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Azerbaijani-style eggplant dolma
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Azerbaijani-style eggplant dolma

60 min4 serv.19 февр. 2026 г.

Description

Let's prepare Azerbaijani-style dolma using eggplants. In addition to eggplants, I used bell peppers and tomatoes for variety, stuffing them with filling and simmering in a pot. This dish is served with sour cream. Some prefer it hot, but dolma is delicious cold too! Have a wonderful day!

Instructions

  1. 1

    Step 1

    Step 1

    Chop the dill and mint.

  2. 2

    Step 2

    Step 2

    Pass the lamb through a meat grinder. Finely chop the onion and sauté in vegetable oil until translucent. Add the meat and continue to fry. At the end, add rice (previously soaked in warm water). Mix everything with fresh herbs.

  3. 3

    Step 3

    Step 3

    Trim the ends off the eggplants and remove the insides. Boil the eggplants in salted water for 5 minutes. Drain the water and let the vegetables cool.

  4. 4

    Step 4

    Step 4

    Cut off the tops of the tomatoes, remove the flesh and add it to the minced meat, then mix.

  5. 5

    Step 5

    Step 5

    Fill the eggplants and other vegetables with the stuffing. Place the dolma in a deep heatproof container. Pour in half a cup of water, add one tomato grated on a grater. Cook over medium heat for 35-40 minutes.

  6. 6

    Step 6

    Step 6

    Fill the eggplants and other vegetables with the stuffing. Place the dolma in a deep heat-resistant container. Pour in half a cup of water and add one tomato grated on a grater. Cook over medium heat for 35-40 minutes.

  7. 7

    Step 7

    Step 7

    Serve at the table.