Eggplant stuffed with vegetables. Stuffed eggplant - the most delicious recipes for original dishes
Stuffed eggplant is a wonderful dish that will please you on an ordinary day and decorate the festive table. There are many recipes, each of them is original - it is simply impossible to choose one. Particularly pleased with the variety of toppings offered by world cuisine. Among them there are meat and lean, great for vegetarians. Judge for yourself!
This dish has become international. It is prepared in Russia and the Balkans, Asia and Europe. The main thing is to decide what kind of meat to choose. I prefer the classic - a mixture of beef and pork. I bake the dish in the oven, it takes about an hour and a half.
Ingredients:
- eggplant - 5 pcs.;
- minced meat - 300 g;
- greens (dill, parsley, green onions) - 3-4 branches each;
- onion - 1 pc.;
- garlic - 3 cloves;
- tomatoes - 2 pcs.;
- mayonnaise - 1 tbsp. l. for each "boat";
- dense cheese - 100 g;
- black pepper - to taste;
- vegetable oil for frying minced meat - about 50 ml.
Cooking:
Wash the eggplant, cut it in half lengthwise and put it in boiling salted water for a minute. Then remove the vegetable with a slotted spoon and place on a paper towel, which should absorb excess moisture.
Slice the tomatoes into slices. Grate the cheese on a fine grater into a separate bowl.
Prepare the filling: fry the finely chopped onion in vegetable oil until half cooked, then add the minced meat and continue frying for another 10 minutes. Of the spices, I put only salt and a pinch of black pepper, although lovers of spicy taste can put special spices or dried herbs.
Has the filling gone cold? Add finely chopped greens and garlic passed through a press to it, mix everything well.
Remove the inner pulp from the eggplants with a spoon to get a kind of "boat". Lay the vegetables on a baking sheet (after oiling it) and fill with stuffing.
Grease each stuffed slice with mayonnaise on top, put tomato rings, sprinkle with grated cheese - and put in the oven. Bake at 250 degrees for 10-15 minutes. During this time, the cheese will completely melt and cover the eggplant with a golden crust.
This dish is best served with mashed potatoes, although any other side dish will also work.
Stuffed eggplant with carrots and garlic
A wonderful lean dish that I cook immediately in large quantities. It stands in the refrigerator for several days without any damage, it is perfect for lunch in the summer heat - it is easy and does not require warming up.
Ingredients:
- eggplant - 10 pcs.;
- greens (parsley, dill) - in a large bunch;
- tomatoes - 1.5-2 kg;
- carrots - 3 pcs.;
- garlic - 1 large head;
- salt, pepper - to taste;
- sugar - 1 tsp;
- vegetable oil - 50 ml;
- table vinegar 9% - 2 tsp.
Cooking:
Bake the eggplant on a baking sheet in the oven - the skin should darken and crack a little, and the vegetable itself should be easily pierced with a wooden toothpick. In the process, the fruits can be turned over several times so that they are better browned on different sides.
Remove the "blue ones" from the oven, let them cool well. At the same time, the vegetables “shrink” a little, this is absolutely not scary!
Chop the carrots on a coarse grater, add all the greens (previously finely chopped), chopped garlic (you can use a special press or chop the peeled cloves with a knife), a little salt - just a couple of pinches.
Cut the cooled eggplant along the entire length into two slices, but do not separate to the end - they should remain connected at one tip (an eggplant “book” should turn out). Carefully remove the false pulp, so that you get "boats" half a centimeter thick.
Pass the extracted pulp through a meat grinder along with tomatoes. Pour the resulting puree into a saucepan, add sugar, about 50 ml of vegetable oil, then pepper, salt to taste. For spicy lovers, I advise you to grind and add one fresh chili pod to our sauce. Put the puree on the stove and cook (with constant stirring) over low heat (from the moment of boiling - about ten minutes). At the very end, add vinegar.
In the meantime, carefully fill the “blue” ones with vegetable filling and press the halves together. Place the eggplants in a wide saucepan on the side. Pour in boiling tomato sauce. Press down with a large plate and put the press (I take an enameled container of water for this). When the dish has completely cooled, put it in the refrigerator.
I serve this dish with fried potatoes or crumbly porridge.
Italian eggplant with pasta
On the Apennine Peninsula, they love not only pasta, but also eggplant. We combine these two most important ingredients - and we get stuffed vegetables in Italian. A very satisfying dish, quite self-sufficient - it does not require a side dish.
Ingredients:
- eggplant - 6 pcs.;
- pasta (any pasta, but medium-sized ones are best, for example, penne) - 1 faceted glass;
- pitted olives - 200 g;
- bacon or ham (low-fat varieties) - 100 g;
- tomatoes - 3-4 pcs.;
- any greens - a bunch;
- vegetable oil (preferably olive) - 3-4 tbsp. l.;
- salt - to taste;
- ground black pepper - a pinch.
