Stuffed Eggplants & Peppers

December 29, 2011

Stuffed Eggplants and Peppers (Badamjan-Burç Dolamasy)

Serves 3

  • 2 eggplants
  • 3 bell peppers

For the stuffing

  • 500 g minced beef / lamb
  • 5 tablespoons rice
  • 1 teaspoon tomato paste
  • 1 tablespoon lemon juice
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • salt and pepper to taste

For the soup

  • 2 tablespoons vegetable oil
  • 2 tomatoes, finely chopped
  • 2 potatoes, cubed
  • 1 pinch salt
  • water

Push the stems of the peppers inwards with your thumb and then pull them out. Remove the seeds and rinse the peppers. Remove the stems of the eggplants, rinse, and cut into 3 pieces. Using a knife, hollow out the eggplants and leave the insides for the stuffing.

Finely chop the eggplant insides, onion and garlic. Mix together with lemon juice and rinsed rice. Add the minced meat, tomato paste, salt and pepper to taste and mix everything together. Stuff the eggplants and peppers with the mixture.

In a large pot, fry the chopped tomatoes in oil for 5 minutes and turn off the heat. Place the stuffed vegetables side by side in the pot. Throw in the cubed potatoes and add a pinch of salt. Cover with water. Close the lid and cook over high heat. When the soup begins to boil, reduce the heat to low and cook until the vegetables are tender.