Eggplant dolma with lemon and mint rice

Eggplant dolma with lemon and mint rice

Are you looking for a light dish that will also work well in the form of a snack?

Perfect for summer meetings with friends!

Surprise your guests (and yourself :)) with these delicate eggplant rolls with refreshing rice 🙂


What are dolma?

This is a kind of “rolls” that we can prepare in a meat or vegetarian / vegan version with rice, nuts or raisins.

The only difference is that the stuffing is wrapped in grape leaves and not in cabbage.

I suggest to you instead of grape leaves, generally available eggplant, which in this edition tastes delicious!



To prepare 3-4 servings:

2-3 eggplants

1 cup of cooked basmati rice

2 tablespoons of chopped fresh mint leaves

freshly squeezed juice from half a lemon

2 tablespoons of  raisins (previously soaked in water)

½ cup of olive oil (the amount for baking eggplants, rice stuffing and the top of dolma)

Himalayan salt, freshly ground black pepper


  1. Wash the eggplants, cut into long slices, sprinkle with salt and leave for 10-15 minutes until they release the juice (this way you will get rid of bitterness and harmful solanine).
  2. Wash eggplants slices with water, gently dry.
  3. Arrange on a baking tray, sprinkle with olive oil and bake until they are brown (when baking, turn to the other side) *.


During baking, prepare stuffing:


  1. Combined cooked rice with finely chopped fresh mint leaves, soaked raisins, squeezed lemon juice and 3-4 tablespoons of olive oil. Season to taste with Himalayan salt and freshly ground pepper.
  2. Baked eggplants slices cool down for each and put a stuffing of rice and wrap in a roll.
  3. Finished dolma put on a platter or in a deeper dish and topped with the rest of the oil.
  4. You can also sprinkle mint leaves.
  5. Serve chilled, because these are the best 🙂

* we can also garnish eggplants slices and prepare stuffing earlier.

In this way, we have a delicious barbecue starter 🙂

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