Eggplant Dolma Like You Never Had Before!

“Dolma” is a Turkish word meaning “stuffed.” Various types of dolma include grape leaves, bell peppers, zucchini, and tomatoes. However, the unique flavor of eggplant has made stuffed eggplant dolma one of the most popular versions. This delicious dish is considered one of the best traditional Iranian meals and, due to its appealing presentation, is ideal for serving at gatherings. Eggplant dolma can also be served as finger food.

Ingredients for Eggplant Dolma:

• Onions: 3

• Garlic cloves: 3

• Split peas: ½ cup

• Rice: ½ cup

• Tomatoes: 3

• Large eggplants: 5

• Dolma greens (herbs): 200g

• Ground meat: 100g

• Tomato paste: 2 tablespoons

• Salt, black pepper, and turmeric: As needed

Steps to Prepare Eggplant Dolma:

1. Prepare the Split Peas:
   Soak the split peas in water for at least 6 hours or overnight, changing the water 2-3 times to reduce bloating and ensure faster cooking. Drain and rinse the peas, then cook them in a pot of water over medium heat until semi-soft.

2. Prepare the Eggplants:
   Peel the eggplants, wash them, and let them dry (or pat them dry with a cloth). Set aside.

3. Cook the Rice:
   Bring a small pot of water with a pinch of salt to a boil. Wash the rice and add it to the boiling water. Cook for about 5 minutes, then test a grain—if the outer part is soft but the center is slightly firm, drain the rice and set it aside.

4. Prepare the Filling:

   • Finely chop two onions and two garlic cloves. Sauté them in a pan with oil until soft.

   • Add ground meat to the pan, season with salt, black pepper, and turmeric, and sauté until the meat changes color.

   • Stir in the tomato paste and mix well.

   • Check the split peas. If they are semi-soft, drain them and add them to the pan.

   • Add finely chopped dolma greens and sauté gently. Cover the pan for a few minutes until the greens release their aroma.

   • Mix in the partially cooked rice and allow the mixture to cool completely.

5. Prepare the Eggplants for Stuffing:
   Make a vertical cut in each eggplant and hollow out the insides carefully without damaging the walls. Heat oil in a pan and lightly fry the eggplants on all sides. Place them on a rack or in a strainer to remove excess oil.

6. Prepare the Sauce:

   • Finely chop the remaining onion and garlic. Sauté them in a large pan with oil until golden.

   • Chop the tomatoes and add them to the pan, cooking until slightly soft.

   • Add 2 cups of water, salt, and pepper, then let the sauce thicken over high heat before reducing to medium.

7. Stuff and Cook the Eggplants:

   • Fill each eggplant with the prepared filling and arrange them in the pan with the sauce.

   • Cover the pan and let the eggplants cook over medium heat for 30-45 minutes, allowing the flavors to meld.

Serving Suggestions:

Serve the eggplant dolma with the thickened sauce for a delicious and flavorful experience.

Key Tips for Eggplant Dolma:

• Use long, thin eggplants for a variation in shape.

• You can stuff the eggplants with either meat-based or vegetarian fillings. For extra flavor, sprinkle shredded cheese over the stuffed eggplants and bake them in the oven.

• For a tangier filling, replace tomato paste with pomegranate molasses.

• You can also add raw minced garlic to the filling or sauce for added flavor.

Additional Notes:

• Cuisine: Azerbaijani, traditional Iranian.

• Preparation Time: ~1 hour.

• Cooking Time: ~1 hour.

• Serving Suggestions: Great for lunch, dinner, or as an appetizer. Perfect for Ramadan meals like suhoor or iftar.