Oven-baked eggplant stuffed with vegetables: 4 recipes with photos

• 2 small eggplants;
• 1 medium carrot;
• 1 head of onion;
• 2 fleshy tomatoes;
• 2-3 garlic cloves;
• 200 gr. hard cheese;
• 2 pods of sweet pepper;
• A little vegetable oil;
• Salt, black pepper - to taste.

• Preparation time: 00:15
• Time for preparing: 00:35
• Servings: 2
• Complexity: light

Cooking

Cooking stuffed eggplant with vegetables baked in cheese is not difficult. The dish comes out fragrant and juicy. All components favorably complement each other, creating a rich rich taste.

1. Wash the blue ones carefully, cut out the stem with a tail, cut it in half lengthwise. In each half, we cut the flesh with a knife, as if drawing a mesh without touching the peel. Then scrape out the pulp with a small spoon, leaving centimeter walls.
2. Sprinkle the resulting 4 boats with salt, leave for half an hour to release bitterness. Shredded pulp into cubes.
3. We clean the onion with carrots, chop the onion into cubes, and three carrots on a coarse grater.
4. My bell pepper pods, cut in half, remove the tails with seeds, cut the flesh into a small cube.
5. Put the onion in a frying pan with heated oil, fry until transparent. Then add carrots with bell peppers, mix, fry for about 5 minutes, stirring occasionally. Next, we introduce the eggplant pulp, stir thoroughly, fry for 5 minutes at medium heat, stirring occasionally.
6. While the vegetables are fried, pour over the tomatoes with boiling water, remove the skin, cut into cubes. Add the tomatoes to the contents of the pan, mix, bring to the desired taste by adding salt and black pepper. Simmer for another 5 minutes, set aside.
7. Finely grate hard cheese. Leave 4-6 tablespoons of cheese for sprinkling, mix the rest with the still hot vegetable filling. There we also spread the garlic passed through the garlic.
8. We fill each half with stuffing, forming a small hill. We spread it in a refractory mold with sides, pour a little cold water. We send it to a hot oven (180 gr.) for 30-40 minutes.
9. 10 minutes before the end of cooking, we take out the form with the dish, sprinkle the “boats” with grated cheese, return to bake in the oven until a ruddy cheese crust is formed.
10. Before removing the boats from the oven, you need to check their readiness with a toothpick (the peel should be easily pierced). We spread the stuffed eggplants on a dish, sprinkle with chopped herbs and serve hot.

Ingredients:

• 3 medium eggplants
• 1 tomato
• Hard cheese - 200 grams
• 2 garlic cloves
• Dill, salt, spices - to taste

Cooking:

1. Wash the eggplant, cut in half, remove the core with a spoon. Sprinkle the eggplants with salt and leave them for 30 minutes.
2. Cut the eggplant pulp into small cubes, put in a bowl, cut the peeled tomato, garlic, herbs into cubes there, salt, add spices, mix.
3. Cheese grate on a fine grater.
4. Gently squeeze the eggplant from the juice, put the filling in halves, sprinkle with cheese on top.
5. Bake in an air grill on a medium rack at 180 Cº for 25 minutes.

Baked eggplant with vegetables and couscous

Eggplants with vegetable filling can be made more satisfying by adding some kind of cereal. For these purposes, couscous is excellent. Preparing such a dish is quite simple even for a novice cook.

• 4 medium blue ones;
• 100 gr. couscous;
• 1 onion;
• 1 sweet fleshy pepper;
• 200 ml of broth;
• 2-3 tbsp vegetable oil;
• 100 gr. Dutch cheese;
• 1 bunch of dill;
• 3-5 garlic cloves;
• Salt, black pepper - to taste.

Cooking process:

1. Before you start preparing the filling, you should take care of preparing the couscous. By the way, cereals can be prepared with a margin, stored in the refrigerator for several days, gradually using as needed.
2. Pour boiling water over couscous in a ratio of 1: 1, mix everything thoroughly, cover. You can salt a little. After a few minutes, the cereal will steam up and be ready for use. It just needs to be chilled first.
3. Rinse blue, cut lengthwise into two parts. We make cross-shaped incisions along the pulp, without cutting through the peel. We rub salt into the incisions, leave the vegetables for half an hour, putting them on a towel. Scoop out the pulp, leaving a little on the walls. We cut the taken out pulp into cubes.
4. We clean the sweet peppers from seeds, cut the pulp into cubes.
5. In a frying pan with hot oil, put the chopped garlic with onions. Fry vegetables until light brown. After 5 minutes, add eggplant pulp with sweet pepper, mix, fry for 5 minutes over medium heat, stirring constantly.
6. When the vegetables start juice, add couscous, prepare the filling for a couple more minutes. Stir in finely chopped dill, salt and pepper to taste.
7. We fill the halves of vegetables with minced meat, transfer them to a deep refractory mold. Cooking at 200 degrees for 20 minutes.
8. We remove the dish, sprinkle with cheese, briefly return to the brazier so that the cheese melts and browns.

