Stuffed eggplants in the oven

Stuffed eggplants are a favorite dish of chefs and residents of various countries. Cooks also have their own secrets for preparing this dish. For example, the filling is made from meat and vegetables, but you can often see recipes where nuts and mushrooms are added to it.

Stuffed eggplant boats with minced meat

The dish is ideal for a modest family dinner and holiday celebration. In order to make the eggplants more rich and juicy, in addition to the meat filling, you can use vegetable filling.

1. 
   How to cook stuffed eggplants in the oven? We wash the vegetables with running water.When the moisture dries, cut the eggplants into two halves along the fruit. Using a small spoon, remove the pulp. Grind a small amount of salt in “boats”. Cut the eggplant pulp into small pieces.
2. 
   We try to chop the peeled onion as finely as possible. Pour it into a preheated frying pan with oil and fry until the onion becomes softer.
3. 
   Remove the skins from the garlic and cut the cloves into small pieces. Wash the peppers in cool water. We remove the seeds, white films and stalk from it. Add garlic and pepper to the onion and fry. We spread the minced meat. Sprinkle with spices and mix the mixture.
4. 
   When the minced meat is browned, add the chopped eggplant pulp to the pan. Fry for another 10 minutes. Eggplants release a lot of juice, which needs to be removed with a paper towel. Preheat the oven at 170 degrees. Place the baking sheet with the eggplants inside and bake for 15 minutes.
5. 
   Place the filling in eggplant “boats” and grease with mayonnaise. Grate a piece of cheese and sprinkle it over the filled eggplants. Place the vegetable back in the oven for 15 minutes. Raise the temperature to 190 degrees.

Bon appetit!

Stuffed eggplant rolls in the oven

When processed, eggplants release a lot of juice, which needs to be soaked with paper towels. In case of frying, excess oil must be removed in a similar way.

Cooking time – 2 hours.

Cooking time – 1 hour.

Number of servings: 5-6.

Ingredients:

• Eggplant – 1 pc.
• Cottage cheese – 200 gr.
• Garlic – 1 tooth.
• Cheese – 50 gr.
• Parsley – 1 bunch.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Pepper - to taste.

Cooking process:

1. Cut the washed eggplants into strips along the fruit.Pour oil for frying into the pan. When the container is hot, place the strips in it and fry on both sides. After frying, rub the strips with salt and place them on a plate lined with a paper towel in two rows.

2. When the excess oil is gone, grease each strip with vegetable oil using a brush. Place the eggplants in a frying pan without oil and fry. Then place again on paper towels.

3. Peel the garlic clove. Grind it with a knife or garlic clove. Mix with salt. Then wash the bunch of parsley and chop it finely. Add greens to garlic. Mix the filling.

4. Place cottage cheese into the mixture. Grate a piece of cheese and mix with the rest of the ingredients. Add salt and pepper. Mix the mixture again.

5. The filling is completely ready. Now we put it on each eggplant slice and twist the rolls. We pierce the slices with toothpicks so that the filling does not fall out. Bake the rolls in the oven at 170 degrees for about an hour.

Bon appetit!

Juicy eggplants with cheese and minced meat

Stuffed eggplants are not only a very tasty, satisfying and healthy dish. It looks very beautiful on the holiday table. For the filling you will need minced meat, which must be fried until golden brown.

Cooking time – 1 hour 45 minutes.

Cooking time – 40 minutes.

Number of servings – 12.

Ingredients:

• Eggplant – 6 pcs.
• Onion – 3 pcs.
• Tomato – 4 pcs.
• Cheese – 50 gr.
• Minced meat – 400 gr.
• Tomato paste – 2 tbsp.
• Salt - to taste.
• Spices - to taste.
• Vegetable oil – 2 tbsp.
• Water – 2 tbsp.

Cooking process:

1. First, prepare the minced meat for the filling. Pour oil into the frying pan and heat the container slightly.Then put the minced meat in it and fry. In order to proceed to the next step, the minced meat must become crumbly. Pour in a glass of water and cook the meat until the liquid evaporates.

