Eggplants stuffed with vegetables. Stuffed eggplants - the most delicious recipes for original dishes

• 2 small eggplants;
• 1 medium carrot;
• 1 onion;
• 2 meaty 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
• Cooking time: 00:35
• Number of servings: 2
• Complexity: light

Preparation

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

1. Wash the blue ones thoroughly, cut out the stem and tail, and cut them in half lengthwise. In each half we cut the flesh with a knife, as if drawing a mesh without touching the peel. Then use a small spoon to scrape out the pulp, leaving centimeter walls.
2. Sprinkle the resulting 4 boats with salt and leave for half an hour to remove the bitterness. Chop the extracted pulp into cubes.
3. Peel the onion and carrot, chop the onion into cubes, and grate the carrot on a coarse grater.
4. Wash the bell pepper pods, cut them in half, remove the stems and seeds, and cut the pulp into small cubes.
5. Place the onion in a frying pan with heated oil and fry until transparent. Then add carrots bell pepper, stir, fry for about 5 minutes, stirring occasionally. Next, add the eggplant pulp, stir thoroughly, fry for 5 minutes at medium heat, stirring from time to time.
6. While the vegetables are roasting, pour boiling water over the tomatoes, remove the skins, and cut into cubes. Add tomatoes to the contents of the frying pan, stir, adjust to the desired taste, adding salt and black pepper. Simmer the filling for another 5 minutes, set aside.
7. Finely chop hard cheese. Leave 4-6 tablespoons of cheese for sprinkling, mix the rest with the still hot vegetable filling. We also put the garlic that has been passed through the garlic press there.
8. Fill each half with filling, forming a small mound. Place in a fireproof mold with sides and pour in some cold water. Place in a hot oven (180 degrees) for 30-40 minutes.
9. 10 minutes before the end of cooking, remove the pan with the dish, sprinkle the “boats” with grated cheese, and return to the oven to bake until the cheese crust is golden brown.
10. Before removing the boats from the oven, you need to check their readiness with a toothpick (the skin should be easily pierced). Place the stuffed eggplants on a plate, sprinkle with chopped herbs and serve hot.

Ingredients:

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

Preparation:

1. Wash the eggplants, cut them 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, place in a bowl, cut the peeled tomato, garlic, herbs into cubes, add salt, add spices, and mix.
3. Grate the cheese on a fine grater.
4. Carefully squeeze the juice out of the eggplants, place the filling in the halves, and sprinkle thickly with cheese on top.
5. Bake in an air fryer on the middle rack at 180 Cº for 25 minutes.

Baked eggplants with vegetables and couscous

Eggplants with vegetable filling can be made more filling by adding some cereal. Couscous is great for these purposes. Preparing such a dish is quite simple even for a novice cook.

• 4 medium blue ones;
• 100 gr. couscous;
• 1 onion;
• 1 sweet meaty pepper;
• 200 ml 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, the cereal can be prepared with a reserve, stored in the refrigerator for several days, gradually using it as needed.
2. Pour boiling water over the couscous in a 1:1 ratio, mix everything thoroughly, and cover. You can add a little salt. After a few minutes, the cereal will steam and be ready for use. You just need to cool it first.
3. Rinse the blue ones and cut them lengthwise into two parts. We make cross-shaped cuts along the pulp without cutting through the peel. Rub salt into the cuts, leave the vegetables for half an hour, placing them on a towel. Scoop out the pulp, leaving a little on the walls. Cut the extracted pulp into cubes.
4. We clear the sweet peppers from seeds and cut the pulp into cubes.
5. Place chopped garlic in a frying pan with hot oil. onions. Fry the vegetables until lightly browned. After 5 minutes, add the eggplant pulp with sweet pepper, stir, fry for 5 minutes over medium heat, stirring constantly.
6. When the vegetables release their juice, add the couscous and cook the filling for a couple more minutes. Mix in finely chopped dill, salt and pepper to taste.
7. Fill the vegetable halves with minced meat and place them in a deep fireproof mold. Cook at 200 degrees for 20 minutes.
8. Remove the dish, sprinkle with cheese, and briefly return to the frying pan to melt and brown the cheese.

