Stuffed vine leaves

Ingredients for 4 servings:

• 2 eggplant(s)
• 12 vine leaves, pickled
• 1 onion(s), finely diced
• 3 clove(s) garlic, squeezed
• 200 g lamb, finely diced
• 100 g rice (short grain rice)
• 2 tbsp pine nuts
• 200 ml vegetable broth, approx.
• 1 pinch of allspice
• 2 sprigs of thyme, chopped
• ¼ bunch parsley, flat, chopped
• some lemon juice
• salt and pepper
• olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Delicious oriental dishes

Score the eggplants and place them in an oven preheated to 180°C (fan oven) for about 30 minutes. The eggplants should be nice and soft, and the skin should be slightly burnt so they are easy to peel. Blanch the vine leaves in boiling salted water for 10 minutes, then rinse in cold water, pat dry, and lay them out flat. Sauté the diced onion and a crushed garlic clove in a pan with olive oil. Add the meat and brown, stir in the rice and toasted pine nuts, and top up with vegetable stock. Simmer for about 20 minutes, until the rice is tender. Stir in the allspice, thyme, and parsley, and season with salt and pepper. Let the mixture cool slightly, then stuff the vine leaves with it. Peel the eggplants, place the flesh in a blender along with the crushed garlic, and purée until smooth. Then blend in the olive oil and a little lemon juice, and season with salt and pepper. Serve the vine leaves with the eggplant dip.