Wash the eggplant, remove the stalk, cut into two halves. With a small knife, make cuts in each half 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.

Bon Appetit!

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 (you should get an eggplant "book"). Carefully remove the false pulp, so that you get "boats" half a centimeter thick.

Pass the extracted pulp through a meat grinder along with 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 mix.

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 - 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.

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 cooked 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"

“Paputsakya” (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's tasty!

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. Everything! 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 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.

If you want to surprise with something tasty and unusual, and at the same time use the simplest and most affordable products, then I advise you to try this recipe - stuffed eggplants are very tender and juicy, completely without bitterness. Moreover, this nutritious and at the same time low-calorie dish is suitable for both gourmets and those who are on a diet. The recipe for stuffed eggplant is quite simple, even a beginner can handle it.

Ingredients:

(4 servings)

• 1 kg. young eggplants
• 400 gr. minced meat
• 1 bulb
• 1 egg
• 1 liter of milk
• freshly ground black pepper
• 2-3 tbsp vegetable oil
• mayonnaise, sour cream (optional)
• greenery for decoration

• First of all, let's prepare the eggplant. To do this, take 4 pcs. medium eggplant, it just turns out about a kilogram. Wash the eggplant, cut off the stems. Then we cut each eggplant in half, but not along, but across.

• We cut a groove with a sharp knife, as shown in the photo.

• Using a knife or spoon, remove the eggplant pulp. As a result, we should get such cute eggplant "barrels" that we will stuff.

• If the eggplants are very small, then you can not cut into two parts, but cut off a little more at the base, and then cut a hole. But the first option is faster and easier.

• Place eggplant blanks in salted water for 15-20 minutes. Under the influence of salt, bitterness comes out of eggplant.

• We do not throw away the pulp, we use it to prepare the filling. To get rid of bitterness, we also fill the eggplant pulp with salted water (it is better to do this separately from the blanks).
• Pour some vegetable oil into a clean frying pan. When the pan is hot, sauté the finely chopped onion.
• Squeeze the eggplant pulp well, then cut into small cubes. When the onion becomes soft and transparent, put the chopped eggplant pulp.

• Simmer everything together over low heat under a lid until the eggplant is soft.

• We combine raw minced meat, ready-made eggplant pulp, egg, salt and pepper. Salt, I put 1 teaspoon with a small slide, pepper 1/3 tsp. Those who like unsalted, should reduce the amount of salt.

• We mix everything thoroughly, we will get such a beautiful meat filling interspersed with eggplant.

• We take out the eggplant barrels from the water, rinse in cold water, and then stuff them. The stuffing is not laid very tightly.

• We take a saucepan, a cauldron or a wide pan with a thick bottom. Rinse with cold water, and then lay our stuffed eggplants. Pour the eggplants with hot milk, be sure to salt to taste.

• Bring the contents of the pan to a boil, reduce the heat, cook until tender. Estimated cooking time for stuffed eggplant is 30-35 minutes. We turn the eggplants at least once to another barrel in order to avoid burning and so that they cook evenly.

• Let the eggplant cool down a bit. And in the meantime, we pour a very tasty milk yuushka into a gravy boat. It can be served with stuffed eggplant as is, or based on it.