Recipes – stuffed eggplant
Due to its shape, this vegetable is perfect for filling with stuffing.
We know many good recipes with stuffed eggplant.
Especially tasty and popular dishes, combined with cheese, veal, vegetables, rice and mushrooms.
Before filling, filling, eggplant, it is desirable to bake until soft.
Bake them as whole, halves, cutting lengthwise.
Eggplant stuffed with veal
For this dish you will need:beef – 500g. ( lamb, pork, beef);gutted eggplant — 1000g, tomatoes — 500 g;onions — 1-2 onions;celery greens — 250g;parsley, dill — 100 grams;salt, pepper — to taste;water — 200ml.
The number of ingredients not specified a standard, the recipe can be changed according to your taste priorities.
Finely chop the onion and fry until Golden brown, add to meat minced together with chopped herbs.
Add salt, pepper and mix thoroughly with stuffing.
With eggplant, remove core. If they are large, can be cut in half. Fry in vegetable oil. Then fill the eggplants with the stuffing mixture and wrap each celery leaves.
Put them in a pot of boiling water (200ml), on top add the chopped tomatoes and simmer on a slow fire, to the boiling liquid.
On the table to be served chilled, you can decorate the top with dill and parsley.
Eggplant stuffed with rice
eggplant -4 PCs;onions – 2 PCs. (average);carrots — 1 piece;tomatoes — 4 PCs;rice – 3 tbsp;celery, parsley, dill and salt to taste.
The eggplant cut off the stem and remove the core, salt and fry from the inside. Iriarte finely chopped onion, carrot and celery with eggplant pulp.
Add the rice, chopped tomatoes and 200ml of water. On slow fire, wait for the swelling of the rice, in the process add salt and pepper. Remove the mixture from the heat, add the finely chopped parsley.
With the prepared stuffing nafarshiruyte eggplant and place on a baking sheet, sliced roundels of tomatoes. Bake in the oven until cooked. Get a cold.
Eggplant stuffed with vegetables
eggplant – 1.2 kg;red onion -200g;pepper yellow – 1 piece;tomatoes – 4 pieces;garlic – 2 cloves;capers – 1tbsp.l;olive oil — 160ml;black olives – 8pcs;Pecorino cheese -100 g;salt, pepper, lemon juice, parsley – to taste.
Cut off ¼ of the eggplant lengthwise, cut off the stalk and remove the core, leaving a wall thickness of 1-1,5 cm
Inside add salt, pepper and moisten with lemon juice. Pepper cut into small cubes and onion into thin half-rings.
The rest of the eggplant and tomatoes, peel and chop into small pieces. Garlic, olives and capers, also finely chopped.
Onions should be lightly fried, then add slices of eggplant and cook for another 2-3min. Then mix with olives, tomatoes, garlic, capers, parsley and pepper. Add salt and pepper to taste.
The resulting mass nafarshiruyte eggplant and sprinkle grated cheese on top. In preheated oven to 180C bake for 30 minutes On a baking sheet add 1.5-2cm of water.
Eggplants stuffed with cheese
eggplant chicken egg — 2 PCs.cheese cordycepin oil – 3 tbsp garlic, yogurt.
Remove the stalk from the eggplant and make along the vegetable incision, through which remove the seeds. For 4-5min. dip in boiling water.
Egg boil hard boiled and cut into small pieces and mix with grated cheese and butter. Fill the stuffing in the eggplants and bake in the oven for promyshlennom a baking sheet until tender.
Yogurt with squeezed garlic served in a separate bowl.
Eggplant stuffed with mushrooms
eggplant mushrooms – 400g. (can be dried);melted butter-70g;sour cream – 1 tbsp;onion – 1 medium onion;pepper, salt.
To prepare the eggplant the same way as in the previous recipe. Mushrooms boil, slice and sauté with butter and onions, salt and pepper.
Received stuffing nafarshiruyte eggplant, and the residue of the oils, combined with mushroom broth, you can make the sauce.Nafarshiruyte eggplant and bake for about 1 hour at a temperature of 100°C, the Bay on top of the sour cream.