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Eggplant Impletata

Eggplant Impletata

Bram Stoker, Dracula

I had for breakfast more paprika, and a sort of porridge of maize flour which they said was ‘mamaliga’, and eggplant stuffed with forcemeat, a very excellent dish, which they call ‘impletata”. (Mem., get recipe for this also.)
Eggplant Impletata

Eggplant Impletata

Impletata is a traditional Romanian dish, similar to a stuffed eggplant. This recipe will use ground meat as the filling.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Servings 4


  • 2 large eggplants
  • 1 lb ground meat pork, beef or a combination
  • 1 onion diced
  • 2 cloves of garlic minced
  • 1 cup of diced tomatoes
  • 1/2 cup of uncooked white rice
  • 1/2 cup of warm water
  • 1/4 cup of parsley chopped
  • Salt and pepper to taste
  • Oil for frying


  • Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/4 inch of flesh still attached to the skin. Reserve the eggplant flesh.
  • In a skillet over medium heat, cook the ground meat until browned. Drain any excess fat.
  • Add the onion and garlic to the skillet and cook until softened.
  • Add the diced tomatoes, uncooked rice, warm water, parsley, salt, and pepper. Bring to a boil, then reduce heat to low and let simmer for about 20 minutes or until the rice is cooked through.
  • Mash the reserved eggplant flesh and add it to the skillet with the meat mixture. Stir to combine.
  • Preheat the oven to 375°F.
  • Stuff the eggplant halves with the meat mixture, packing it in tightly.
  • Place the eggplants in a baking dish, and bake for about 30-40 minutes, or until the eggplants are cooked through and the tops are golden brown.
  • Serve hot, garnished with chopped parsley or sour cream, if desired.


Impletata can be served with a porridge made from maize flour, also known as mămăligă. It is a traditional Romanian side dish.