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

How to stuff eggplants?

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

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 to taste (minced meat, mushrooms, vegetables, cheese) is placed inside the eggplants.
4. A recipe for stuffed eggplants often involves baking them in the oven at 180 degrees.

Stuffed eggplants in the oven

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

Ingredients:

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

Preparation

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

Eggplant stuffed with vegetables

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

Ingredients:

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

Preparation

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

Stuffed eggplants with cheese and garlic

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

Ingredients:

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

Preparation

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

Eggplants stuffed with meat

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

Ingredients:

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

Preparation

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

Eggplant rolls with cheese

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

Ingredients:

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

Preparation

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

Eggplant stuffed with mushrooms

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

Ingredients:

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

Preparation

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

Eggplants stuffed with walnuts in Georgian style

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

Ingredients:

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

Preparation

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

Stuffed eggplants in Turkish style

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

Ingredients:

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

Preparation

1. Peel the eggplants. Make a cut in them and place them in salt water for half an hour. Then fry them, turning them over.
2. Make the filling by frying the onion, then adding minced meat and pasta (1 tbsp).
3. Puree the tomatoes and add them to the filling.
4. Chop the garlic and pepper, add them to the mixture, fry for 10 minutes.
5. Fill the eggplants with the filling, fill with paste (1 tbsp.), diluted with water. Bake for 25 minutes.

Salted eggplants stuffed with carrots and garlic

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

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 turn out 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 on a diet. The recipe for stuffed eggplants is quite simple, even a beginner can handle it.

Ingredients:

(4 servings)

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

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

• Use a sharp knife to cut a groove, as shown in the photo.

• Using a knife or spoon, remove the eggplant pulp. As a result, we should get these cute eggplant “barrels”, which we will stuff.

• If the eggplants are very small, then you can not cut them 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 the eggplant blanks in salted water for 15-20 minutes. Under the influence of salt, the bitterness comes out of the eggplant.

• We don’t throw away the pulp; we use it to prepare the filling. To get rid of bitterness, add salted water to the eggplant pulp (it is better to do this separately from the preparations).
• 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, add the chopped eggplant pulp.

• Simmer everything together over low heat, covered, until the eggplants become soft.

• Combine raw minced meat, prepared eggplant pulp, egg, salt and pepper. I put 1 small heaped teaspoon of salt, 1/3 teaspoon of pepper. Those who like unsalted foods should reduce the amount of salt.

• Mix everything thoroughly, we will get this beautiful meat filling interspersed with eggplant.

• Remove the eggplant barrels from the water, rinse them in cold water, and then stuff them. We do not place the filling very tightly.

• Take a saucepan, a cauldron or a wide saucepan with a thick bottom. Rinse with cold water and then place our stuffed eggplants. Pour hot milk over the eggplants, be sure to add salt to taste.

• Bring the contents of the pan to a boil, reduce the heat, and cook until tender. The approximate cooking time for stuffed eggplants is 30-35 minutes. Turn the eggplants over to another side at least once to avoid burning and to ensure they cook evenly.

• Let the eggplant cool slightly. Meanwhile, we pour the very tasty milk soup into the gravy boat. It can be served with stuffed eggplants as is, or on its basis

Wash the eggplants, remove the stem, cut into two halves. Using a small knife, make cuts in each half and, using a teaspoon, carefully remove the pulp, leaving walls approximately 1 cm thick. This way we will get “boats”. Salt the resulting boats and leave for about 30 minutes so that all the bitterness goes away. Cut the pulp into small cubes.

Meanwhile, peel the onions and cut into cubes.

Wash the carrots and grate them on a coarse grater.

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

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

Scald the tomatoes with boiling water, peel and cut into small pieces. Add the tomato pieces to the frying pan with the vegetables, mix thoroughly, add salt and pepper to taste and simmer for another 5 minutes.

While the vegetables are stewing, grate the cheese on a fine grater. Set aside some of the cheese for topping.

Peel the garlic and pass through a press. Add grated cheese and garlic to the prepared vegetables. Mix everything thoroughly. The filling for stuffing eggplants is ready.

Fill each eggplant boat with a mixture of vegetables and cheese. Place the eggplants stuffed with vegetables in a heat-resistant dish. Pour some cold water into the bottom of the pan and bake in an oven preheated to 180 degrees for about 30-40 minutes.

10 minutes before the end of baking, sprinkle the boats with the remaining cheese. You can check the readiness of the dish by piercing the eggplants with a toothpick (they should not be hard). Before serving, sprinkle juicy, tasty eggplants stuffed with vegetables with finely chopped herbs.

Bon appetit!

