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Dolmades 06

Dolmades 06 comes together with Olive Oil, Lemon Juice, and Garlic Crushed. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4
• 2
• 1 clove

Method (preview)

1. 1

   Peel the aubergine and chop it finely.

2. 2

   Heat the olive oil in a large pan and add to it the onion and aubergine, the lemon juice, oregano, dill, and garlic.

3. 3

   Stir until the oil is evenly distributed over the aubergine.

4. 4

   Season with salt and pepper and add about 1/2 pint of hot water.

5. 5

   Allow this mixture to simmer for an hour or so, or until the aubergine is very tender and the water nearly all evaporated.

6. 6

   When the mixture is thick and very soft, turn off the heat and stir in the rice.

7. 7

   Correct seasoning to taste.

8. 8

   Rinse the vine leaves carefully.

9. 9

   Place a spoonful of the filling in the centre of each one and wrap the leaf around it, folding in the sides.

10. 10

    Chop up the tomatoes into a thick sauce, seasoning with a little basil, some salt and pepper.

11. 11

    Arrange the dolmades in an oiled baking dish and pour the tomato sauce over them.

12. 12

    Cover and bake for about 1/2 hour in a 350:F oven (gas 4).

13. 13

    Serve with Greek salad, sesame ring, and retsina.