Eggplant Dolma Tray Bake
Eggplant Dolma Tray Bake
Ingredients
For the Filling
- 3 eggplants, sliced into whole rounds and fried (or air-fried)
- 2 cups Egyptian rice, washed
- 1 onion, medium-sized, finely chopped
- 1 tomato, diced
- 1/2 cup fresh cilantro or parsley, chopped
- 1/4 cup grape leaves, cut into small pieces
- 1 tablespoon tomato paste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon turmeric, for color, optional
- 3 tablespoons pomegranate molasses
- 1/4 cup olive oil
- 1 lemon juice, from a large lemon
For the Broth
- 2 cups chicken broth, or 1 chicken bouillon cube dissolved in 2 cups water
- 2 tablespoons tomato sauce
- 2 tablespoons olive oil
- 1 lemon juice, from a large lemon
Instructions
- 1
Slice the eggplants into whole rounds. Fry them until tender (an air fryer can be used to reduce oil).
⏱️ 15 min
- 2
In a large bowl, combine the washed Egyptian rice, chopped onion, diced tomato, chopped cilantro or parsley, and cut grape leaves.
⏱️ 5 min
- 3
Add tomato paste, salt, black pepper, and turmeric (if using) to the rice mixture.
⏱️ 2 min
- 4
Pour pomegranate molasses, olive oil, and the juice of a large lemon over the rice mixture.
⏱️ 2 min
- 5
Mix all filling ingredients well until combined.
⏱️ 3 min
- 6
In a separate measuring cup, combine chicken broth (or water with dissolved bouillon cube), tomato sauce, olive oil, and the juice of a large lemon. Stir until well mixed.
⏱️ 3 min
- 7
Arrange a layer of fried eggplant slices at the bottom of an oven-safe baking dish.
⏱️ 2 min - 8
Pour the prepared rice mixture over the eggplant layer in the dish and spread evenly.
⏱️ 1 min
- 9
Place another layer of fried eggplant slices on top of the rice mixture.
⏱️ 1 min
- 10
Pour the prepared broth evenly over the entire dish.
⏱️ 1 min
- 11
Cover the dish tightly with aluminum foil. Place it in a preheated oven at 350°F and bake for 1 hour and 40 minutes.
⏱️ 100 min•🌡️ 350
- 12
After baking, remove the dish from the oven and serve hot.
Kitchen Tools
Eggplant Dolma Tray Bake
For the Filling
- 3 eggplants, sliced into whole rounds and fried (or air-fried)
- 2 cups Egyptian rice, washed
- 1 onion, medium-sized, finely chopped
- 1 tomato, diced
- 1/2 cup fresh cilantro or parsley, chopped
- 1/4 cup grape leaves, cut into small pieces
- 1 tablespoon tomato paste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon turmeric, for color, optional
- 3 tablespoons pomegranate molasses
- 1/4 cup olive oil
- 1 lemon juice, from a large lemon
For the Broth
- 2 cups chicken broth, or 1 chicken bouillon cube dissolved in 2 cups water
- 2 tablespoons tomato sauce
- 2 tablespoons olive oil
- 1 lemon juice, from a large lemon
Instructions
- 1
Slice the eggplants into whole rounds. Fry them until tender (an air fryer can be used to reduce oil).
⏱️ 15 min - 2
In a large bowl, combine the washed Egyptian rice, chopped onion, diced tomato, chopped cilantro or parsley, and cut grape leaves.
⏱️ 5 min - 3
Add tomato paste, salt, black pepper, and turmeric (if using) to the rice mixture.
⏱️ 2 min - 4
Pour pomegranate molasses, olive oil, and the juice of a large lemon over the rice mixture.
⏱️ 2 min - 5
Mix all filling ingredients well until combined.
⏱️ 3 min - 6
In a separate measuring cup, combine chicken broth (or water with dissolved bouillon cube), tomato sauce, olive oil, and the juice of a large lemon. Stir until well mixed.
⏱️ 3 min - 7
Arrange a layer of fried eggplant slices at the bottom of an oven-safe baking dish.
⏱️ 2 min - 8
Pour the prepared rice mixture over the eggplant layer in the dish and spread evenly.
⏱️ 1 min - 9
Place another layer of fried eggplant slices on top of the rice mixture.
⏱️ 1 min - 10
Pour the prepared broth evenly over the entire dish.
⏱️ 1 min - 11
Cover the dish tightly with aluminum foil. Place it in a preheated oven at 350°F and bake for 1 hour and 40 minutes.
⏱️ 100 min•🌡️ 350 - 12
After baking, remove the dish from the oven and serve hot.