Stuffed Eggplant (Dolmeh Bademjan)
Stuffed Eggplant, or Dolmeh Bademjan, is a Persian dish featuring roasted eggplants filled with herbs, rice, and meat. This recipe results in a comforting dish with rich flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chopped.com.
Cooking tools:
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Wooden spoon
- Measuring cup
- Measuring spoon
- Aluminum foil
- Oven
- Stove
- Plate
Ingredients
- 2 medium eggplants
- 1 cup cooked rice
- 1/2 lb ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 Tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped dill
- 1/4 cup chopped walnuts
- 1/4 cup golden raisins
- 1/4 cup lemon juice
- 1/4 cup olive oil
- salt
- pepper
More Like This
Stuffed Eggplant Recipe - Cook Your Yummy Cuisine
cookyouryum.com
Eggplant and Split Pea Stew (Gheimeh Bademjan)
chopped.com
Lebanese Stuffed Eggplants
servingdumplings.com
Middle Eastern Stuffed Eggplant Recipe with Lamb and Rice
excitedfood.com
Khoresh Bademjan - Persian Eggplant Stew, خورش بادمجان)
culinarybutterfly.com
Eggplant and Tomato Stew (Bademjan)
chopped.com
Kashke Bademjan: Persian Eggplant Dip Recipe
beinspired.au
Khoresht-E Bademjan (Eggplant Stew)
persianrecipes.com