One Pot Eggplant Dolma by @lesgourmandisesdeloubna

2h15

6 servings

🍆

900 g

Eggplant

🍚

400 g

Round rice

🥩

300 g

Beef

🧅

180 g

Onion

🍅

180 g

Tomato

🌿

15 g

Parsley

🌿

Coriander

🫑

1 tbsp + 1 g

Pepper paste

🧂

5 g

Salt

⚫

Pepper

🌶️

2 g

Smoked paprika

🫙

2 g

Turmeric

🍯

30 ml

Pomegranate molasses

🫒

90 ml

Olive oil

🍋

45 ml

Lemon juice

💧

950 ml

Water

🍲

10 g

Vegetable stock cube

  1. Preheat
    • eggplant

    Preheat the oven to 180°C / 350°F. Slice the eggplant lengthwise into long strips.

  2. Brush
    • eggplant
    • olive oil

    Brush the eggplant strips with 1 tablespoon olive oil. Roast them for 15 minutes until pliable.

  3. Rinse
    • round rice
    • water

    Rinse the round rice under cold water. Drain it thoroughly.

  4. Combine
    • round rice
    • beef
    • onion

    Combine the rice, beef, onion, tomato, parsley, and coriander in a mixing bowl.

  5. Mix
    • red pepper paste
    • salt

    Mix in 1 tablespoon red pepper paste and the salt, black pepper, smoked paprika, and turmeric.

  6. Stir
    • pomegranate molasses
    • lemon juice

    Stir in pomegranate molasses, lemon juice, and 1 tablespoon olive oil to finish the filling.

  7. Dissolve
    • vegetable stock cube
    • water
    • red pepper paste

    Dissolve the vegetable stock cube in 950 ml water. Stir in 2 tablespoons red pepper paste and 2 tablespoons olive oil.

  8. Arrange
    • eggplant
    • olive oil

    Oil the baking dish and arrange half of the roasted eggplant strips across its base.

  9. Spread
    • eggplant
    • round rice
    • beef

    Spread the rice and beef filling evenly over the eggplant layer. Cover it with the remaining eggplant strips.

  10. Pour
    • water
    • vegetable stock cube
    • Eggplant

    Pour in the prepared stock until all ingredients are submerged. Cover the dish with parchment paper and aluminum foil.

  11. Bake

    Bake covered at 180°C / 350°F for 100 to 105 minutes. Rest for 10 minutes before serving.

One Pot Eggplant Dolma by @lesgourmandisesdeloubna

2h15

6 servings

🍆

900 g

Eggplant

🍚

400 g

Round rice

🥩

300 g

Beef

🧅

180 g

Onion

🍅

180 g

Tomato

🌿

15 g

Parsley

🌿

Coriander

🫑

1 tbsp + 1 g

Pepper paste

🧂

5 g

Salt

⚫

Pepper

🌶️

2 g

Smoked paprika

🫙

2 g

Turmeric

🍯

30 ml

Pomegranate molasses

🫒

90 ml

Olive oil

🍋

45 ml

Lemon juice

💧

950 ml

Water

🍲

10 g

Vegetable stock cube

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C / 350°F. Slice the eggplant lengthwise into long strips.

    🍆eggplant
    🔪knife
    🪵cutting board

  2. Step 2/11

    Brush the eggplant strips with 1 tablespoon olive oil. Roast them for 15 minutes until pliable.

    🍆eggplant
    🫒olive oil
    🍳baking dish

  3. Step 3/11

    Rinse the round rice under cold water. Drain it thoroughly.

    🍚round rice
    💧water
    🥄measuring cup

  4. Step 4/11

    Combine the rice, beef, onion, tomato, parsley, and coriander in a mixing bowl.

    🍚round rice
    🥩beef
    🧅onion
    🍅tomato
    🌿parsley
    🌿coriander
    🥣mixing bowl
    🔪knife
    🪵cutting board

  5. Step 5/11

    Mix in 1 tablespoon red pepper paste and the salt, black pepper, smoked paprika, and turmeric.

    ⚫red pepper paste
    🧂salt
    ⚫black pepper
    🌶️smoked paprika
    🫙ground turmeric
    🥣mixing bowl

  6. Step 6/11

    Stir in pomegranate molasses, lemon juice, and 1 tablespoon olive oil to finish the filling.

    🍯pomegranate molasses
    🍋lemon juice
    🫒olive oil
    🥣mixing bowl

  7. Step 7/11

    Dissolve the vegetable stock cube in 950 ml water. Stir in 2 tablespoons red pepper paste and 2 tablespoons olive oil.

    🍲vegetable stock cube
    💧water
    ⚫red pepper paste
    🫒olive oil
    🥄measuring cup
    🥣mixing bowl

  8. Step 8/11

    Oil the baking dish and arrange half of the roasted eggplant strips across its base.

    🍆eggplant
    🫒olive oil
    🍳baking dish

  9. Step 9/11

    Spread the rice and beef filling evenly over the eggplant layer. Cover it with the remaining eggplant strips.

    🍆eggplant
    🍚round rice
    🥩beef
    🍳baking dish

  10. Step 10/11

    Pour in the prepared stock until all ingredients are submerged. Cover the dish with parchment paper and aluminum foil.

    💧water
    🍲vegetable stock cube
    🍳baking dish
    📜parchment paper
    🧻aluminum foil

  11. Step 11/11

    Bake covered at 180°C / 350°F for 100 to 105 minutes. Rest for 10 minutes before serving.

    🍳baking dish

Composition

Ingredients

Types

Vegetables, Grains, Meat, Herbs, Seasonings, Condiments, Oils, Fruits, Liquids, Broths

Ingredients

Eggplant, Round rice, Beef, Onion, Tomato, Parsley, Coriander, Pepper paste, Salt, Pepper, Smoked paprika, Turmeric, Pomegranate molasses, Olive oil, Lemon juice, Water, Vegetable stock cube

Notes

Eggplant (or more depending on the size of the dish), Round rice (large glasses, risotto-style round rice, well washed), Beef (cut into small pieces), Onion (finely chopped), Tomato (large), Parsley (a handful shared with coriander), Coriander (a handful shared with parsley), Pepper paste (for the filling, for the broth), Salt (to taste), Pepper (to taste), Olive oil (a generous drizzle, used for the eggplant, the filling and the dish, for the broth), Lemon juice (juice of one large lemon), Water (for the broth, almost double the volume of the rice, enough to fully submerge the ingredients), Vegetable stock cube (organic, used with the water for the broth)

Allergens

to inform

Dietetics

Dietary regimen

to inform

Calories

610 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 74g, Fat: 25g, Fiber: 8g

Nutritional Information

Minerals

Iron: 4.5mg, Potassium: 850mg, Sodium: 780mg

Vitamins

Vitamin C: 24mg, Vitamin B12: 1.3µg, Vitamin K: 75µg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 45 minutes

Overall

2 hours 15 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

baking dish, knife, cutting board, mixing bowl, measuring cup, aluminum foil, parchment paper

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Family meal, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Turkish, Middle Eastern, Mediterranean

Geographic

to inform

Various

Aspect

Texture

tender, melting, juicy

Flavors

savory, tangy, smoky, herbal, sweet and sour

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Freeze in portion-sized airtight containers,Thaw overnight in the refrigerator)