2. Now you need to free the eggplants from the core, that is, make “boats” out of them. First, we wash the fruits and then cut them into two parts. Getting rid of the pulp.

3. Wash the tomatoes and peel the onions. Cut the onion into small pieces and the tomatoes into slices. Pour them into a frying pan and fry along with the meat. Next we send the eggplant pulp, also finely chopped with a knife. Add the required amount of tomato paste, salt and spices. While stirring the mixture, add a glass of water and simmer for 10 minutes.

4. Place the eggplants on a baking sheet in rows. Lubricate them inside with spices and salt. Fill the “boats” with the prepared filling. Preheat the oven at 190 degrees. Place the baking sheet with the eggplants there for 20 minutes.

. After this time, take out a baking sheet and place tomatoes and cheese on top of the stuffed eggplants. Place the pieces in the oven again for 20 minutes.

Bon appetit!

Eggplants stuffed with vegetables baked in the oven

Eggplants are a very juicy product. It is also able to absorb the juices of other ingredients, so the dish turns out very rich and aromatic.

Cooking time – 2 hours 30 minutes.

Cooking time – 1 hour.

Number of servings – 4.

Ingredients:

• Eggplant – 2 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Tomato – 2 pcs.
• Garlic – 2-3 teeth.
• Cheese – 200 gr.
• Sweet pepper – 2 pcs.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. First you need to prepare the eggplants.Cut the washed product in half. Remove the pulp with a spoon. Add a little salt to the eggplant “boats” and distribute it throughout the inside of the eggplants. Leave the eggplants for 30 minutes. The pulp must be cut into cubes.

2. Process onions, carrots and peppers. Remove the husks from the onion and remove the top layer of carrots with a knife. Cut the pepper into two parts, remove the core and stalks. Cut the onion and pepper into small cubes, and grate the carrots.

3. Now we start frying the ingredients for the filling. First, fry the onion. When it becomes transparent, add carrots and pepper. Simmer the mixture for 5 minutes, stirring it constantly. Add the eggplant pulp and continue to fry the food for another 5 minutes.

4. Clean tomatoes must be peeled. To do this, pour boiling water over them and leave for 2 minutes, then drain the hot water and keep the tomatoes cold. We remove the skin. Chop the tomato pulp and place it in the frying pan. Salt and pepper the mass, bring to the desired state in 5 minutes.

5. Grate a piece of cheese. We release the garlic from the husk and chop it using a garlic grinder. Add garlic and half the cheese to the filling. After mixing it, put it in the eggplants. We move the “boats” onto a baking sheet and put it in the oven, preheated at 180 degrees (pour a little water into the baking sheet).

6. Cook the dish for about 40 minutes. After half an hour, pull out the baking sheet and sprinkle the filling with cheese so that the result is a golden crust. Check the readiness of the eggplants with a toothpick. The dish can be considered ready if the peel can be easily pierced with a toothpick. If desired, the eggplants can be sprinkled with finely chopped herbs.

Bon appetit!

Delicious eggplants with mushrooms in the oven

It is better to add tomatoes to stuffed eggplants last in crushed form: either grate them or cut them into small cubes. The main thing is to remove the skins from the tomatoes in advance.

Cooking time – 2 hours 10 minutes.

Cooking time – 1 hour 30 minutes.

Number of servings – 4.

Ingredients:

• Eggplant – 2 pcs.
• Sweet bell pepper – 2 pcs.
• Onion – 1 pc.
• Tomato – 2 pcs.
• Champignons – 150 gr.
• Garlic – 3 teeth.
• Parsley – 1 bunch.
• Cilantro – 1 bunch.
• Walnuts – 100 gr.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Freshly ground pepper - to taste.

Cooking process:

1. First of all, you should prepare the eggplants: rinse and wipe them, cut them lengthwise into two halves and remove the core from each part with a knife or spoon. Immediately distribute the eggplants onto the baking sheet. Then grease the mold with salt and oil.