Eggplants with vegetables, baked in the oven according to this recipe, amazingly combine great taste, benefits and original presentation.

Ingredients for cooking:

• 3 oblong eggplants;
• 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.

Preparation:

1. We wash the vegetables under running water and dry them 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 the cuts completely. From the side of the tail we do not cut 1.5-2 cm to make a fan.
2. Sprinkle each cut generously with salt, place the pieces in a deep bowl, and leave for half an hour. Then thoroughly wash off all the salt from the cuts and dry with a paper towel.
3. Remove the core from the bell pepper and cut it into lengthwise strips. Depending on their size, cut the tomatoes into rings or half rings.
4. Cut a piece of bacon into thin slices. Cut each slice into long strips. Peel the onion heads and cut into thin half rings.
5. Remove the husks from the garlic cloves and pass them through a garlic press. Cut hard cheese into thin slices. Rinse the greens, tear off the leaves, and chop finely with a knife.
6. Place a piece of tomato, pepper, bacon and cheese into each plate. Place the preparations on an oiled baking sheet, fanning out the eggplants. Sprinkle onion half rings, garlic and chopped herbs on top. Grease the top with vegetable oil, salt and pepper to taste. For piquancy, you can sprinkle with mayonnaise or other favorite sauce.
7. Place the baking sheet with the blue ones in the oven (180 degrees) to bake for half an hour.
8. Place the finished eggplants on a serving plate or on portion plates, decorate with a sprig of herbs, and serve warm.

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

Ingredients for cooking:

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

Preparation:

1. Wash the blue ones, spread them lengthwise, scoop out the pulp with a spoon, leaving fairly thick sides. Sprinkle the inside of each boat with salt, place it on a baking sheet, and bake in the oven until half cooked. average temperature. Cut the eggplant pulp into cubes.
2. Peel the mushrooms and onions and cut them into cubes. Remove the core and seeds from the sweet pepper and chop it into thin strips.
3. Peel the carrots and grate the root vegetable on a coarse grater. We also grate hard cheese on a coarse grater.
4. Place a frying pan on the burner and pour in vegetable oil. Place carrots, peppers and onions into hot oil. Fry the vegetables, stirring, until lightly browned.
5. Separately, fry the champignons in vegetable oil until golden brown. Place them with the rest of the vegetables, add the eggplant pulp. Pepper and salt the filling to taste, add sour cream, simmer under the lid until cooked.
6. Take the baked stuffing pieces out of the oven and fill them with vegetable filling and mushrooms. Return the boats to bake for another quarter of an hour until fully cooked.
7. A few minutes before they are ready, sprinkle the eggplants with grated cheese and bake until beautifully browned.

Oven-baked eggplants stuffed with vegetables are a very satisfying, easy-to-prepare dish. It will be the highlight of any holiday feast or regular family dinner. You can add mushrooms, rice, couscous, any cheese and other ingredients to the vegetables.

For stuffing, it is better to choose medium-sized young eggplants with a small amount of seeds inside, with thin shiny skin without damage or spotting. Specimens that are too green or overripe cannot be used, because... they contain a lot of solanine.

Only bitter varieties of eggplant need to be sprinkled with salt beforehand. If the vegetables are devoid of bitterness, then they can be used immediately for cooking.

Bon appetit everyone!

Video:

Eggplants, stuffed with vegetables baked in the oven recipe with photos step by step

Stuffed eggplants baked in the oven look original and very beautiful on a festive table. Believe me, eggplant stuffed with meat or vegetables is not a shame to serve.

And the guests will say: “Wow, delicious!” Be sure to prepare and surprise your family and friends. I definitely succeeded! The pleasant aroma of the sauce and a light garlic note will drive even the most avid gourmets crazy.

Stuffed eggplants with cheese and garlic always attract attention and disappear at the very beginning of the feast. This eggplant dish is easy to prepare and has amazing taste.

How to cook stuffed eggplants in the oven with vegetables

Today I propose to prepare delicious eggplants stuffed with vegetables. They are easy to prepare, although not very quickly. But your work will be appreciated when you put the treat on the table. It's amazingly delicious!

