Grapevine Leaves, Eggplant (Aubergine) and Lamb

May 17, 2023May 17, 20230 1
Grapevine Leaves Stuffed with Eggplant (Aubergine) and Lamb Recipe
in Appetizer

Prep

30 min

Cook

40 min

Ready In

70 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 large red capsicums
1 medium eggplant , cut crosswise into 12 slices
1 medium yellow onions ( for Americans ) or 1 brown onion , finely chopped ( for Australians )
4 garlic cloves , crushed
500 g ground lamb
2 teaspoons baharat
1 tablespoon brandy
1 tablespoon tomato paste , see Notes
1/2 cup beef stock or 1/2 cup vegetable stock , see Notes
1 tablespoon lime juice
1 tablespoon pine nuts , toasted
1 cup fresh flat-leaf parsley , coarsely chopped
8 fresh grape leaves

Nutrision Information

Servings Per Recipe
6-8
Calories
380
Sugar
3g
Fat
31g
Grapevine Leaves Stuffed with Eggplant (Aubergine) and Lamb, also known as Dolmades, is a traditional Middle Eastern dish that is enjoyed across the Mediterranean region. It consists of grapevine leaves that are stuffed with a mixture of lamb, eggplant, onion and garlic, and seasoned with Middle Eastern spices. This appetizer is often served cold, with a dollop of yogurt or tzatziki on the side for dipping. Grapevine leaves add a unique flavor to this dish, while the eggplant provides a soft texture and the lamb adds a savory taste. This dish is perfect for a summer day or as part of a mezze platter.

Instructions

1.Preheat oven to 200ºC.
2.Using tongs, hold eggplant over direct flame of stove to char the skin (alternatively, place eggplant in a baking dish and broil in oven until skin blisters and chars).
3.Remove eggplant from heat and let cool.
4.Peel eggplant under cold running water then chop eggplant flesh.
5.In a large frying pan over medium heat, sauté onion and garlic in 2 tbsp of olive oil until soft.
6.Add ground lamb to the pan and cook for about 10 minutes or until lamb is browned.
7.Add baharat, brandy, tomato paste and stock to the pan. Cook, stirring occasionally, until sauce reduces and thickens (about 10 minutes).
8.Stir in lime juice and pine nuts.
9.Combine chopped eggplant, parsley, and 1/2 cup of lamb mixture in a bowl.
10.Stuff each grapevine leaf with 1 to 2 tablespoons of the eggplant-lamb mixture.
11.Arrange stuffed leaves in a greased baking dish.
12.Pour remaining lamb mixture over the top.
13.Cover and bake in the oven for 30 minutes, or until heated through. Serve hot or cold, garnished with extra parsley if desired.

PROS

The combination of grapevine leaves, eggplant and lamb is both unique and delicious, providing a burst of flavor in each bite.

This dish is a great appetizer for a dinner party or potluck, and can be served hot or cold.

It is also a gluten-free and low-carb option.

CONS

Stuffing the grapevine leaves can be time-consuming and it can be difficult to find fresh grapevine leaves in some regions.

Cooking lamb can also be challenging for those who are not used to it.

HEALTH & BENEFITS

Lamb is a good source of protein, iron and vitamin B12. Eggplant is high in fiber and antioxidants, and has been linked to improving heart health and reducing inflammation. Grapevine leaves are rich in vitamins A and C, and also contain calcium and iron.

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