Stuffed eggplant is a wonderful dish that will please you on an ordinary day and decorate the festive table. There are many recipes, each of them is original - it is simply impossible to choose one. Particularly pleased with the variety of toppings offered by world cuisine. Among them there are meat and lean, great for vegetarians. Judge for yourself!

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

• eggplant - 5 pcs.;
• minced meat - 300 g;
• greens (dill, parsley, green onions) - 3-4 branches each;
• 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 - about 50 ml.

Cooking:

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

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

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

Has the filling gone cold? Add finely chopped greens and garlic passed through a press to it, mix everything well.

Remove the inner pulp from the eggplants with a spoon to get a kind of "boat". Lay the vegetables on a baking sheet (after oiling it) and fill with stuffing.

Grease each stuffed slice with mayonnaise on top, put tomato rings, sprinkle with grated cheese - and put in the oven. Bake at 250 degrees for 10-15 minutes. During this time, the cheese will completely melt and cover the eggplant with a golden crust.

This dish is best served with mashed potatoes, although any other side dish will also work.

Stuffed eggplant with carrots and garlic

A wonderful lean dish that I cook immediately in large quantities. It stands in the refrigerator for several days without any damage, it is perfect for lunch in the summer heat - it is easy and does not require warming up.

Ingredients:

• eggplant - 10 pcs.;
• greens (parsley, dill) - in 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.

Cooking:

Bake the eggplant 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. In 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, let them cool well. At the same time, the vegetables “shrink” a little, this is absolutely not scary!

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

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

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

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

I serve this dish with fried potatoes or crumbly porridge.

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

Ingredients:

• eggplant - 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.

Cooking:

Boil eggplants whole (without cutting off the stalks) in salt water - it is enough to boil them for about three minutes. Take it out, put it in a large colander so that the water is well glassed (you can press down with a small load for this purpose). Cool down.

Boil the pasta (pasta) until half cooked.

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

Add finely chopped ham (bacon), olives (rings), chopped greens to the future minced meat.

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

Lay the "boats" on an oiled baking sheet and fill each with stuffing. Cover the eggplants with foil, tucking the edges well, put 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 the remaining olives.

Eggplant stuffed with tuna and corn

For this Mediterranean recipe, you can use fresh fish, but it is much more convenient to work with canned fish.

Ingredients:

• eggplant - 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.

Cooking:

In this recipe, eggplant does not require pre-roasting or boiling. Wash the vegetables, divide into halves, carefully cut the pulp from the middle, and salt the resulting “boats” and set aside for half an hour. Drain the juice that has come out during this time.

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

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

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

Eggplant with squid

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

Ingredients:

• eggplant - 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.

Cooking:

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

Lay the prepared vegetables to cool on a paper towel - this will absorb excess fat. Then remove some of the pulp with a spoon to make room for the filling.

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

Fry the filling in butter: onion sliced ​​into thin half rings, eggplant pulp passed through a meat grinder, squid carcasses and rice. Add spices to taste.

Fill the “boats” with the filling and transfer to the baking sheet in the oven for about twenty minutes.

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

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

Eggplant rolls stuffed with cottage cheese

For this recipe, you don’t need to “hollow out 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 filling - in this case, it is better to fill it with mayonnaise, but do not add salt anymore.

Cooking:

Wash the eggplant, cut into slices in length (about 1 cm thick). Salt the "slicing", dredge in flour and fry until golden brown. Leave to cool on a napkin (towel) to remove fat.

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

Put a tablespoon of minced meat on one edge of the eggplant slice and twist the roll (it can be secured with a toothpick).

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

Moroccan stuffed eggplant

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

Ingredients:

• eggplant - 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.

Cooking:

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

Grease the finished halves on all sides with 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 pan. Then add the 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 in the oven (for another ten minutes). Sprinkle with fresh cedar seeds and chopped parsley before serving.

Korean-style eggplant with spicy carrot filling

Korean cuisine is famous for its spiciness, so lovers of hot snacks will like these eggplants. It will take time to prepare the dish - the appetizer will reach the readiness in three days. Therefore, it is worth immediately making a lot of “blue ones” (if desired, they can then be decomposed into sterile jars and rolled up).

Ingredients:

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

Cooking:

Cut fresh eggplant lengthwise, but not completely, but in the form of a "book". Boil these blanks in salt water - it is advisable to turn them over in the process. This preparation will take 3-5 minutes. Ready vegetables are easily pierced with the tip of a knife, but they should not become too sour.

Take out the "books" in a colander, set the oppression 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 the oil in a deep frying pan, put the seasoning for carrots, add hot pepper to taste, ignite everything well (about a minute, stirring vigorously). Add carrots, chopped herbs and salt. Stir and remove from heat. Put crushed garlic. Let the stuffing cool down.