Cooking:
Boil eggplants whole (without cutting off the stalks) in salt water - it is enough to boil them for about three minutes. Take it out, put it in a large colander so that the water is well glassed (you can press down with a small load for this purpose). Cool down.
Boil the pasta (pasta) until half cooked.
Cut the cooled blue ones in half. Remove the pulp from the vegetable, chop it and put it in a deep frying pan (after pouring oil into it). Put on the stove to simmer.
Add finely chopped ham (bacon), olives (rings), chopped greens to the future minced meat.
Peel the tomatoes (this is easier to do if each fruit is dipped in boiling water for a few seconds), cut into cubes and put in the filling. In total, the minced meat should be stewed for about ten minutes. When it is ready, remove it from the stove and put the boiled pasta. Stir.
Lay the "boats" on an oiled baking sheet and fill each with stuffing. Cover the eggplants with foil, tucking the edges well, put in a preheated oven and bake for 20-25 minutes.
This dish is best served hot, immediately after cooking, garnished with fresh herbs, tomato slices or the remaining olives.
Eggplant stuffed with tuna and corn
For this Mediterranean recipe, you can use fresh fish, but it is much more convenient to work with canned fish.
Ingredients:
- eggplant - 5 pcs.;
- canned tuna - 200 g;
- canned corn - 200 g;
- tomatoes - 2 pcs.;
- garlic - 1 clove;
- dill - a bunch;
- olive oil - 3 tbsp. l.;
- fresh lemon juice - 1 tbsp. l.;
- pepper (black and red) - to taste;
- salt - to taste.
Cooking:
In this recipe, eggplant does not require pre-roasting or boiling. Wash the vegetables, divide into halves, carefully cut the pulp from the middle, and salt the resulting “boats” and set aside for half an hour. Drain the juice that has come out during this time.
The filling does not require heat treatment either. Mash the fish in a bowl, put the corn, chopped tomato pulp, chopped dill (half a bunch), salt and pepper. Stir.
Make a special sauce: crush the garlic, add three tablespoons of olive oil and lemon juice. Salt, pepper and stir.
Fill the "boats" with minced meat, put in a baking dish, sprinkle each slice with sauce on top - and put in the oven for half an hour. The dish is served immediately after cooking with vegetables and fresh herbs.
Eggplant with squid
"Blue" and squid go well together. Moreover, you can stuff both. Let's cook eggplant with squid filling today.
Ingredients:
- eggplant - 4 pcs.;
- squid - 3 carcasses;
- onions - 3 pcs.;
- sour cream - 400 g;
- tomato paste or ketchup - 2 tbsp. l.;
- rice - 1/3 cup;
- flour;
- vegetable oil - 3-4 tbsp. l.;
- spices (salt, ground pepper) - to taste.
Cooking:
Wash the eggplant, cut it (as usual, into two halves), salt and let the juice stand out. Drain the liquid, roll the halves in flour and fry in a pan until golden brown.
Lay the prepared vegetables to cool on a paper towel - this will absorb excess fat. Then remove some of the pulp with a spoon to make room for the filling.
Boil rice (10-15 minutes) and peeled squid fillet (2-3 minutes).
Fry the filling in butter: onion sliced into thin half rings, eggplant pulp passed through a meat grinder, squid carcasses and rice. Add spices to taste.
Fill the “boats” with the filling and transfer to the baking sheet in the oven for about twenty minutes.
Prepare the sauce: mix sour cream and ketchup (you can also squeeze a clove of garlic into it).
Take out the finished dish, arrange on plates, pour sauce on top and garnish with herbs.
Eggplant rolls stuffed with cottage cheese
For this recipe, you don’t need to “hollow out boats” - we will make special rolls with a delicate and savory filling.
Ingredients:
- long eggplants - 4 pcs.;
- cottage cheese - 250-300 g;
- sour cream or unsweetened yogurt - 4 tbsp. l.;
- garlic - 3 cloves;
- vegetable oil for frying - 50 ml;
- flour for breading;
- fresh herbs - for decoration;
- salt and ground pepper - to taste.
Note to the owner! In such rolls, the curd filling can be replaced with cheese - in this case, it is better to fill it with mayonnaise, but do not add salt anymore.
Cooking:
Wash the eggplant, cut into slices in length (about 1 cm thick). Salt the "slicing", dredge in flour and fry until golden brown. Leave to cool on a napkin (towel) to remove fat.
Mix cottage cheese with garlic and sour cream, salt and pepper to taste.
