What else can I make with these ingredients?
This recipe may contain allergensOrman Kebabı
Medium 1 hr 40 min~430 kcal 10/10
🍆
Dried Eggplant Dolma with Freekeh
This Gaziantep-style dolma fills dried eggplants with freekeh, minced meat, and tangy spices.
Medium⏱️ 1 hr 6 min📖 1 min readServes 5~328 kcal🇹🇷 Turkish🌍 Full translation
24 min prep 42 min cook
- #One-Pot
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 6 min- Prep24 min
- Cooking42 min
Ingredients
5 servings
Quick:
- 15 adet dried eggplant
- 1 su bardağı(~200 ml) freekeh
- 250 gr ground beef
- 1 yemek kaşığı(~15 ml) tomato paste
- 2 yemek kaşığı(~30 ml) pomegranate molasses
- 1 tatlı kaşığı(~10 ml) salt
- 2 su bardağı(~400 ml) hot water
What else can I make with these ingredients?
Instructions
- 1
Soften the dried eggplants in boiling water for 8 minutes and rinse with cold water.
8 min08:00 - 2
Mix the freekeh, ground beef, tomato paste, pomegranate molasses, and salt in a wide bowl.
- 3
Fill the eggplants loosely so the freekeh can swell while cooking without breaking the dolma.
- 4
Arrange the dolmas tightly in the pot and cover them with a plate.
- 5
Pour the hot water in from the side and cook over low heat for 35 minutes.
35 min35:00 - 6
Rest the dolmas in the pot for 5 minutes and serve with their pomegranate molasses cooking liquid.
5 min05:00 - 7
Arrange the eggplants on the plate without piling them on top of each other so the skins do not get crushed.
💡 Tip: Briefly boiling the dried eggplants reduces tearing while the dolma cooks.
🍽️ Serving suggestion: Serve hot with garlic yogurt.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
Nutrition (per serving)
~328
kcal calories
16
g protein
36
g carbs
14
g fat
Protein 19%Carbs 43%Fat 38%
GI 33 · Low GIGL 12 · Medium GL
5g
Sugar
7.3g
Fiber
970.5mg
Sodium
4.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
8/10Strong satiety, counts as a main meal
This recipe may contain allergens
- Gluten
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Dried Eggplant Dolma with Freekeh make?
This recipe serves 5.How long does Dried Eggplant Dolma with Freekeh take?
Prep 24 minutes, cooking 42 minutes; 66 minutes in total.Is Dried Eggplant Dolma with Freekeh difficult?
This recipe is rated medium.How many calories does Dried Eggplant Dolma with Freekeh have?
Approximately 328 kcal per serving. Protein: 16g, carbs: 36g, fat: 14g.Which allergens does Dried Eggplant Dolma with Freekeh contain?
This recipe contains Gluten. Check it against your dietary needs.How many ingredients does Dried Eggplant Dolma with Freekeh need?
This recipe needs 7 ingredients.Is Dried Eggplant Dolma with Freekeh filling?
Satiety bar per serving is 8/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.
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