2. Set the temperature to 230 degrees. After heating, place the baking sheet with the preparations inside the oven. Simmer the eggplants for 15 minutes. While the dish is in the oven, prepare the remaining ingredients. First, cut the pulp extracted from the eggplants into small cubes.

3. The champignons must first be sorted. We cut off the top layer of “caps” and “legs”, having previously separated them from each other. We wash the mushrooms with warm water. We do the same with pepper. Then we cut it in half and clean out the seeds along with the films. Cut the mushrooms and peppers into small cubes.

4. Peel the garlic cloves. Finely chop them with a knife. Rinse the bunch of parsley and cilantro and let them dry. Chop the greens.

5. Now fry the vegetables for the filling. First, pour 2 tablespoons of vegetable oil into the frying pan. Then place the container on the stove.When it warms up, add the onion. Fry it for 2 minutes and add pepper.

6. After 4 minutes, mix the peppers and onions with the eggplant pulp. Mix the mass. After 7 minutes, add salt and pepper to the filling. Season with herbs and garlic. Stir again. Remove the skins from the tomatoes in advance and grate them. Add to the filling and fry for 4 minutes.

7. In another pan you need to fry the champignons. This will take us about 8-10 minutes. When the mushrooms are ready, mix them with the filling. During this time, the “boats” will already have time to soften. Remove the baking sheet from the oven and fill the eggplants with the filling.

8. You should remove the shells from the walnuts in advance and crush them. Sprinkle them over the filling. Place in the oven. Simmer for 10 minutes at 200 degrees. Sprinkle the dish with herbs.

Bon appetit!

A simple and delicious recipe for eggplant stuffed with chicken

Eggplants are the basis for hot and cold appetizers. They are cooked with tomato sauce and stuffed with various fillings. They are especially delicious with chicken.

Cooking time – 1 hour 20 minutes.

Cooking time – 1 hour.

Number of servings – 4.

Ingredients:

• Eggplant – 2 pcs.
• Onion – 1 pc.
• Vegetable oil – 4 tbsp.
• Tomato – 1 pc.
• Chicken fillet – 400 gr.
• Garlic – 1 tooth.
• Mayonnaise - to taste.
• Cheese – 50 gr.
• Salt - to taste.
• Pepper - to taste.
• Greens - to taste.

Cooking process:

1. Let's prepare the eggplants. First, they must be thoroughly washed and then cut along the axis into two parts. Then you need to separate the pulp from the peel, leaving a dense interior at least a centimeter thick. Now you need to lightly salt the eggplants inside. Leave them for 30 minutes. We do not throw away the pulp.We put it on a plate.

2. Let's start preparing the filling. Before processing, chicken fillet should first be washed and then allowed to dry. To speed up the process, soak the chicken with a paper towel. Cut the fillet into small slices.

3. Cut the peeled onion and garlic into small pieces. Pour a couple of tablespoons of vegetable oil into the frying pan. After heating the container with oil on the stove, add the onion and fry until it acquires a golden hue. Then add garlic and chicken fillet to the onion. Fry the ingredients together for about a minute, and then add the eggplant pulp. When the mixture is completely ready, remove the pan from the burner. After cooling, salt and pepper the filling.

4. Turn on the oven and leave it to warm up. At the same time, we set the desired temperature - 180 degrees. Drain the excess liquid from the preparations and stuff them. Wash the tomato and cut it into thin slices. Place on top of the filling and grease with mayonnaise. Raise the temperature to 200 and place the eggplants on a baking sheet in the oven. We wait 10-15 minutes.

5. Take the baking sheet out of the oven and sprinkle the filling with grated cheese, which should be prepared 5 minutes before removing the dish. Bake the eggplants again until they have time to get a golden crust. This will take about two minutes.

6. Before serving the main dish, you should wash and chop the greens. We put it in a small container and place it on the table so that each participant in the feast can sprinkle it on the eggplants to taste.

Bon appetit!

How to deliciously bake eggplants with tomatoes and cheese?