• 3 young eggplants
• 3 large tomatoes
• 2 medium carrots
• 2 medium onions
• 2-3 cloves of garlic
• small bunch of greenery
• salt, sugar, herbs to taste
• 1 tsp. Sahara
• vegetable oil for frying

We put a pan of water on the fire so that our eggplants can fit in it, and bring the water to a boil. Wash the eggplants, cut off the ends and place them in boiling water for 5 minutes. Take it out and let it cool.

Peel the tomatoes. Detailed description How to do this, see this recipe. Grate the tomatoes on a coarse grater, then put them on the stove and simmer the tomato mass over medium heat until thickened (about 30-40 minutes). About 5 minutes before the end of cooking, add salt and pepper to taste, add 1 tsp. sugar and fragrant dried herbs if desired, for example, basil, oregano (oregano), hops-suneli, etc. Turn it off and let it sit.

While the tomatoes are boiling, prepare the vegetable filling. First, peel the onion and cut it into small cubes.

We also peel and finely chop the garlic.

Wash the carrots, peel them and grate them on a coarse grater.

Heat a frying pan, pour in vegetable oil and fry the onion and garlic together over low heat until slightly golden brown, stirring from time to time.

Add carrots and continue to fry over low heat for about five minutes.

While the onions and carrots are cooking, let's start with the eggplants. Cut each eggplant in half lengthwise. Using a small knife, carefully remove the pulp from the halves to form “boats.”

Cut the pulp into cubes.

Add to the onions and carrots, mix, cover with a lid and fry everything together for another 5 minutes, then turn off.

Season the fried vegetables with salt and pepper to taste, mix and let cool slightly. Then fill the eggplant “boats” with the resulting mixture and place them in a greased baking dish.

Fill the “boats” with tomato mixture.

Place the pan in an oven preheated to 180-200 degrees and bake for 30-40 minutes. Cool the finished eggplants 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.

Eggplants stuffed with vegetables, baked in the oven

I suggest you cook it unusually tasty dish- eggplants stuffed with vegetables, baked in the oven. They will become the center of attention, both on the holiday table and at Sunday lunch with your loved ones. Stuffed eggplants according to this recipe are juicy and tasty. All ingredients complement each other perfectly and create an excellent taste range.

To prepare eggplant stuffed with vegetables and baked in the oven, you will need:

• medium-sized eggplants - 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 eggplants, remove the stem, cut into two halves. Using a small knife, make cuts in each half and, using a teaspoon, carefully remove the pulp, leaving walls approximately 1 cm thick. This way we will get “boats”. Salt the resulting boats and leave for about 30 minutes so that all the bitterness goes away. Cut the pulp into small cubes.

Meanwhile, peel the onions and cut into cubes.

Wash the carrots and grate them on a coarse grater.

Wash the sweet pepper, remove seeds and also cut into small cubes.

Heat 2-3 tablespoons of vegetable oil in a frying pan, fry the onion, stirring, until soft. Next add grated carrots, chopped Bell pepper and fry, stirring occasionally, for 4-5 minutes. Then add the eggplant pulp to the frying pan with the vegetables and fry the vegetables for 5 minutes over medium heat, remembering to stir occasionally.

Scald the tomatoes with boiling water, peel and cut into small pieces. Add the tomato pieces to the frying pan with the vegetables, mix thoroughly, add salt and 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 and pass through a press. Add grated cheese and garlic to the prepared vegetables. Mix everything thoroughly. The filling for stuffing eggplants is ready.

Fill each eggplant “boat” with a mixture of vegetables and cheese. Place the eggplants stuffed with vegetables in a heat-resistant dish. Pour some cold water into the bottom of the pan and 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. You can check the readiness of the dish by piercing the eggplants with a toothpick (they should not be hard). Before serving, sprinkle juicy, tasty eggplants stuffed with vegetables with finely chopped herbs.

Eggplant stuffed with cheese and vegetables

I tried stuffed eggplants for the first time when I was in Armenia, I liked them so much that I finally 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 tbsp. spoons
• Spices for vegetables 1 tbsp. spoon

First you need to cut the eggplant into 2 slices and put it in cold water, lightly salted so that the bitterness goes away. Then pour boiling water over them and place in the oven, preheated to 180 degrees for 10-15 minutes. Before baking the eggplants, we take out all the pulp from them, but do not throw it away, we will need it later.