Between the halves of the stacked eggplant, place the carrots, tightly squeezing our “book”. To prevent it from falling apart, wrap each stuffed vegetable with a regular thread. Put all the preparations in a saucepan.

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

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

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

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

Cooking time: 45 min.
Servings: 3

Ingredients:

Cooking method:

Preheat the oven to 180°C.

Wash the eggplant thoroughly, pat dry with paper towels and cut off the stems.

Place eggplant 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 skip the garlic through a press. Free the onion from the husk, wash and finely chop.

Wash the chicken fillet, dry it and cut into small cubes - with a side of about 0.8 cm.

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

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

Eggplants with chicken in Georgian 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 light specific bitterness, which is not to everyone's taste. To remove it, the chopped washed fruits should be salted a little - along with the juice, which will appear in 10-15 minutes, the excess bitterness will go away.

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

If eggplants should be fried according to the recipe, be sure to salt them, drain the released juice and wash the fruits, and then dry the vegetables with a napkin or towel. So they are less saturated with vegetable oil and will not “shoot” in the pan.

• 2 small eggplants;
• 1 medium carrot;
• 1 head of onion;
• 2 fleshy 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
• Servings: 2
• Complexity: light

Cooking

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

1. Wash the blue ones carefully, cut out the stem with a tail, cut it in half lengthwise. In each half, we cut the flesh with a knife, as if drawing a mesh without touching the peel. Then scrape out the pulp with a small spoon, leaving centimeter walls.
2. Sprinkle the resulting 4 boats with salt, leave for half an hour to release bitterness. Shredded pulp into cubes.
3. We clean the onion with carrots, chop the onion into cubes, and three carrots on a coarse grater.
4. My bell pepper pods, cut in half, remove the tails with seeds, cut the flesh into a small cube.
5. Put the onion in a frying pan with heated oil, fry until transparent. Then add carrots with bell peppers, mix, fry for about 5 minutes, stirring occasionally. Next, we introduce the eggplant pulp, stir thoroughly, fry for 5 minutes at medium heat, stirring occasionally.
6. While the vegetables are fried, pour over the tomatoes with boiling water, remove the skin, cut into cubes. Add tomatoes to the contents of the pan, mix, bring to the desired taste by adding salt and black pepper. Simmer for another 5 minutes, set aside.
7. Finely grate hard cheese. Leave 4-6 tablespoons of cheese for sprinkling, mix the rest with the still hot vegetable filling. There we also spread the garlic passed through the garlic.
8. We fill each half with stuffing, forming a small hill. We spread it in a refractory mold with sides, pour a little cold water. We send it to a hot oven (180 gr.) for 30-40 minutes.
9. 10 minutes before the end of cooking, we take out the form with the dish, sprinkle the “boats” with grated cheese, return to bake in the oven until a ruddy cheese crust is formed.
10. Before removing the boats from the oven, you need to check their readiness with a toothpick (the peel should be easily pierced). We spread the stuffed eggplants on a dish, sprinkle with chopped herbs and serve hot.

Ingredients:

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

Cooking:

1. Wash the eggplant, cut 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, put in a bowl, cut the peeled tomato, garlic, herbs into cubes, salt, add spices, mix.
3. Cheese grate on a fine grater.
4. Gently squeeze the eggplant from the juice, put the filling in halves, sprinkle with cheese on top.
5. Bake in an air grill on a medium rack at 180 Cº for 25 minutes.

Baked eggplant with vegetables and couscous

Eggplants with vegetable filling can be made more satisfying by adding some kind of cereal. For these purposes, couscous is excellent. Preparing such a dish is quite simple even for a novice cook.

• 4 medium blue ones;
• 100 gr. couscous;
• 1 onion;
• 1 sweet fleshy pepper;
• 200 ml of 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, cereals can be prepared with a margin, stored in the refrigerator for several days, gradually using as needed.
2. Pour boiling water over couscous in a ratio of 1: 1, mix everything thoroughly, cover. You can salt a little. After a few minutes, the cereal will steam up and be ready for use. It just needs to be chilled first.
3. Rinse blue, cut lengthwise into two parts. We make cross-shaped incisions along the pulp, without cutting through the peel. We rub salt into the incisions, leave the vegetables for half an hour, putting them on a towel. Scoop out the pulp, leaving a little on the walls. We cut the taken out pulp into cubes.
4. We clean the sweet peppers from seeds, cut the pulp into cubes.
5. In a frying pan with hot oil, put the chopped garlic with onions. Fry vegetables until light brown. After 5 minutes, add eggplant pulp with sweet pepper, mix, fry for 5 minutes over medium heat, stirring constantly.
6. When the vegetables start juice, add couscous, prepare the filling for a couple more minutes. Stir in finely chopped dill, salt and pepper to taste.
7. We fill the halves of vegetables with minced meat, transfer them to a deep refractory mold. Cooking at 200 degrees for 20 minutes.
8. We remove the dish, sprinkle with cheese, briefly return to the brazier so that the cheese melts and browns.

