Stuffed eggplant is a dish that will have to go to place during any festive feast. They are prepared with a variety of fillings for every taste and can be used as a basic dish or an original snack.
How to stuff eggplants?
Mistresses who decided to learn how to make aubergines with a filling, it is worth taking note of the following recommendations:
- Raw vegetables are pre-prepared: they are cut into halves, from which they remove the middle, forming "boats".
- To get rid of the bitterness, the eggplants are thoroughly salted and left to stand for half an hour, after which they are washed.
- Then inside the eggplant put the filling to taste (minced meat, mushrooms, vegetables, cheese).
- The recipe for stuffed eggplants often implies their baking in the oven at a temperature of 180 degrees.
Stuffed eggplant in the oven
A popular and popular recipe is stuffed eggplants baked in the oven. The process largely depends on what kind of vegetables will be used. So, if eggplants with thick skin have caught, in order for them to be better roasted, they use such cunning: in the tank, where they will be baked, add a little tomato juice.
Ingredients:
- eggplant - 0,5 kg;
- forcemeat - 300 g;
- tomatoes - 250 g;
- onions - 150 g;
- cheese - 100 g;
- garlic - 3 cloves.
Preparation
- Make the boats.
- Grind the onions, garlic, fry, then add the mince.
- Cut the tomatoes and eggplant pulp to the total mass and fry until done.
- Rinse the boats, sprinkle with grated cheese. Stuffed eggplants bake for half an hour.
Eggplants stuffed with vegetables
For people who adhere to a vegetable diet, an ideal snack is like aubergine stuffed with vegetables, baked in the oven. These boats are an inexpressible combination of flavors. Eggplants are perfectly combined with peppers and tomatoes. The dish contains a minimum of calories and is extremely satisfying. To make it even more dietary, you can use water when baking instead of vegetable oil.
Ingredients:
- eggplant - 2 pieces;
- tomatoes - 2 pcs .;
- onion - 1 piece;
- carrots - 1 piece;
- pepper - 1 piece;
- garlic - 2 cloves;
- pepper black, salt, greens - to taste.
Preparation
- Prepare the boats.
- Vegetables and pulp to grind.
- Fry the onions and carrots. To them add the remaining ingredients and stew them for about 10 minutes.
- Fill the boat. Stuffed with vegetables, the eggplants are baked for about 15 minutes.
Stuffed eggplant with cheese and garlic
A great option for using all your favorite cheese-garlic snacks is eggplants stuffed with cheese. A delightful combination of flavors can be obtained if you use a variety of spices, effectively decorate the dish can be cut slices of cherry tomatoes. During cooking, sprinkle with salt and soak in cold water, not only halves of aubergines, but also the pulp extracted from them.
Ingredients:
- eggplant - 2 pieces;
- tomatoes - 2 pieces;
- cheese - 200 g;
- onion - 1 piece;
- garlic - 2 cloves;
- spices to taste.
Preparation
- Make the boats.
- Vegetables and pulp of aubergines to grind, cheese to rub.
- Fry onion and garlic, add flesh and spices, simmer 7 minutes.
- Add the tomatoes, simmer for a few minutes, then add the cheese.
- Fill the boats, bake stuffed eggplant half an hour.
Eggplants stuffed with meat
An incredibly rich and nutritious dish is aubergine stuffed with meat, baked in the oven. You can give them an interesting taste combination, if with the addition of all kinds of vegetables. You can take meat from beef or chicken. For those who like stuffing with cheese, it is better to add it a few minutes before baking, so that the effect of a stretching cheese crust turns out.
Ingredients:
- eggplant - 0,5 kg;
- meat - 300 g;
- tomatoes - 300 g;
- cheese - 100 g;
- garlic - 3 cloves.
Preparation
- Make the boats.
- Make minced meat and fry it for 10 minutes, adding onions and garlic.
- Grind vegetables and pulp and add them to the stuffing, fry for another 10 minutes.
- Fill the boats and bake the eggplant stuffed with meat for 40 minutes.
Eggplant rolls with cheese
Rolls with cheese served in a cold form and will be an indispensable decoration of any festive table. The filling for eggplant rolls is prepared from hard cheese varieties with the addition of garlic, which gives the dish spicy and piquant. If desired, you can attach boiled eggs, which will also improve taste.
