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.

Eggplant stuffed with vegetables baked in the oven recipe with photo step by step

Stuffed eggplants baked in the oven look original and very beautiful on the festive table. Believe me, eggplants stuffed with meat or vegetables are not ashamed to be served at the table.

And the guests will say: “Wow, yummy!” Be sure to cook and surprise your family and friends. I definitely succeeded! The pleasant aroma of the sauce and a slight hint of garlic will drive even the most inveterate gourmets crazy.

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

How to cook stuffed eggplant in the oven with vegetables

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!

• 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

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 this recipe. 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.

We put the form in an oven heated to 180-200 degrees and bake for 30-40 minutes. Ready eggplant cool 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.

Eggplant stuffed with vegetables, baked in the oven

I propose to cook an unusually tasty dish - eggplant stuffed with vegetables, baked in the oven. They will become the center of attention, both at the festive table and at Sunday dinner with their loved ones. Stuffed eggplants according to this recipe are juicy and tasty. All ingredients perfectly complement each other and create a great flavor range.

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

• medium-sized eggplant - 2 pcs.;
• onion - 1 pc.;
• medium-sized carrots - 1 pc.;
• tomatoes - 2 pcs.;
• sweet pepper - 2 pcs.;
• garlic - 2-3 cloves;
• cheese - 150-200 g;
• salt and pepper - to taste.
• Besides:
• vegetable oil for frying;
• greens for serving.

Cooking steps

Wash the eggplant, remove the stalk, cut into two halves. Make cuts in each half with a small knife and carefully remove the pulp with a teaspoon, leaving walls about 1 cm thick. This way we will get “boats”. Salt the resulting boats and leave for about 30 minutes so that all the bitterness is gone. Cut the pulp into small cubes.

Meanwhile, peel the onion and cut into cubes.

Wash the carrots, grate on a coarse grater.

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

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

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

Fill each eggplant "boat" with a mixture of vegetables and cheese. Put eggplant stuffed with vegetables in a heat-resistant form. Pour a little cold water on the bottom of the mold and send it to 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. The readiness of the dish can be checked by piercing the eggplant with a toothpick (they should not be hard). Before serving, juicy, tasty eggplant stuffed with vegetables, sprinkle with finely chopped herbs.

Eggplant stuffed with cheese and vegetables

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

First you need to cut the eggplant into 2 slices and lower it for half an hour in cold water, slightly salted, so that the bitterness is gone. Then pour boiling water over them and place in the oven, preheated to 180 degrees for 10-15 minutes. Before we bake the eggplants, we take out all the pulp from them, but do not throw it away, it will still be useful to us.

Fry eggplant pulp in a frying pan in a small amount of oil.

We throw all the chopped vegetables to the eggplants, add some salt and simmer in water for 4-5 minutes. Do not forget, we throw the tomatoes last, after removing the skin from them.

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

In order to bring to life our recipe for cooking eggplant stuffed with vegetables, you need to fill our boats with filling and put them in the oven, heated to 200 degrees for 15-20 minutes, readiness can be traced by how the eggplant filling is browned. Serving on the table, eggplants can be decorated with a sprig of parsley or some other herb. Bon appetit!

AUGPLANT STuffed with VEGETABLES AND OVEN BAKED

Eggplant stuffed with vegetables and baked in the oven is the perfect dinner dish because it is both nutritious and does not contain extra calories. For a more piquant taste, you can add 3 tbsp. l. soy sauce.

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

Ingredients:

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

Cooking:

Rinse the eggplant, 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°C for 20 minutes.

Cut tomatoes and peppers into small cubes. Simmer for a few minutes. Extract the pulp from the eggplant. Cut into cubes, mix with tomatoes and peppers. Add chopped parsley and garlic. Season. Stuff the eggplants with vegetables, top with a layer of breadcrumbs and cheese. Place on grill until cheese is melted.

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

Stuffed eggplant is a dish that will come in handy during any festive feast. They are prepared with a variety of toppings for every taste and can be used as a main dish or an original snack.

How to stuff eggplant?

Housewives who decide to learn how stuffed eggplants are made should take note of the following recommendations:

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

Stuffed eggplant 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 eggplants with a thick skin are caught, in order for them to bake better, they use the following trick: add a little tomato juice to the container where they will be baked.

Ingredients:

• eggplant - 0.5 kg;
• minced meat - 300 g;
• tomatoes - 250 g;
• onion - 150 g;
• cheese - 100 g;
• garlic - 3 cloves.

Cooking

1. Make boats.
2. Grind onion, garlic, fry, then adding minced meat.
3. Add chopped tomatoes and eggplant pulp to the total mass and fry until tender.
4. Stuff the boats, sprinkle with grated cheese. Bake stuffed eggplant for half an hour.

