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.
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
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the eggplants and carefully scoop out the flesh, leaving the shells intact. Chop the eggplant flesh and set aside.
- In a large bowl, combine the ground meat, rice, chopped onion, garlic, parsley, dill, chopped eggplant flesh, salt, and pepper. Mix well.
- Stuff the eggplant shells with the meat and rice mixture, then place them in a deep skillet or pot.
- In a separate bowl, mix together the chopped walnuts, yogurt, and egg to make the sauce. Pour the sauce over the stuffed eggplants.
- 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.
- 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