Bàndinjàn Yàlànji Dòlmàssi

Ingredients

• 6 whole (use 6 or 7) egg-plants (aubergines) (To be prepared as No. 107 — see step 1 for inline preparation instructions. Choose medium-sized, firm egg-plants.)
• 1 generous pinch (for drawing out bitter liquid) salt (Sprinkled over the scooped-out insides of the egg-plants to draw out bitterness.)
• 1 teacupful (approximately 150 ml / ⅔ cup) olive oil (Use a good quality olive oil for best flavour.)
• 0.5 pound (approximately 225 g) onions, chopped fine (Peel and chop the onions as finely as possible before cooking.)
• 1 pound (approximately 450 g) rice, well-washed (Rinse the rice under cold running water until the water runs clear to remove excess starch.)
• 1 to taste (sufficient) salt (Added to the filling mixture. Season carefully, as some salt was already used on the egg-plant flesh.)
• 1 to taste (sufficient) pepper (Black pepper is most likely intended. Add to your own preference.)
• 1 tablespoonful mint, finely chopped (Use fresh mint if available, stripped from stems and chopped finely.)
• 1 teacup (approximately 150 ml / ⅔ cup) water (Added to the pan with the rice to help the grains absorb liquid and begin cooking.)

Instructions

1. 1To prepare the egg-plants as described in recipe No. 107: Using a sharp knife, carefully cut a lengthwise slit along each egg-plant, or slice off one flat side to create a 'lid'. Use a small spoon or melon baller to carefully scoop out the interior flesh, leaving a shell about 1 cm (½ inch) thick all around so the egg-plant holds its shape. Keep the scooped-out flesh — you will use it in the filling. Set the hollowed egg-plant shells and their lids aside. If the egg-plants have stems, these can be left on to help keep the shape.
2. 2Place the scooped-out egg-plant flesh into a colander or bowl. Sprinkle a generous pinch of salt over it and toss lightly to distribute. Leave it to sit for a few minutes (about 5 minutes) — you will notice some dark, bitter liquid beginning to release from the flesh. This salting step is important: it draws out compounds that can make egg-plant taste harsh or unpleasant.
3. 3After the few minutes have passed, pick up the salted egg-plant flesh and squeeze it firmly in your hands over the sink or bowl to expel as much of the bitter, dark liquid as possible. Don't worry about being too gentle — the goal is to get rid of the moisture. Once squeezed, place the flesh on a chopping board and chop it into small pieces. Set aside.
4. 4Pour the teacupful of olive oil (approximately 150 ml / ⅔ cup) into a medium-to-large saucepan. Place the saucepan over medium heat on your hob. Allow the oil to heat up for about 1–2 minutes. To test if it is ready, hold your hand a few centimetres above the pan — you should feel warmth rising — or drop in a tiny piece of onion; if it sizzles gently, the oil is hot enough.
5. 5Add the half pound (approximately 225 g) of finely chopped onions to the hot olive oil. Stir them with a wooden spoon to coat them in the oil. Continue to stir regularly over medium heat for approximately 7–10 minutes, until the onions soften and turn golden and just begin to brown at the edges. Do not let them burn — if they are colouring too fast, reduce the heat slightly.
6. 6Add the chopped, squeezed egg-plant flesh to the pan with the browned onions. Stir everything together to combine. Continue to stir and cook over medium heat for approximately three minutes, until the egg-plant is well mixed with the onions and has softened slightly.
7. 7Add the pound (approximately 450 g) of well-washed rice to the pan, followed by salt and pepper to taste (start with around half a teaspoon of each and adjust), the tablespoonful of finely chopped mint, and the teacup (approximately 150 ml / ⅔ cup) of water. Stir everything together thoroughly so all the ingredients are evenly combined.
8. 8Keep the pan over medium heat and stir the mixture continuously until all the liquid (water and released moisture) has been absorbed into the rice. This should take approximately 3–5 minutes. The mixture will look cohesive and the rice grains will appear slightly swollen. The rice will not be fully cooked at this stage — it will finish cooking inside the egg-plants. Remove the pan from the heat.
9. 9Using a spoon, fill each hollowed egg-plant shell with the rice and vegetable mixture. The original recipe says to fill them 'moderately' — do not overfill or pack the rice in too tightly, as the rice will expand as it continues to cook. Aim to fill each egg-plant roughly two-thirds to three-quarters full. Once stuffed, place the lids (the cut pieces you set aside in step 1) back over each egg-plant to cover the filling.