Directions

Assyrian Dishes © ALL RIGHTS RESERVED. 

Vegetarian Stuffed Vine Leaves

Ingredients 

Ingredients
2 small Tomatoes (diced)
1 bunch Fresh Parsley (chopped)
1 bunch Spring Onions (sliced)
1 small Eggplant (peeled & diced)
156ml can Tomato Paste
1 tablespoon Salt
1 teaspoon Paprika
1/2 teaspoon Ground Black Pepper
1 teaspoon Citric Acid
1/2 teaspoon Chilli Powder
1/4 cup Light Olive Oil
2 cups Basmati Long Grain Rice 
(soaked in water for 1/2 an hour)
Grape Vine Leaves

Juice Ingredients
3 tablespoons Tomato Paste
1 teaspoon Salt
1 teaspoon Citric Acid
1/4 cup Light Olive Oil
3-4 cups Boiling Water
Small Eggplant (sliced)

• ​​​​In a rice colander, rinse & strain the rice
  
• Place the vine leaves in a bowl and soak them in boiling water
  
• Add the rice in a bowl
  
• Add the chopped vegetables in the bowl & mix together
  
• Add the tomato paste & spices and mix all together
• ​In a small saucepan add the olive oil on high heat
  
• ​Pour into the rice mixture & mix all together
  
• Place a vine leaf with the vine side facing up
  
• Cut the stalk
  
• Place a spoonful of the mixture on the top part of the leaf
  
• Fold the top part of the leaf
  
• ​Fold the sides & roll forward tightly
• ​Place the sliced eggplants on the bottom of the pot
  
• Place the stuffed vine leaves in the pot
  
• Mix all the sauce ingredients together and pour in the pot
  
• ​Place a plate on top & press down
  
• ​Cover & cook on low heat for 1 hour
  
• Turn off the heat, remove the plate and let it rest for 10-15 minutes before flipping on a large dish
• ENJOY!