Vegan
What else can I make with these ingredients?
This recipe may contain allergens
Zeytinyağlı Pazı Sarması
Medium 1 hr 30 min~240 kcal 5/10
🍆
Stuffed Dried Eggplant with Sumac
This Sirnak-style dish fills dried eggplants with bulgur and sumac for a tart regional main.
Medium⏱️ 59 min📖 1 min readServes 4~212 kcal🇹🇷 Turkish🌍 Full translation
20 min prep 24 min cook 15 min rest
- #One-Pot
- Vegan
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 59 min- Prep20 min
- Resting/Marinating15 min
- Cooking24 min
Ingredients
4 servings
Quick:
- 8 Dried eggplants
- 1 cup(~200 ml) Fine bulgur
- 1 dessert spoon(~10 ml) Sumac
- 1 Onion
- 1 tbsp(~15 ml) Tomato paste
- 2 tbsp(~30 ml) Olive oil
- 1 dessert spoon(~10 ml) Salt
- 0.5 dessert spoon(~5 ml) Black pepper
- 0.3 bunch Fresh parsley
- 0.5 dessert spoon(~5 ml) Dried mint
- 1 tbsp(~15 ml) Lemon juice
What else can I make with these ingredients?
Instructions
- 1
Soften the dried eggplants in boiling water for 6 minutes, drain, and leave them to cool.
6 min06:00 - 2
Cook the finely chopped onion in olive oil over medium heat for 4 minutes until lightly pink; add the tomato paste and fry for 1 minute.
5 min05:00 - 3
Add the rinsed and drained fine bulgur and stir for 2 minutes; mix in the sumac, salt, black pepper, dried mint, chopped parsley, and lemon juice, then remove from the heat.
2 min02:00 - 4
Rest the filling for 10 minutes so the bulgur absorbs the spices and sumac.
10 min10:00 - 5
Spoon the filling into the softened dried eggplants; leave the ends open and do not pack them tightly.
- 6
Arrange them snugly in a pot, drizzle over 1 cup hot water and 1 tablespoon olive oil, cover, cook over low heat for 18 minutes, then rest for 5 minutes.
18 min18:00
💡 Tip: Softening the dried eggplants in boiling water for 6 minutes makes them flexible enough to stuff without tearing. Rest the bulgur filling for 10 minutes before stuffing so the spices settle.
🍽️ Serving suggestion: Serve warm with thinly sliced scallions, fresh parsley, and a drizzle of olive oil; yogurt works well alongside.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Vitamin C
Nutrition (per serving)
~212
kcal calories
5
g protein
30
g carbs
7
g fat
Protein 10%Carbs 59%Fat 31%
GI 26 · Low GIGL 8 · Low GL
2.2g
Sugar
2.1g
Fiber
1172.3mg
Sodium
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.
Estimated satiety (per serving)
5/10Moderate satiety, fine between meals
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 Stuffed Dried Eggplant with Sumac make?
This recipe serves 4.How long does Stuffed Dried Eggplant with Sumac take?
Prep 20 minutes, cooking 24 minutes, including 15 minutes of passive resting; 59 minutes in total.Is Stuffed Dried Eggplant with Sumac difficult?
This recipe is rated medium.How many calories does Stuffed Dried Eggplant with Sumac have?
Approximately 212 kcal per serving. Protein: 5g, carbs: 30g, fat: 7g.Which allergens does Stuffed Dried Eggplant with Sumac contain?
This recipe contains Gluten. Check it against your dietary needs.How many ingredients does Stuffed Dried Eggplant with Sumac need?
This recipe needs 11 ingredients.Is Stuffed Dried Eggplant with Sumac filling?
Satiety bar per serving is 5/10; moderately filling, suitable between meals. The score is based on protein, fiber and the satiety index.
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