Stuffed Eggplant (Badımcan Dolması) — Azerbaijani eggplants filled with spiced meat and herbs

• 6small eggplants (each about 180–220 g)
• 12 gfine salt (for salting eggplants)
• 180 gyellow onion (finely chopped)
• 450 gground beef (85% lean)
• 60 gshort-grain rice (rinsed and drained)
• 20 gfresh cilantro (finely chopped)
• 10 gfresh dill (finely chopped)
• 6 gfresh mint (finely chopped)
• 2 gground black pepper
• 2 gground cumin
• 1 gturmeric
• 30 mlsunflower oil
• 30 gtomato paste
• 300 gcrushed tomatoes
• 250 mlwater
• 15 mlpomegranate molasses (traditional sweet-sour depth)
• 10 ggarlic cloves (2 cloves, finely grated)

Instructions

1. 1

   Trim the eggplant stems, keeping the tops intact for a neat presentation. Cut a lengthwise slit in each eggplant and carefully hollow out the center with a spoon, leaving about 8–10 mm of flesh so they hold their shape.

2. 2

   Rub the inside of the eggplants with 12 g salt, then set them cut-side up in a colander for 20 minutes. Rinse quickly under cool water and pat very dry so the filling doesn’t steam and loosen.

3. 3

   Heat 15 ml of the sunflower oil in a skillet over medium heat and cook the chopped onion for 6–8 minutes until soft and lightly golden. This step builds sweetness and keeps the filling juicy rather than raw-tasting.

4. 4

   In a bowl, combine the ground beef, rinsed rice, cooked onion, cilantro, dill, mint, black pepper, cumin, and turmeric. Mix for 1–2 minutes until the herbs are evenly distributed, then let it rest for 5 minutes so the rice hydrates slightly.

5. 5

   Stuff each eggplant with the meat mixture, pressing gently so there are no air pockets but leaving about 1 cm at the top for expansion. Arrange the eggplants snugly in a wide pot or deep sauté pan with the slits facing upward.

6. 6

   Make the sauce by whisking tomato paste, crushed tomatoes, water, pomegranate molasses, 6 g salt, and grated garlic until smooth. Pour the sauce around (not directly into) the eggplants so the filling stays in place and the eggplants braise evenly.

7. 7

   Drizzle the remaining 15 ml sunflower oil over the eggplants, then bring the pot to a gentle simmer over medium heat. Reduce to low, cover, and cook for 45–50 minutes until the eggplants are very tender and the rice in the filling is fully cooked.

8. 8

   Uncover and simmer for 5 minutes to slightly thicken the sauce, spooning a little sauce over the eggplants to glaze them. Rest off the heat for 10 minutes before serving so the juices settle and the dolma slices cleanly.