Sami Tamimi’s recipes for aubergine dolma bake with a spicy herb and spinach salad

I wanted the comfort of dolma without spending hours coring, stuffing and rolling. Traditionally, for this Iraqi dish of vine leaves, various vegetables are filled with fragrant rice and often with meat, too, making it a true labour of love. This pie captures all those familiar flavours but, by layering everything instead, the vine leaves become silky and tender. A bright, lemony spinach salad adds freshness and contrast.Aubergine dolma bakePrep 20 min

Cook 2 hr 15 minCool 20 min

Serves 62 large aubergines (900g), cut lengthways into ½cm-thick slices Olive oil

Salt

Pomegranate seeds, to serveYoghurt, to serve (vegan, if need be; optional)For the filling