Üç Bacı Dolması ("Three Sisters" Stuffed Eggplant, Tomato & Sweet Pepper Skillet) – Authentic Azerbaijan Recipe
Azerbaijan’s beloved summer skillet where eggplant, tomato, and bell pepper cook together so their juices mingle.
- Country of Origin
- 🇦🇿 Azerbaijan (Caucasus, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Baby eggplants, Ripe tomatoes, And sweet bell peppers, Fresh purple basil (reyhan), Mint
Ingredients for Üç Bacı Dolması ("Three Sisters" Stuffed Eggplant, Tomato & Sweet Pepper Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) baby eggplants, prepped into bite-sized pieces
- 1.5 cups ripe tomatoes, washed and trimmed
- 1 cup and sweet bell peppers
- 1 medium onion and 3 cloves garlic, finely minced with fresh purple basil (reyhan)
- 1.5 tbsp traditional Azerbaijan seasoning (mint, turmeric, cinnamon pinch)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, fresh purple basil (reyhan), and mint, turmeric, cinnamon pinch for 3 minutes until fragrant.
- Combine baby eggplants and ripe tomatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with and sweet bell peppers and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.