Fry the eggplant pulp in a frying pan large quantities oils

Add all the chopped vegetables to the eggplants, add some salt and simmer in water for 4-5 minutes. Don’t forget, we throw in the tomatoes last, having first removed their skins.

Now we transfer all the vegetables into a bowl, add chopped cheese to them and mix everything thoroughly.

In order to bring to life our recipe for preparing eggplants stuffed with vegetables, you need to fill our boats with the filling and bake them in the oven, preheated to 200 degrees for 15-20 minutes; readiness can be seen by how the filling with eggplants browns. When serving, the eggplants can be decorated with a sprig of parsley or some other herbs. Bon appetit!

EGGPLANT STUFFED WITH VEGETABLES AND BAKED IN THE OVEN

Eggplant stuffed with vegetables and baked in the oven is an ideal dinner dish because it is both nutritious and contains no extra calories. For a more piquant taste, you can add 3 tbsp to the minced meat filling. l. soy sauce.

Cooking time: 35 minutes. The ingredients are for 6 servings. 100 g of product contains 232 kcal.

Ingredients:

• 3 eggplants,
• 3 tomatoes
• 1 bell pepper,
• 3 cloves of garlic,
• 50 g hard cheese,
• olive oil,
• 6 tbsp. l. breadcrumbs,
• 4 sprigs of parsley,
• salt,
• pepper.

Preparation:

Wash the eggplants, 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 oC for 20 minutes.

Cut tomatoes and peppers into small cubes. Simmer for a few minutes. Remove the pulp from the eggplants. Cut into cubes, mix with tomatoes and pepper. Add chopped parsley and garlic. Season it. Fill the eggplants with vegetables, cover with a layer of breadcrumbs and cheese. Place on the grill until the cheese melts.

Stuffed eggplants with cheese and vegetables, baked in the oven, incredibly tasty and tender. No one can resist this dish.

Ingredients:

• Eggplants – 6-8 pcs.
• Carrots – 2 pcs.
• Onions – 2-3 pcs.
• Tomatoes – 2 pcs.
• Sweet pepper – 1 pc.

Garlic – 5 cloves.

Chili pepper – 1 pc.

Vegetable oil – 5-6 tbsp.

Khmeli-suneli seasoning – 1-2 tsp.

Salt and ground black pepper - to taste.

Cooking method:

• Step 1 Wash the eggplants, cut off the stems, cut them lengthwise and place them in boiling salted water, cook for 30 minutes. Remove to a dish, uncover, and cool. Take out the core with a spoon and chop it a little with a knife.

Step 2 Filling: Saute, grate carrots and chopped onions. Then add peeled and seeded tomatoes, chili peppers without seeds (for spicy lovers, you can omit the seeds), sweet peppers and the aforementioned eggplant core.

Salt, pepper, season all this with your favorite spices (hops-suneli work well) and bring to readiness. We stuff the eggplants with this mixture, close them, tie them with a thread, put them in a mold and pour over the sauce (vegetable oil mixed with garlic).

Step 3 Bake in a preheated oven for 15 minutes, then pour this sauce over the eggplants again and bake for another 15 minutes.

Step 4 Serve with greens, you can garnish with chopped walnuts.

Bon appetit!

Our dear guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Eggplant Stuffed with Vegetables. Therefore, many people, especially our beloved women, sooner or later wonder: . A simple recipe was written especially for you, which briefly and clearly explains how to cook Eggplant Stuffed with Vegetables at home. Here, all the recipes are written in simple, understandable words, so even the most inexperienced cook can easily prepare. Created for this purpose special recipes with detailed photographs and step-by-step descriptions of the preparation steps. By following the written recipe, you can easily prepare this delicious dish and taste it beneficial features and impeccable taste. If you, dear readers, after viewing this material still do not understand, how to cook eggplant stuffed with vegetables, then we suggest you look at our other recipes.

Stuffed eggplants are a wonderful dish that will delight you on an ordinary day and will decorate your holiday table. There are many recipes, each of them is original - it is simply impossible to choose just one. Particularly pleasing is the variety of fillings that world cuisine offers. Among them there are meat and lean ones, perfect for vegetarians. Judge for yourself!

