We are preparing an autumn dish - pickled eggplants stuffed with vegetables. Stuffed eggplants - the most delicious recipes for original dishes

Today I propose to cook 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. Detailed description 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.

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.

In the meantime, clean up onion 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 in a frying pan vegetable oil, 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.

Bon appetit!

Stuffed eggplants They are a dish that will be at home during any festive feast. They are prepared with many filling options to suit every taste and can be used as a main dish or an original snack.

How to stuff eggplants?

Housewives who have decided to learn how to make stuffed eggplants should take note of the following recommendations:

Raw vegetables are pre-prepared: they are cut into halves, from which the middle is removed, forming “boats”.
To get rid of bitterness, eggplants are well salted and left to brew for half an hour, after which they are washed.
Next, stuffing to taste (minced meat, mushrooms, vegetables, cheese) is placed inside the eggplants.
A recipe for stuffed eggplants often involves baking them in the oven at 180 degrees.

Stuffed eggplants in the oven

A common and popular recipe is stuffed eggplant baked in the oven. The process largely depends on what vegetables will be used. So, if you come across thick-skinned eggplants, in order for them to bake better, use this trick: add a little tomato juice to the container where they will be baked.

Ingredients:

eggplants – 0.5 kg;
minced meat – 300 g;
tomatoes – 250 g;
onion – 150 g;
cheese – 100 g;
garlic – 3 cloves.

Preparation

Make boats.
Chop onion and garlic, fry, then add minced meat.
Add chopped tomatoes and eggplant pulp to the total mass and fry until tender.
Fill the boats, sprinkle with grated cheese. Bake the stuffed eggplants for half an hour.

Eggplant stuffed with vegetables

For people who stick vegetable diet, an ideal appetizer would be eggplant stuffed with vegetables and baked in the oven. These boats are an indescribable combination of flavors. Eggplants go great with peppers and tomatoes. The dish contains a minimum of calories and is extremely filling. You can make it even more dietary if you use water instead of vegetable oil when baking.

Ingredients:

eggplants – 2 pcs.;
tomatoes – 2 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
pepper – 1 pc.;
garlic – 2 cloves;
black pepper, salt, herbs - to taste.

Preparation

Prepare the boats.
Grind vegetables and pulp.
Fry onions and carrots. Add the remaining ingredients to them and simmer for about 10 minutes.
Stuff the boats. Eggplants stuffed with vegetables are baked for about 15 minutes.

Stuffed eggplants with cheese and garlic

An excellent option for using everyone’s favorite cheese and garlic snack is eggplant stuffed with cheese. A delicious combination of flavors can be achieved by using a variety of spices; you can effectively decorate the dish with sliced cherry tomatoes. During cooking, sprinkle with salt and soak in cold water not only the eggplant halves, but also the pulp extracted from them.

Ingredients:

eggplants – 2 pcs.;
tomatoes – 2 pcs.;
cheese – 200 g;
onion – 1 pc.;
garlic – 2 cloves;
spices to taste.

Preparation

Make boats.
Chop the vegetables and eggplant pulp and grate the cheese.
Fry the onion and garlic, add the pulp and spices, simmer for 7 minutes.
Add the tomatoes, simmer for a few minutes, then add the cheese.
Stuff the boats and bake the stuffed eggplants for half an hour.

Eggplants stuffed with meat

An incredibly satisfying and nutritious dish are eggplants stuffed with meat and baked in the oven. You can give them an interesting flavor combination by adding all kinds of vegetables. The meat can be beef or chicken. For those who like cheese filling, it is better to add it a few minutes before baking to get the effect of a stretchy cheese crust.

Ingredients:

eggplants – 0.5 kg;
meat – 300 g;
tomatoes – 300 g;
cheese – 100 g;
garlic – 3 cloves.

Preparation

Make boats.
Make minced meat and fry it for 10 minutes, adding onion and garlic.
Chop the vegetables and pulp and add them to the minced meat, fry for another 10 minutes.
Fill the boats and bake the eggplants stuffed with meat for 40 minutes.

Eggplant rolls with cheese

Served cold, it will become an indispensable decoration for any holiday table. The filling for eggplant rolls is made from hard cheese with the addition of garlic, which gives the dish a sharpness and piquancy. If desired, you can attach boiled eggs, which will also help improve the taste.

Ingredients:

eggplants – 2 pcs.;
egg – 1 pc.;
cheese – 50 g;
mayonnaise – 2 tbsp. l.;
garlic – 3 cloves.

Preparation

Make thin slices of eggplant, salt them well and let stand for 10 minutes. Fry them.
Make the filling by mixing grated eggs and cheese, garlic and mayonnaise.
Place the filling into the plates and wrap the rolls. Refrigerate for several hours.

Eggplant stuffed with mushrooms

Truly, an indescribable dish are stuffed ones containing mushroom filling. Mushrooms are best combined with garlic, herbs, walnuts, and can be supplemented with vegetables, for example, the ideal combination is champignons with bell pepper, tomatoes.

Ingredients:

eggplants – 2 pcs.;
pepper – 1 pc.;
onion – 1 pc.;
tomatoes – 2 pcs.;
mushrooms – 150 g;
garlic – 3 cloves.

Preparation

Make boats.
Chop the pulp, vegetables and mushrooms into cubes.
Fry the vegetables.
Add garlic to the total mass.
Fry the mushrooms separately. Add them to the total mass.
Fill the boats, baked stuffed eggplants are cooked for 10 minutes.

Eggplants stuffed with walnuts in Georgian style

Eggplants are used to prepare many dishes. Thus, in Georgia, eggplants stuffed with walnuts are considered a popular dish. Their peculiarity is that they are richly flavored with spices, in addition, the dish includes herbs. The appetizer is good to eat both cold and hot; it is made in the form of rolls.

