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Stuffed Eggplant (Dolmeh Bademjan)

Stuffed Eggplant, or Dolmeh Bademjan, is a traditional Persian dish centered on tender eggplants filled with a savory combination of aromatic herbs, rice, and ground meat. This recipe requires careful preparation to achieve a harmonious blend of flavors and textures. The eggplants are roasted until golden and tender, then filled and baked to achieve rich flavors. Each bite provides warmth and comfort, making it a delightful choice for a cozy dinner or special occasion.

Ingredients

  • 2 medium eggplants
  • 1 cup cooked rice
  • 1/2 lb ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint
  • 1/4 cup chopped dill
  • 1/4 cup chopped walnuts
  • 1/4 cup golden raisins
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • salt and pepper

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop the flesh and set it aside.
  3. In a skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned and the onions are soft. Drain any excess fat.
  4. Add the chopped eggplant flesh, tomato paste, ground cumin, ground cinnamon, parsley, mint, dill, walnuts, raisins, lemon juice, salt, and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.
  5. Fill the hollowed-out eggplant halves with the meat mixture and place them in a baking dish. Drizzle olive oil over the stuffed eggplants.
  6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the eggplants are tender.
  7. Serve the stuffed eggplants hot, garnished with fresh herbs and a drizzle of lemon juice.

Keywords: Comforting, Hearty

Spice Rack: Cumin, Cinnamon

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