Badimjan Dolmasi (stuffed Eggplants With Walnut Sauce)

Badimjan Dolmasi is a traditional Azerbaijani dish that features tender eggplants stuffed with a flavorful mixture of ground meat, rice, and aromatic herbs, then topped with a creamy walnut sauce. This dish is a perfect combination of savory and nutty flavors, making it a delightful addition to any meal.

Badimjan Dolmasi (stuffed Eggplants With Walnut Sauce)

Ingredients

  • 4 small eggplants
  • 1/2 lb ground lamb or beef
  • 1/2 cup rice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/2 cup walnuts, finely chopped
  • 1/2 cup plain yogurt
  • 1 egg
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut off the tops of the eggplants and carefully scoop out the flesh, leaving the shells intact. Chop the eggplant flesh and set aside.
  3. In a large bowl, combine the ground meat, rice, chopped onion, garlic, parsley, dill, chopped eggplant flesh, salt, and pepper. Mix well.
  4. Stuff the eggplant shells with the meat and rice mixture, then place them in a deep skillet or pot.
  5. In a separate bowl, mix together the chopped walnuts, yogurt, and egg to make the sauce. Pour the sauce over the stuffed eggplants.
  6. Cover the skillet or pot and cook over low heat for about 1 hour, or until the eggplants are tender and the filling is cooked through.
  7. Serve the Badimjan Dolmasi hot, garnished with additional chopped herbs if desired.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
30g
Fat
15g

Supplies

Skillet or pot Knife Cutting board Bowl

Tools

Oven Stove

Serving suggestions

Serve the Badimjan Dolmasi with a side of fresh salad and warm bread for a complete meal.

Tips & tricks

For a vegetarian version, you can replace the ground meat with cooked lentils or chickpeas.

Cost

$15