Dolmadakia in the oven

Peel the eggplant. Remove the seeds if there are any and chop it finely. 

Heat the olive oil well and add the eggplant and the spring onions. Stir until they absorb the oil. Add the lemon, the oregano, the dill, the garlic, season with salt and pepper and stir well. Then, add 1 cup water and let everything simmer until the eggplant is well cooked. 

Add the rice and let it cook for 5 minutes. 

Fold and roll your dolmadakia and place them one next to the other in rows and place them in a pyrex baking tray. 

Pour the tomato over the dolmadakia and sprinkle with a little basil or spearmint, finely chopped. Add 1/2 cup water and 2-3 tbsp olive oil and bake in the oven for about 50 minutes. 

Cover with aluminum foil so that they don't get dry.