Ingredients:
- eggplant - 2 pieces;
- egg - 1 piece;
- cheese - 50 g;
- mayonnaise - 2 tbsp. l .;
- garlic - 3 cloves.
Preparation
- Make a thin eggplant from eggplants, salt them well and let stand for 10 minutes. Fry them.
- Make a filling by mixing grated eggs and cheese, garlic and mayonnaise.
- Put the filling in the plates and wrap the rolls. Put in the cold for a few hours.
Eggplant stuffed with mushrooms
Truly, an inexpressible dish is stuffed eggplant-boat , containing a mushroom filling. Mushrooms are best combined with garlic, greens, walnuts, can be supplemented with vegetables, for example, an ideal combination is champignons with bell peppers, tomatoes.
Ingredients:
- eggplant - 2 pieces;
- pepper - 1 piece;
- onion - 1 piece;
- tomatoes - 2 pieces;
- mushrooms - 150 g;
- garlic - 3 cloves.
Preparation
- Make the boats.
- Grind cubes of pulp, vegetables and mushrooms.
- Fry the vegetables.
- Add garlic to the total mass.
- Separately fry the mushrooms. Add them to the total mass.
- Fill the boats, baked stuffed eggplants are prepared for 10 minutes.
Eggplants stuffed with walnuts in Georgian
Eggplants are used for cooking many dishes. So, in Georgia, a popular dish is eggplant stuffed with walnuts. Their peculiarity is that they are abundantly flavored with spices, in addition, the dish includes greens in its composition. The appetizer is good for consumption both in cold and hot form, it is made in the form of rolls.
Ingredients:
- eggplant - 0,5 kg;
- walnuts - 100 g;
- vinegar - 0.5 tsp;
- garlic - 2 cloves;
- greens, spices - to taste.
Preparation
- Cut eggplants into thin strips and fry them.
- Using a blender, chop the nuts, greens, garlic, while adding a little water.
- Add vinegar and spices to the mass.
- Form rolls with a filling and serve them cold or hot.
Stuffed eggplant in Turkish
An interesting Turkish dish - karnyarik - is a stuffed eggplant with minced meat and the addition of tomatoes and hot pepper. The total cooking time of the food will be about 1.5 hours, and the result will impress even the experienced gourmets. A special zest for eggplants gives a sharp taste, which is achieved due to the inclusion of bitter pepper in its composition.
Ingredients:
- eggplant - 3 pieces;
- minced meat - 250 g;
- onion - 1 piece;
- garlic - 2 cloves;
- tomatoes - 3 pieces;
- hot pepper - 1 piece;
- tomato paste - 2 tbsp. l .;
- water - 2 cups;
- greens, spices.
Preparation
- Peel the aubergines from the skin. Make an incision in them, put in salt water for half an hour. Then fry them, turning over.
- Make a filling by frying onions, then adding to it minced meat and paste (1 tbsp.).
- Make a mashed potatoes and add them to the filling.
- Grind garlic and pepper, add them to the mass, fry for 10 minutes.
- Eggplants fill with filling, fill with paste (1 tbsp.), Diluted with water. Bake for 25 minutes.
Salted eggplants stuffed with carrots and garlic
A great way to make stuffed eggplants for the winter , they are pickled. The cooking process will take 3-5 days, because the vegetables will need to be brewed in a specially prepared brine. During this time, eggplant fermentation occurs, resulting in a product that will be stored throughout the winter.
Ingredients:
- eggplant - 5 kg;
- water - 5 l;
- salt - 300 g;
- pepper peas - 5 pcs .;
- cloves - 7 pcs .;
- bay leaves - 3 pcs .;
- vegetable oil - 2 tbsp. l .;
- garlic - 300 g;
- carrots - 300 g;
- parsnip - 150 g.
Preparation
- Eggplants put in salt water and cook for 15 minutes. Put them under oppression for 3 hours.
- Grind the carrots, garlic, parsnip and make the filling.
- In the aubergines make an incision, grease the inside with salt and pepper alternately, fill them with stuffing.
- Prepare brine from other components and pour eggplants on them., Spread out over cans. Leave them for 3-5 days.
- Brine the brine and close the cans with polyethylene covers.