Put a tablespoon of minced meat on one edge of the eggplant slice and twist the roll (it can be secured with a toothpick).
Put the dish in the refrigerator for half an hour. Before serving, eggplants are sprinkled with chopped herbs.
Moroccan stuffed eggplant
Ideally, the dish requires canned chickpeas - “chickpeas”. If getting it is problematic, try making a Moroccan snack with regular peas or beans. In fact, there are a lot of oriental versions of this dish, many make it with the addition of minced meat, but today we will limit ourselves to only the broth for the sauce.
Ingredients:
- eggplant - 3 pcs.;
- canned chickpeas (beans or peas) - 400 g;
- pine nuts - a handful;
- seedless raisins - 2 tbsp. l.;
- meat broth - 100 ml;
- tomatoes - 2 pcs.;
- parsley - a bunch;
- cinnamon - a pinch;
- coriander - a pinch;
- ground pepper (paprika and black) - to taste;
- salt - to taste;
- olive oil - 5-6 tbsp. l.
Cooking:
Clean the cut raw eggplants from excess pulp (“do not throw away the insides!”) Using a metal spoon, add salt. Give time for the excess juice to drain.
Grease the finished halves on all sides with olive oil, lightly pepper and bake in the oven until brown.
Fry the chopped eggplant pulp in a small amount of olive oil in a pan. Then add the cinnamon, raisins, half the nuts, chickpeas (peas or beans) and diced tomatoes. Pour the broth over everything and simmer for 10-15 minutes.
Fill the baked eggplants with the filling - put the baking sheet with the stuffed “blue ones” back in the oven (for another ten minutes). Sprinkle with fresh cedar seeds and chopped parsley before serving.
Korean-style eggplant with spicy carrot filling
Korean cuisine is famous for its spiciness, so lovers of hot snacks will like these eggplants. It will take time to prepare the dish - the appetizer will reach the readiness in three days. Therefore, it is worth immediately making a lot of “blue ones” (if desired, they can then be decomposed into sterile jars and rolled up).
Ingredients:
- eggplant - 2 kg;
- garlic - 2 heads;
- hot ground pepper - to taste;
- carrots - 0.5 kg;
- Korean seasoning for carrots - 1 sachet;
- greens (cilantro, celery, parsley) - in a bunch;
- vegetable oil - 100 ml;
- salt - to taste;
- vinegar (9%) - 3 tbsp. l.
Cooking:
Cut fresh eggplant lengthwise, but not completely, but in the form of a "book". Boil these blanks in salt water - it is advisable to turn them over in the process. This preparation will take 3-5 minutes. Ready vegetables are easily pierced with the tip of a knife, but they should not become too sour.
Take out the "books" in a colander, set the oppression and let the water drain well (an hour and a half).
Grate the peeled carrots on a special shredder to make thin long sticks (like a regular Korean snack).
Boil the oil in a deep frying pan, put the seasoning for carrots, add hot pepper to taste, ignite everything well (about a minute, stirring vigorously). Add carrots, chopped herbs and salt. Stir and remove from heat. Put crushed garlic. Let the stuffing cool down.
Between the halves of the stacked eggplant, place the carrots, tightly squeezing our “book”. To prevent it from falling apart, wrap each stuffed vegetable with a regular thread. Put all the preparations in a saucepan.
Prepare the brine: boil one liter of water, salt (you will need about 2 tablespoons of salt) and add vinegar. Pour eggplants with hot “broth”, let cool at room temperature (best left alone for a day). Then put the press and send the pan to the refrigerator for two days.
Before serving, remove the thread from the eggplant and cut the stuffed vegetable into small slices.
Step-by-step photo recipe for Georgian stuffed eggplant with chicken
“Blue ones” stuffed with chicken are a dish of Georgian cuisine, more precisely, of Eastern Georgia. It perfectly combines baked vegetables and fried chicken in oil. Golden onions and garlic fit perfectly into the overall composition, filling the dish with their delicious taste and aroma. Eggplants are baked with cheese, which occupies an important place in Georgian cuisine, being a component of many dishes.
We must not forget about the sauces added to minced meat - tomato and tkemali. It is they that make up the acidic environment, which must be present in Georgian meat dishes. Ground coriander and black pepper only emphasize the delicious taste of the main ingredients.
Cooking time: 45 min.
Servings: 3
Ingredients:
Cooking method:
Preheat the oven to 180°C.
Wash the eggplant thoroughly, pat dry with paper towels and cut off the stems.
Place eggplant on a baking sheet and brush with olive oil. The easiest way to do this is with a pastry brush. Bake on the top rack of the oven for 20 minutes.
