Ingredients
- 4 medium eggplants, sliced
- 4 ripe tomatoes, grated
- 6–7 fresh spring onions, finely chopped
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 5–6 tablespoons Carolina rice
- 1/2 bunch dill, finely chopped
- 1/2 bunch parsley, finely chopped
- 150 ml water
- Salt
- Pepper
- Olive oil
Instructions
- Prepare the Eggplants
- Wash the eggplants and slice them into moderately thick slices.
- Sprinkle with salt and let them rest for about 20 minutes to remove bitterness.
- Rinse the slices and pat them dry.
- Brush them with olive oil and either bake them in the oven until soft or lightly fry them in a pan.
- Prepare the Filling
- Heat olive oil in a pan and sauté the spring onions, onions, and garlic for 3–4 minutes until slightly softened.
- Add half the grated tomatoes and sauté with the onions for another 2–3 minutes.
- Stir in the rice, dill, parsley, salt, and pepper. Sauté everything together for 2–3 minutes.
- Add the water, stir, and cook for 4–5 minutes until the liquid is absorbed. Remove from heat and let the mixture rest for 10 minutes.
- Assemble the Dolmades
- Take two slices of eggplant and place them in a cross shape.
- Add a tablespoon of the filling in the center and fold the slices over, securing with a toothpick.
- Bake the Dolmades
- Place the stuffed eggplants in a baking dish.
- Pour the remaining grated tomatoes over the top, drizzle with olive oil, and add a pinch of salt.
- Bake in a preheated oven at 180–190°C (355–375°F) for 30–35 minutes.
These eggplant dolmades are a creative twist on a classic dish, blending the rich flavor of eggplant with a fragrant rice filling and fresh herbs. Perfectly tender and bathed in a light tomato sauce, they make a delicious main course or appetizer that’s sure to impress. Enjoy the Mediterranean flavors in every bite!
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