Stuffed Eggplant Dolma (Badımcan Dolması) — Azerbaijani eggplants filled with herbed meat and simmered in tomato sauce

• 6small eggplants (each about 180–220 g, firm and glossy)
• 12 gfine salt (for salting eggplants to reduce bitterness)
• 30 mlsunflower oil (for lightly frying eggplants)
• 180 gyellow onion (finely chopped)
• 350 gground lamb (15–20% fat preferred for tenderness)
• 60 gshort-grain rice (rinsed and drained)
• 25 gfresh cilantro (finely chopped)
• 15 gfresh dill (finely chopped)
• 8 gfresh mint (finely chopped)
• 2 gground black pepper (about 1 tsp)
• 2 gground cumin (about 1 tsp)
• 30 gtomato paste (about 2 tbsp)
• 300 gcrushed tomatoes (or finely grated ripe tomatoes)
• 350 mlwater
• 15 gunsalted butter (adds roundness; can be replaced with oil)
• 4 ggranulated sugar (about 1 tsp to balance acidity)

Instructions

1. 1

   Trim the eggplant stems, leaving a small cap so the eggplants keep their shape. Cut a lengthwise slit down each eggplant (about 10–12 cm) without cutting through, then gently open the pocket with a spoon handle. Rub 12 g salt into the slits and over the eggplants, set them in a colander, and rest for 20 minutes to draw out bitterness.

2. 2

   Rinse the eggplants under cool water to remove excess salt, then pat them very dry with towels. Heat 30 ml sunflower oil in a wide skillet over medium heat and lightly fry the eggplants for 4–6 minutes total, turning carefully, just until the skin softens and takes on a little color. Transfer to a plate and let them cool until comfortable to handle; this step helps them become tender without collapsing during simmering.

3. 3

   Make the filling by combining onion, ground lamb, rinsed rice, cilantro, dill, mint, black pepper, cumin, and 6 g salt in a bowl. Mix for 1–2 minutes until the mixture becomes slightly tacky, which helps it bind and stay juicy. Let it rest 10 minutes so the rice begins to hydrate and the herbs perfume the meat.

4. 4

   Open each eggplant pocket and spoon in the filling, pressing gently so it reaches the ends without tearing the skin. Fill to about 85–90% capacity because the rice expands as it cooks. Arrange the stuffed eggplants snugly in a heavy pot or deep sauté pan in a single layer, slit-side up if possible to prevent spilling.

5. 5

   Prepare the sauce by whisking tomato paste, crushed tomatoes, water, butter, sugar, and 3 g salt until smooth. Pour the sauce around the eggplants (not directly into the slits) so the tops stay relatively clean and the sauce can simmer evenly. Bring to a gentle boil over medium heat, then immediately reduce to low so the liquid barely bubbles.

6. 6

   Cover and simmer for 40 minutes, then uncover and continue simmering 10–15 minutes to thicken the sauce slightly. The dolma is done when the eggplants are very tender and the rice in the filling is fully cooked, with clear juices and no raw graininess. Rest the pot off heat for 10 minutes so the filling sets and the sauce clings nicely before serving.