Tomato Dolma with Roasted Eggplant (Köz Patlicanli Domates Dolmasi)

Dolma are stuffed vegetables common from the Mediterranean all the way to Central Asia. This easy recipe pairs ripe tomatoes with a ground beef filling that's lightened with eggplant and onions. Serve the stuffed tomatoes as a starter or double up for a main dish.

Prep Time:
35 mins
Additional Time:
1 hrs 10 mins
Total Time:
1 hrs 45 mins
12 servings


  • 1 large eggplant

  • 12 medium tomatoes (4-5 pounds)

  • 2 tablespoons extra-virgin olive oil

  • 1 ¼ teaspoons salt, divided

  • ½ teaspoon ground pepper, divided

  • 1 pound lean ground beef

  • 1 medium onion, grated

  • 2 cloves garlic, finely chopped

  • 3 tablespoons bulgur, preferably fine (see Tip)

  • 1 teaspoon ground cumin

  • ¼ cup chopped fresh mint

  • ¼ cup chopped fresh parsley


  1. Preheat grill to high.

  2. Prick eggplant all over with a fork. Grill, turning occasionally, until charred and tender, 10 to 15 minutes. Transfer to a cutting board to cool, then peel. Place the eggplant and accumulated juices in large bowl and mash. Let cool for 10 minutes.

  3. Meanwhile, preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  4. Cut the tops off tomatoes (reserve them). Scoop out the inner flesh with a spoon and place in a blender. Add oil, 1/4 teaspoon each salt and pepper and puree until smooth. Spread the sauce in the baking dish. Lightly sprinkle the insides of the tomatoes with 1/4 teaspoon salt.

  5. Add beef, onion, garlic, bulgur, cumin and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper to the eggplant; mix well. Stuff the tomatoes with the filling and replace the tops. Place in the prepared baking dish and cover with foil.

  6. Bake for 15 minutes. Remove the foil and continue baking until the tomatoes are browned and the liquid has thickened, 30 to 35 minutes more. Sprinkle with mint and parsley.


Tips: Bulgur: This quick-cooking whole grain is made by parboiling, drying and grinding or cracking wheat berries. It can be fine or coarse--you'll need the fine grind for this recipe. Use it up: Make tabbouleh or use it as your grain-bowl base.

Nutrition Facts (per serving)

131 Calories
7g Fat
10g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 131
% Daily Value *
Total Carbohydrate 10g 3%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 10g 19%
Total Fat 7g 8%
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Vitamin A 1221IU 24%
Vitamin C 20mg 23%
Folate 34mcg 8%
Sodium 276mg 12%
Calcium 31mg 2%
Iron 2mg 9%
Magnesium 32mg 8%
Potassium 524mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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