Dolmadakia in the oven

Name: Dolmadakia in the oven
Yield: 5-6 servings
Cuisine: British
Ingredients: 1 medium-sized eggplant; 1 cup spring onions, finely chopped (only the white part); 2-4 cloves garlic, finely chopped; 2 tbsp oregano; 2 tbsp dill, basil or spearmint; 2 tbsp lemon juice; 3/4 cup short-grain white rice; 2 cups peeled tomatoes, finely chopped; 1 cup olive oil; 300 g grape leaves

Cookpad Greece @cook_8238176

Greece

This is a vegan and Lenten dolmadakia (stuffed grape leaves) recipe. You make it as you would make dolmadakia yialantzi but with a different stuffing.

Recipe by malegou

This is a vegan and Lenten dolmadakia (stuffed grape leaves) recipe. You make it as you would make dolmadakia yialantzi but with a different stuffing.

Recipe by malegou

Cookpad Greece @cook_8238176

Greece

This is a vegan and Lenten dolmadakia (stuffed grape leaves) recipe. You make it as you would make dolmadakia yialantzi but with a different stuffing.

Recipe by malegou

This is a vegan and Lenten dolmadakia (stuffed grape leaves) recipe. You make it as you would make dolmadakia yialantzi but with a different stuffing.

Recipe by malegou

Saved

Ingredients

5-6 servings

1medium-sized eggplant
1 cupspring onions, finely chopped (only the white part)
2-4 clovesgarlic, finely chopped
2 tbsporegano
2 tbspdill, basil or spearmint
2 tbsplemon juice
3/4 cupshort-grain white rice
2 cupspeeled tomatoes, finely chopped
1 cupolive oil
300 ggrape leaves

Saved

Steps

1

Peel the eggplant. Remove the seeds if there are any and chop it finely.
2

Heat the olive oil well and add the eggplant and the spring onions. Stir until they absorb the oil. Add the lemon, the oregano, the dill, the garlic, season with salt and pepper and stir well. Then, add 1 cup water and let everything simmer until the eggplant is well cooked.
3

Add the rice and let it cook for 5 minutes.
4

Fold and roll your dolmadakia and place them one next to the other in rows and place them in a pyrex baking tray.
5

Pour the tomato over the dolmadakia and sprinkle with a little basil or spearmint, finely chopped. Add 1/2 cup water and 2-3 tbsp olive oil and bake in the oven for about 50 minutes.
6

Cover with aluminum foil so that they don't get dry.