Eggplant stuffed with vegetables

For people who follow a vegetable diet, an appetizer such as eggplant stuffed with vegetables baked in the oven is ideal. These boats are an indescribable combination of tastes. Eggplant goes great with peppers and tomatoes. The dish contains a minimum of calories and is extremely satisfying. You can make it even more dietary if you use water instead of vegetable oil when baking.

Ingredients:

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

Cooking

1. Prepare boats.
2. Grind vegetables and pulp.
3. Fry onions and carrots. Add the rest of the ingredients to them and simmer them for about 10 minutes.
4. Start boats. Eggplants stuffed with vegetables are baked for about 15 minutes.

Stuffed eggplant with cheese and garlic

A great option for using everyone's favorite cheese and garlic snack is eggplant stuffed with cheese. A delicious combination of flavors can be obtained if you use a variety of spices, you can effectively decorate the dish with chopped cherry tomato slices. During cooking, sprinkle with salt and soak in cold water not only eggplant halves, but also the pulp extracted from them.

Ingredients:

• eggplant - 2 pcs.;
• tomatoes - 2 pcs.;
• cheese - 200 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• spices to taste.

Cooking

1. Make boats.
2. Grind vegetables and eggplant pulp, grate cheese.
3. Fry the onion and garlic, add the pulp and spices, simmer for 7 minutes.
4. Add tomatoes, simmer for a few minutes, then add cheese.
5. Stuff the boats, bake stuffed eggplant for half an hour.

Eggplant stuffed with meat

An incredibly hearty and nutritious dish is eggplant stuffed with meat, baked in the oven. You can give them an interesting flavor combination if you add all kinds of vegetables. Meat can be beef or chicken. For those who like the topping under cheese, it is better to add it a few minutes before baking to get the effect of a stretching cheese crust.

Ingredients:

• eggplant - 0.5 kg;
• meat - 300 g;
• tomatoes - 300 g;
• cheese - 100 g;
• garlic - 3 cloves.

Cooking

1. Make boats.
2. Make minced meat and fry it for 10 minutes, adding onion and garlic.
3. Grind vegetables and pulp and add them to the minced meat, fry for another 10 minutes.
4. Fill the boats and bake eggplant stuffed with meat for 40 minutes.

Eggplant rolls with cheese

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

Ingredients:

• eggplant - 2 pcs.;
• egg - 1 pc.;
• cheese - 50 g;
• mayonnaise - 2 tbsp. l.;
• garlic - 3 cloves.

Cooking

1. Make thin slices of eggplants, salt them well and let stand for 10 minutes. Roast them.
2. Make the filling by mixing grated eggs and cheese, garlic and mayonnaise.
3. Place the filling in the plates and wrap the rolls. Refrigerate for several hours.

Eggplant stuffed with mushrooms

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

Ingredients:

• eggplant - 2 pcs.;
• pepper - 1 pc.;
• onion - 1 pc.;
• tomatoes - 2 pcs.;
• mushrooms - 150 g;
• garlic - 3 cloves.

Cooking

1. Make boats.
2. Grind pulp, vegetables and mushrooms into cubes.
3. Fry vegetables.
4. Add garlic to the total mass.
5. Saute the mushrooms separately. Add them to the total.
6. Fill the boats, baked stuffed eggplants are cooked for 10 minutes.

Aubergines stuffed with walnuts in Georgian style

Eggplants are used in many dishes. So, 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 greens in its composition. The appetizer is good for eating both cold and hot, it is made in the form of rolls.

Ingredients:

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

Cooking

1. Cut the eggplant into thin strips and fry them.
2. Using a blender, chop nuts, herbs, garlic, while adding a little water.
3. Add vinegar and spices to the mass.
4. Form stuffed rolls and serve cold or hot.

Turkish stuffed eggplant

An interesting Turkish dish - karniyarik - is stuffed with the addition of tomatoes and hot peppers. The total cooking time of the dish will be about 1.5 hours, and the result will impress even experienced gourmets. A special zest to eggplant gives a spicy taste, which is achieved due to the inclusion of bitter pepper in its composition.

Ingredients:

• eggplant - 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.

Cooking

1. Peel the eggplant from the skin. Make an incision in them, place in salt water for half an hour. Then fry them upside down.
2. Make the filling by frying the onion, then adding minced meat and pasta (1 tbsp.) to it.
3. Make a puree of tomatoes and add them to the filling.
4. Grind garlic and pepper, add them to the mass, fry for 10 minutes.
5. Fill eggplants with stuffing, fill with pasta (1 tablespoon), diluted with water. Bake 25 minutes.

Salted eggplant stuffed with carrots and garlic

A great way to make stuffed ones by salting them. The cooking process will take 3-5 days, since the vegetables will need to be infused in a specially prepared brine. During this time, eggplant fermentation occurs, resulting in a product that will be stored all winter.

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)

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.