Eggplants with vegetables, baked in the oven according to this recipe, surprisingly combine great taste, health benefits and original serving.

Cooking Ingredients:

• 3 eggplant oblong;
• 2 pods of bell pepper;
• 4 garlic cloves;
• 2 onions;
• 3-4 tomatoes;
• 100 gr. bacon
• 100 gr. hard cheese;
• 0.5 bunch of parsley or basil;
• 1 pinch of freshly ground black pepper;
• A little salt and vegetable oil.

Cooking:

1. We wash the vegetables under running water, dry with a towel. We cut each eggplant into two longitudinal parts (the tail can be left). We cut each half into 3-4 longitudinal plates 0.5-0.7 cm wide. We do not make cuts completely. From the side of the tail, we do not cut 1.5-2 cm to make a fan.
2. Sprinkle each slice generously with salt, put the blanks in a deep bowl, leave for half an hour. Then carefully wash off all the salt from the sections, dry with a paper towel.
3. We free the Bulgarian pepper from the core, cut into longitudinal strips. Tomatoes, depending on their size, cut into rings or half rings.
4. Cut a piece of bacon into thin slices. Cut each slice into long strips. We clean the onion heads, cut into thin half rings.
5. Remove the husk from the garlic cloves, pass through the garlic. Hard cheese cut into thin slices. We rinse the greens, cut off the leaves, finely chop with a knife.
6. In each plate we lay out a piece of tomato, pepper, bacon and cheese. We spread the blanks on an oiled baking sheet, spreading the eggplants in a fan. Top with onion half rings, garlic and chopped herbs. Lubricate the top with vegetable oil, salt and pepper to taste. For spice, you can sprinkle with mayonnaise or other favorite sauce.
7. We put a baking sheet with blue in the oven (180 gr.) Bake for half an hour.
8. Put the finished eggplants on a serving dish or on portioned plates, decorate with a sprig of greens, serve warm.

An excellent option for a light and hearty summer dish made from seasonal products. The set of vegetables in the filling can be varied at your discretion: add or remove any ingredients. A recipe with a photo will help you understand all the intricacies of cooking.

Cooking Ingredients:

• 0.5 kg blue;
• 1 carrot;
• 2 tbsp sour cream;
• 100 gr. champignons;
• 1 head of onion;
• 1 fleshy tomato;
• 2 bell peppers;
• 50-100 gr. hard cheese;
• A little vegetable oil;
• Salt, pepper to taste.

Cooking:

1. My little blue ones, dissolve them lengthwise, take out the pulp with a spoon, leaving rather thick sides. Sprinkle each boat inside with salt, put it on a baking sheet, send it to bake in the oven until half cooked at medium temperature. Cut the eggplant pulp into cubes.
2. We clean the mushrooms and onions, cut them into cubes. We remove the core with seeds from sweet pepper, chop it into thin strips.
3. We clean the carrots, rub the root crop on a coarse grater. Hard cheese is also rubbed on a coarse grater.
4. We put a frying pan on the burner, pour vegetable oil. Put the carrots, peppers and onions into the hot oil. Fry the vegetables, stirring, until lightly browned.
5. Separately, fry the mushrooms in vegetable oil, too, until golden brown. We spread them to the rest of the vegetables, add the eggplant pulp. Pepper and salt the filling to taste, add sour cream, simmer under the lid until tender.
6. We take out the baked preparations for stuffing from the oven, fill it with vegetable stuffing with mushrooms. We return the boats for another quarter of an hour to bake until fully cooked.
7. A few minutes before readiness, sprinkle eggplants with grated cheese, bake until a beautiful blush.

Oven-roasted eggplant stuffed with vegetables is a hearty, easy-to-cook dish. It will be the highlight of any festive feast or an ordinary family dinner. You can put mushrooms, rice, couscous, any cheese and other ingredients with vegetables.

For stuffing, it is better to choose medium young eggplants with a small amount of seeds inside, with a thin shiny skin without damage and spotting. Too green or overripe specimens should not be used, because. they have a lot of solanine.

Pre-sprinkle with salt is necessary only bitter varieties of eggplant. If vegetables are devoid of bitterness, then they can be used immediately for cooking.

Bon appetit everyone!

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