Hàlèb-Dòlmàssi

Ingredients

• 6 whole Aubergines (egg-plants) (Medium-sized; tops will be cut off and reserved as lids)
• 1 bowl, enough to submerge aubergines Salt water (Cold water generously salted; used for soaking hollowed aubergines)
• 300 g (approximately) Raw mutton (A sufficient quantity to fill six aubergines; mince finely by hand or with a knife)
• 2 medium Onions (Use 1 or 2 according to size; chop very finely)
• 1 small bunch (a little) Fresh mint (Chop finely; a modest amount for fragrance)
• 1 small pinch Saffron (A small quantity; crumble between fingers before adding)
• 3 tablespoons Insides of the aubergines (scooped flesh) (Reserved from scooping the aubergines; chop finely before adding to filling)
• 1 handful (approx. 60 g) Rice (Wash well under cold running water until water runs clear; used raw in the filling)
• 1 pinch, to taste Salt (Added to the filling)
• 1 pinch, to taste Black pepper (Added to the filling)
• 1 small handful (enough to cover base of pan) Rib bones of mutton (Used to line the bottom of the pot to protect aubergines from direct heat)
• 1 enough to cover the stuffed aubergines Broth (mutton or lamb stock) (Use a plain, clear mutton or lamb broth (referred to as No. 1 in the original))
• 3 lemons (juice of 2–3) Lemon juice (Freshly squeezed; added to the broth for brightness)

Instructions

1. 1Using a sharp knife, cut off the tops of 6 aubergines and set the tops aside — they will act as lids later. Use a small spoon or melon baller to carefully scoop out the flesh from the inside of each aubergine, leaving a wall of flesh thick enough to hold its shape and bear the stuffing (roughly 1 cm / ½ inch thick). Reserve 2–3 tablespoons of the scooped flesh for the filling; discard or save the rest for another use. Be gentle so you do not pierce the skin.
2. 2Fill a large bowl with cold water and add a generous pinch of salt. Place the hollowed aubergines (and their tops) into the salted water. Make sure they are submerged — you can weigh them down with a plate if needed. Leave them to soak for 10 minutes. This draws out any bitterness and firms up the flesh. After 10 minutes, remove the aubergines and tops from the water and gently pat them dry with a clean cloth or kitchen paper.
3. 3While the aubergines soak, prepare the filling. On a clean chopping board, mince the raw mutton as finely as possible using a large sharp knife — chop it repeatedly until it resembles a coarse mince. Finely chop the onions, the fresh mint, and the reserved aubergine flesh. Place the minced mutton into a large mixing bowl. Add the finely chopped onion, chopped mint, a small pinch of saffron (crumbled between your fingers), the chopped aubergine flesh, the well-washed raw rice, a pinch of salt, and a pinch of black pepper. Use your hands to mix everything together thoroughly until the filling is evenly combined.
4. 4Take each dry, hollowed aubergine and spoon the filling inside, packing it in firmly but leaving a small gap at the top (the filling will expand as the rice cooks). Once each aubergine is filled, place its reserved top back on like a lid, pressing it gently into place. Repeat with all six aubergines.
5. 5Take a wide, heavy-based saucepan or stewpan with a tight-fitting lid. Lay the mutton rib bones flat across the bottom of the pan in a single layer — this creates a rack that prevents the stuffed aubergines from sitting directly on the heat and stops them from scorching. Carefully place the stuffed aubergines upright (top-side up) on top of the bones, arranging them snugly so they support each other and the tops do not fall off during cooking.
6. 6Pour enough broth over the aubergines to cover them completely. Squeeze the juice of 2 to 3 lemons into the pot and stir gently to combine with the broth. The liquid should come up to just cover the tops of the aubergines — add a little more broth if needed.
7. 7Place the lid firmly on the pot. Set the pot over a medium-low heat on the hob (the original recipe calls for a charcoal fire — medium-low is the modern equivalent). Bring the liquid to a gentle simmer, then reduce the heat to low. Let the pot simmer quietly with the lid on, without lifting it unnecessarily, until the aubergines are completely soft when pierced with a skewer or tip of a knife, and a flavoursome gravy has formed at the bottom of the pot. This will take approximately 40 to 50 minutes. Check occasionally to ensure the liquid has not dried out — if needed, add a small splash of broth to maintain the level.
8. 8Once the aubergines are soft and the gravy has developed at the bottom of the pot, remove the pot from the heat. Using a large spoon and a fish slice or spatula, carefully lift each stuffed aubergine out of the pot — keeping the top lid in place — and transfer them gently onto a serving dish. Spoon the gravy from the bottom of the pot over and around the aubergines. Serve immediately.