Domates Dolması ( Stuffed Tomatoes)

Me and my Husband, both love Mediterranean food out of which Turkish and Greek cuisines are our favorite. I can somehow relate Indian Mughlai cuisine to many of the dishes in Turkish and Greek cuisines. The use of milk and cream with beautiful aromatic spices to prepare a rich gravy is common in Indian, Turkish and Greek cuisine.

After noticing my husband's passion for Mediterranean food, I decided to cook something easy but special for last night's supper. According to my knowledge that I have gained from internet and recipe books, the authentic Turkish food contains lots of eggplant, tomatoes, peppers and cream sauces. So keeping this in mind, I decided to cook Domates Dolması i.e Stuffed Tomatoes - large tomatoes filled with eggplant,onions and cheese stuffing..Since I was having only two large size tomatoes, so as a side dish I prepared spicy Haka Noodles...It was like a Turkish-Chinese...or TURKINESE supper :)

Serves: 2


  • 2 Large Tomatoes
  • Salt and fresh ground Pepper to sprinkle
  • Extra Virgin Olive Oil to drizzle
For Stuffing:

  • 1 Chinese Eggplants
  • 1 medium Onion, chopped
  • 2-3 Garlic cloves, minced
  • 2 tablespoons Parsley, chopped
  • 1 tablespoon Basil, chopped
  • 1 teaspoon Oregano
  • 1/3 cup Feta Cheese, cut into cubes {you can even use 1/2 cup grated Parmesan Cheese}
  • 1/2 teaspoon Pepper
  • Salt to taste

  • Wash tomatoes and slice off stem ends. Gently scoop out the pulp, leaving a 1/2 inch wall. 
  • Now sprinkle the cored and seeded tomatoes with salt and place upside down to drain. Chop the pulp into small pieces and set aside.
  • Peel eggplant using a potato peeler and cut into small cubes. Soak cubes immediately after cutting into salty water.
  • In a saute pan heat 2 tablespoons of olive oil and add the chopped onions and garlic. Cook until translucent. 
  • Drain the eggplant pieces and squeeze the excess water. 
  • Add eggplant and tomatoes to pan and saute for about 10 minutes on medium low heat, stirring occasionally. Season the eggplant mixture with salt and pepper and remove from heat.
  • Preheat the oven to 400 degree F. 
  • Add the remaining ingredients, i.e, parsley, basil, oregano and feta cheese cubes into the eggplant mixture and stir. 
  • Sprinkle the hollowed tomatoes with fresh ground pepper and stuff each tomato with the eggplant mixture using a small spoon. Drizzle some olive oil on the tomatoes.
  • Place tomatoes on a greased casserole dish or baking sheet and bake for about 30 minutes. 
This can be great as a main entree with two other side dishes or as a side dish with one main entree.  You can even go for a Turkinese :) it really goes very well with homemade noodles.



  1. wow its a awesome dish ...never heard about such an yummy recipe before ...stuffed tomato with egg plant looks n sounds interesting ....bookmarked


  2. This one`s too good!Im drooling..

  3. Beautiful stuffed tomatoes, stunning clicks..

  4. A lovely salad! Thank you for sharing it with AWED this month. :)

  5. Lovely dish...awesome presentation and beautiful clicks...

  6. First time in your blog...loved all your recipes...and bookmarked many of them...
    Great going...keep it up!!!!!!

  7. This one is super tempting dear. We love Mediterranean cuisine and is part of my menu at least once a month. I tried to replace the same recipe with red bell peppers. It works super yummy!

  8. It looks wonderfully delish! very beautifully clicked.

  9. Hi,
    looks so yumm....


  10. Lovely and very easy!!
    You have a nice collection of recipes and you're a good photographer too...
    Can I use any non-veg keema in place of eggplant?

  11. Thats a nice version of stuffed tomatoes...the pics making me drooling.

  12. Wow...this is so innovative...simply love this recipe...and love your beautiful clicks too...

  13. Awesome stuffed tomatoes.. yummilicious!

    CAme here form IHM

  14. Great!!!!!
    Looks awesome!!! very beautifully clicked too...

  15. Thanks Everyone!!!!!!

    @ Puja
    Yes, you can use any non-veg keema in place of eggplant. I prepared the same dish using chicken keema and it came out really well...

  16. Wow...what a yummy recipe...I tried this yesterday with chicken keema...and it came out yummm!!!!!

    Thanks for sharing in your blog..

  17. thanks a lot for sending ur entry to the Jay ho brinjal event: Please check the event round up here!

  18. Thanks a lot for dropping by at my space ...stuffed tomatoes with eggplant sounds delicious...never tasted turkish cuisine..woould love too :)

  19. new here.. you have a collection of mouthwatery recipes.. glad to follow you.. do stop by mine sometime..

  20. hey - the menu is a nice fusion.wanna send for my event "Let's Party - Fusion food" ?

  21. wow.. i so wanna pick it up n eat it rt now.. nice one !!

  22. wow!!! looks so good and yummy..loved ur clicks.
    thanks for dropping by my space dear..
    happy to follow u dear:)pls visit and join my space in ur free time:)

  23. ahhh loved this recipe!!! First time on your lovely blog. So happy to follow you :)

  24. Hi Anshu ...
    dish looks so tempting :-)
    Glad to follow you ...plz do visit mine in your spare time :-)

    Today's Recipe
    Lemon Rice

  25. Greek cooking really seems to borrow from so many places... absolutely lovely stuffed tomatoes. Thank you for sharing them with us on Food of the World.

  26. Your Domates Dolmas Stuffed Tomatoes look beautiful, we would just love this dish. Thanks so much for sharing with Foods of The World as we visit Greece.
    Miz Helen


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