Badimjan Dolmasi
Badımcan Dolması (bah-duhm-JAHN dol-mah-SUH)
Stuffed Eggplant
Tender eggplants stuffed with spiced ground lamb, rice, and fresh herbs, braised in a tomato-based sauce until meltingly soft. Part of Azerbaijan's beloved dolma family of stuffed vegetable dishes.
Nutrition & Info
Equipment Needed
Instructions
-
1
Cut tops off eggplants and hollow out, leaving 1cm walls.
-
2
Mix lamb, rice, onion, herbs, salt, pepper, and turmeric.
-
3
Stuff eggplants with the mixture and replace tops.
-
4
Place upright in a pot. Mix grated tomato with tomato paste and water, pour around.
-
5
Drizzle with oil, cover, and simmer on low heat for 50 minutes.
-
6
Serve with the tomato sauce spooned over.
Did You Know?
The three-vegetable dolma platter (eggplant, tomato, and pepper) is called uch bacı dolması, meaning three sisters dolma, and is one of the most photographed dishes in Azerbaijani cuisine.
Chef's Notes
Equipment Tips
- large pot
- knife
The Story Behind Badimjan Dolmasi
Badimjan dolmasi is part of the broader Azerbaijani dolma tradition that encompasses dozens of stuffed vegetable preparations. Eggplant dolma is most popular in summer when the vegetables are at peak season.
The technique of hollowing vegetables and filling them with a lamb-rice mixture is shared across Caucasian and Middle Eastern cuisines, but the Azerbaijani version is distinctive for its use of fresh summer herbs and the custom of serving three different stuffed vegetables together.
This dish exemplifies the Azerbaijani philosophy of cooking with the seasons, using the ripest ingredients available from local markets.
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