Baba Maral’s Azerbaijani Stuffed Aubergines, Peppers and Tomatoes

Name: Baba Maral’s Azerbaijani Stuffed Aubergines, Peppers and Tomatoes
Yield: Feeds 4-6
Ingredients: 1 tbsp dried mint; 1 large handful fresh coriander, chopped; 1 large handful fresh dill, chopped; 1 red onion, finely diced; 1 tbsp olive oil; 1 white onion, finely diced; 2 red and 2 yellow peppers; 1 tsp paprika; 1 tsp cracked black pepper; 1 apple or ½ a quince, chopped; 3 garlic cloves, finely chopped; 1 tsp salt; 4 large tomatoes; 5 mini aubergines; 1 tbsp dried mountain mint (optional); 1 tbsp dried oregano; 120 g (heaped ½ cup) white rice; 500 g (1 lb) lamb mince

‘Three Sisters’

Preparation info

Feeds
4-6

Difficulty
Medium

Appears in

Grand Dishes

By Iska Lupton and Anastasia Miari

Published 2021

About

Ingredients

120 g (heaped ½ cup) white rice
500 g (1

Main course
Gluten-free

Method

Cook the rice until al dente, about 5 minutes. You don’t want it cooked all the way through, as it will have baking time inside the vegetables as well.
Meanwhile, start browning the lamb in a non-stick pan with the olive oil, breaking it up with a wooden spoon as you go. When the meat is browned all over and the rice is al dente, set both aside to cool a little