Eggplants with vegetables, baked in the oven according to this recipe, surprisingly combine great taste, health benefits and original serving.

Cooking Ingredients:

• 3 eggplant oblong;
• 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.

Cooking:

1. We wash the vegetables under running water, dry 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 cuts completely. From the side of the tail, we do not cut 1.5-2 cm to make a fan.
2. Sprinkle each slice generously with salt, put the blanks in a deep bowl, leave for half an hour. Then carefully wash off all the salt from the sections, dry with a paper towel.
3. Bulgarian pepper freed from the core, cut into strips. Tomatoes, depending on their size, cut into rings or half rings.
4. Cut a piece of bacon into thin slices. Cut each slice into long strips. We clean the onion heads, cut into thin half rings.
5. Remove the husk from the garlic cloves, pass through the garlic. Hard cheese cut into thin slices. We rinse the greens, cut off the leaves, finely chop with a knife.
6. In each plate we lay out a piece of tomato, pepper, bacon and cheese. We spread the blanks on an oiled baking sheet, spreading the eggplants in a fan. Top with onion half rings, garlic and chopped herbs. Lubricate the top with vegetable oil, salt and pepper to taste. For spice, you can sprinkle with mayonnaise or other favorite sauce.
7. We put a baking sheet with blue in the oven (180 gr.) Bake for half an hour.
8. Put the finished eggplants on a serving dish or on portioned plates, decorate with a sprig of greens, serve warm.

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

Cooking Ingredients:

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

Cooking:

1. My little blue ones, dissolve them lengthwise, take out the pulp with a spoon, leaving rather thick sides. Sprinkle each boat inside with salt, put it on a baking sheet, send it to bake in the oven until half cooked at medium temperature. Cut the eggplant pulp into cubes.
2. We clean the mushrooms and onions, cut them into cubes. We remove the core with seeds from sweet pepper, chop it into thin strips.
3. We clean the carrots, rub the root crop on a coarse grater. Hard cheese is also rubbed on a coarse grater.
4. We put a frying pan on the burner, pour vegetable oil. Put the carrots, peppers and onions into the hot oil. Fry the vegetables, stirring, until lightly browned.
5. Separately, fry the mushrooms in vegetable oil, too, until golden brown. We spread them to the rest of the vegetables, add the eggplant pulp. Pepper and salt the filling to taste, add sour cream, simmer under the lid until tender.
6. We take out the baked preparations for stuffing from the oven, fill it with vegetable stuffing with mushrooms. We return the boats for another quarter of an hour to bake until fully cooked.
7. A few minutes before readiness, sprinkle eggplants with grated cheese, bake until a beautiful blush.

Oven-roasted eggplant stuffed with vegetables is a very satisfying, easy-to-cook dish. It will be the highlight of any festive feast or an ordinary family dinner. You can put mushrooms, rice, couscous, any cheese and other ingredients with vegetables.

For stuffing, it is better to choose medium young eggplants with a small amount of seeds inside, with a thin shiny skin without damage and spotting. Too green or overripe specimens should not be used, because. they have a lot of solanine.

Pre-sprinkle with salt is necessary only bitter varieties of eggplant. If vegetables are devoid of bitterness, then they can be used immediately for cooking.

Bon appetit everyone!

Video:

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 sourdough process and without the addition of vinegar at all.

For the filling, carrots and tomatoes are best suited, garlic for spicy lovers, as well as a variety of delicious roots, such as parsley, parsnip or celery. Which vegetables to prefer is a matter of taste, try different options or create your own unique pickled eggplant recipe based on ours.

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

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

Required Ingredients

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

• eggplant itself (by the way, they are also called "blue ones");
• 2 - 3 pcs. carrots;
• about 100 g of spicy roots, which we talked about above;
• if it is decided to add tomatoes, then a couple of medium-sized pieces are enough;
• 1 head of garlic (for an amateur), it is generally recommended to cook pickled eggplants with garlic for the winter, because this vegetable helps to strengthen immunity in the snow season;
• it's up to spices, you need 1 tsp. ground black pepper or 1 pod of bitter pepper, 1 tbsp. l. ground paprika and a little parsley;
• you need salt, for boiling eggplant you need 2 tbsp. l. for 2 liters of water, and for brine - 3 tbsp. l. per 1 liter;
• several stalks of parsley will come in handy for tying already stuffed eggplants, as well as dill inflorescences and bay leaves for pickling.

