1 pack of 280g Paliria Sweet & Spicy Dolmas

2 sliced eggplants

For the sauce you will need:

1 small onion finely chopped

1 clove of garlic, finely chopped

2 tablespoons olive oil

1 shot of dry white wine

350 gr. canned tomatoes

1 tbsp mix of ground spices (cinnamon, cloves, allspice)

1 bay leaf

A few drops of lemon juice

200 ml. vegetable broth

Salt & pepper

1. Prepare the sauce by putting the olive oil, onion, and garlic in a saucepan and sauté for 2 minutes on medium heat, until glossy.

2. Then pour in the wine and let the alcohol evaporate for a few seconds.  Add all the remaining ingredients and cook over medium heat for 20 minutes until the sauce thickens.

3. Cut the eggplants into slices of about 1 cm, lay them on a non-stick baking tray, sprinkle with olive oil and sprinkle with salt.

4. Bake in a preheated oven at 180°C for about 15 minutes.

5. Put in each slice of eggplant 1 tbsp. of the sauce, a sweet and spicy dolma and roll it up.

6. Place the rolls in an ovenproof dish close to each other, pour over the rest of the sauce and bake for 15 minutes in a preheated oven at 180°C.