Called "tomato, aubergine bell pepper dolma", this stuffed dish is definetely a favourite dish of all times in the summer!
As mentioned before, Azerbaijani people eat seasonally, so using seasonal vegetables and fruits is a must in the Azerbaijani cuisine. There are lots of health benefits you can gain by eating in season. Foods that are grown and consumed during their appropriate seasons are more nutritionally dense. So, whenever the aubergines pop, make sure you prepare a nice stuffed dolma.
What do you need for this delicious dolma and how to prepare it? Very easy! Just follow the steps below.
- 1-2 tablespoons of oil
- 6 small aubergines (12 cm long, 4 cm in diameter, available in the Turkish supermarket)
- 6 medium-sized green bell peppers
- 6 large firm tomatoes
For the filling:
- 4 tablespoons of vegetable oil or clarified butter
- 1 1/2 pounds (700 g) ground beef or rice for the vegetarian versions.
- 2 medium onions, peeled, cut into wedges
- 2 large tomatoes, peeled, cut into wedges.
- 1 cup chopped coriander (50 gr)
- 1 cup chopped dill (50 gr)
- Ground pepper
Filling: Place the minced meat, onions, coriander, dill, salt and pepper in a food processor and grind until fine.
Start by baking the meat mix, it should be well cooked. At the end, add the tomatoes and cook until the tomatoes almost disappear and set it aside.
Eggplant: Bring water to a boil, wash the eggplant, cut a cube from the center (don't throw it away, cut it into cubes and put it in a bowl), salt the aubergine well (1 teaspoon) and place each eggplant in boiling water for 3-4 minutes. Then take it out and fry each side in a frying pan for 2 minutes. Set it aside.
Bell pepper: Cut the cap off the bell pepper, remove the seeds and sprinkle a little bit of salt with a teaspoon, do not throw the cap away.
Tomato: Cut open the top into a slice, don't throw it away. Take out the inside, keep these too. Sprinkle in some salt (1/2 teaspoon)
Fill all the vegetables with the minced meat mix. Fill it in such a way that the “lid” of tomatoes and peppers can be closed. With regard to the eggplant, you fill it until it is full.
Take a large frying pan, or a pan. Drizzle 1 tablespoon of oil on the bottom. Cover the bottom with cubes of aubergine and tomatoes that you have removed from the inside of the vegetables. Then neatly place the aubergines, tomatoes and peppers next to each other, drizzle about 2 tablespoons of oil over the stuffed vegetables. Reduce heat to low and simmer for about 35-40 minutes or until tender, but not overcooked.
The trick lies in the fact that everything must remain in good shape and not fall apart.