Dolmadas in the hull full of flavors. All summer in your plate, since it is full of seasonal vegetables. We make them as main, but we can easily offer them as a snack, appetizer, with our ouzo.
- 60 pcs vine leaves
- 250 gr Carolina rice
- 2 medium onions, finely chopped
- 1 peeled eggplant cut into pieces
- 2 zucchini cut into pieces
- 2 ripe tomatoes
- 2-3 agaric mushrooms
- 1 green pepper
- 3-4 chopped fresh onions
- 3-4 mint leaves
- 2 tablespoons chopped garlic
- 1 lemon
- Or matte parsley
- Or matte dill
- Salt Pepper
- Olive oil
- If the vine leaves are fresh, boil them for 2-3 minutes in salted boiling water. Remove them from the water with a slotted spoon, and drain them in a colander after we have previously removed the stalk with a knife and any thick ribs.
- If they are frozen, take them out of the freezer the day before and place them in the refrigerator to thaw calmly.
- If they are canned in brine, just rinse them and let them drain well.
- In a blender, pass the eggplant, the mushrooms, the pepper, the zucchini, and the tomato. Pour the ingredients into a bowl, and add the rice, parsley, dill, mint, olive oil, salt and pepper. Mix very well
- We take a vine leaf in our hand or on a plate or on a cutting board, with the ribs towards us and the glossy part down.
- With a tablespoon we take half and another spoonful of filling and place it in the center of the sheet.
- With gentle movements we close the filling left and right with the sheet, and then we roll our dolmada.
- We place it in the hull and similarly we do the rest by placing them next to each other.
- Once we wrap them, we mash one tomato, we add a little olive oil, salt and pepper and the juice from the lemon together with water (around 400-500 gr) and we pour over our dolmadas.
- Bake them at 200The for about an hour covered, and for a quarter to twenty minutes uncovered to get color.
- Before serving, pour a little olive oil everywhere to make them shine and to highlight their taste.