Dolma rolled in aubergine and cooked on the open fire

Recipe by Sophia Lindop

Serves 8 to 10

Kofta mixture
500g lean lamb mince
500g lean beef mince
1 onion (150g), coarsely grated
2 large plum tomatoes (180g), skinned and coarsely grated
2 tsp tomato purée
1½ tsp salt and black pepper
1½ tsp allspice
1½ tsp ground cinnamon
2 tsp Aleppo chilli flakes
20g parsley, chopped
4 garlic cloves, crushed
4 large aubergines
olive oil
4 onions, peeled and halved


Place all the ingredients for the kofta mixture into a bowl and add another generous grinding of black pepper. Mix well and divide into about 40 portions of about 45 to 50g each.

Wash and dry the aubergines and cut them, lengthways, into slices of no thicker than about 4mm (too thin and they will break / too thick and they can’t roll).
Heat a griddle pan over a high heat and brush one side of each slice of aubergine with oil. Cook on the oiled side over a high heat on one side only to soften the slices. Remove from the heat, place on a tray and allow them to sweat a little to soften.

When they have cooled, place the side that was on the griddle pan face down onto a wooden board and spread the kofta mixture evenly onto the top. Skewer half an onion onto each side of four long, metal skewers, with the flat side of the onion facing inward. Roll the aubergine slices tightly from the narrower side towards the wider side. Keep rolling until all the slices are done and divide between 4 skewers. Make sure they are packed tightly onto the skewer and secure the other end with another half an onion.

Allow to rest while you prepare your fire. When ready, place over a hot fire and cook on one side until brown before flipping onto the other side. Brush with olive oil before flipping over. Take care not to overcook. Remove from the fire and serve immediately with a fresh salad, preferably tabbouleh and beautiful glasses of 2018 La Motte Syrah.