Step by step cooking process

The ingredients are ready, we will directly prepare the pickled eggplants stuffed with vegetables:

1. Boil the little blue ones in salted water (the 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 digest! You can check the readiness by piercing the skin with a fork, if it is easily pierced, then it's time to take out the eggplant.
   
2. We put boiled eggplants under an impromptu press for several hours. So the excess liquid and the bitterness of the fruit will go away.
   
3. Cut the squeezed and slightly flattened eggplants in half, but not completely, about three-quarters. Everything, our semi-finished product for subsequent stuffing is ready.
4. We are preparing the stuffing. To do this, grind the carrots and roots on a grater, free from the skin and seeds, and finely chop the rest. Then we stew the vegetables, someone does it in different 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).
   
5. We rub the little blue ones in the places of the cuts with garlic, previously crushed with a press, and stuff them with the filling. We do not regret the last one, it is amazingly delicious! Tie the eggplants ready for pickling with parsley stalks. If it is not possible to cope with the stems for dressing, we will take simple threads and tie the eggplants with them, there will be no big trouble.
   
6. Let's prepare the brine. To do this, boil water and add salt (the proportions are given above).
7. The final stage. Let's take a saucepan where our pickled eggplants with carrots, garlic and other ingredients will reach the condition, first put dill inflorescences and bay leaves on the bottom, then tightly lay the stuffed eggplants and pour with chilled brine.

In the brine should stand for a day at room temperature and another 12 hours in the refrigerator. Ready! You can tuck. Bon appetit!

Pickled eggplants remaining from the meal should be removed from the brine and stored in the refrigerator, adding a little vegetable oil.

Stuffed eggplant is a very common dish among all the peoples of the world and they are all cooked in different ways. But many people love stuffed eggplants because of their delicate taste, they are the perfect snack and look great on the festive table. There are many unusual stuffed eggplant recipes that look just perfect on your table.

You can stuff with a variety of products, depending on what kind of filling your household likes, it can be minced meat with vegetables or just vegetables. Especially for dietary dishes, stuffed eggplants stuffed with vegetables are very suitable.

If you want to cook stuffed eggplants, then for this you need to clean them from seeds and sprinkle with salt, let them stand for 20-25 minutes, then rinse with running water, squeeze well and stuff with the filling you have chosen. Put the stuffed eggplants in a deep bowl and put in the oven for a while.

Stuffed eggplant can be prepared as a small appetizer with tomatoes and garlic, but it can also be prepared as an independent dish of minced meat for filling, where fried onions, carrots, and various spices are added. For the sauce, you can use olive or any other vegetable oil, sour cream or mayonnaise.
If you do not like very high-calorie dishes, then the recipe for stuffed eggplant with vegetables is ideal for you, as in the photo below.

Stuffed eggplants are an adornment of both a festive table and an everyday one .... they are good both hot and cold…. as an independent dish, and with a side dish!

This is how blanks for stuffing look like (“without a tail”):

When finished, the dish looks like this (with a “tail”):

Or you can stuff without cutting the eggplant in half (zebra cleaning):

Eggplant stuffed with minced meat

Ingredients:
Eggplant 5-6 pieces; Ground beef 300 grams; Onion 1 head; 2 tomatoes; 3 cloves of garlic; 2 slices of bread without crust; 2 chicken yolks; Greens to taste; Vegetable oil; Salt, pepper, other spices by preference

Cooking method:
Cut the eggplant in half lengthwise without removing the skin. Carefully cut out the middle with seeds so that thin walls of two centimeters remain. Sprinkle the “boats” with salt, after half an hour rinse under running water.
Carefully spread the eggplants on a baking sheet, after sprinkling them with vegetable oil and send them to the oven for 15 minutes, they should be baked at a temperature of 180 °.
While the eggplants are in the oven, take 2 red tomatoes and remove the skin from them (to do this, dip the tomatoes in boiling water for 2-3 seconds). Remove the seeds and chop finely.
It is good to heat the vegetable oil, fry in it finely crumbled eggplant cores, onions and tomatoes.
Add bread soaked in milk to minced meat, add garlic, herbs and put everything in a pan with tomatoes. Fry until tender, stirring constantly with a spatula so that lumps do not form, salt and pepper to taste. remove the stuffing from the stove.
Now we need chicken yolks, add a little boiled water to them, combine with minced meat and mix well.
Fill eggplant halves with minced meat and send back to the oven for half an hour. 5 minutes before cooking, sprinkle with grated hard cheese. Ready!