Ingredients:

eggplants – 0.5 kg;
walnuts – 100 g;
vinegar – 0.5 tsp;
garlic – 2 cloves;
herbs, spices - to taste.

Preparation

Cut the eggplants into thin strips and fry them.
Using a blender, chop nuts, herbs, garlic, adding a little water.
Add vinegar and spices to the mixture.
Form into rolls with the filling and serve them cold or hot.

Stuffed eggplants in Turkish style

An interesting Turkish dish - karniyarik - is stuffed with tomatoes and hot pepper. The total preparation time for the dish will be about 1.5 hours, and the result will impress even experienced gourmets. A special flavor of eggplant is given by its spicy taste, which is achieved due to the inclusion of hot pepper in its composition.

Ingredients:

eggplants – 3 pcs.;
minced meat – 250 g;
onion – 1 pc.;
garlic – 2 cloves;
tomatoes – 3 pcs.;
hot pepper – 1 pc.;
tomato paste – 2 tbsp. l.;
water – 2 glasses;
herbs, spices.

Preparation

Peel the eggplants. Make a cut in them and place them in salt water for half an hour. Then fry them, turning them over.
Make the filling by frying the onion, then adding minced meat and pasta (1 tbsp).
Puree the tomatoes and add them to the filling.
Chop the garlic and pepper, add them to the mixture, fry for 10 minutes.
Fill the eggplants with the 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 ones is by salting them. The cooking process will take 3-5 days, since the vegetables will need to infuse in a specially prepared brine. During this time, the eggplants ferment, resulting in a product that will be stored all winter.

There are many fans of this delicious dish. Not only are pickled eggplants stuffed with vegetables healthy and satisfying, they are also very tasty with a pleasant sourness that appears during the fermentation process and without the addition of vinegar at all.

For the filling, carrots and tomatoes are best, garlic for those who like it spicy, as well as a variety of tasty roots, such as parsley, parsnips or celery. Which vegetables to prefer is a matter of taste, try different options or create your own unique recipe for pickled eggplants, using ours as a basis.

This dish is perfect for any table and goes well with both potatoes and meat. It is also possible to prepare such eggplants in jars for long-term storage. However, preparing this dish is the highest culinary aerobatics. The fact is that jars of eggplant can simply “explode” due to the ripening process. True, there are other options for preparing pickled eggplants for the winter, but more on them later. First, let's prepare the pickled eggplants.

Do not cook this dish in large portions. Over-fermented eggplants lose their piquancy and become unpleasantly sour.

Required Ingredients

For cooking we will need the following products (the quantity is calculated for 1 kg of eggplant):

eggplants themselves (by the way, they are also called “little blue”);
2 - 3 pcs. carrots;
about 100 g of spicy roots, which we talked about above;
if you decide to add tomatoes, then a couple of medium-sized ones are enough;
1 head of garlic (optional), it is generally recommended to prepare pickled eggplants with garlic for the winter, because this vegetable helps strengthen the immune system during the snowy season;
It's a matter of spices, you will need 1 tsp. ground black pepper or 1 pod of hot pepper, 1 tbsp. l. ground paprika and a little parsley;
you need salt, to boil eggplants you need 2 tbsp. l. for 2 liters of water, and for brine - 3 tbsp. l. for 1 l;
A few stalks of parsley will be useful for tying together already stuffed eggplants, as well as dill inflorescences and a bay leaf for pickling.

Step-by-step cooking process

The ingredients are ready, let's start preparing the pickled eggplants stuffed with vegetables:

Boil the blue ones in salted water (proportions are given above). Before sending the fruits into boiling water, we will make a couple of punctures in their barrels with a fork so that the skin does not burst during cooking.
Cooking time depends on the size of the fruit, on average it takes about 10 minutes. The main thing is not to overcook! You can check the readiness by piercing the skin with a fork; if it is easily pierced, it means it’s time to remove the eggplants.
Place the boiled eggplants under a makeshift press for several hours. This will remove excess liquid and bitterness from the fruit.
Cut the squeezed and slightly flattened eggplants in half, but not all the way, about three-quarters. That's it, our semi-finished product is ready for subsequent stuffing.
Let's prepare the filling. To do this, grate the carrots and roots, remove the skin and seeds, and finely chop the rest. Then we stew the vegetables, some do it in different frying pans, but crime will not happen if all the vegetables are stewed together. At the end, add spices (a mixture of peppers and chopped herbs).
Rub the blue ones in the places of the cuts with garlic, previously crushed in a press, and stuff them with the filling. We don’t regret the last one, it’s amazingly delicious! We tie the eggplants ready for pickling with parsley stalks. If we can’t cope with the stems for dressing, we’ll take simple threads and tie the eggplants with them, there won’t be a big problem.
Let's prepare the brine. To do this, boil the water and add salt (the proportions are given above).
The final stage. Let's take a pan where our pickled eggplants with carrots, garlic and other ingredients will reach condition, first put dill inflorescences and laurel leaves on the bottom, then tightly pack the stuffed eggplants and fill with chilled brine.

The brine should stand for a day at room temperature and another 12 hours in the refrigerator. Ready! You can gobble it up. Bon appetit!

The pickled eggplants left over from the meal should be removed from the brine and stored in the refrigerator, adding a little vegetable oil.

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

Peel the tomatoes. For a detailed description of 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 propose to prepare an unusually tasty dish - eggplant 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.;
onions - 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

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 peppers 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.

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.

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 in a small amount of oil.

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.

We are preparing an autumn dish - pickled eggplants stuffed with vegetables. Stuffed eggplants - the most delicious recipes for original dishes