Stuffed eggplants are a very common dish among all peoples of the world and they are all prepared differently. But many people love stuffed eggplants because of their delicate taste; they are an ideal appetizer and look great on a holiday table. There are many incredible recipes for stuffed eggplants that look amazing on your table.

You can stuff it with a variety of products, depending on what 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 you need to peel them from the seeds and sprinkle with salt, let stand for 20-25 minutes, then rinse with running water, squeeze well and stuff with the filling you have chosen. Place the stuffed eggplants in a deep bowl and place in the oven for a while.

Stuffed eggplants can be prepared as a small appetizer with tomatoes and garlic, but they can also be prepared as an independent dish using minced meat for the filling, to which 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 don’t like very high-calorie dishes, then the recipe for stuffed eggplants with vegetables, as in the photo below, is ideal for you.

Stuffed eggplants are a decoration for both festive and everyday tables... they are good both hot and cold…. as a separate dish or with a side dish!

This is what the stuffing blanks look like (“without a tail”):

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

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

Eggplant stuffed with minced meat

Ingredients:
Eggplants 5-6 pieces; Minced 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 according to preference

Cooking method:
Cut the eggplants in half lengthwise without removing the skin. Carefully cut out the center with the seeds so that thin walls about two centimeters remain. Sprinkle the “boats” with salt, and after half an hour rinse under running water.
Carefully place the eggplants on a baking sheet, after sprinkling them with vegetable oil and place them in the oven for 15 minutes; they should be baked at 180°.
While the eggplants are in the oven, take 2 red tomatoes and remove the skins from them (to do this, put the tomatoes in boiling water for 2-3 seconds). Remove the seeds and chop finely.
Heat the vegetable oil well, fry the finely chopped eggplant centers, onions and tomatoes in it.
Add bread soaked in milk to the minced meat, add garlic, herbs and put everything in a frying pan with the tomatoes. Fry until cooked, stirring constantly with a spatula to prevent lumps from forming, add salt and pepper to taste. remove the filling from the stove.
Now we need chicken yolks, add a little boiled water to them, combine with the minced meat and mix well.
Fill the eggplant halves with minced meat and place them back in the oven for half an hour. 5 minutes before readiness, sprinkle with grated hard cheese. Ready!

Georgian stuffed eggplants

This dish contains two important ingredients of Georgian cuisine. The first is the spice utskho-suneli, which gives the dish a subtle nutty aroma. 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 eggplants, minced meat 400 g; walnut - a handful; tomatoes in their own juice or 3 medium overripe tomatoes, 1 onion; parsley 3-4 sprigs; garlic 3 cloves; coriander (ground) 1 tsp; utskho-suneli 1 tsp; butter 50 g

Cooking process:
Preheat the oven to 200 degrees.
Cut the eggplants lengthwise into two halves. Make a deep longitudinal cut in each half, 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 the 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. Coat the eggplants with the prepared paste, place them on a baking sheet and place in an 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 them with a knife (not into crumbs).

Heat a frying pan, add vegetable oil, fry the onion and garlic over medium heat for 1-2 minutes. Then add minced meat to the pan, fry for 5-7 minutes over medium heat, stirring. Pour in the pureed tomatoes. Add ground coriander and utskho-suneli. Salt and pepper. Add nuts and fry for another 4-5 minutes over medium heat. If the filling turns out to be very thick, add a couple of tablespoons of water. Remove the pan from the heat. Place the filling on the eggplants and place in the oven for another 8-10 minutes.
Sprinkle the finished stuffed eggplants with nuts before serving.

Italian stuffed eggplants

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

Ingredients:
Long eggplants (2 pieces), capers, small tomatoes, mozzarella (half a circle), Parmesan, egg, oregano, basil, a little olive oil.

Cooking method:
Before stuffing, bake whole eggplants. To prevent the eggplants from “exploding,” you need to prick the skin. Place 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. Add a little salt, add the egg, capers, chopped basil, mix and fill the eggplant “boats”. Cut the mozzarella into cubes and place them on top into boats, sprinkle them with Parmesan. Place in the oven again for about 15 minutes. Has Paremezan become 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, snack, or as an independent dish, cold or hot. Tasty, low calorie and nutritious.

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

Cooking method:
Let's prepare the eggplants. Remove the core and stalks, get rid of the bitterness (cut lengthwise into 2 halves, add thick salt and leave for half an hour, then wash off the salt).
Stew onions, potatoes (cut into cubes), tomatoes and eggplant cores in vegetable oil with added water. Stir the slightly cooled mixture with cottage cheese and garlic. Add parsley and fill the eggplant halves. Place tomato slices on top and sprinkle with grated cheese. Bake until done, serve with sliced ​​lemon.

