Smoked Eggplant and Anchovy Dolma with Pistachio Crumble

Instructions

1. 1

   Prepare grape leaves: If using fresh grape leaves, blanch them in boiling water for 2-3 minutes, then rinse in cold water and drain. If using jarred leaves, rinse them thoroughly under cold water to remove excess brine and drain.

   ~10 min
2. 2

   Smoke the eggplants: Pierce the eggplants all over with a fork. Place directly on an open flame (gas stovetop or grill) or under a broiler on high heat, turning occasionally, until the skin is charred and the flesh is very soft and tender. Place in a bowl and cover with plastic wrap for 10 minutes to steam.

   ~30 min
3. 3

   Once cool enough to handle, scoop out the flesh from the eggplants, discarding the skin and any large seeds. Mash the eggplant flesh with a fork or pulse briefly in a food processor to a chunky consistency.

   ~10 min
4. 4

   Finely chop the onion and garlic. Drain the anchovy fillets and chop them finely. Chop the fresh dill and parsley.

   ~10 min
5. 5

   In a large bowl, combine the mashed eggplant, chopped onion, garlic, anchovies, cooked rice, dill, parsley, lemon juice, olive oil, salt, and pepper. Mix well to combine.

   ~5 min
6. 6

   To assemble the dolma: Lay a grape leaf flat, shiny side down, with the stem end towards you. Place about 1-2 tablespoons of the filling near the stem end. Fold the sides of the leaf inwards over the filling, then roll tightly from the stem end upwards to create a neat parcel.

   ~20 min
7. 7

   Arrange the rolled dolmas snugly in a single layer in a large pot. Pour enough water to just cover the dolmas, add a pinch of salt and a drizzle of olive oil.

   ~2 min
8. 8

   Bring to a boil, then reduce heat to low, cover tightly, and simmer for 45-60 minutes, or until the grape leaves are tender and the rice is fully cooked.

   ~60 min
9. 9

   While the dolmas are simmering, prepare the pistachio crumble: Toast the pistachios in a dry frying pan over medium heat until fragrant, about 3-5 minutes. Alternatively, spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes. Let cool slightly, then roughly chop.

   ~10 min
10. 10

    Carefully remove the dolmas from the pot and arrange them on a serving plate. Sprinkle generously with the toasted pistachio crumble before serving.

    ~2 min