Peel the garlic, rinse and chop very finely. If desired, you can skip the garlic through a press. Free the onion from the husk, wash and finely chop.
Wash the chicken fillet, dry it and cut into small cubes - with a side of about 0.8 cm.
Remove the tray from the oven. Do not turn off the oven, do not change the temperature in it.
Place the baking sheet in the oven and bake on the top rack for 10 minutes. As a result, the cheese should melt.
Eggplants with chicken in Georgian are ready. Place 2 halves on serving plates, garnish as desired with sweet pepper rings, tomato slices, fresh parsley leaves and serve.
Eggplant is a vegetable "with character", so when preparing it, I take into account some features. For example, a light specific bitterness, which is not to everyone's taste. To remove it, the chopped washed fruits should be salted a little - along with the juice, which will appear in 10-15 minutes, the excess bitterness will go away.
Eggplant pulp is juicy, and the skin is very dense. To prevent the vegetable from bursting during baking due to escaping moisture, it is advisable to pierce its peel with a fork in several places before sending it to the oven.
If eggplants should be fried according to the recipe, be sure to salt them, drain the released juice and wash the fruits, and then dry the vegetables with a napkin or towel. So they are less saturated with vegetable oil and will not “shoot” in the pan.
Eggplant stuffed with vegetables baked in the oven recipe with photo step by step
Stuffed eggplants baked in the oven look original and very beautiful on the festive table. Believe me, eggplants stuffed with meat or vegetables are not ashamed to be served at the table.
And the guests will say: “Wow, yummy!” Be sure to cook and surprise your family and friends. I definitely succeeded! The pleasant aroma of the sauce and a slight hint of garlic will drive even the most inveterate gourmets crazy.
Stuffed eggplants with cheese and garlic always attract attention and disappear at the very beginning of the feast. Eggplant dish is easy to prepare and has amazing taste.
How to cook stuffed eggplant in the oven with vegetables
Today I propose to cook delicious eggplant stuffed with vegetables. They are prepared simply, though not very quickly. But your work will be appreciated when you put a treat on the table. It's amazingly delicious!
- 3 young eggplants
- 3 large tomatoes
- 2 medium carrots
- 2 medium onions
- 2-3 garlic cloves
- small bunch of greenery
- salt, sugar, herbs to taste
- 1 tsp Sahara
- vegetable oil for frying
We put on fire such a pot of water so that our eggplants fit there, bring the water to a boil. Wash the eggplant, cut off the ends and dip in boiling water for 5 minutes. Take it out and let it cool down.
Tomatoes are peeled. For a detailed description of how to do this, see this recipe. We rub the tomatoes on a coarse grater, then put them on the stove and boil the tomato mass over medium heat until it thickens (about 30-40 minutes). About 5 minutes before the end of cooking, salt and pepper to taste, add 1 tsp. sugar and fragrant dried herbs as desired, for example, basil, oregano (oregano), suneli hops, etc. Turn off, let it stand.
While the tomatoes are boiling, prepare the vegetable filling. First, peel the onion and cut it into small cubes.
Garlic is also peeled and finely chopped.
My carrots, peel and rub on a coarse grater.
We heat the pan, pour vegetable oil and fry the onion and garlic together over low heat until a faint golden color, stirring from time to time.
Add carrots and continue to fry on low heat for five minutes.
While the onions and carrots are cooking, we start with the eggplants. Cut each eggplant in half lengthwise. Using a small knife, carefully remove the pulp from the halves to make “boats”.
Cut the pulp into cubes.
Add to the onion with carrots, mix, cover with a lid and fry everything together for another 5 minutes, then turn it off.
Salt and pepper the fried vegetables to taste, mix and let cool slightly. Then we fill the eggplant “boats” with the resulting mass and put them in a greased baking dish.
Fill the "boats" with tomato mass.
We put the form in an oven heated to 180-200 degrees and bake for 30-40 minutes. Ready eggplant cool a little and sprinkle with finely chopped herbs.
Eggplants stuffed with vegetables are good both hot and cold. By preparing this dish, you can pleasantly surprise your family.
Eggplant stuffed with vegetables, baked in the oven
I propose to cook an unusually tasty dish - eggplant stuffed with vegetables, baked in the oven. They will become the center of attention, both at the festive table and at Sunday dinner with their loved ones. Stuffed eggplants according to this recipe are juicy and tasty. All ingredients perfectly complement each other and create a great flavor range.
To prepare eggplant stuffed with vegetables and baked in the oven, you will need:
- medium-sized eggplant - 2 pcs.;
- onion - 1 pc.;
- medium-sized carrots - 1 pc.;
- tomatoes - 2 pcs.;
- sweet pepper - 2 pcs.;
- garlic - 2-3 cloves;
- cheese - 150-200 g;
- salt and pepper - to taste.
