With grapes on the vine and leaves to spare, it's time to make dolmades! There are several types with different filling. I like a nice savoury eggplant and rice filling to make the perfect doma. Start by roasting an eggplant (aubergine). I like to score it, salt it and drizzle on olive oil. While it's roasting, plunge the grape leaves in boiling water. Continue to cook them until they're tender. Also, prepare a bit of rice to add to the filling. I like to use brown jasmine rice. It imparts a nice texture and a subtle, delightful flavour.
When the eggplant is mushy and browned, remove it from the oven and allow it to cool. When it's cool enough to handle, scoop out the flesh and combine it with a bit of rice. I use nearly equal portions of each. Then, mix in a bit of turmeric, onion powder, lemon juice and salt.
Place a spoon of the filling mixture onto a grape leaf and roll it up - kinda like a little burrito. Garnish with dill and drizzle with olive oil.
