Western Azerbaijan Eggplant Dolma

Finely chop the onion and fry in abundant butter until golden.

Add the pounded meat and fry until well browned.

Add the cooked and peeled split peas and the scooped-out insides of the tomatoes to the meat-onion mixture.

Add salt, pepper, finely chopped coriander, and plenty of basil, and mix.

Lightly blanch the eggplants, tomatoes, and peppers. Scoop out the insides of the eggplants (or cut them lengthwise).

Stuff the vegetables with the prepared mixture.

Arrange the stuffed vegetables in a pot, add a small amount of meat broth, and cook over low heat.