The dish turns out very tasty and juicy. It can be served as a light dinner or with potatoes for lunch.During cooking, eggplants should be left for some time to release their bitter juices.

Cooking time – 1 hour 20 minutes.

Cooking time – 50 minutes.

Number of servings – 2.

Ingredients:

• Eggplant – 2 pcs.
• Tomato – 4 pcs.
• Cheese – 200 gr.
• Garlic – 4 teeth.
• Lemon juice - to taste.
• Sugar - to taste.
• Greens - to taste.
• Salt - to taste.
• Vegetable oil – 2-3 tbsp.

Cooking process:

1. Prepare the eggplants. First they need to be washed and dried. Cut both eggplants into slices to make a fan. The plates should be no more than five millimeters thick. We don’t cut them all the way through. Mix salt and pepper. Lubricate the plates with the loose mixture.

2. Cut the washed tomatoes into slices in the shape of circles. We also cut a piece of cheese into thin strips. Place tomatoes and cheese between the plates. Three slices of tomatoes and two slices of cheese are enough.

3. Now we need a baking sheet or any other form suitable for baking. Place eggplants on it. Peel the tomato fruits that were not used for the eggplant filling.

4. To do this, you must first hold the tomatoes in boiling water for 2 minutes and then pour cold water over them. Cut the tomatoes into small cubes. They should be lightly simmered in a frying pan with vegetable oil. Peel the garlic and squeeze through the garlic press. Place it together with salt, sugar and lemon juice in a frying pan. Mix the ingredients and cook until thick. Pour the sauce over the eggplants and place in the oven, which should be preheated at 180 degrees. The process itself will take 25 minutes.

5. Grate the remaining cheese and sprinkle it over the almost finished dish. Place back in the oven for 5 minutes.

6. And the final touch is greenery.We wash it and cut it as small as possible. Sprinkle the eggplants and place them on the table.

Bon appetit!

Juicy eggplants in the oven with minced meat, cheese and mushrooms

The eggplant dish turns out to be very filling and incredibly tasty. If you add minced meat to the filling, the side dish will not be very heavy, one might say, dietary.

Cooking time – 1 hour 35 minutes.

Cooking time – 45 minutes.

Number of servings – 8.

Ingredients:

• Eggplant – 4 pcs.
• Minced meat – 400 gr.
• Champignons – 400 gr.
• Sour cream – 200 gr.
• Cheese – 100 gr.
• Garlic – 2 teeth.
• Onion – 1 pc.
• Greens - to taste.
• Olive oil – 2-3 tbsp.
• Salt - to taste.
• Pepper - to taste.
• Italian herbs - to taste.

Cooking process:

1. To prepare stuffed eggplants, you will first need to wash them and then wipe them. Next, you need to cut them into two halves and make small cuts in the flesh in the form of a mesh. Sprinkle the eggplants with salt and leave for half an hour. After 30 minutes, the eggplants will need to be washed and lightly squeezed, and then extract the pulp with a knife or spoon.

2. Now let's prepare the filling. To do this, you need to peel the onions and prepare the minced meat for frying. Chop the onion and place the pieces in a frying pan with oil, which we preheat. As soon as the onion softens, add the minced meat to it. Fry the filling until the meat is crumbly (about 20 minutes). Sprinkle with salt, pepper and spices.

3. Mix the filling and put it into the eggplant preparations. Prepare the next layer of filling – mushrooms. We sort through the champignons. Separate the “legs” from the “caps” and cut off the top layer. Chop the mushrooms and fry for seven minutes. Salt and pepper the mixture. After mixing it, place it on top of the layer of meat filling.

4.Now you need to lay out a layer of eggplant pulp. You need to cut it and fry it for 5 minutes in a frying pan. Chop the peeled garlic and sprinkle it over the filling. Place the pieces on a baking sheet and simultaneously preheat the oven at 200 degrees. Bake for 10-15 minutes.

