Dolma (crispy Fried Eggplant Rolls)

Dolma is a traditional Bukharan Jewish dish consisting of crispy fried eggplant rolls filled with a savory and aromatic mixture of rice, meat, and spices. This dish is a popular appetizer or side dish for special occasions and holidays.

Dolma (crispy Fried Eggplant Rolls)

Ingredients

  • 2 large eggplants
  • 1 cup cooked rice
  • 1/2 lb ground beef or lamb
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 cup vegetable oil for frying

Instructions

  1. Cut the eggplants lengthwise into thin slices, about 1/4 inch thick.
  2. Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out the bitterness. Then rinse and pat dry with paper towels.
  3. In a bowl, mix the cooked rice, ground meat, onion, garlic, cumin, paprika, salt, and pepper.
  4. Place a spoonful of the rice and meat mixture onto each eggplant slice and roll it up tightly.
  5. Heat the vegetable oil in a large skillet over medium heat. Fry the eggplant rolls until golden brown on all sides, about 3-4 minutes per side.
  6. Remove the fried eggplant rolls from the skillet and place them on a paper towel to drain excess oil.
  7. Serve the dolma hot as an appetizer or side dish.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
15g
Fat
8g

Supplies

Skillet Knife Cutting board Bowl Spoon Paper towels

Tools

Frying pan

Serving suggestions

Serve the dolma with a dollop of yogurt or a squeeze of lemon juice for a refreshing contrast to the rich flavors.

Tips & tricks

To make the eggplant rolls easier to handle, you can secure them with toothpicks before frying and remove the toothpicks before serving.

Cost

$15