Turkish Stuffed Eggplant (Patlıcan Dolması)
Patlıcan dolması Say it: paht-luh-JAHN dohl-mah-SUH
Patlıcan dolması is a classic Turkish appetizer of small eggplants hollowed out and filled with a fragrant mixture of rice, onions, pine nuts, currants, and warm spices. It is a staple of Ottoman cuisine, commonly served at family gatherings, holidays, and meze tables across Türkiye. The tender eggplant contrasts beautifully with the sweet-savory rice filling, finished with a bright lemony olive-oil sauce that makes every bite juicy and aromatic.
Turkish Stuffed Eggplant (Patlıcan Dolması)
Patlıcan dolması
Pronounced paht-luh-JAHN dohl-mah-SUH
- Serves
- 4
- Prep
- 35 min
- Cook
- 50 min
- Total
- 1 hr 25 min
- Level
- Medium
Also egg-free.
Allergens: contains nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Cut off the stem ends of the eggplants to make lids; reserve. Using a small spoon or melon baller, carefully hollow out the eggplants leaving ¼-inch (6 mm) thick walls. Sprinkle the insides with ½ teaspoon salt and set aside while you prepare the filling.
Heat 3 tablespoons (45 ml) of the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, until soft and translucent, about 8 minutes.
Add the pine nuts and cook until golden, 2–3 minutes. Stir in the rinsed rice, currants, half the grated tomato, sugar, allspice, cinnamon, black pepper, and 1 teaspoon salt. Cook for 2 minutes until the rice is well coated.
Remove from heat and stir in the chopped dill and parsley. Let the filling cool for 10 minutes.
Stuff each eggplant generously with the rice mixture, leaving a little room at the top for the rice to expand. Place the reserved lids back on top.
Arrange the stuffed eggplants upright in a wide, heavy pot that holds them snugly. Mix the remaining grated tomato with the hot water, lemon juice, remaining ½ teaspoon salt, and 2 tablespoons (30 ml) olive oil. Pour this liquid around the eggplants until it reaches halfway up their sides.
Place a heatproof plate upside-down over the eggplants to keep them submerged. Bring to a gentle boil, then reduce to low heat, cover, and simmer for 45–50 minutes until the eggplants are very tender when pierced with a knife and the rice is fully cooked.
Remove from heat and let the dolmas cool completely in the pot. The flavors improve as they rest.
Regional variants
In some Aegean and Mediterranean regions of Türkiye, a fresh mint-heavy version is preferred and sometimes includes a little garlic in the filling. Modern cooks occasionally add a spoonful of tomato paste to the cooking liquid for a richer color.
Cook's notes
- Choose eggplants that are similar in size so they cook evenly.
- The dish tastes best served at room temperature or chilled the next day; drizzle with a little extra olive oil before serving.
- If small Italian eggplants are unavailable, use 4 medium globe eggplants cut in half crosswise.
Serve with
Lemon wedges, thick plain yogurt, and crusty bread
Make ahead and storage
Can be made 1–2 days ahead and kept covered in the refrigerator. Serve at room temperature or gently reheat in the sauce.