5. Wash the greens. Finely chop it. Grate the cheese on a coarse grater. Pour sour cream over the filling, add cheese as the next layer and sprinkle with herbs. Place the eggplants back in the oven for 15 minutes. Ready!

Bon appetit!

How to cook Turkish stuffed eggplants?

Stuffed eggplants are a traditional dish of oriental cuisine, Turkish to be precise. Preparing the side dish will not take very much time and your guests and loved ones will definitely like it.

Cooking time – 2 hours 35 minutes.

Cooking time – 1 hour 5 minutes.

Number of servings – 2.

Ingredients:

• Eggplant – 2 pcs.
• Minced meat – 300 gr.
• Tomato – 1 pc.
• Tomato paste – 2 tbsp.
• Hot pepper – 1 pc.
• Sweet bell pepper – 2 pcs.
• Onion – 1 pc.
• Garlic – 1 tooth.
• Parsley – 10 gr.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground pepper - to taste.
• Water – 1 tbsp.

Cooking process:

1. Washed eggplants should be cut into two parts. If there is a stalk, do not cut it off. Cut the fruit peel into strips. We cut the eggplant from the peeled side with a knife (the cut should be longitudinal). Pour water into a deep bowl and add some salt. Dip the eggplants into it. We wait 40 minutes.

2. Grease the baking sheet and eggplants with vegetable oil using a pastry brush. Place the fruits on a baking sheet. Set the temperature to preheat the oven (200 degrees). Bake the eggplants until they turn golden brown.

3.Cut the bell pepper into small cubes. It must first be washed and cleaned. We remove the peel from the onion and also chop it.

4. We process hot peppers in the same way as bell peppers. Place the chopped onion in a heated frying pan with oil. When the onion becomes soft, add pepper (both hot and bell pepper) to it. Mix the mass.

5. Lay out the minced meat. Salt and pepper the contents of the pan. Chop the peeled garlic using a garlic grinder and place it in a container. We have 7 minutes to prepare the greens (wash them first and then chop them). Pour the greens into the prepared filling. Mix it and stuff the eggplants. They must first be removed from the oven. Make a notch in the area of ​​the cut using a spoon and pour a little sugar into it.

6. Wash the tomatoes and cut them into slices. We place them on the filling as decoration. We dilute tomato paste with water, salt and sugar. Pour the mixture onto a baking sheet. Bake the eggplants for half an hour. Place the eggplants on plates, sprinkle with herbs and season with tomato sauce.

Bon appetit!

A simple and delicious recipe for fan-shaped stuffed eggplants

Eggplant fan is not only very tasty, but also a beautiful dish. It takes a lot of work to prepare it, but it's worth it. Everything will work out if you choose the most attractive and elastic fruits.

Cooking time – 1 hour 40 minutes.

Cooking time – 40 minutes.

Number of servings – 2.

Ingredients:

• Eggplant – 2 pcs.
• Tomato – 2 pcs.
• Cheese – 100 gr.
• Olive oil – 2 tbsp.
• Garlic – 3 teeth.
• Universal seasoning – 1 tsp.
• Salt – ½ tsp.
• Ground black pepper – 1 pinch.

Cooking process:

1. First you need to make a filling for the eggplants.Mix olive oil, a pinch of ground pepper, salt, and seasonings to taste in one container. Chop the peeled garlic and also add it to the mixture. Mix the ingredients.

2. Cut the eggplants into layers to make a fan, that is, lengthwise. The fruits must first be washed and allowed to dry. We do not cut the layers to the very base so that they hold onto the stalk.

3. Cut the washed tomatoes and cheese into slices: tomatoes into circles, and cheese into rectangles. Place the eggplants on a baking sheet and spread them out to form a fan. Lubricate each layer with filling.

4. Insert slices of tomatoes and cheese between the layers. Set the oven temperature to 180 degrees. Then place a baking sheet with eggplants inside and bake them for about 60 minutes.

5. Serve soft and juicy stuffed eggplants to the table. If desired, they can be sprinkled with chopped herbs.

Bon appetit!