Badimjan Dolmasi (بادمجان دولماسی) — Azerbaijani Stuffed Eggplant with Lamb and Rice

• 6small eggplants (about 220 g each, firm and glossy)
• 18 gkosher salt (for salting eggplants)
• 30 mlolive oil (for searing eggplants)
• 500 gground lamb (80–85% lean)
• 90 gshort-grain rice (rinsed until water runs mostly clear)
• 180 gyellow onion (finely grated or minced)
• 12 ggarlic (minced (about 3 cloves))
• 20 gfresh cilantro (finely chopped)
• 12 gfresh dill (finely chopped)
• 6 gfresh mint (finely chopped)
• 2 gground black pepper (about 1 tsp)
• 2 gground cumin (about 1 tsp)
• 2 gground coriander (about 1 tsp)
• 2 gAleppo pepper (about 1 tsp)
• 8 gfine salt (for seasoning the meat mixture)
• 40 gtomato paste (about 2 tbsp)
• 300 gcrushed tomatoes (or finely grated ripe tomatoes)
• 450 mlwater (hot)
• 20 gunsalted butter (adds richness to the broth)
• 10 mlpomegranate molasses (about 2 tsp for gentle tang)
• 180 gplain yogurt (for serving alongside)

Instructions

1. 1

   Prep the eggplants by trimming the stems but keeping the caps intact so they hold their shape. Cut a long slit down one side of each eggplant (not all the way through), then carefully hollow out the center with a small spoon, leaving about 1 cm of flesh as a sturdy shell.

2. 2

   Sprinkle the eggplants inside and out with 18 g kosher salt, then set them in a colander for 20 minutes to draw out bitterness and excess moisture. Rinse quickly under cool water and pat very dry with paper towels so they sear rather than steam.

3. 3

   Heat 30 ml olive oil in a wide pot or deep skillet over medium-high heat, then sear the eggplants for 2–3 minutes per side until lightly golden. This step builds flavor and helps the eggplants hold together during simmering, so don’t skip it even if they are not fully cooked yet.

4. 4

   Make the filling by combining ground lamb, rinsed rice, onion, garlic, cilantro, dill, mint, black pepper, cumin, coriander, Aleppo pepper, and 8 g fine salt in a bowl. Mix thoroughly for 1–2 minutes until the mixture looks cohesive, which helps the dolma slice cleanly and stay juicy.

5. 5

   Stuff each eggplant through the slit, pressing the filling in gently without packing it too tightly. Leave about 1 cm of space because the rice expands as it cooks, and overfilling can split the eggplants during simmering.

6. 6

   Arrange the stuffed eggplants snugly in the pot in a single layer with the slits facing up or sideways so the filling stays in place. Keeping them tight prevents tipping, which is important for even cooking and a neat presentation.

7. 7

   Whisk the sauce by dissolving tomato paste into the hot water, then stir in crushed tomatoes, butter, pomegranate molasses, 1 g black pepper, and 3 g fine salt. Pour the sauce around (not directly over) the eggplants so you don’t wash filling out of the slits, aiming for the liquid to come about halfway up the sides.

8. 8

   Bring the pot to a gentle simmer over medium heat, then reduce to low and cover with a lid slightly ajar. Cook for 50–60 minutes, turning the eggplants once halfway through, until the eggplant is very tender and the rice in the filling is fully cooked.

9. 9

   Rest the dolma off the heat for 10 minutes so the juices redistribute and the filling sets. Spoon some of the tomato broth over the eggplants just before serving, and serve with 180 g plain yogurt on the side for a cooling contrast.