- Besides:
- vegetable oil for frying;
- greens for serving.
Cooking steps
Wash the eggplant, remove the stalk, cut into two halves. Make cuts in each half with a small knife and carefully remove the pulp with a teaspoon, leaving walls about 1 cm thick. This way we will get “boats”. Salt the resulting boats and leave for about 30 minutes so that all the bitterness is gone. Cut the pulp into small cubes.
Meanwhile, peel the onion and cut into cubes.
Wash the carrots, grate on a coarse grater.
Wash the sweet pepper, remove the seeds and also cut into small cubes.
Heat 2-3 tablespoons of vegetable oil in a frying pan, fry the onion, stirring, until soft. Then add the grated carrots, chopped sweet pepper and fry, stirring occasionally, for 4-5 minutes. Then add the eggplant pulp to the pan with the vegetables and fry the vegetables for 5 minutes over medium heat, remembering to stir occasionally.
Scald the tomatoes with boiling water, remove the peel and cut into small pieces. Add tomato slices to the pan with vegetables, mix thoroughly, salt, pepper to taste and simmer for another 5 minutes.
While the vegetables are stewing, grate the cheese on a fine grater. Set aside some of the cheese for topping.
Peel the garlic, pass through a press. Add the grated cheese and garlic to the prepared vegetables. Mix everything thoroughly. Stuffing for stuffing eggplant is ready.
Fill each eggplant "boat" with a mixture of vegetables and cheese. Put eggplant stuffed with vegetables in a heat-resistant form. Pour a little cold water on the bottom of the mold and send it to bake in an oven preheated to 180 degrees for about 30-40 minutes.
10 minutes before the end of baking, sprinkle the “boats” with the remaining cheese. The readiness of the dish can be checked by piercing the eggplant with a toothpick (they should not be hard). Before serving, juicy, tasty eggplant stuffed with vegetables, sprinkle with finely chopped herbs.
Eggplant stuffed with cheese and vegetables
For the first time I tried stuffed eggplants when I was in Armenia, I liked them so much that I still shook out the recipe.
- Eggplant 1 piece
- Sweet pepper 2 pieces
1 red, 1 yellow
- Tomatoes 2 Pieces
- Carrot 1 piece
- Onion 1 piece
- Cheese 100 grams
- Salt 0.5 Art. spoons
- Spices for vegetables 1 Art. spoon
First you need to cut the eggplant into 2 slices and lower it for half an hour in cold water, slightly salted, so that the bitterness is gone. Then pour boiling water over them and place in the oven, preheated to 180 degrees for 10-15 minutes. Before we bake the eggplants, we take out all the pulp from them, but do not throw it away, it will still be useful to us.
Fry eggplant pulp in a frying pan in a small amount of oil.
We throw all the chopped vegetables to the eggplants, add some salt and simmer in water for 4-5 minutes. Do not forget, we throw the tomatoes last, after removing the skin from them.
Now we shift all the vegetables into a bowl, add chopped cheese to them and mix everything well.
In order to bring to life our recipe for cooking eggplant stuffed with vegetables, you need to fill our boats with filling and put them in the oven, heated to 200 degrees for 15-20 minutes, readiness can be traced by how the eggplant filling is browned. Serving on the table, eggplants can be decorated with a sprig of parsley or some other herb. Bon appetit!
AUGPLANT STuffed with VEGETABLES AND OVEN BAKED
Eggplant stuffed with vegetables and baked in the oven is the perfect dinner dish because it is both nutritious and does not contain extra calories. For a more piquant taste, you can add 3 tbsp. l. soy sauce.
Cooking time: 35 minutes. The ingredients are for 6 servings. 100 g of the product contains 232 kcal.
Ingredients:
- 3 eggplants
- 3 tomatoes
- 1 bell pepper
- 3 garlic cloves,
- 50 g hard cheese,
- olive oil,
- 6 art. l. breadcrumbs,
- 4 sprigs of parsley,
- salt,
- pepper.
Cooking:
Rinse the eggplant, cut off the stems. Cut each into two parts, sprinkle with salt and leave for a couple of minutes. Shake off the salt and bake at 180°C for 20 minutes.
Cut tomatoes and peppers into small cubes. Simmer for a few minutes. Extract the pulp from the eggplant. Cut into cubes, mix with tomatoes and peppers. Add chopped parsley and garlic. Season. Stuff the eggplants with vegetables, top with a layer of breadcrumbs and cheese. Place on grill until cheese is melted.
Stuffed eggplants with cheese and vegetables baked in the oven are incredibly tasty and tender. No one can resist this dish.
