Dolma uch badji

4 servings

90 minutes

Recipe from Irina Chadeeva's book "Culinary Geography.

Energy value per serving

• Calories: 564.1
• Proteins: 29.3g
• Fats: 35.3g
• Carbohydrates: 30.9g

Ingredients

• Minced lamb: 500 g
• Vegetable oil: 1 tbsp
• Dried basil: 1 tsp
• Onion: 1 head
• Canned chickpeas: 1 jar
• Eggplants: 3 pc
• Sweet pepper: 3 pc
• Tomatoes: 4 pc
• Parsley: 1 bunch
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the eggplants lengthwise in the middle without cutting through, and boil for 5-7 minutes in plenty of water until soft.

   Required ingredients:

   • Eggplants: 3 pieces

2. Cool down and remove part of the core.

3. Prepare the peppers and tomatoes for stuffing, keeping the 'lids'.

   Required ingredients:

   • Sweet pepper: 3 pieces
   • Tomatoes: 4 pieces

4. Slightly salt all the vegetables inside.

   Required ingredients:

   • Salt:  to taste

5. Finely chop the core of the tomatoes.

   Required ingredients:

   • Tomatoes: 4 pieces

6. Sauté the finely chopped onion, then add the minced meat, salt, chopped tomato pulp and fry until the meat is cooked.

   Required ingredients:

   • Onion: 1 head
   • Minced lamb: 500 g
   • Salt:  to taste
   • Tomatoes: 4 pieces

7. Add pepper and basil.

   Required ingredients:

   • Ground black pepper:  to taste
   • Dried basil: 1 teaspoon

8. Chop the parsley and mix it with the minced meat and chickpeas. Taste and add salt if necessary.

   Required ingredients:

   • Parsley: 1 bunch
   • Canned chickpeas: 1 jar
   • Salt:  to taste

9. Fill the vegetables with the prepared mixture, cover with 'lids', place on a baking sheet, and bake for 45 minutes at 180 degrees.

   Required ingredients:

   • Sweet pepper: 3 pieces
   • Tomatoes: 4 pieces
   • Eggplants: 3 pieces

10. Serve with matsoni or yogurt flavored with herbs and garlic.