Stuffed eggplant “barrels”

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

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

Cooking process:
We cut the eggplant not lengthwise, but across it (as in the main photo above). Medium eggplant into 2 parts, large into 3. Make a hole inside the eggplant, but not through. Sprinkle heavily with salt and leave for half an hour, then rinse, this will remove the bitterness.
Fry onions, carrots, eggplant center pulp, pepper, vinegar, spices. Cool slightly, add rice, salt, herbs. Stir and fill the “barrels”. Sprinkle cheese on top and place in the oven.

Eggplants with Papoutsakya mashed potatoes

“Papoutsakya” (translated as “shoes”) is one of the most delicious Greek dishes! If you are not a fan of Bechamel sauce, you can use 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 tbsp; Parsley (greens) - 1 bunch; Onion (large head) - 1 pc.; Salt and black pepper (to taste); Milk - 1.5 cups; Flour - 3 tbsp; Oil drain. (for cream) - 3 tbsp; Vegetable oil (for frying eggplant)

Cooking process:
Wash the eggplants well, cut them in half, make cross cuts on them, sprinkle with salt for half an hour. Rinse the eggplants from salt, dry them 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-grease the bottom of the pan with oil).

Pour a little olive oil into another bowl, fry some finely chopped onions in it, add minced meat, stir constantly until the color changes, then add tomato paste, salt, pepper, a little water and leave on the fire until the liquid has completely evaporated. Turn off, add herbs, stir.
Using a spoon, make a depression in the eggplants, into which you then place the prepared minced meat (filling).

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

Turkish eggplant

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

Cooking method:
Wash the eggplants and cut them in half lengthwise.
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 become bitter).

Finely chop the onion and garlic. Flesh the eggplant, chop the tomatoes. Chop green onions.

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

Fill the eggplant halves with the prepared mixture. Place in a baking dish. Sprinkle a little mayonnaise. Sprinkle cheese and green onions on top of the eggplants and place in the oven.
Bake at 180 degrees for 30-35 minutes. Sprinkle finely chopped herbs onto the finished eggplants.

Eggplant stuffed with squid

Ingredients:
Eggplants - 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 and ground black pepper to taste; greenery

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

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

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

5 more delicious recipes with eggplants:

Baked eggplant with bacon

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

Cooking process:
Wash the eggplants, dry them and cut each eggplant lengthwise into 2 halves.
Cut each half lengthwise to form a fan, but do not cut all the way to the end so that the segments of the cutting remain undivided.

Sprinkle the eggplant cuts with salt and leave for 30 minutes. After 30 minutes, wash off the salt from the eggplants and dry them.
Cut the bacon 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. Cut the cheese into slices.
Place the prepared eggplant halves in a greased pan or on a baking sheet. Stuff the eggplants, inserting bacon, tomatoes, peppers and cheese into the cuts.
Mix mayonnaise with chopped garlic, chopped herbs, salt and pepper. Coat the top of the eggplants well with the mayonnaise mixture (you can just use mayonnaise), trying to get into the cuts.
Place the eggplants in an oven preheated to 180 degrees for ~30 minutes. Ready! - It is delicious!

Casserole "Mix"

A surprisingly tender two-layer casserole that combines zucchini, eggplant, cottage cheese and chicken. An excellent addition is the sour cream sauce with vegetables and mustard, in which it all is baked.

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

For the sauce:
150 g sour cream; 1 tbsp. l. mustard (if very strong, 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 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 eggplants lengthwise into very thin slices (otherwise they may not bake), add salt and leave for 30-40 minutes so that the bitterness goes away.

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

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

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

Add pressed garlic and chopped parsley. Mix well. If the mixture turns out thick, add another egg.

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

Now let's start assembling.
First layer: Grease the bottom of the springform pan (at the end of the recipe there is an explanation of why this particular pan is needed) with vegetable oil, lay out half the zucchini. We distribute the curd mass on them and place the remaining zucchini.

Second layer: Place some minced meat on a strip of eggplant and roll it up. We do the same with all eggplants.

Place the remaining minced meat on the zucchini and place the rolls on top.

Pour the sauce over everything and place in an oven preheated to 200 degrees for 1 hour. The mold must be placed on a baking sheet so that the resulting juice does not flow to the bottom of the oven!

Now why do you need a springform pan: 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 place the form slightly at an angle and open it a little - the excess juice drains very easily. There is no need to pour it out - it can serve as an excellent base for sauce. Alternatively, add the juice to the soup or cook porridge with it... You can, of course, get by with any other form, but it’s more difficult to drain it unless you scoop it with a spoon.