Stuffed eggplant is a dish that will come in handy during any festive feast. They are prepared with a variety of toppings for every taste and can be used as a main dish or an original snack.
How to stuff eggplant?
Housewives who decide to learn how stuffed eggplants are made should take note of the following recommendations:
- Raw vegetables are pre-prepared: they are cut into halves, from which the middle is removed, forming “boats”.
- To get rid of bitterness, eggplants are well salted and left to brew for half an hour, after which they are washed.
- Next, stuffing is placed inside the eggplants to taste (minced meat, mushrooms, vegetables, cheese).
- The recipe for stuffed eggplant often involves baking them in the oven at a temperature of 180 degrees.
Stuffed eggplant in the oven
A common and popular recipe is stuffed eggplant baked in the oven. The process largely depends on what vegetables will be used. So, if eggplants with a thick skin are caught, in order for them to bake better, they use the following trick: add a little tomato juice to the container where they will be baked.
Ingredients:
- eggplant - 0.5 kg;
- minced meat - 300 g;
- tomatoes - 250 g;
- onion - 150 g;
- cheese - 100 g;
- garlic - 3 cloves.
Cooking
- Make boats.
- Grind onion, garlic, fry, then adding minced meat.
- Add chopped tomatoes and eggplant pulp to the total mass and fry until tender.
- Stuff the boats, sprinkle with grated cheese. Bake stuffed eggplant for half an hour.
Eggplant stuffed with vegetables
For people who follow a vegetable diet, an appetizer such as eggplant stuffed with vegetables baked in the oven is ideal. These boats are an indescribable combination of tastes. Eggplant goes great with peppers and tomatoes. The dish contains a minimum of calories and is extremely satisfying. You can make it even more dietary if you use water instead of vegetable oil when baking.
Ingredients:
- eggplant - 2 pcs.;
- tomatoes - 2 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- pepper - 1 pc.;
- garlic - 2 cloves;
- black pepper, salt, herbs - to taste.
Cooking
- Prepare boats.
- Grind vegetables and pulp.
- Fry onions and carrots. Add the rest of the ingredients to them and simmer them for about 10 minutes.
- Start boats. Eggplants stuffed with vegetables are baked for about 15 minutes.
Stuffed eggplant with cheese and garlic
A great option for using everyone's favorite cheese and garlic snack is eggplant stuffed with cheese. A delicious combination of flavors can be obtained if you use a variety of spices, you can effectively decorate the dish with chopped cherry tomato slices. During cooking, sprinkle with salt and soak in cold water not only eggplant halves, but also the pulp extracted from them.
Ingredients:
- eggplant - 2 pcs.;
- tomatoes - 2 pcs.;
- cheese - 200 g;
- onion - 1 pc.;
- garlic - 2 cloves;
- spices to taste.
Cooking
- Make boats.
- Grind vegetables and eggplant pulp, grate cheese.
- Fry the onion and garlic, add the pulp and spices, simmer for 7 minutes.
- Add tomatoes, simmer for a few minutes, then add cheese.
- Stuff the boats, bake stuffed eggplant for half an hour.
Eggplant stuffed with meat
An incredibly hearty and nutritious dish is eggplant stuffed with meat, baked in the oven. You can give them an interesting flavor combination if you add all kinds of vegetables. Meat can be beef or chicken. For those who like the topping under cheese, it is better to add it a few minutes before baking to get the effect of a stretching cheese crust.
Ingredients:
- eggplant - 0.5 kg;
- meat - 300 g;
- tomatoes - 300 g;
- cheese - 100 g;
- garlic - 3 cloves.
Cooking
- Make boats.
- Make minced meat and fry it for 10 minutes, adding onion and garlic.
- Grind vegetables and pulp and add them to the minced meat, fry for another 10 minutes.
- Fill the boats and bake eggplant stuffed with meat for 40 minutes.
Eggplant rolls with cheese
Served cold and will become an indispensable decoration of any festive table. The filling for eggplant rolls is made from hard cheese with the addition of garlic, which gives the dish a sharpness and piquancy. Optionally, you can add boiled eggs, which will also improve the taste.
Ingredients:
- eggplant - 2 pcs.;
- egg - 1 pc.;
- cheese - 50 g;
- mayonnaise - 2 tbsp. l.;
- garlic - 3 cloves.
Cooking
- Make thin slices of eggplants, salt them well and let stand for 10 minutes. Roast them.
- Make the filling by mixing grated eggs and cheese, garlic and mayonnaise.
- Place the filling in the plates and wrap the rolls. Refrigerate for several hours.
