A Mediterranean classic made vegan and gluten-free. Rice stuffed dolmades (grape leaves) full of fresh herbs, roasted eggplant, olives, spices, and aromatic basmati rice! A fantastic appetizer, side, or main dish!
I roasted my eggplant by slicing in half lengthwise, making cross-sectioned slits in the flesh, then roasting at 425°F for about 15 minutes, cooling, and scooping out the flesh.
You may end up with more mixture for more leaves or less.