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Stuffed Eggplant with Ground Meat

Sample Dishes from Turkish Cuisine

Stuffed Eggplant with Ground Meat (Etli Patlıcan Dolması)

Eggplants6 medium size1 kg
Onion2 medium size120 grams
Rice2/5 cup75 grams
Parsley1 bunch60 grams
Tomato paste1 tablespoon10 grams
Ground meat (medium fat)1 ¾ cups300 grams
Salt2 teaspoons12 grams
Mint1 tablespoon1.3 grams
Black pepper1/2 teaspoon1 gram
Water1 1/3 cups265 grams
Margarine1 tablespoon10 grams
Tomato1 small size100 grams


Wash the vegetables. Cut off the stems from eggplants, and cut them into two crosswise. Scoop out the pulp, leaving 2-3 milimeter thick shells, place in water. Peel the onions, wash and chop finely. Wash and drain the rice. Separate the parsley leaves and chop finely. Mix well the tomato paste, minced meat, onion, rice, parseley, salt, black pepper, 1/3 cup water and the margarine. Fill the eggplant shells with this mixture. Place tomato slices over the open ends and place them in a shallow dish with the open ends up. Heat and add the remaining water and cover and simmer for about 50 minutes, until the rice is tender.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy224 cal
Protein10.8 g
Fat12.3 g
Calcium39 mg
Phosphorus123 mg
Zinc2 mg
Sodium825 mg
Vitamin A717 iu
Thiamine0.13 mg
Riboflavin0.16 mg
Niacin3.38 mg
Vitamin C9 mg
Cholesterol35 mg


It is cooked in all regions and is served as the main dish for lunch or dinner.