Recipe Of The Week Eggplant Dolmades

Ever wondered how to turn a humble eggplant and a jar of grape leaves into a dish that’ll have your taste buds doing the happy dance? Let me take you on a flavorful journey to the Mediterranean with a recipe that’s as fun to make as it is to eat!

Creating flavorful and nourishing recipes is something I love. My Eggplant Dolmades—a perfect blend of savory and sweet—feature diced eggplant, short-grain rice, and finely chopped onion.

With toasted pine nuts and sweet raisins, these dolmades are seasoned with fresh parsley, mint, and a hint of cinnamon. They offer a delightful balance of textures and tastes, wrapped snugly in tender grape leaves.

This recipe is a nutritious option. It’s rich in fiber and packed with plant-based goodness.

You could serve these up for any meal, and I’d wager you’d be satisfied and full after indulging.

Recipe Of The Week Eggplant Dolmades Ingredients

• Eggplant: Rich in fiber and antioxidants, provides a hearty texture.
• Short-grain rice: Source of carbohydrates, lends a soft, sticky texture.
• Pine nuts: Good source of protein and healthy fats, adds crunch.
• Raisins: Natural sweetness, provides a chewy contrast.
• Fresh parsley: Offers a fresh, bright flavor and vitamin C.
• Fresh mint: Refreshing aroma, complements the savory elements.
• Ground cinnamon: Warm, sweet spice that enhances flavor depth.
• Olive oil: Healthy fats, imparts a rich, smooth finish.
• Lemon juice: Adds acidity, balances the sweetness with tartness.

Recipe Of The Week Eggplant Dolmades Ingredient Quantities

• 1 large eggplant, peeled and diced
• 1 cup short-grain rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• 1/4 cup raisins
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 4 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 jar grape leaves, drained and rinsed
• 1 lemon, juiced
• 2 cups vegetable broth

How to Make this Recipe Of The Week Eggplant Dolmades

1. Place a skillet over medium heat and add 2 tablespoons of olive oil. When the oil is hot, add the onion and garlic and sauté for a few minutes until the onion is soft and translucent.

2. Mix in the diced eggplant, and cook it until soft and lightly browned.

3. Stir in the rice, pine nuts, raisins, cinnamon, and allspice with the skillet’s contents. After about 3 minutes of cooking, with you doing constant stirring, these 5 items in the skillet should be nicely blended together.

4. Add 1 cup of vegetable broth. While it is simmering, please add some salt and pepper to taste. Let it reduce until it has basically evaporated. At that point, it should just be about absorbed. If it is not, let it simmer longer (the brown rice really likes this part of the process), and check the bottom of the pot for excessive stickiness.

5. Take it off the flame and blend in the parsley and mint. Let the amalgam cool a bit.

6. Arrange the grape leaf so that its veins are facing you, and put roughly 1 tablespoon of filling on the leaf, close to the stem. Begin to roll the leaf away from you, tucking in the sides as you go. Use your fingers to keep the filling from bulging as you finish the roll. Repeat this with the remaining leaves and filling.

7. Stuffed grape leaves seam-side down in a large pot with a layer of the leaves and filling. Repeat with more layers, and pack it in tightly.

8. Remain drizzle olive oil and lemon juice over rolls.

9. Cover the grape leaves completely with the last of the 1 cup vegetable broth. This ensures the leaves are fully submerged.

10. Put a plate over the grape leaves to keep them underwater. Let the leaves and everything in with them cook for about 45 minutes. You can arrange the plate on top of the leaves in any of the following ways:

Recipe Of The Week Eggplant Dolmades Equipment Needed

1. Skillet
2. Large pot
3. Cutting board
4. Chef’s knife
5. Garlic press or mortar and pestle
6. Measuring spoons
7. Measuring cups
8. Wooden spoon or spatula
9. Fine-mesh sieve (for rinsing rice)
10. Mixing bowl
11. Citrus juicer (optional, for lemon)
12. Plate (to fit inside the pot)
13. Heat-resistant spatula

FAQ

• Can I use brown rice instead of short-grain rice?Indeed, but note that brown rice takes longer to cook, and you may need to change the simmer time or pre-cook the rice before adding it to the filling.
• How do I prevent the grape leaves from tearing during wrapping?If the grape leaves are too stiff, make them pliable by soaking them quickly in hot water. If you handle them gently and roll them on a flat surface, they will retain a nice, even shape.
• Can I make this recipe ahead of time?Of course! You can make dolmades a day ahead and keep them in the fridge. They tend to taste better the next day as the flavors have had more time to meld.
• Is there a substitute for pine nuts?Certainly, if you need to substitute pine nuts, you can use chopped almonds or walnuts.
• How do I reheat leftover dolmades?Warm them in a saucepan over low heat, adding a touch of extra broth or water to keep them from drying out. Or serve them cold, as a refreshing dish.
• Are there variations to the filling?Definitely. You can play around with the filling flavor profile by adding in new ingredients, like tomatoes, ground meat, or other herbs, for instance, dill.
• Can the dolmades be frozen?They can indeed be frozen after cooking. To do so, place them in a container that is airtight and freeze for as long as 3 months. When you wish to consume them, take them out of the freezer and thaw in the refrigerator. Then, reheat gently before serving.

Recipe Of The Week Eggplant Dolmades Substitutions and Variations

When substituting for pine nuts, consider using these options:
Chopped walnuts. They offer a similar density and crunch, with a slightly earthier flavor and more bitter aftertaste than pine nuts.
Slivered almonds. They provide a slightly sweeter taste, with no significant aftertaste to speak of.
When you don’t have raisins, use currants or cut up dried apricots.
For fresh parsley: Use fresh cilantro or basil instead.
For fresh mint: Use fresh dill or tarragon.
For grape leaves: Employ Swiss chard or parboiled cabbage leaves.

Pro Tips

1. Salt the Eggplant Before cooking, sprinkle the diced eggplant with salt and let it sit for 20-30 minutes. This will draw out excess moisture and reduce any bitterness. Rinse and pat dry before adding to the skillet.

2. Toasted Pine Nuts For extra flavor, lightly toast the pine nuts in a dry skillet over medium heat until golden brown. This will enhance their nutty flavor and add an extra layer of aroma to the dish.

3. Soak Grape Leaves If the grape leaves are too briny or tough, soak them in warm water for about 15 minutes before using. This will help to soften them and reduce saltiness.

4. Parboil the Rice Consider parboiling the rice for about 5 minutes, then draining before adding to the mixture. This can help ensure it cooks completely when stuffed inside the grape leaves.

5. Cooling the Filling Make sure the filling is sufficiently cool before rolling it in the grape leaves. Hot filling can cause the leaves to tear or become too soft to roll properly.