This dish has already become international. It is prepared in Russia and the Balkans, Asia and Europe. The main thing is to decide which 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:

• eggplants – 5 pcs.;
• minced meat – 300 g;
• greens (dill, parsley, green onions) - 3-4 sprigs;
• 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 - approximately 50 ml.

Preparation:

Wash the eggplants, cut them in half lengthwise and place them in boiling salted water for a minute. Then remove the vegetable with a slotted spoon and place it on a paper towel to absorb excess moisture.

Cut the tomatoes into slices. Grate the cheese on a fine grater into a separate bowl.

Prepare the filling: fry finely chopped onion in vegetable oil until half cooked, then add minced meat and continue frying for another 10 minutes. For spices, I only add salt and a pinch of black pepper, although lovers of a piquant taste can add special spices or dried herbs.

Is the filling cold? Add finely chopped herbs and pressed garlic to it, mix everything well.

Using a spoon, remove the inner pulp from the eggplants to create a kind of “boat”. Place the vegetables on a baking sheet (after greasing it with oil) and fill with filling.

Spread the top of each stuffed slice with mayonnaise, lay out the tomato rings, sprinkle with grated cheese and place in the oven. Bake at 250 degrees for 10-15 minutes. During this time, the cheese will completely melt and cover the eggplants with a golden crust.

This dish is best served with mashed potatoes, although any other side dish would also be appropriate.

Stuffed eggplants with carrots and garlic

A wonderful lean dish that I cook in large quantities at once. It stays in the refrigerator for several days without any damage, perfect for lunch in summer heat– easy and does not require heating.

Ingredients:

• eggplants – 10 pcs.;
• greens (parsley, dill) - 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.

Preparation:

Bake the eggplants 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. During 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 and let them cool well. At the same time, the vegetables will “shrink” a little, this is not scary at all!

Chop the carrots on a coarse grater, add all the greens (pre-finely chopped), chopped garlic (you can use a special press or chop the peeled cloves with a knife), a little salt - literally a couple of pinches.

Cut the cooled eggplants along their entire length into two slices, but do not separate them completely - they should remain connected at one end (you should get an eggplant “book”). Carefully remove the false pulp so that you get “boats” half a centimeter thick.

Pass the extracted pulp through a meat grinder along with the tomatoes. Pour the resulting puree into a saucepan, add sugar, about 50 ml of vegetable oil, then pepper and salt to taste. For those who like it spicy, I advise you to grind it and add one fresh chili pod to our sauce. Place the puree on the stove and cook (with constant stirring) over low heat (from the moment it boils, about ten minutes). Add vinegar at the very end.

Meanwhile, carefully stuff the “little blue” ones with vegetable filling and press the halves together. Place the eggplants in a wide saucepan on their side. Pour boiling tomato sauce. Press down with a large plate and place a press (I take an enamel container with water for this). When the dish has cooled completely, put it in the refrigerator.

I serve this dish with fried potatoes or crumbly porridge.

Italian style 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 Italian stuffed vegetables. A very satisfying dish, completely self-sufficient - it does not require a side dish.

Ingredients:

• eggplants – 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.

Preparation:

Boil the eggplants whole (without cutting off the stems) in salted water - just boil them for about three minutes. Take it out and place it in a large colander so that the water drains well (you can press it down with a small weight for this purpose). Cool.

Boil the pasta (pasta) until half cooked.

Cut the cooled “blue ones” in half. Remove the pulp from the vegetable, chop it and place it in a deep frying pan (after pouring oil into it). Place on the stove to simmer.

To the future minced meat, add finely chopped ham (bacon), olives (in rings), chopped herbs.

Peel the tomatoes (it’s easier to do this if you put each fruit in boiling water for a few seconds), cut into cubes and add to the filling. In total, the minced meat should be stewed for about ten minutes. When it is ready, remove from the stove and add the boiled pasta. Stir.

Place the “boats” on an oiled baking sheet and fill each with filling. Cover the eggplants with foil, tucking the edges well, place 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 remaining olives.

Eggplant stuffed with tuna and corn

You can use fresh fish for this Mediterranean recipe, but it is much easier to work with canned fish.

Ingredients:

• eggplants – 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.

