Font -  Font +

Stuffed Eggplant with Chickpeas

Sample Dishes from Turkish Cuisine

Stuffed Eggplant with Chickpeas (Nohutlu Patlıcan Dolması)

Chickpeas1/3 cup60 gr
Water2 3/4 cup550 gr
Onion1 small size50 gr
Eggplant12 small size1350 gr
Tomatoe2 small size180 gr
Bulgur 3/4 cup110 gr
Lamb Ground Meat1 cup175 gr
Margarine4 tablespoon40 gr
Tomatoe paste3 tablespoon30 gr
Pepper paste1 1/2 tablespoon15 gr
Salt1 tablespoon12 gr
Pomegranate sour1 1/2 tablespoon18 gr


Soak chickpeas overnight with water; drain. Reserve liquid. Remove skins of chickpeas. Set aside. Cut stem sides of eggplants. Cut 0.5 cm (1/4 inch) thick slices crosswise on stem sides. Reserve slices. Scoop out pulp, forming 2-3 mm thick shells. Set aside. Combine chickpeas, ground lamb, bulgur, minced onions and tomatoes, tomato paste, hot pepper sauce, salt and reserved liquid of chicpeas; mix well. Fill eggplant shells leaving 2 1/2 cm (1 inch) space from open ends. Cover with eggplant slices pressing slightly. Arrange in a saucepan. Heat water. Add plum syrup and salt; stir. Add to eggplants gradually from one side of saucepan. Cover and simmer for 65-70 minutes or until tender. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy236 cal
Protein10,8 g
Fat9,9 g
Carbohydrates27,3 g
Calcium39 mg
Iron3,15 mg
Phosphorus177 mg
Zinc2 mg
Sodium814 mg
Vitamin A611 iu
Thiamine0,17 mg
Riboflavin0,18 mg
Niacin3,64 mg
Vitamin C6 mg
Cholesterol26 mg

Regional Characteristics:

This recipe belongs to Kilis county of Gaziantep province. If plum syrup is not available pomegranate, unripe grape or sumach syrup can be used. Lemon juice may be substituted. Eggplants should be small and short in size.