Eggplant Dolma with Rice Filling and Tzatziki

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I was scouring my favorite food blogs looking for some inspiration for my weekly menu planning, when I stumbled upon a recipe that Meeta, over at What’s For Lunch Honey, made recently.   I knew instantly that this recipe for Eggplant Dolma with Rice Filling and Tzatzikiit would be a hit around our house as we both LOVE eggplant (Aubergine).  A well we are trying to eat Veggie as often as we can. I needed a great dish for all the tomatoes that we have growing as well as something for the GYO event, which yours truly is hosting!  (wink wink)

The dish does take some preparing, so please allow enough time, it did take me about an hour of hands-on, before putting it into the oven.  I did make the rice the night before to save some time.  The only other changes I made were that I used Brown Rice, I could not find Kefalotyri cheese so I used Feta, and the Roma tomatoes at the market looked terrible, so I used some of the cherry tomatoes from our garden and our favorite, Dry Farmed tomatoes (as well I did not peel or seed them – I am lazy with that).  Otherwise, I followed Meeta’s directions as instructed.

Verdict:  BURSTING with flavor!  The spiciness of the peppers is just right, a little heat on your tongue which is instantly cooled off by the coolness of the yogurt, I loved the fresh minced garlic in the yogurt as well gave the dish an entirely different dimension.  The chopped tomatoes tasted just like the last few days of summer, extra juicy!  This will become a favorite around Chez US.  Thank you, Meeta, for a great dish!

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