Sami Tamimi’s aubergine dolma bake brings all the pleasure of stuffed vine leaves without the hours of coring, stuffing, and rolling. This comforting dish layers roasted aubergine slices with a fragrant rice filling, then bakes it in a tangy sauce until tender. Serve it with a spicy herb and spinach salad for a bright, lemony contrast.
Aubergine Dolma Bake
Prep 20 min | Cook 2 hr 15 min | Cool 20 min | Serves 6
Ingredients:
- 2 large aubergines (900g), cut lengthways into ½cm-thick slices
- Olive oil
- Salt
- Pomegranate seeds, to serve
- Yoghurt (optional, vegan if needed)
For the filling:
- 10-12 vine leaves in brine (40g), rinsed, dried, and roughly chopped
- 1 red onion (150g), peeled and finely chopped
- 3 large garlic cloves, crushed
- 2 tsp baharat
- ½ tsp ground turmeric
- ⅓ tsp ground black pepper
- 2 tbsp tomato paste
- 2 tbsp pomegranate molasses
- 2 tbsp lemon juice
- 350g Egyptian rice (or pudding/risotto rice)
- 30g mint leaves, finely shredded
- 50g flat-leaf parsley, finely chopped, plus extra for garnish
- 10g coriander, finely chopped
- 1 tsp freshly ground coffee
For the sauce:
- 900ml boiling water
- 80ml lemon juice
- 2 tbsp tomato paste
- Black pepper
Method:
Heat the oven to 220C (200C fan)/425F/gas 7. Line two large baking trays with greaseproof paper. Lay the aubergine slices on the trays, brush generously with olive oil, and sprinkle with salt on both sides. Roast for 20 minutes, flipping once halfway, until golden brown. Remove from the oven.
Reduce the oven temperature to 200C (180C fan)/390F/gas 6. Line a high-sided oven dish (approx. 22cm x 35cm) with baking paper.
To make the filling, combine all filling ingredients in a large bowl. Add 2 tablespoons olive oil and 1½ teaspoons salt, and mix well.
Line the base of the dish with just under half the roasted aubergine slices, overlapping slightly to cover completely. Spoon over the filling and spread evenly. Top with the remaining aubergine slices, again overlapping slightly.
Whisk all sauce ingredients with 1½ teaspoons salt and black pepper. Slowly pour over the bake, ensuring it covers the top. Seal tightly with tin foil. Place the dish on an oven tray (to catch any leaks) and bake for 90 minutes, until the liquid is mostly absorbed and the rice is cooked through.
Remove from the oven and leave to rest for 20 minutes without lifting the foil. Remove foil, then carefully invert the pie onto a large platter. Sprinkle with pomegranate seeds and parsley leaves. Serve warm or at room temperature with the spicy herb and spinach salad and yoghurt if desired.
Spicy Herb and Spinach Salad
Prep 15 min | Cook 10 min | Serves 4
Ingredients:
- 2 lemons (1 squeezed for 1 tbsp juice, 1 left whole)
- 20g flat-leaf parsley leaves (with soft stems)
- 10g picked tarragon leaves
- 15g picked dill leaves
- 15g mint leaves, roughly torn
- 4 spring onions (60g), trimmed and thinly sliced at a sharp angle
- 100g baby spinach leaves
- 1½ tbsp olive oil
For the seeds:
- ½ tsp white sesame seeds, toasted
- ½ tsp nigella seeds, toasted
- 20g pumpkin seeds, toasted
- 1½ tsp coriander seeds, toasted and roughly crushed
- ½ tsp aleppo chilli flakes (or ¼ tsp regular chilli flakes)
- Flaky sea salt and black pepper
Method:
Combine all seed ingredients in a bowl with ¼ teaspoon flaky sea salt. Mix to combine.
Trim both ends off the whole lemon, then cut down along its curves to remove skin and pith. Release lemon segments by slicing between membranes, then roughly chop the flesh. Place in a large bowl. Add lemon juice, parsley, tarragon, dill, mint, spring onions, spinach, oil, 1 teaspoon flaky sea salt, and pepper. Mix well.
Add half the seed mixture to the spinach bowl and mix. Transfer to a platter or plates, top with remaining seeds, and serve immediately.
