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LOCATION: Recipes >> Vegetarian >> Dolmades 06

Print this Recipe    Dolmades 06

DOLMADES (STUFFED VINE LEAVES)

1 medium aubergine
4 Tbs. olive oil
1 medium onion, chopped
2 Tbs. lemon juice
1 1/2 tsp. oregano
1 tsp. dill
1 clove garlic, crushed
salt to taste
fresh-ground black pepper
1 lb. cooked long-grain rice
1/2 lb. vine leaves
1 lb. peeled tomatoes
< tsp. basil

Peel the aubergine and chop it finely. Heat the olive oil in a
large pan and add to it the onion and aubergine, the lemon juice,
oregano, dill, and garlic. Stir until the oil is evenly distributed
over the aubergine. Season with salt and pepper and add about 1/2
pint of hot water. Allow this mixture to simmer for an hour or so,
or until the aubergine is very tender and the water nearly all
evaporated. More water can be added if it cooks away before the
aubergine is ready. When the mixture is thick and very soft, turn
off the heat and stir in the rice. Correct seasoning to taste.
Rinse the vine leaves carefully. Place a spoonful of the filling
in the centre of each one and wrap the leaf around it, folding in
the sides. Chop up the tomatoes into a thick sauce, seasoning with
a little basil, some salt and pepper. Arrange the dolmades in an
oiled baking dish and pour the tomato sauce over them. Cover and
bake for about 1/2 hour in a 350 :F oven (gas 4). Serve with
Greek salad, sesame ring, and retsina.

Serves 6

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