Georgian stuffed eggplant

There are two important ingredients of Georgian cuisine in this dish. The first is the utskho-suneli spice, which gives the dish a subtle nutty flavor. The second is walnuts, without which Georgian cuisine is simply unthinkable. Thanks to their combination, stuffed eggplants acquire not only a nutty aroma, but also a delicate nutty taste.

Ingredients:
For 5 eggplant minced meat 400 g; walnut - a handful; tomatoes in their own juice or 3 medium ripe tomatoes, onion 1 head; parsley 3-4 sprigs; garlic 3 cloves; coriander (ground) 1 tsp; ucho-suneli 1 tsp; butter 50 g

Cooking process:
Preheat oven to 200 degrees.
Cut the eggplant in half lengthwise. In each half, make a longitudinal deep incision, almost to the skin. Then make transverse cuts along the entire length, sprinkle thickly with salt and leave for 15 minutes, then rinse and dry. Brush eggplant halves with vegetable oil.

In a blender bowl, combine butter, one clove of garlic, 15 g of nuts and 1-2 sprigs of parsley. Grind until smooth. Lubricate the eggplants with the prepared paste, put them on a baking sheet and send them to the oven preheated to 200 degrees for 12-15 minutes.

Finely chop the onion, chop the remaining garlic. Crush the rest of the nuts or chop with a knife (not crumbly).

Heat a frying pan, add vegetable oil, fry the onion and garlic over medium heat, 1-2 minutes. Then add minced meat to the pan, fry for 5-7 minutes over medium heat, stirring occasionally. Pour in the mashed tomatoes. Add ground coriander and ucho-suneli. Salt and pepper. Add nuts and fry for another 4-5 minutes over medium heat. If the filling is too thick, add a couple tablespoons of water. Remove skillet from heat. Put the filling on the eggplants and send to the oven for another 8-10 minutes.
Sprinkle the stuffed eggplants with nuts before serving.

Italian stuffed eggplant

Light, flavorful dish. This dish is served in the best Italian restaurants, and it is not at all difficult to prepare it. It's all about the set of products: mozzarella, basil, oregano, which give a real Italian taste.

Ingredients:
Long eggplant (2 pcs), capers, small tomatoes, mozzarella (half a circle), parmesan, egg, oregano, basil, a little olive oil.

Cooking method:
Bake whole eggplants before stuffing. To prevent the eggplant from "exploding", it is necessary to chop the skin. Put them in the oven for about 15 minutes. Then cool and cut in half, carefully remove the core, which we fry together with tomatoes and onions. Salt a little, add the egg, capers, chopped basil, mix and fill the eggplant "boats". Mozzarella cut into cubes and put on top in boats, sprinkle them with parmesan. Put it back in the oven for about 15 minutes. Did Paremesan get crusty? So our dish is ready.

Eggplant with cottage cheese

Just a little cottage cheese will give our dish a completely new taste. It can be served as a side dish, appetizer, or as an independent dish, cold or hot. Delicious, low calorie and nutritious.

Ingredients:
Cottage cheese (150 gr), eggplant (1 kg), potatoes (200 gr), tomatoes (200 gr), vegetable oil, eggs (3 pcs), hard cheese, half a lemon, parsley, garlic, salt.

Cooking method:
Let's prepare the eggplant. We remove the core and stalks, get rid of bitterness (cut lengthwise into 2 halves, thickly salt and leave for half an hour, then wash off the salt).
Simmer in vegetable oil with the addition of water onions, potatoes (cut into cubes), tomatoes and eggplant cores. Mix the slightly cooled mixture with cottage cheese and garlic. Add the parsley and stuff the eggplant halves. Place tomato slices on top and sprinkle with grated cheese. Bake until tender, serve with sliced ​​lemon slices.

Stuffed eggplant "barrels"

A beautiful and tasty dish. You can cook any filling: meat, vegetable, mushroom. In this case, we will cook with meat filling.

Ingredients:
Eggplant, minced meat, boiled rice, carrots, onions, red bell peppers, salt, ground black pepper, apple cider vinegar, vegetable oil, parsley, hard cheese.

Cooking process:
We cut the eggplant not along, but across (as in the main photo above). Medium eggplant into 2 parts, large into 3. We make a hole inside the eggplant, but not through. We fall asleep thickly with salt and leave for half an hour, then rinse, so we remove the bitterness.
Fry onions, carrots, eggplant pulp, pepper, vinegar, spices. Cool a little, add rice, salt, herbs. Mix and fill the "barrels". Sprinkle cheese on top and bake.

Eggplant with mashed potatoes "Papoutzakya"

“Paputsakia” (translated as “shoes”) is one of the most delicious Greek dishes! If you are not a fan of Bechamel sauce, you can put mashed potatoes instead of cream, it will be very tasty and beautiful!

