Badimjan (Badimcan) dolmasi
Ingredients
Method
- Preheat the oven to 180°C (350°F).
- Cut the tops off the eggplants and scoop out the flesh, leaving a shell. Chop the eggplant flesh and set aside.
- In a pan, heat olive oil and sauté the chopped onion until translucent.
- Add the ground meat and cook until browned. Add the chopped eggplant flesh, rice, diced tomatoes, tomato paste, paprika, cumin, salt, and pepper. Cook for a few minutes.
- Stuff the eggplant shells with the mixture and place them in a baking dish.
- Pour a little water into the bottom of the baking dish and cover with foil.
- Bake in the preheated oven for about 45-50 minutes, or until the eggplants are tender.
- Garnish with fresh parsley before serving.
- Enjoy!
Nutrition
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