Preparation:

In this recipe, the eggplants do not require pre-frying or boiling. Wash the vegetables, divide them into halves, carefully cut out the pulp from the middle, and add salt to the resulting “boats” and set aside for half an hour. Drain off the juice released during this time.

The filling also does not require heat treatment. Mash the fish in a bowl, add corn, chopped tomato pulp, chopped dill (half a bunch), salt and add pepper. Stir.

Make a special sauce: crush the garlic, add three tablespoons of olive oil and lemon juice. Add salt, pepper and stir.

Fill the “boats” with minced meat, put them in a baking dish, sprinkle sauce on top of each slice, and put them in the oven for half an hour. The dish is served immediately after cooking with vegetables and fresh herbs.

Eggplant with squid

Bluefish and squid go well together. Moreover, you can stuff both. Let's cook eggplant with squid filling today.

Ingredients:

• eggplants – 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.

Preparation:

Wash the eggplants, cut them (as usual, into two halves), add salt and let the juice stand out. Drain the liquid, roll the halves in flour and fry in a frying pan until golden brown.

Place the prepared vegetables to cool on a paper towel to absorb excess fat. Then use a spoon to remove some of the pulp to make room for the filling.

Boil the rice (10-15 minutes) and cleaned squid fillet (2-3 minutes).

Fry the filling in oil: onions cut into thin half rings, eggplant pulp minced through a meat grinder, squid carcasses and rice. Add spices to taste.

Fill the “boats” with the filling and place them on a baking sheet in the oven for about twenty minutes.

Prepare the sauce: mix sour cream and ketchup (you can squeeze a clove of garlic into it).

Take out the finished dish, place on plates, pour sauce on top and garnish with herbs.

Eggplant rolls stuffed with cottage cheese

For this recipe there is no need to “hollow out the 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 more salt.

Preparation:

Wash the eggplants, cut into slices lengthwise (about 1 cm thick). Salt the “cuts”, coat them in flour and fry until golden brown. Leave to cool on a napkin (towel) to remove the fat.

Mix cottage cheese with garlic and sour cream, add salt and pepper to taste.

Place a tablespoon of minced meat on one edge of the eggplant slice and roll it into a roll (you can secure it with a toothpick).

Place the dish in the refrigerator for half an hour. Before serving, eggplants are sprinkled with chopped herbs.

Stuffed eggplants Moroccan style

Ideally, the dish requires canned chickpeas - “chickpeas”. If getting it is problematic, try making a Moroccan appetizer 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 broth for the sauce.

Ingredients:

• eggplants – 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.

Preparation:

Clean cut raw eggplants from excess pulp (do not throw away the insides!) using a metal spoon and add salt. Give time for excess juice to drain.

Grease the finished halves on all sides. 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 frying pan. Then add 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 into the oven (for another ten minutes). Before serving the boat, sprinkle with fresh pine kernels and chopped parsley.

Korean eggplant with spicy carrot filling

Korean cuisine is famous for its spiciness, so these eggplants will appeal to lovers of fiery snacks. It will take time to prepare the dish - it will take about three days for the appetizer to be ready. Therefore, it’s worth making a lot of “little blue ones” at once (if desired, they can then be put into sterile jars and rolled up).

Ingredients:

• eggplants – 2 kg;
• garlic – 2 heads;
• hot ground pepper - to taste;
• carrots – 0.5 kg;
• Korean seasoning for carrots – 1 sachet;
• greens (cilantro, celery, parsley) - a bunch;
• vegetable oil – 100 ml;
• salt - to taste;
• vinegar (9%) – 3 tbsp. l.

Preparation:

Cut fresh eggplants lengthwise, but not all the way, but in the shape of a “book”. Boil these preparations in salted water - it is advisable to turn them over during the process. Such pre-preparation will take 3-5 minutes. Ready vegetables can be easily pierced with the tip of a knife, but they should not become too soggy.

Remove the “books” to a colander, set the pressure 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 oil in a deep frying pan, add carrot seasoning, add hot peppers to taste, heat everything thoroughly (about a minute, stirring vigorously). Add carrots, chopped herbs and salt. Stir and remove from heat. Add crushed garlic. Let the filling cool.

