Dolmas

Dolmas

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INGREDIENTS

185 ml olive oil
4 medium onions, finely chopped
100 g pine nuts
salt
500 g medium-grain rice, rinsed
400 g tin diced tomatoes
100 g currants or raisins
1 tsp chilli flakes (or to taste)
pepper
¼ bunch mint, leaves picked and finely chopped
½ bunch flat-leaf coriander leaves, finely chopped
2 small tomatoes, sliced

To stuff

8 small eggplants
8 small capsicums
8 medium tomatoes

INSTRUCTIONS

• Heat all but 2 tablespoons of the olive oil in a large saucepan. 
• Add the onions,npine nuts and some salt and fry over medium heat for 5 minutes, stirringnfrequently, until the onion softens. 
• Add the rice and continue to stir for a few minutes. 
• Add the diced tomato, currants, chilli and extra salt and pepper and cook for a few more minutes. 
• Add enough boiling water to cover the rice, then stir in the herbs. 
• Reduce the heat to a simmer, cover and cook for about 10 minutes, until the water has been absorbed. 
• The rice should be al dente. Leave to cool a little.
• Cut the stems from the eggplants and hollow out the flesh using a small melon baller or teaspoon, leaving a shell about 5 mm thick. 
• Slice the tops off the capsicums without cutting all the way through, so the tops stay attached like lids. Remove the seeds. 
• Slice the tops off the tomatoes as for the capsicums and scoop out the flesh.
• Fill the vegetables with the rice and arrange in the base of a wide saucepan or frying pan. 
• Fit them in snugly so they stay upright. 
• Decorate the tops of the eggplants with slices of tomato. 
• Drizzle over the remaining olive oil and enough warm water to come 2–3 cm up the sides of the vegetables. 
• Cover with a lid and simmer on medium heat for around 20 minutes.

Adapted from: http://www.sbs.com.au/food/recipes/stuffed-vegetables-dolma
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