Sweet and Spicy Dolmas wrapped in Eggplants

Sweet and Spicy Dolmas wrapped in Eggplants

Method

Prepare the sauce by putting the onion, garlic and olive oil in a saucepan to polish over medium heat for 2 minutes. Then quench with the wine and let the alcohol evaporate for a few seconds, add all the remaining ingredients and cook over medium heat for 20 minutes until the sauce sets.

Cut the eggplants into 1cm slices. approximately, place in a non-stick pan, sprinkle with olive oil and sprinkle with salt.

Bake in a preheated oven at 180 C for about 15 minutes.
Put in each slice of eggplant one tbsp. from the sauce, a dolma and wrap in a roll.

Place the rolls in a fireproof dish close to each other, pour over the rest of the sauce and bake for 15 minutes in a preheated oven at 180C.

Tip: We can accompany the food with a green salad as a regular meal or enjoy it as a meze!
  • Time 35'
  • Ingredients 12
  • Portions 3

Ingredients

1 package Sweet & Spicy Dolmas 280g Palirria
2 sliced eggplants

For the sauce:
1 small onion, finely chopped
1 clove of garlic, finely chopped
2 tbsp. olive oil
1 shot of white dry wine
350 gr. tomato con case
1 tbsp. grated spice mixture (cinnamon, cloves, allspice)
1 bay leaf
A few drops of lemon juice
200ml vegetable broth
Salt Pepper