Place the carrots between the halves of the drained eggplant, squeezing our “book” tightly. To prevent it from falling apart, wrap each stuffed vegetable with regular thread. Place all the ingredients in a saucepan.

Prepare the brine: boil one liter of water, add salt (you will need about 2 tablespoons of salt) and add vinegar. Pour the hot “broth” over the eggplants, let cool at room temperature (it’s best to leave them alone for a day). Then put the press down and put the pan in the refrigerator for two days.

Before serving, remove the string from the eggplant and cut the stuffed vegetable into small slices.

Step-by-step photo recipe for stuffed eggplants with Georgian chicken

“Sinenkie” stuffed with chicken is a dish of Georgian cuisine, more precisely, of Eastern Georgia. It perfectly combines roasted vegetables and fried chicken. Golden onions and garlic fit perfectly into the overall composition, filling the food 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 the minced meat - tomato and tkemali. They are the ones that make up the acidic environment that must be present in Georgian meat dishes. Ground coriander and black pepper only highlight the delicious taste of the main ingredients.

Cooking time: 45 min.
Number of servings: 3

Ingredients:

Cooking method:

Preheat the oven to 180°C.

Wash the eggplants thoroughly, dry with a paper towel and trim the stems.

Place the eggplants 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 pass the garlic through a press. Remove the peel from the onion, wash and finely chop.

Wash the chicken fillet, dry it and cut it into small cubes - about 0.8 cm in size.

Remove the baking sheet from the oven. Do not turn off the oven, do not change the temperature in it.

Place the pan in the oven and bake on the top rack for 10 minutes. As a result, the cheese should melt.

Eggplants with Georgian chicken 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 slight specific bitterness that not everyone likes. To remove it, you need to add a little salt to the cut, washed fruits - along with the juice, which appears in 10-15 minutes, the excess bitterness will go away.

The eggplant pulp is juicy, and the skin is very dense. To prevent the vegetable from bursting during baking due to the moisture released, it is advisable to pierce its peel with a fork in several places before putting it in the oven.

If the recipe calls for frying eggplants, be sure to salt them, drain the juice, wash the fruits, and then dry the vegetables with a napkin or towel. This way they will be less saturated with vegetable oil and will not “shoot” in the frying pan.

Today I propose to prepare delicious eggplants stuffed with vegetables. They are easy to prepare, although not very quickly. But your work will be appreciated when you put the treat on the table. It's amazingly delicious!

Ingredients:

• 3 young eggplants
• 3 large tomatoes
• 2 medium carrots
• 2 medium onions
• 2-3 cloves of garlic
• small bunch of greenery
• salt, sugar, herbs to taste
• 1 tsp. Sahara
• vegetable oil for frying

Cooking method:

We put a pan of water on the fire so that our eggplants can fit in it, and bring the water to a boil. Wash the eggplants, cut off the ends and place them in boiling water for 5 minutes. Take it out and let it cool.

Peel the tomatoes. For a detailed description of how to do this, see. Grate the tomatoes on a coarse grater, then put them on the stove and simmer the tomato mass over medium heat until thickened (about 30-40 minutes). About 5 minutes before the end of cooking, add salt and pepper to taste, add 1 tsp. sugar and fragrant dried herbs if desired, for example, basil, oregano (oregano), hops-suneli, etc. Turn it off and let it sit.

While the tomatoes are boiling, prepare the vegetable filling. First, peel the onion and cut it into small cubes.

We also peel and finely chop the garlic.

Wash the carrots, peel them and grate them on a coarse grater.

Heat a frying pan, pour in vegetable oil and fry the onion and garlic together over low heat until slightly golden brown, stirring from time to time.

Add carrots and continue to fry over low heat for about five minutes.

While the onions and carrots are cooking, let's start with the eggplants. Cut each eggplant in half lengthwise. Using a small knife, carefully remove the pulp from the halves to form “boats.”

Cut the pulp into cubes.

Add to the onions and carrots, mix, cover with a lid and fry everything together for another 5 minutes, then turn off.

Season the fried vegetables with salt and pepper to taste, mix and let cool slightly. Then fill the eggplant “boats” with the resulting mixture and place them in a greased baking dish.

Fill the “boats” with tomato mixture.