Tomato Dolma With Roasted Eggplant Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the eggplant in half lengthwise and score the flesh in a crisscross pattern.
• STEP 3.Drizzle the eggplant with olive oil and season with salt and pepper. Place the eggplant halves on a baking sheet and roast in the oven for 25-30 minutes, or until tender.
• STEP 4.While the eggplant is roasting, prepare the stuffing. In a bowl, combine cooked rice, chopped tomatoes, chopped parsley, minced garlic, dried mint, salt, and pepper. Mix well.
• STEP 5.Once the eggplant is tender, remove it from the oven and let it cool slightly. Scoop out the flesh, leaving a thin layer of flesh attached to the skin.
• STEP 6.Fill the eggplant halves with the rice stuffing, pressing it down gently. Place the stuffed eggplant halves in a baking dish.
• STEP 7.In a separate bowl, mix together tomato sauce, lemon juice, and olive oil. Pour the sauce over the stuffed eggplant.
• STEP 8.Cover the baking dish with foil and bake in the oven for 30 minutes.
• STEP 9.Remove the foil and bake for an additional 10 minutes, or until the tomato sauce is bubbly and the eggplant is golden brown.
• STEP 10.Serve the Tomato Dolma with Roasted Eggplant hot, garnished with fresh parsley. Enjoy!

Cooking Tips

• Choose eggplants that are firm and shiny with no soft spots.
• Scoring the eggplant flesh helps it cook evenly and allows the flavors to penetrate.
• You can add cooked ground meat or chopped vegetables to the stuffing for extra flavor and texture.
• Leftover Tomato Dolma with Roasted Eggplant can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover Tomato Dolma with Roasted Eggplant in an airtight container in the refrigerator for up to 3 days.
• Reheat the dolma in the oven or microwave until heated through before serving.
• Serve the dolma as a main course with a side of salad or as a side dish for grilled meats or fish.