Ingredients:
Eggplant - 4 pcs.; Minced meat (beef / pork 1: 1) - 500 gr.; Tomato paste - 1-2 tablespoons; Parsley (greens) - 1 bunch; Bulb onion (large head) - 1 pc.; Salt and Black Pepper (to taste); Milk - 1.5 cups; Flour - 3 tbsp; Plum oil. (for cream) - 3 tablespoons; Vegetable oil (for frying eggplant)

Cooking process:
Rinse the eggplants well, cut in half, cut them crosswise, sprinkle with salt for half an hour. Rinse the eggplants from salt, dry well with a paper towel and start frying them. You need to do this on both sides and immediately place them in a convenient baking dish in the oven (pre-lubricate the bottom of the form with oil).

Pour a little olive oil into another bowl, fry a little finely chopped onion on it, add minced meat, stir it constantly until the color changes, then add tomato paste, salt, pepper, a little water and leave on fire until the liquid is completely evaporated. Turn off, add greens, mix.
Using a spoon, make an indentation on the eggplants, into which then put the prepared minced meat (stuffing).

Then start preparing the cream. In Greek cuisine, this cream is very popular (this is the same Bechamel sauce), but here it acts as a cream, it is called Bechamel.
Melt the butter, fry a little flour in it, add (preferably hot) milk, salt and stir with a whisk, so that there are no lumps. When the cream starts to bubble, it's ready. At this stage, many add an egg, from which the cream becomes glossy. Leave the cream for a while, after it has cooled down a bit, put it in a pastry bag with any nozzle. Squeeze the cream from a pastry bag over the eggplant over the filling.
Carefully pour 1/2 a coffee cup of water into the mold with “shoes” on the bottom and bake at 225-250 * C until a beautiful golden crust forms on the cream.

Turkish eggplant

Ingredients:
* 500 g eggplant * 500 g minced meat (any) * 250 g tomatoes * 1 onion * 100 g cheese (hard) * 3 garlic cloves * vegetable oil * salt * pepper * green onion * oriental spices

Cooking method:
Wash eggplant, cut lengthwise into two halves.
Remove the pulp from each half. Salt the resulting halves and leave for 30 minutes. Then rinse in cold water (this is done so that they do not taste bitter).

Finely chop onion, garlic. Eggplant pulp, cut tomatoes. Chop the green onion.

Fry onion and garlic in vegetable oil. Add minced meat, stirring it to fry (about 5 minutes, over medium heat). Add eggplant pulp, spices, salt, pepper and fry until tender (about 8-10 minutes).

Fill the eggplant halves with the prepared mixture. Place in a baking dish. Pour a little mayonnaise. Sprinkle the eggplants with cheese and green onions on top and put in the oven.
Bake at 180 degrees for 30-35 minutes. Sprinkle finely chopped greens on ready-made eggplants.

Eggplant stuffed with squid

Ingredients:
Eggplant - 1 kg; squid - 400 g fillet; sour cream sauce with tomato - 500 g; onions - 4 pcs.; semi-cooked rice - 4 tbsp. spoons; oil - 4 tbsp. spoons; wheat flour - 3 tbsp. spoons; salt, ground black pepper to taste; greenery

Cooking method:
Peel eggplants (young ones do not need to be peeled), rinse, cut in half lengthwise, cut out most of the pulp. Salt the eggplant and leave for 20-30 minutes. Squeeze, breaded in flour and fry.

Pass the skinned squid fillet through a meat grinder, add flour, salt, pepper and fry. Add the eggplant pulp, chopped sautéed onion, salt, pepper to the squid and stir-fry for 10 minutes. Add rice, mix. Turn off the fire.

Put the eggplants on a greased baking sheet, fill them with cooked minced meat, pour over the sauce and bake in the oven.
When serving, sprinkle with finely chopped herbs. (here - choose)

5 more delicious eggplant recipes:

Baked eggplant with bacon

Ingredients:
Eggplant - 500 g; Bacon - 70-100 g (preferably sliced); Tomatoes - 1-2 pcs; Bulgarian pepper - 1 pc; Hard cheese - 100 g; Mayonnaise; Garlic; Parsley or cilantro; Salt; Pepper

Cooking process:
Wash the eggplant, dry it and cut each eggplant lengthwise into 2 halves.
Cut each half lengthwise so that you get a fan, while cutting it is necessary not to the end, so that the slices remain undivided at the handle.

