Eggplant Dolma Recipe

Eggplant Dolma – Picture succulent eggplants stuffed with a savory mixture of rice, aromatic herbs, and spices, simmered to perfection in a tangy tomato sauce.


  • 6 small eggplants
  • 1 cup rice, rinsed and drained
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup olive oil
  • 2 tablespoons tomato paste
  • Juice of 1 lemon
  • 2 cups vegetable broth
  • Salt and pepper to taste


  1. Prepare the Eggplants:
    1. Cut the tops off the eggplants and carefully hollow them out, leaving a thin shell. Reserve the flesh for later use.
  2. Prepare the Filling:
    1. In a bowl, combine the rinsed rice, chopped onion, diced tomatoes, minced garlic, chopped parsley, and chopped mint. Season with salt and pepper to taste.
  3. Stuff the Eggplants:
    1. Stuff each eggplant with the rice mixture, filling them almost to the top. Press the filling down gently to pack it in.
  4. Prepare the Sauce:
    1. In a separate bowl, mix together the olive oil, tomato paste, lemon juice, and vegetable broth until well combined.
  5. Cook the Dolma:
    1. Place the reserved eggplant flesh in the bottom of a large pot. Arrange the stuffed eggplants on top. Pour the sauce over the eggplants.
  6. Simmer to Perfection:
    1. Cover the pot and simmer the dolma over medium heat for about 30-40 minutes, or until the eggplants are tender and the rice is cooked through.
  7. Serve and Enjoy:
    1. Once cooked, transfer the Armenian Eggplant Dolma to a serving platter. Garnish with additional chopped parsley and mint, if desired.

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