Dolma uch badji
4 servings
90 minutes
Recipe from Irina Chadeeva's book "Culinary Geography.
1
Cut the eggplants lengthwise in the middle without cutting through, and boil for 5-7 minutes in plenty of water until soft.
- Eggplant: 3 pieces
2
Cool down and remove part of the core.
3
Prepare the peppers and tomatoes for stuffing, keeping the 'lids'.
- Bell pepper: 3 pieces
- Tomatoes: 4 pieces
4
Slightly salt all the vegetables inside.
- Salt: to taste
5
Finely chop the core of the tomatoes.
- 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.
- Onion: 1 head
- Ground lamb: 500 g
- Salt: to taste
- Tomatoes: 4 pieces
7
Add pepper and basil.
- 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.
- 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.
- Bell pepper: 3 pieces
- Tomatoes: 4 pieces
- Eggplant: 3 pieces
10
Serve with matsoni or yogurt flavored with herbs and garlic.