Small eggplants are stuffed with walnuts, garlic, and pepper, then preserved under olive oil for a bold Levantine mezze.
45 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Patlıcanların sapını ayıklayın ve 12 dakika yumuşayana kadar haşlayın.
Patlıcanları süzüp ortalarına küçük kesik atın.
Kesiklere tuz serpip patlıcanları ağırlık altında 24 saat süzdürün.
Ceviz, sarımsak ve kırmızı biberi iri kıyın.
Patlıcanları cevizli içle doldurun.
Doldurulmuş patlıcanları kavanoza dizip zeytinyağıyla kaplayın.
Makdousu en az 24 saat dinlendirin.
Oda sıcaklığında küçük porsiyonlar halinde servis edin.
💡 Tip: Patlıcanları doldurmadan önce 24 saat ağırlık altında süzdürün; fazla su zeytinyağında beklerken tadı zayıflatır.
🍽️ Serving suggestion: Kahvaltıda labnesiz, zeytin, taze domates ve sıcak pideyle küçük meze olarak servis edin.
~210
kcal calories
4
g protein
9
g carbs
18
g 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.
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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