• LK Bonabi

Dolmeh – Stuffed Eggplant

Persian dolmeh, stuffed eggplant. These are absolutely delicious and easy to make once you get all the ingredients together. The wonderful combination of herbs and spices differentiates this dolmeh to any other dolmeh made from other countries.


Often eaten with bread and plain yogurt and can be eaten with Lavash bread.

Different country’s have their own twist to it. Mine is the Iranian way.


For the eggplants, I used cute mini ones. I halved them keeping the skin on and oven roasted until they became a nice dark golden brown. I scooped out the flesh and mixed it into the minced meat and then spooned back into each eggplant.


My family loves eggplant but if you don't then visit my dolmeh with bell peppers post :)


Ingredients

7 to 8 mini eggplants (halved)

1 onion (finely chopped)

1 tsp turmeric

1 tsp salt (I used sea salt)

1/2 tsp ground black pepper

1/2 tsp cinnamon

ground saffron (generous pinch)

500g Lamb mince

8g parsley (finely chopped)

8g coriander (finely chopped)

8g leak (finely chopped)

20g dill (finely chopped)

20g chives (finely chopped)

20g mint (finely chopped)

20g basil (finely chopped)

10g tarragon (finely chopped)

4 cloves garlic (crushed)

1/3 cup oil (for frying the onions)

1/4 cup white rice (par boiled)

1/4 cup yellow split peas (par boiled)


For the sauce

1 onion (finely chopped)

1 tsp turmeric

1 tsp salt (I used sea salt)

1/2 tsp ground black pepper

1/4 tsp cinnamon

1/4 cup oil (for frying the onions)

2 tbsp tomato puree

1 clove garlic (crushed)

ground saffron (generous pinch)

Method

Step 1

  • Finely chop the onions and fry in oil until golden brown.

  • Add the turmeric and fry with the onions for 30 seconds.

  • Reduce the heat and add the salt, pepper, cinnamon and ground saffron. Give it a good mix.


  • Add the minced lamb and mix the spices well into the mince until the colour of the minced lamb has turned brown.

  • Cover the top of your pot and allow the mince to simmer over a low heat.


Step 2

  • Par boil the rice and the yellow split peas. Add them to the mince lamb.


  • Wash the herbs and finely chop all of them

  • Add the chopped herbs to the mince.


  • Add the crushed garlic and mix gently until all the minced lamb, rice, spilt peas and herbs are mixed well together.

For the sauce


Step 1

  • Finely chop the onions and fry in oil until golden brown. Add the turmeric and fry with the onions for 30 seconds.

  • Reduce the heat and add the salt, pepper, cinnamon and ground saffron. Give it a good mix.

Step 2

  • Add the tomato puree and crushed garlic and stir well for 30 seconds without burning the garlic.

  • Add 3 cups cold water and allow The sauce to boil for 5 minutes.

  • Remove from the heat.


Stuffing the eggplants

Step 1

  • Wash the eggplants and cut in half

  • Generously oil a roasting tin and add 1/4 tsp salt and 1/4 tsp pepper

  • Rub the oil, salt and pepper onto both sides of the eggplants

  • Turn the eggplants face down so that the white flesh is touching the base of the roasting tin

  • Place in the oven at Gas Mark 6 / 200 degrees C for 30 minutes or until the white flesh has turned a slightly dark golden brown

Step 2

  • Remove the eggplant from the oven and allow to cool down a bit

  • Scoop out the flesh and add to the mince lamb and herb mix

  • Mix the minced lamb and herb mix so that the eggplant blends into the mixture

  • With a table spoon stuff the halved eggplants with the mince lamb and herb mix.

Step 3

  • Pour the sauce into the roasting tin

  • Gently return the stuffed eggplants back into the roasting tin

  • Cover the roasting tin with tin foil and place back into the oven at Gas Mark 6 / 200 degrees C for another 15 minutes


Enjoy your dolmeh with fresh plain yogurt or add some garlic, salt and pepper to the yogurt to give it flavour.




Noosh-e-Jaan. Happy eating. 😁

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