Sprinkle the eggplants with salt and leave for 30 minutes. After 30 minutes, rinse the salt from the eggplants and dry them.
Bacon cut into strips (it is better to buy sliced). Wash the bell pepper and cut into long strips. Wash the tomatoes and cut into rings or half rings. Cheese cut into slices.
Arrange the prepared eggplant halves in a greased dish or on a baking sheet. Stuff the eggplants, putting bacon, tomatoes, peppers and cheese into the cuts.
Mix mayonnaise with chopped garlic, chopped herbs, salt and pepper. Top the eggplant well with a mayonnaise mixture (you can just mayonnaise), trying to get into the cuts.
Put eggplants in an oven heated to 180 degrees for ~ 30 minutes. Ready! - It is delicious!

Casserole "Mix"

Surprisingly tender two-layer casserole, which combines zucchini, eggplant, cottage cheese and chicken meat. A perfect addition is sour cream sauce with vegetables and mustard, under which all this is baked.

Ingredients:
For the first layer:
2 medium young zucchini; 300 g of cottage cheese (brynza); 2 eggs; 2 cloves of garlic; soy sauce; a small bunch of parsley; salt and ground pepper to taste

For sauce:
150 g sour cream; 1 st. l. mustard (if very vigorous, then a teaspoon); 1 large tomato; 1 medium sweet pepper; garlic; salt and ground pepper to taste

For the second layer:
4 medium eggplants; 700 g of chicken meat (minced meat); 1 large onion; 2 cloves of garlic; 2 eggs; salt and ground pepper to taste

So, let's start preparing the products.
Cut the eggplant lengthwise into very thin (otherwise they may not be baked) slices, salt and leave for 30-40 minutes to remove the bitterness.

Cut the zucchini into thin circles 2-3 mm thick, sprinkle with soy sauce and leave for 30 minutes.

Grind the meat into minced meat, add the eggs, chopped onion and garlic in a blender, mix well, salt and pepper to taste.

Using a blender, beat (or grind with a fork) cottage cheese with an egg, salt and ground pepper into a homogeneous mass.

Add crushed garlic and chopped parsley. Mix well. If the mixture is too thick, stir in another egg.

Now the sauce: mix mustard and sour cream, add finely chopped pepper and tomato (remove seeds), squeezed garlic, salt and ground pepper.

Now let's start assembling.
The first layer - The bottom of the detachable form (at the end of the recipe, an explanation of why such a form is needed) is lubricated with vegetable oil, spread half of the zucchini. We distribute the curd mass on them, and lay the remaining zucchini.

Second layer - Put a little minced meat on a strip of eggplant and roll it up. We do the same with all eggplants.

Put the remaining minced meat on zucchini, rolls on top of it.

Pour everything with sauce and send it to the oven preheated to 200 degrees for 1 hour. The form must be placed on a baking sheet so that the resulting juice does not drain to the bottom of the oven!

Now why do we need a detachable form: when baking, a lot of juice is formed and it needs to be drained. It is much easier to do this with this form: we put the form a little at an angle and slightly open it - the excess juice drains very easily. No need to pour it out - it can serve as an excellent base for the sauce. Alternatively, add juice to soup or boil porridge on it ... Of course, you can get by with any other form, but it is more difficult to drain from it if you only scoop it with a spoon.

After getting rid of the juice, remove the side of the mold and let it cool slightly. All! Time to table!

Eggplant casserole with potatoes, tomatoes and mozzarella

Ingredients:
2 large eggplants; 3 - 4 medium potatoes; 2 - 3 medium tomatoes; 1 - 2 cloves of garlic (optional) Mozzarella; salt pepper; vegetable oil for frying eggplant

Cooking process:
Cut the eggplant into strips + - 1 cm thick and fry on both sides in vegetable oil until lightly blushed.
Peel potatoes and cut into thin slices.
Boil water, salt, lower the chopped potatoes and cook until half cooked. Cooking time depends on the thickness of the slices and the variety of potatoes, on average, it is 3-4 minutes. Drain the water.
Grease the form. butter, if desired, sprinkle with grated breadcrumbs.
Spread out the eggplant slices. Salt on top and now lay out the boiled potatoes.
Remove the seeds from the tomato along with the liquid around them, and cut the peel into small cubes and spread on top of the potatoes.
Sprinkle with finely chopped garlic, grated mozzarella, if desired, lightly pepper.

Bake in an oven preheated to 200 C until fully cooked. Cooking time is visual, because everything is in plain sight here - if necessary, you can always poke with a fork and determine readiness - eggplants with potatoes should become soft.