Eggplant stuffed with mushrooms
Truly, an indescribable dish is stuffed containing mushroom filling. Mushrooms are best combined with garlic, herbs, walnuts, can be supplemented with vegetables, for example, champignons with bell peppers, tomatoes make an ideal combination.
Ingredients:
- eggplant - 2 pcs.;
- pepper - 1 pc.;
- onion - 1 pc.;
- tomatoes - 2 pcs.;
- mushrooms - 150 g;
- garlic - 3 cloves.
Cooking
- Make boats.
- Grind pulp, vegetables and mushrooms into cubes.
- Fry vegetables.
- Add garlic to the total mass.
- Saute the mushrooms separately. Add them to the total.
- Fill the boats, baked stuffed eggplants are cooked for 10 minutes.
Aubergines stuffed with walnuts in Georgian style
Eggplants are used in many dishes. So, in Georgia, eggplants stuffed with walnuts are considered a popular dish. Their peculiarity is that they are richly flavored with spices, in addition, the dish includes greens in its composition. The appetizer is good for eating both cold and hot, it is made in the form of rolls.
Ingredients:
- eggplant - 0.5 kg;
- walnuts - 100 g;
- vinegar - 0.5 tsp;
- garlic - 2 cloves;
- herbs, spices - to taste.
Cooking
- Cut the eggplant into thin strips and fry them.
- Using a blender, chop nuts, herbs, garlic, while adding a little water.
- Add vinegar and spices to the mass.
- Form stuffed rolls and serve cold or hot.
Turkish stuffed eggplant
An interesting Turkish dish - karniyarik - is stuffed with the addition of tomatoes and hot peppers. The total cooking time of the dish will be about 1.5 hours, and the result will impress even experienced gourmets. A special zest to eggplant gives a spicy taste, which is achieved due to the inclusion of bitter pepper in its composition.
Ingredients:
- eggplant - 3 pcs.;
- minced meat - 250 g;
- onion - 1 pc.;
- garlic - 2 cloves;
- tomatoes - 3 pcs.;
- hot pepper - 1 pc.;
- tomato paste - 2 tbsp. l.;
- water - 2 glasses;
- herbs, spices.
Cooking
- Peel the eggplant from the skin. Make an incision in them, place in salt water for half an hour. Then fry them upside down.
- Make the filling by frying the onion, then adding minced meat and pasta (1 tbsp.) to it.
- Make a puree of tomatoes and add them to the filling.
- Grind garlic and pepper, add them to the mass, fry for 10 minutes.
- Fill eggplants with stuffing, fill with pasta (1 tablespoon), diluted with water. Bake 25 minutes.
Salted eggplant stuffed with carrots and garlic
A great way to make stuffed ones by salting them. The cooking process will take 3-5 days, since the vegetables will need to be infused in a specially prepared brine. During this time, eggplant fermentation occurs, resulting in a product that will be stored all winter.
If you want to surprise with something tasty and unusual, and at the same time use the simplest and most affordable products, then I advise you to try this recipe - stuffed eggplants are very tender and juicy, completely without bitterness. Moreover, this nutritious and at the same time low-calorie dish is suitable for both gourmets and those who are on a diet. The recipe for stuffed eggplant is quite simple, even a beginner can handle it.
Ingredients:
(4 servings)
- 1 kg. young eggplants
- 400 gr. minced meat
- 1 bulb
- 1 egg
- 1 liter of milk
- freshly ground black pepper
- 2-3 tbsp vegetable oil
- mayonnaise, sour cream (optional)
- greenery for decoration
- First of all, let's prepare the eggplant. To do this, take 4 pcs. medium eggplant, it just turns out about a kilogram. Wash the eggplant, cut off the stems. Then we cut each eggplant in half, but not along, but across.
- We cut a groove with a sharp knife, as shown in the photo.
- Using a knife or spoon, remove the eggplant pulp. As a result, we should get such cute eggplant "barrels" that we will stuff.
- If the eggplants are very small, then you can not cut into two parts, but cut off a little more at the base, and then cut a hole. But the first option is faster and easier.
- Place eggplant blanks in salted water for 15-20 minutes. Under the influence of salt, bitterness comes out of eggplant.
- We do not throw away the pulp, we use it to prepare the filling. To get rid of bitterness, we also fill the eggplant pulp with salted water (it is better to do this separately from the blanks).
- Pour some vegetable oil into a clean frying pan. When the pan is hot, sauté the finely chopped onion.
- Squeeze the eggplant pulp well, then cut into small cubes. When the onion becomes soft and transparent, put the chopped eggplant pulp.
- Simmer everything together over low heat under a lid until the eggplant is soft.
