Tomato Dolma With Roasted Eggplant Recipe

Recipe By Slurrp

Tomato Dolma with Roasted Eggplant is a delicious and flavorful dish that combines the sweetness of roasted eggplant with the tanginess of tomatoes. The eggplant is roasted until tender and then stuffed with a mixture of rice, herbs, and spices. The stuffed eggplant is then baked in a tomato sauce until the flavors meld together. This dish is perfect as a main course or as a side dish for a Mediterranean-inspired meal.

24 Rating -
Non Vegdiet
Tomato Dolma With Roasted Eggplant

ingredients serve

Ingredients for Tomato Dolma With Roasted Eggplant Recipe

  • 0.17 Large Eggplants
  • 0.17 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 0.08 cup Cooked Rice
  • 0.17 Tomatoes, Chopped
  • 1/50 cup Chopped Parsley
  • 0.17 cloves Cloves Garlic, Minced
  • 0.08 teaspoon Dried Mint
  • 0.08 cup Tomato Sauce
  • 0.08 tablespoon Lemon Juice
  • 0.17 tablespoon Olive Oil
  • as per your need Fresh Parsley, For Garnish

Directions: 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.
calories per serving
9 g Fat10 g Protein7 g Carbs4 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp