Calorie content:   Not specified
   Time for preparing:   Not specified

  Eggplant stuffed with vegetables is a delicious dish that can be prepared not only for a family dinner, but also for any festive table. There are many ways to stuff eggplants. Some housewives make barrels of vegetables and fill them with filling. We suggest you cook eggplant boats in the oven. By the way, try another original dish -.

Ingredients:
- 2 eggplants;
- 1 carrot;
- 1 onion;
- 1 tomato;
- 100 grams of cheese;
- 50 grams of mayonnaise;
- salt to taste.
  From the indicated amount of ingredients, 4 servings are obtained.

How to cook with a photo step by step

  First you need to wash the eggplants thoroughly, cut off the tail and cut lengthwise into two parts.




  Eggplant core must be cut. These are the pieces that should work.




  Now you need to put the eggplant in the water for half an hour, so that bitterness leaves them.
  This time we will prepare the filling for our snack.
  Finely chop the onion.






  Next, grate the carrots on a medium grater.




  Cut the eggplant core (the one we cut) into pieces.




  Tomato must be cut into small slices.






  Pour oil into a frying pan, put carrots with onions and fry for 5 minutes. Then add tomato and eggplant and simmer with the addition of a small amount of water for about 10 minutes. Stew with the lid closed. Do not forget to salt the filling to taste.




  At this time, eggplant blanks were soaked in water. We take the form where we will bake the dish. I bake in a pan with removable handles. We spread our boats there.




  We grease the middle of the boats with a small amount of mayonnaise and salt. If desired, grated garlic can be added. This will give the dish an extra flavor.




  We put the filling in the middle of the boats. Next, pour some water and vegetable oil into the eggplant form.






  We put the mold in the oven and bake eggplant for about 30 minutes at a constant temperature of 200 degrees.
  Five minutes before cooking, sprinkle the eggplant boats with cheese on top.
  As soon as the eggplants are well baked, and the cheese is melted, take the dish out of the oven and let it cool slightly.




We lay ready eggplants stuffed with vegetables on a dish and decorate with greens.
  Here we have succeeded in such a simple and at the same time original dish. It is being prepared, as you have already noticed, very simply.
  Enjoy your meal.
  Author Sazonova Irina.
  We also recommend cooking

Recipe Information

• Kitchen: Home
• Type of dish: main course
• Servings: 1-2
•   1 hour

Ingredients:

• 1 medium eggplant
• 1 carrot
• 3 tbsp. chopped walnuts
• 1 onion
• 1-2 cloves of garlic
• 50 g hard cheese
• 2 tbsp. tablespoons of natural yogurt
• salt, ground pepper
• cooking oil

Cooking:

Wash the eggplant, cut in half along. Put a slice down in salted water for 20-25 minutes - thanks to this, bitterness will leave the vegetable. Make an incision along the edge, departing from it by 0.5-0.8 cm. Using a teaspoon, remove part of the pulp - you should get a “boat”. Salt the inside, shift into a mold greased with vegetable oil.

Bake in the oven at 180 degrees 15 minutes.

Prepare the ingredients for the filling. Peel and wash the vegetables. Grate the carrots on a coarse grater, chop the onion and eggplant pulp into small cubes, chop walnuts (the slices should be large to feel in the filling).

Heat vegetable oil in a pan, throw vegetables there, fry over medium heat until soft, stirring occasionally.

Grate the cheese on a coarse grater, pass the garlic cloves through a press.

Transfer the fried vegetables into a bowl, add natural yogurt, 2/3 of the grated cheese, garlic, and walnuts. Salt the filling, season with black pepper, mix.

Fill the "boats" with filling, sprinkle with the rest of the grated cheese on top.

Return the form in the oven and let the dish bake for 20-25 minutes.

Arrange the stuffed eggplants in plates, garnish with finely chopped greens and serve. Enjoy your meal!

Boats with mushrooms

Ingredients:

• 2 eggplant
• 2 carrots
• 2 onions
• 1 bell pepper
• 10 pieces. champignons
• 2 eggs
• sunflower oil
• 1 tbsp. canned corn
• 3 tbsp. spoons of canned beans
• 4 slices of bacon
• dried chili
• curry mixture
• dried basil

Rinse and dry the eggplant, cut in half. Gently, using a spoon, remove the pulp, cut into cubes. Peel and then chop the mushrooms and onions. Grated peeled carrots. Remove the seeds from the pepper, finely chop the pod.

Heat sunflower oil in a pan, put the prepared vegetables and mushrooms, fry until tender, season with salt and spices. Combine the frying with corn beans, beaten eggs. Shuffle.

Fill the boat filling. Put a slice of bacon on top. Bake at 200 degrees for 25-30 minutes.

Eggplant boats in the oven with vegetables

Ingredients:

• 4 eggplant
• 2 tomatoes
• 2 carrots
• 1 onion
• 1 bell pepper
• 2 cloves of garlic
• salt, black pepper
• dry spices to taste
• sour cream
• greens for decoration
• cooking oil for frying

Cut clean eggplant along, cut the flesh to make boats. Salt the halves, leave for 15 minutes, then rinse. Peel the carrots, garlic, onions. Grate carrots, chop onion and garlic. Cut the tomatoes into cubes, chopped peeled seeds with chopped straws, chop greens.

Fry onions and carrots in hot oil, add the remaining vegetables, season the filling with salt and spices, simmer for 10 minutes. Preheat the oven to 180 degrees. Put the boats on a baking sheet, fill with the filling. Bake for 15 minutes. Garnish finished eggplants with herbs, serve with sour cream.

Eggplant Boat Chicken Fillet

Ingredients:

• 2 eggplant
• ½ stalk of leek
• 2 tomatoes
• 1 chicken
• 6 champignons
• 1 tbsp. spoon of olive oil
• salt, ground black pepper
• 2 tbsp. tablespoons of vegetable oil

Boil the chicken until tender, cool, cut into cubes. Put eggplant on a baking sheet, drizzle with olive oil. Bake at 180 degrees 30 minutes. Remove the flesh. Cut leek into rings, mushrooms, tomatoes and eggplant flesh into cubes.

Sauté the leeks in vegetable oil first, then add the chicken fillet, vegetables and mushrooms. Cook for another 5 minutes. Salt and pepper the filling, mix. Stuff the eggplant, bake for 5 minutes at 180 degrees.

Another option for cooking this wonderful dish - also with chicken - you can see on the video.

Of the little blue prepared a lot of salads, sauté, stew. In addition, they can be fried and baked. Learn how to cook eggplant boats in the oven from this article.

Eggplant boats in the oven with vegetables

Ingredients:

• medium-sized eggplants - 3 pcs.;
• carrots - 180 g;
• tomatoes - 400 g;
• onions - 300 g;
• medium sized Bulgarian pepper - 1 pc.;
• pepper;
• garlic - 2-3 cloves;
• salt.

Cooking

Cut the washed blue ones in half. Now we make a saline solution of 500 ml of water and 50 g of salt. We hold eggplant in it for about half an hour, and then dry it a little. Then with a spoon we select the flesh from the halves. We pass the chopped onion with carrots in vegetable oil, put the diced pepper and eggplant pulp there. Fry it all for about 10 minutes, then add chopped tomatoes, garlic, add salt and crush with pepper. With the resulting meat, fill each half of the eggplant and lay them on a baking sheet. Pour on top with mayonnaise and crush with grated cheese. Cook at 180 degrees for about half an hour. Eggplant boats, baked in the oven, immediately serve to the table.

Oven eggplant boats with chicken

Ingredients:

• eggplant - 3 pcs.;
• chicken fillet - 0.5 kg;
• sour cream - 40 g;
• onions - 170 g;
• cheese - 90 g;
• pepper;
• dill;
• garlic - 2-3 cloves;
• salt.

Cooking

I wash the eggplants well, cut them in half lengthwise and take out the pulp with a spoon. The resulting “boats” are salted and allowed to stand for 10 minutes so that the bitterness is gone. We cut the flesh of the blue ones into cubes and add salt. We let it stand for 10 minutes, and then drain the juice that forms, drain. Add finely chopped onions and fry in a pan. Finely chop the chicken, add chopped garlic, pepper and salt. Stew for about 5 minutes. Mix eggplant with chicken, add sour cream and finely chopped dill. Stew for 7 minutes over low heat. On a baking sheet we place 6 pieces of foil, on each of them we place a boat of blue. Put the filling inside and bake at a moderate temperature for about 40 minutes. Then, approximately 10 minutes before readiness, we open the foil and crush the boats with cheese.

Eggplant boats in the oven with cheese

Ingredients:

• eggplant - 2 pcs.;
• onions - 90 g;
• carrots - 120 g;
•   - 20 ml;
• large chicken egg - 1 pc.;
• salt;
• tomatoes - 170 g;
• cheese - 100 g;
• spice.

Cooking

We cut the eggplants in half into 2 parts and fill them with salt water for about half an hour. Then we pour them over with boiling water, put in a form and bake at 180 degrees for about 10 minutes. Using a knife, remove the middle of them. The resulting boats are slightly salted. And chop the pulp into pieces. We also grind the remaining vegetables and fry for about 10 minutes until half ready. Then add the chopped eggplant, salt, pepper, pour the soy sauce, put the garlic and stew for another 5 minutes. Pour grated cheese with beaten egg. We stuff the eggplant boats with the resulting filling, spread the egg and cheese mixture on top and bake for about a quarter of an hour at 200 degrees. Eggplant boats, baked in the oven with tomatoes, immediately serve.

An amazing and healthy eggplant vegetable goes well with many products and may not be as “boring” at all as it seems at first glance. Let's try to prove that it is possible to cook a bright, interesting, tasty and vitamin snack from it, which is suitable for a festive and everyday menu. We bring to your attention an original dish - eggplant vegetable boats baked in the oven. Eggplant, tomato, garlic, parsley ... and as a result, familiar vegetables turn into a beautiful and mouth-watering delicacy from the repertoire of Armenian cuisine - Storats Badrozhan. And what a bright, agree ?! And also useful and low-calorie - it will not spoil the figures! Therefore, be sure to cook and try!

Recipe Information

Cuisine: Armenian.

Cooking method: baking in the oven.

Total cooking time: 1 h

Servings Per Container: 2 .

Ingredients:

• medium-sized eggplant - 1 piece (about 200 g)
• medium-sized tomato - 1 piece (about 60 g)
• garlic - 2 cloves
• parsley - ¼ bunch
• red hot pepper - to taste
• ground black pepper to taste
• salt to taste
• ghee - 1 tbsp. l
• vegetable oil (for frying) - 3 tbsp. l

Cooking

1. Wash the eggplant well, dry it and cut it in half lengthwise.
2. Using a spoon, remove the pulp and seeds from the eggplant. You get eggplant boats.
3. Finely chop the eggplant pulp with a knife or a blender.
4. Peel, wash and finely chop the garlic with a knife or chop using a press.
5. Wash parsley, dry with a kitchen towel, chop finely.
6. Combine the crushed eggplant pulp with ½ part of finely chopped garlic and ½ part of finely chopped parsley, season to taste with red hot and black pepper, add salt and mix well.
7. Melt ghee in a frying pan over medium heat, on which fry the resulting eggplant mass for 2 minutes.
8. Stuffed in ghee a mass of eggplant stuffed with halves - "boat".
9. Wash tomatoes, dry, cut into circles.
10. Place the sliced \u200b\u200btomatoes in one layer on the filled eggplant boats.
11. Pour the vegetable oil into the baking dish and lay the stuffed eggplant boats.
12. Bake in an oven preheated to 200 degrees for about 30 minutes, until the pulp of vegetables becomes soft.
13. Remove the finished dish from the oven and sprinkle with the remaining finely chopped garlic, chopped parsley. Oven-baked eggplant boats are ready. They can be served warm or chilled to the table; they go well with a meat side dish, with spaghetti or with potatoes.

Note to the hostess:

• It is better to choose young eggplants for a dish.
• Ready eggplant boats can be sprinkled with grated cheese.
• If you like variety, you can supplement the filling of the boats with other ingredients: crushed boiled mushrooms, slices of ham, hard cheese. It will be very tasty if you add chopped onions and grated carrots, previously fried in vegetable oil, to the filling.

When the warm and sunny season comes, then there are much more vegetables around. More often we want to replace fatty meat and flour dishes with light vegetable and tasty ones. I always want to eat deliciously, and therefore it's time to remember my favorite dish now - baked eggplant stuffed with various mouth-watering fillings.

As a filling, you can use many different products. It will be tasty with vegetables and mushrooms. Minced meat or chicken fillet with garlic, herbs and cheese. There are so many eggplant recipes in the oven that your eyes just run wide. Very often, garlic and cheese are added to the filling, because when baked, a golden crust will make the eggplants beautiful.

Baked eggplant can be eaten hot, like a real lunch or dinner. And you can prepare it in advance and let it cool, then you will get an excellent cold snack for the holiday or the arrival of guests.

For such a dish you do not need much time, almost any method of cooking will take you about half an hour, most of which eggplant will be baked in the oven.

But let's see how you can deliciously cook stuffed baked eggplant.

For anyone who loves eggplant, this is a familiar and favorite recipe. Baked eggplants perfectly retain their own taste, and if you add a little vegetables to them, and bake with a cheese crust, a treat is just lick your fingers. One of my favorite recipes, and I love him for the simplicity and speed of cooking. You can please yourself and guests with such yummy in a matter of minutes.

You will need:

• medium-sized eggplants - 3 pieces;
• carrots - 1 piece;
• onion - 1 piece;
• sweet pepper - 1/2 pieces;
• cheese - 100-150 grams;
• greenery;
• salt and pepper to taste.

You will need:

1. Cut clean ripe eggplant without dents into two halves along with the skin. The peel is needed for the rigidity of an eggplant boat, if you do not like it, you may not have it in the end. A delicious core goes perfectly with a fork. Cut the eggplant core. To do this, make a circular incision along the skin, and then transverse. After that, each piece can be poked with a knife or spoon and taken out.

2. Cut the extracted eggplant flesh into medium-sized cubes, about the way you cut vegetables into soup or salad. Later we will lay them back as part of the filling. Salt these pieces and leave for now.

3. Onion cut into thin slices and fry in vegetable oil until soft. Then add grated carrots to the pan.

4. When both the carrots and onions soften, add the pieces of eggplant to the pan. Peel the sweet red pepper from the seeds and cut into cubes. Put them in a pan to the rest of the vegetables and simmer a little, about 10 minutes will be enough. Do not forget to slightly salt and pepper to taste.

5. Cool the vegetable stew a little, what happened in the pan and start stuffing them with boats from the rest of the eggplant.

6. Cut out the rectangles from the foil and wrap the bottoms of the eggplant boats on them. Lay eggplant on a baking sheet and sprinkle with chopped herbs on top.

7. Place the eggplant in an oven preheated to 180 degrees and bake for 25-30 minutes. After that, remove and sprinkle with grated cheese. Return to the oven for 10 minutes until the cheese is melted and browned with a beautiful crust.

Cool the prepared eggplants and let them be served. Such delicious baked eggplant can also be served cold, a great snack will come out.

  Baked eggplant with cottage cheese, garlic and dill

This time we will bake eggplant with a delicious cheese-curd filling. A very delicate and pleasant combination with a light speck of garlic. Again, the eggplant pulp will also be part of the filling. The result is a juicy and aromatic dish, tasty and healthy, because nothing is fried anywhere, no fat is added.

You will need:

• eggplant - 2 pcs;
• low-fat cottage cheese - 150 grams;
• hard cheese - 150 grams;
• egg - 1 piece;
• garlic - 1 clove;
• fresh dill, basil and parsley - 2-3 branches;
• salt to taste.

Cooking:

1. Cut clean eggplant in half. You do not need to peel, you can even leave the stalk, because the vegetable itself will turn into a plate, and we will only eat the contents.

2. Put the water in a large saucepan on the stove and let it boil, put the eggplants there for 7-10 minutes so that they cook until soft.

3. Take a separate bowl while the eggplants are boiling, prepare the filling. Crush thick fat-free cottage cheese and put in a bowl, rub the cheese there on a coarse grater. Squeeze the garlic through a press.

4. In a bowl of cottage cheese with cheese, break one raw egg, it will give the components a strong bond and tasty bake later in the oven. Finely chop the greens and add there. Mix everything well.

5. Cool the cooked eggplant. Then take a tablespoon and use it to remove the pulp from the halves of the vegetable. Cut it into smaller pieces a little and mix with the prepared filling. Lightly salt and pepper to taste.

6. Refill the resulting empty boats from the eggplant peel, putting the stuffing in them. Place eggplant on foil or baking paper on a baking sheet. and put in the oven for 15-20 minutes at a temperature of 180 degrees. The oven must be preheated in advance.

When the baked eggplants with cottage cheese and garlic are ready, they will be covered with a beautiful golden crust. Remove them from the oven and lay them out nicely on a dish.

Tasty and hot and cold, perfect for a holiday or a light hearty dinner for two. Enjoy your meal!

  Eggplant Stuffed with Chicken Breast and Cheese

Stuffed baked eggplant can be not only a light vegetable snack, but also a very hearty and nutritious dish. If you stuff stuffed eggplants with meat, then here's a full dinner for the whole family is no worse than stuffed peppers, for example. Cheese crust will be a wonderful decoration. Many will agree with me that vegetables baked under cheese immediately become twice as tasty.

You will need:

• large eggplant - 2 pieces;
• chicken breast - 250-300 grams (1 piece of fillet);
• hard cheese - 100 grams;
• garlic - 1 clove;
• olive oil;
• provencal herbs and paprika - 1/2 teaspoon;
• salt and pepper.

Cooking:

1. In order for the chicken breast filling to be juicy and tasty, you need to marinate the meat a little. Cut the breast into small pieces, put in a small plate. Add half a teaspoon of dried Provence herbs and as much ground sweet paprika. Sprinkle lightly with olive oil, not more than a tablespoon. Squeeze a clove of garlic to the chicken, you can grate it on a fine grater. Add salt to taste and mix. Leave to marinate for a while while we cook the eggplants themselves.

2. Prepare the eggplant. Wash them, remove the stems and cut in half lengthwise. Put the eggplant halves in a baking dish, drizzle a little bit with olive oil and put in the oven at 180 degrees for 20-25 minutes. During this time, the eggplant will bake, become soft and lightly brown on top.

3. Now you need to pull the flesh out of the eggplant without damaging its skin. Make a circular cut along the edge, and then pull out the middle with a spoon.

4. Cut the pulp, which was cut into pieces and mix with chicken meat, marinated by this time. Salt a little mixture, as the eggplant is not salted.

5. Put the mixture of chicken and eggplant back into the skinned boats, flatten it carefully and put in the oven for 20 minutes.

6. After 20 minutes, remove the stuffed eggplant from the oven and sprinkle with grated cheese. Return to bake for another 5-7 minutes, until the cheese crust is browned.

Since the chicken itself is quickly cooked, and it was also pickled in advance, after half an hour of baking, the dish will be completely ready for use. Allow the eggplant to cool slightly and serve with fresh herbs. A delicious lunch is ready!

  Greek Baked Eggplant with Ground Beef and Feta Cheese

Continuing the theme of meat filling for stuffed baked eggplant, I can not help but recall and show you this recipe. Feta cheese is closely associated with Greece, most likely because of, but believe me, in this form it is no less beautiful. The filling is prepared from minced meat fried with tomatoes with the addition of feta pieces. It turns out incredibly tasty and I highly recommend trying to cook this dish.

We have already used vegetables as a filling, minced meat and even chicken, too, let's turn to another favorite and tasty product. Mushrooms, or rather champignons, are ideal for this dish. If it’s the season of forest mushrooms, then you can use them too, but our mushrooms are available year-round and without problems in any store. Plus, their delicate slightly sweet taste with eggplant goes well.

You will need:

• eggplant - 3 pieces;
• champignons - 500 grams;
• hard cheese - 150 grams;
• garlic - 2-3 cloves;
• fresh herbs (onions, dill, parsley) - in a small bunch.

Cooking:

1. Wash, wipe and cut each eggplant into two halves. Cut the core of each part in the form of a lattice and salt. Leave the eggplant for 10 minutes until it starts to juice, then blot the juice that stood out with a paper towel.

2. Put the eggplant halves in the preheated oil and fry. Brown the eggplant in a pan until the center is softened. Set them aside to cool slightly on a paper towel to absorb excess oil.

3. While the eggplant is cooling, prepare the filling. To do this, chop fresh champignons smaller and sauté in butter. Salt them and pepper slightly, let the excess liquid evaporate and lightly brown.

4. Grate the cheese. Grind greens with a knife and mix with cheese. Add the finely chopped garlic to them. This mixture is finally mixed with freshly fried mushrooms.

5. Take the cooled eggplant and use a spoon to pull the pulp out of the center so that a small layer remains on the skin. Cut the pulp out with a knife into small pieces. Add the eggplant slices to the prepared mushroom and cheese toppings.

6. Place the filling in each half of the eggplant. Then put stuffed eggplant in a baking dish. Do not forget to grease the form with oil or lay baking paper. Place eggplant in the oven for 10 minutes in the oven and bake at 180-200 degrees. There is no longer a need, since all products and vegetables are ready, the main thing is to bake the filling and brown to a delicious crust.

Sprinkle the prepared eggplant with fresh herbs, chopped fresh tomatoes and serve for dinner. Also baked eggplant with mushrooms can be a very satisfying side dish to any meat dish or barbecue.

  Italian eggplant with tomatoes, basil and mozzarella

Mozzarella, tomatoes and basil. Think this is an Italian pizza recipe? No, these are baked eggplant boats with the most delicious filling. A gourmet meal for serving on the festive table or just for fun. At the same time, basil must be fresh and green. So it’s tastier.

You will need:

• large eggplants - 2 pieces;
• meaty tomatoes - 2 pieces (or 1 large);
• mozzarella cheese - 100 grams;
• grated parmesan - 30 grams;
• fresh basil - a sprig;
• olive oil;
• salt and pepper to taste.

Cooking:

1. First of all, cut the eggplant in two along to make the boats. Carefully cut the middle of the pulp with a knife, leaving half a centimeter on the skin.

2. Place empty eggplants on a baking sheet, sprinkle lightly with olive oil, lightly salt and place in the oven for 15 minutes until soft. The temperature is 180-200 degrees.

3. At this time, heat a frying pan on a stove with olive oil. Part of the pulp that was taken out of the eggplant, cut into cubes. Put frying in a skillet until they are softened and lightly browned.

4. Cut the tomato into small cubes and add to the eggplant in a skillet. Lightly salt and stew for a few minutes so that the tomatoes let the juice go and then it evaporates. After that, mix the filling with grated Parmesan.

5. Cut the mozzarella into small pieces. Tear the basil leaves from the stems and chop them too. Combine basil and mozzarella.

6. Remove the eggplant from the oven; the remaining pulp should be soft and cooked. Fill each boat with eggplant and tomato filling. Top with mozzarella and basil. In this form, put the stuffed eggplants back into the oven for another 5 minutes.

Mozzarella should melt, which means that a wonderful vegetable dish is ready and it can be served on the table. Enjoy your meal!

  Baked eggplant with minced meat and bechamel sauce - video recipe

I suggest you watch this slightly more complicated and interesting recipe in video format, as it uses more ingredients and spices and the famous Bechamel sauce. The basis of the filling is minced meat, so such eggplant will be very satisfying and delicious.