Eggplant casserole with minced meat in sauce

Ingredients:
Eggplant - 4 medium; Sweet red pepper - 1 pc.; Mixed minced meat - 300-350 g; Egg - 1 pc.; Onion - 1 pc.; Salt; Ground black pepper; Tomato sauce - 2 tbsp. spoons; Sour cream - 3 tbsp. spoons
Vegetable oil for frying; parsley greens; Khmeli-suneli - a pinch; Garlic - 2-3 cloves; Broth - 0.5 cups; Hard cheese - 50 g

Cooking process:
Peel the eggplants with zebra stripes (cut the peel along, then back off 1 cm and cut again - the photo above is in front of the recipes).
Then cut into slices up to 1 cm thick. Salt. After 7-10 minutes, rinse with cold water and dry. And you can not do all this if you like the spicy bitterness of eggplant.
Lightly fry eggplant slices in vegetable oil. Lay out on paper towels. While the eggplants are cooling down, let's make minced meat.

Add onion and pepper, chopped greens, egg, crushed garlic, salt and black ground pepper, suneli hops, cut into small cubes to the minced meat. It's good to mix and beat everything.

In a refractory pan, in which it will be possible to bake, and then serve, put the eggplant circles, then the “flat cakes” from the minced meat, then the eggplant, then the minced meat. So alternate in a circle until the entire form is filled.
In the broth, dilute tomato sauce (paste) and sour cream, salt and pepper to taste, add garlic, mix and pour eggplant with minced meat. Bake in the oven for 1 hour at 180*C.
15 minutes before readiness, take out the form with eggplant and sprinkle with grated cheese. Put it back in the oven. Delicious both hot and cold!

Eggplant marinated "for mushrooms"

Ingredients:
Eggplant 1 kg; Carrots 1 kg; Bulgarian pepper 1 kg (red 0.5, green 0.5); onion 0.5 kg; hot pepper 1 pc (you can not add); garlic 1 head; oriental spices; sugar 1 tsp; salt to taste; table vinegar. 2 tablespoons; vegetable oil 0.5 cups; greens (cilantro, dill)

Cooking process:
We boil water in a deep bowl, salt, dip the washed eggplants without a tail into it and boil for 10 minutes, covering with a plate so that all the eggplants are immersed in water and do not float up. Remove the eggplants on a sieve, again cover with a plate and set the load. While the water from the eggplant is draining, prepare the vegetable layer. Keep in mind, eggplant should be slightly undercooked.

Preparing the roast:
Cut the onion in half and chop. We cut the carrots in Korean, lengthwise and across, into cubes. We also cut the bell pepper - in half lengthwise, in half again and chop obliquely so that the bars are longer. Pepper in half lengthwise, free from seeds and chop. Squeeze the garlic through a press.

Now take a deep frying pan (wok), heat the oil, because frying will be fast. First, fry the onion for 5 minutes, then add the carrots, it takes 10 minutes, then the bell pepper, for 5 minutes. Stir the vegetables all the time. Now add spices, vinegar, hot pepper, garlic, sugar, salt. Fry while stirring for 5 minutes. Turn off. Add greens, mix. The roast should be slightly salty (depending on how much salt is in the eggplant) and not fried. (vegetables should be half-cooked, they will “reach” under vinegar).

Now we remove the peel from the eggplant and cut into cubes (approximately 1.5 cm) like vegetables. To do this, cut the eggplant in half lengthwise and each half in half again. It turns out 4 strips. Cut diagonally across. The block should be approximately 1.5 X 5.

Take dishes that are convenient for you (1 liter jars or containers). Put vegetable frying at the bottom, then a layer of eggplant, frying again and eggplant again. The last layer should be roasting. After the rammed snack has cooled down, put it in the refrigerator for a day.

After this first preparation and trial, you will decide how much salt and vinegar to add according to your taste - these are the main taste regulators in this recipe. (The author of the recipe is Ravil Kadyrov)

Today I propose to cook delicious eggplant stuffed with vegetables. They are prepared simply, though not very quickly. But your work will be appreciated when you put a treat on the table. It's amazingly delicious!

Ingredients:

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

Cooking method:

We put on fire such a pot of water so that our eggplants fit there, bring the water to a boil. Wash the eggplant, cut off the ends and dip in boiling water for 5 minutes. Take it out and let it cool down.

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

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

Garlic is also peeled and finely chopped.

My carrots, peel and rub on a coarse grater.

We heat the pan, pour vegetable oil and fry the onion and garlic together over low heat until a faint golden color, stirring from time to time.

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

While the onions and carrots are cooking, we start with the eggplants. Cut each eggplant in half lengthwise. Using a small knife, carefully remove the pulp from the halves to make "boats".

Cut the pulp into cubes.

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

Salt and pepper the fried vegetables to taste, mix and let cool slightly. Then we fill the eggplant "boats" with the resulting mass and put them in a greased baking dish.

Fill the "boats" with tomato mass.