- We combine raw minced meat, ready-made eggplant pulp, egg, salt and pepper. Salt, I put 1 teaspoon with a small slide, pepper 1/3 tsp. Those who like unsalted, should reduce the amount of salt.
- We mix everything thoroughly, we will get such a beautiful meat filling interspersed with eggplant.
- We take out the eggplant barrels from the water, rinse in cold water, and then stuff them. The stuffing is not laid very tightly.
- We take a saucepan, a cauldron or a wide pan with a thick bottom. Rinse with cold water, and then lay our stuffed eggplants. Pour the eggplants with hot milk, be sure to salt to taste.
- Bring the contents of the pan to a boil, reduce the heat, cook until tender. Estimated cooking time for stuffed eggplant is 30-35 minutes. We turn the eggplants at least once to another barrel in order to avoid burning and so that they cook evenly.
- Let the eggplant cool down a bit. And in the meantime, we pour a very tasty milk yuushka into a gravy boat. It can be served with stuffed eggplant as is, or based on it.
There are many fans of this delicious dish. Not only are pickled eggplants stuffed with vegetables healthy and satisfying, they are also very tasty with a pleasant sourness that appears during the sourdough process and without the addition of vinegar at all.
For the filling, carrots and tomatoes are best suited, garlic for spicy lovers, as well as a variety of delicious roots, such as parsley, parsnip or celery. Which vegetables to prefer is a matter of taste, try different options or create your own unique pickled eggplant recipe based on ours.
This dish is perfect for any table and goes well with both potatoes and meat. It is also possible to harvest such eggplants in jars for long-term storage. However, the preparation of this dish is culinary excellence. The fact is that eggplant jars can simply “explode” due to the fermentation process. True, there are other options for harvesting pickled eggplants for the winter, but about them later. First, let's prepare pickled eggplant.
Do not cook this dish in large portions. Overfermented eggplants lose their piquancy and become unpleasantly sour.
Required Ingredients
For cooking, we need the following products (the amount is calculated for 1 kg of eggplant):
- eggplant itself (by the way, they are also called "blue ones");
- 2 - 3 pcs. carrots;
- about 100 g of spicy roots, which we talked about above;
- if it is decided to add tomatoes, then a couple of medium-sized pieces are enough;
- 1 head of garlic (for an amateur), it is generally recommended to cook pickled eggplants with garlic for the winter, because this vegetable helps to strengthen immunity in the snow season;
- it's up to spices, you need 1 tsp. ground black pepper or 1 pod of bitter pepper, 1 tbsp. l. ground paprika and a little parsley;
- you need salt, for boiling eggplant you need 2 tbsp. l. for 2 liters of water, and for brine - 3 tbsp. l. per 1 liter;
- several stalks of parsley will come in handy for tying already stuffed eggplants, as well as dill inflorescences and bay leaves for pickling.
Step by step cooking process
The ingredients are ready, we will directly prepare the pickled eggplants stuffed with vegetables:
- Boil the little blue ones in salted water (the proportions are given above). Before sending the fruits into boiling water, we will make a couple of punctures in their barrels with a fork so that the skin does not burst during cooking.
Cooking time depends on the size of the fruit, on average it takes about 10 minutes. The main thing is not to digest! You can check the readiness by piercing the skin with a fork, if it is easily pierced, then it's time to take out the eggplant. 
- We put boiled eggplants under an impromptu press for several hours. So the excess liquid and the bitterness of the fruit will go away.
- Cut the squeezed and slightly flattened eggplants in half, but not completely, about three-quarters. Everything, our semi-finished product for subsequent stuffing is ready.
- We are preparing the stuffing. To do this, grind the carrots and roots on a grater, free from the skin and seeds, and finely chop the rest. Then we stew the vegetables, someone does it in different pans, but crime will not happen if all the vegetables are stewed together. At the end, add spices (a mixture of peppers and chopped herbs).
- We rub the little blue ones in the places of the cuts with garlic, previously crushed with a press, and stuff them with the filling. We do not regret the last one, it is amazingly delicious! Tie the eggplants ready for pickling with parsley stalks. If it is not possible to cope with the stems for dressing, we will take simple threads and tie the eggplants with them, there will be no big trouble.
- Let's prepare the brine. To do this, boil water and add salt (the proportions are given above).
- The final stage. Let's take a saucepan where our pickled eggplants with carrots, garlic and other ingredients will reach the standard, first put dill inflorescences and bay leaves on the bottom, then tightly lay the stuffed eggplants and pour with chilled brine.
In the brine should stand for a day at room temperature and another 12 hours in the refrigerator. Ready! You can tuck. Bon appetit!
Pickled eggplants remaining from the meal should be removed from the brine and stored in the refrigerator, adding a little vegetable oil.
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