-rnormalen.jpg?lm=212795C25B25A1C20619B286B0E264EF "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.
- 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
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