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.
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
- Cut the eggplants lengthwise into thin slices, about 1/4 inch thick.
- 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.
- In a bowl, mix the cooked rice, ground meat, onion, garlic, cumin, paprika, salt, and pepper.
- Place a spoonful of the rice and meat mixture onto each eggplant slice and roll it up tightly.
- 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.
- Remove the fried eggplant rolls from the skillet and place them on a paper towel to drain excess oil.
- 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