Tangy Stuffed Dried Eggplants
Fill par-boiled dried eggplants with a beef, vegetable and rice stuffing, then simmer them in sumac and lemon water. The whole recipe has roughly 1,850–1,900 kcal and 90–95 g of protein.
- Protein · 100 g
- ≈5.1 g
- Energy · 100 g
- ≈104 kcal
- Makes
- 1 pot
Per serving (whole recipe (approximate; midpoint of the ranges given in the source)): 92.5 g protein · 1875 kcal
A traditional Turkish dried eggplant dolma with a generous amount of beef and plenty of tang from pomegranate molasses and sumac. As they cook, the dried eggplants soak up the flavor of the filling and the sour cooking liquid. Great for a big family meal or a few days of home cooking.
Method
Boil the dried eggplants until medium-soft and drain; don't overcook them, as they will cook again in the pot.
Finely chop the onion, peppers, garlic and parsley, and dice the tomato.
Put the chopped vegetables in a large bowl and add the rice.
Add the tomato paste, spices, salt, pomegranate molasses and ground beef, and knead the filling well.
Stuff the eggplants loosely so they don't burst as the rice swells, then close the openings.
Line the bottom of the pot with crisscrossed potato slices to prevent burning.
Arrange the stuffed eggplants neatly on top.
Stir sumac and lemon juice into hot water and pour it over the dolmas until covered by a finger's width.
Place a small plate on top of the dolmas.
Boil on high heat for 5 minutes, then lower to medium and cook slowly, checking often so the liquid doesn't cook away completely.
Nutrition declaration
Each serving (whole recipe (approximate; midpoint of the ranges given in the source)) contains:
- Energy7845 kJ1875 kcal93%
- Fat58 g82%
- of which saturates10 g50%
- of which sugars50 g56%
- Salt1.6 g27%
of an adult’s reference intake.
| Typical values | Per 100 g | Per servingwhole recipe (approximate; midpoint of the ranges given in the source) | %RI**per serving |
|---|---|---|---|
| Energy | 435 kJ 104 kcal | 7845 kJ 1875 kcal | 93% |
| Fat | 3.2 g | 58 g | 82% |
| of which saturates | 0.6 g | 10 g | 50% |
| Carbohydrate | 12 g | 215 g | 83% |
| of which sugars | 2.8 g | 50 g | 56% |
| Fibre | 1.7 g | 30 g | |
| Protein | 5.1 g | 93 g | 185% |
| Salt | 0.09 g | 1.6 g | 27% |
* Estimated from the ingredient amounts; not stated in the source.
** Reference intake of an average adult (8400 kJ / 2000 kcal).
Per-100 g values are calculated from the estimated weight of the finished dish (~1800 g).
Tips
- Overcooked eggplants tear when you stuff them and fall apart in the pot.
- The potato layer on the bottom keeps the dolmas from scorching.
- Let the dolmas rest briefly before serving so the flavors settle.
FAQ
How long should dried eggplants be boiled?
Just until medium-soft. They cook again in the pot, so overboiling makes them fall apart.
Why do the dolmas burst?
The rice expands as it cooks, so packing the eggplants too tightly splits them. Stuff them loosely.
