Roasted Eggplant and Fennel Dolmas

I always assumed that dolmas was complicated to make.  Actually, it never even crossed my mind to try.  But there I was in one of my favorite Parisian baking shops, that happens to sell some other random cooking stuff, staring at a jar of grape leaves.  I wanted to buy it, but I wasn’t sure what I would do with it.  So I bought it, took it home, looked for recipes, but didn’t find any that I liked.  So, I went into the kitchen, and made something up.  Well, ok that’s not entirely true.  I did base the process on the traditional methods of making dolmas, but I don’t think the addition of eggplant and fennel are very authentic.  I thought it was worth a try, however, and I’m glad I did.  They turned out just the way I wanted, with a full, rich, juicy flavor.  And, as it turns out, making dolmas is really easy.

Roasted Eggplant and Fennel Dolmas

For the filling: 

To make the filling, saute the garlic, eggplant, tomato, and fennel in a large skillet with the olive oil.  Once  the eggplant is cooked and soft, remove from heat and let cool.  Place the vegetables with the tahini into a blender or food processor and blend slightly, allowing the mixture to remain chunky.

Add the rice to boiling water and cook for about 5 minutes, or until the rice is about halfway cooked.  Strain the rice.  In a large bowl, combine the rice with the eggplant mixture.  Add the cumin, salt, and pepper to taste.

To assemble the dolmas.  Wash the grape leaves with warm water.  Spread a grape leaf out flat, and place a large spoonful of filling in the center of the leaf.  Fold the stem end over the filling, bring in the sides, and then roll into a cylinder.  Repeat until you use up all the filling or run out of grape leaves.

Place the rolled grape leaves close together into a pot or skillet. Pour just enough water over them to cover the first layer of dolmas.  Over medium heat, bring the water to a soft boil.  Reduce the heat, cover, and let simmer for about 20 minutes or until the rice is completely cooked.  Remove from heat.  Drizzle lemon juice and olive oil over the dolmas and cool before serving.