes from fridge to table.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Rice150 g
Lemon2
Olive Oil2 tbsp
Bay Leaf2
Ground Cumin1 tsp
Eggplant2 large
Stock or Broth500 ml
Grape Leaves30

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Brown the eggplant deeply in the Olive Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the ground cumin.
3
Return the eggplant, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the eggplant yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Traditional Azerbaijani Three Sisters Dolma | Stuffed Eggplant, Tomato & Pepper Recipe · on YouTube