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Stuffed Eggplant with Olive oil

Sample Dishes from Turkish Cuisine

Stuffed Eggplant with Olive oil (Zeytinyağlı Patlıcan Dolması)

Onion6 large size600 gr
Olive Oil3/4 cup150 gr
Pinenut2 tablespoon20 gr
Rice1 1/3 cup240 gr
Tomatoe3 small size250 gr
Salt3 teaspoon18 gr
Sugar2 teaspoon8 gr
Water (warm)2 1/2 cup500 gr
Currant2 tablespoon20 gr
Eggplant6 medium size1200 gr
Parsley 1 small bunch40 gr
Dill1 small bunch30 gr
Mint fresh10-15 leaves10 gr
Cinnamon3/4 teaspoon1.5 gr
Black Pepper3/4 teaspoon1.5 gr
Allspice1/2 teaspoon1 gr
Lemon juice2 tablespoon20 gr


Cut stem sides of eggplants. Cut into half crosswise. Scoop out pulp completely until 4-5 mm (1/5-1/4 inch) thick shells formed. Pierce with tip of a paring knife. Set aside. Prepare filling according to instructions in "Zeytinyağlı Biber Dolması" (Stuffed Green Peppers with Olive Oil). Fill eggplant shells with fılling. Cover open ends with tomato wedges pushing in slightly. Arrange in a shallow saucepan. Add hot water. Sprinkle with salt. Cover and simmer for 50 minutes or until rice is tender. Remove from heat; cool. Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy458 cal
Protein6,1 g
Fat27,6 g
Carbohydrates48,8 g
Calcium58 mg
Iron2,12 mg
Phosphorus127 mg
Zinc2 mg
Sodium793 mg
Vitamin A732 iu
Thiamine0,17 mg
Riboflavin0,15 mg
Niacin1,57 mg
Vitamin C44 mg
Cholesterol0 mg

Regional Characteristics:

This dish is also from the western and southern regions, served as a side dish for lunch or dinners, or on picnics. Dried eggplant shells are used during winter months.