Dolmeh Bademjan Baqcheh’i (دلمه بادمجان باغچه‌ای) — Persian Stuffed Eggplant Pouches

• 900 gGlobe eggplants (about 3 medium; cut lengthwise into 6 mm slices)
• 12 gKosher salt (for salting eggplant and seasoning filling)
• 60 mlOlive oil (for brushing eggplant and sautéing)
• 220 gYellow onion (finely chopped)
• 400 gMinced beef (85–90% lean)
• 35 gFresh parsley (finely chopped (leaves and tender stems))
• 2 gBlack pepper (freshly ground)
• 45 gTomato paste (divided)
• 360 mlWater (for braising sauce)
• 15 mlLemon juice (fresh)
• 4 gGranulated sugar (balances tomato acidity)
• 300 gPlain yogurt (strained or Greek-style for a thicker dip)
• 10 gGarlic (finely grated or crushed (about 2 medium cloves))

Instructions

1. 1

   Slice the eggplants lengthwise into 6 mm ribbons. Lay them on a rack or tray and sprinkle evenly with 8 g of the salt. Rest 25 minutes to draw out bitterness and moisture. Rinse briefly, then pat very dry with towels so they roast instead of steaming.

2. 2

   Heat the oven to 220°C. Brush both sides of the eggplant ribbons with 45 ml olive oil and arrange in a single layer on two lined baking sheets. Roast 12 minutes, flip, then roast 8–10 minutes more until pliable and lightly browned. Cool 10 minutes for easy handling.

3. 3

   Make the filling: warm 15 ml olive oil in a skillet over medium heat. Add onion and cook 8–10 minutes until golden. Add minced beef and break it up; cook 6–8 minutes until no pink remains. Stir in parsley, black pepper, 20 g tomato paste, and the remaining 4 g salt; cook 2 minutes to deepen flavor.

4. 4

   Form pouches: place 2 eggplant ribbons in a cross on a board. Spoon 55–65 g of filling in the center, then fold the ribbons up and over to enclose like a parcel. Set seam-side down in a wide, lidded pan or deep skillet. Repeat, keeping parcels snug so they hold their shape.

5. 5

   Braise: whisk 25 g tomato paste with water, lemon juice, and sugar until smooth. Pour around (not over) the pouches. Bring to a gentle simmer over medium heat, then cover and cook 25 minutes on low, maintaining a quiet bubble. Uncover and simmer 5–8 minutes to slightly thicken the sauce.

6. 6

   Stir together yogurt and garlic and rest 10 minutes so the garlic mellows. Serve the eggplant pouches warm with a spoon of garlicky yogurt on the side or underneath, and drizzle a little of the tomato braising sauce over the top for color and moisture.