After getting rid of the juice, remove the side of the mold and let it cool a little. All! It's time to go to the 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 (if desired); Mozzarella; salt pepper; vegetable oil for frying eggplants

Cooking process:
Cut the eggplants into strips +- 1 centimeter thick and fry on both sides in vegetable oil until lightly browned.
Peel the potatoes and cut into thin slices.
Boil water, add salt, add chopped potatoes and cook until half cooked. The cooking time depends on the thickness of the slices and the type of potato, on average it is 3 – 4 minutes. Drain the water.
Grease the mold. butter, sprinkle with grated breadcrumbs if desired.
Arrange the eggplant slices. Add salt on top and now arrange the boiled potatoes.
Remove the seeds from the tomatoes along with the liquid around them, cut the peel into small cubes and place on top of the potatoes.
Sprinkle with finely chopped garlic, grated mozzarella, and lightly pepper if desired.

Bake in an oven preheated to 200 C until fully cooked. The cooking time is visual, since everything is visible here - if necessary, you can always poke it with a fork and determine readiness - the eggplants and potatoes should become soft.

Eggplant casserole with minced meat in sauce

Ingredients:
Eggplants – 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; Khmeli-suneli - a pinch; Garlic – 2-3 cloves; Broth – 0.5 cups; Hard cheese – 50 g

Cooking process:
Peel the eggplants in zebra stripes (cut the peel lengthwise, then step back 1 cm and cut again - photo above before the recipes).
Then cut into slices up to 1 cm thick. Add salt. After 7-10 minutes, rinse with cold water and dry. But you don’t have to do all this if you like the spicy bitterness of eggplant.
Lightly fry the eggplant slices in vegetable oil. Place on paper towels. While the eggplants are cooling, let's make the minced meat.

Add finely diced onions and peppers, chopped herbs, eggs, crushed garlic, salt and ground black pepper, and suneli hops to the minced meat. Mix everything well and beat it off.

In a fireproof pan, in which you can bake and then serve, place the eggplant circles, then the minced meat “cakes,” then the eggplants, then the minced meat. So alternate in a circle until the entire form is filled.
Dilute tomato sauce (paste) and sour cream in the broth, add salt and pepper to taste, add garlic, stir and pour over the eggplants with minced meat. Bake in the oven for 1 hour at 180*C.
15 minutes before ready, take out the pan with eggplants and sprinkle with grated cheese. Place back in the oven. Delicious both hot and cold!

Eggplants marinated “mushroom style”

Ingredients:
Eggplants 1 kg; Carrots 1 kg; Bell pepper 1 kg (red 0.5, green 0.5); onions 0.5 kg; 1 hot pepper (you don’t have to add it); garlic 1 head; oriental spices; sugar 1 tsp; salt to taste; vinegar table. 2 tbsp; vegetable oil 0.5 cups; greens (cilantro, dill)

Cooking process:
Boil water in a deep bowl, add salt, place the washed eggplants without the tail in 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 to a sieve, cover again with a plate and set the weight. While the water is draining from the eggplant, prepare the vegetable layer. Keep in mind that the eggplants should be slightly undercooked.

Preparing the preparation for frying:
Cut the onion in half and chop. We cut the carrots in Korean, lengthwise and crosswise, into cubes. We also cut the bell pepper in half lengthwise, in half again and chop diagonally to make the cubes longer. Cut the hot pepper in half lengthwise, remove the seeds and chop. Squeeze the garlic through a press.

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

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

Take containers that are convenient for you (1 liter jars or containers). Place the vegetable frying on the bottom, then a layer of eggplant, then frying again and again the eggplants. The last layer should be frying. After the compacted snack has cooled, put it in the refrigerator for a day.

After this first preparation and testing, you will decide how much salt and vinegar you need to add according to your taste - these are the main taste regulators in this recipe. (Recipe by Ravil Kadyrov)

Eggplant stuffed with vegetables is an incredibly tasty appetizer that can be served both hot and cold. These eggplants can be added to any side dish by pouring the resulting sauce over it, and the appetizer is perfect for meat or poultry.

To prepare eggplants stuffed with vegetables, prepare the necessary products according to the list. Eggplants for appetizers should be large.

Wash the eggplants and remove the stem. Make deep cuts along the circumference of the eggplants to the middle, you should get some kind of pockets. The eggplants need to be salted so that the salt gets into the cuts, and leave for 20-30 minutes.

During this time, cut the onion and pepper into cubes.

Also chop the tomatoes and finely chop the garlic. If desired, you can remove the skin from the tomatoes. I removed it partially, where it came off on its own without difficulty.

Heat sunflower oil in a frying pan. Blot the eggplants with napkins, you can squeeze them lightly. Place in hot oil and fry on all sides. Frying will take about 12-15 minutes. Fry the eggplants by turning them like a cylinder. Then place the eggplants on a plate and leave to cool slightly.

Add onions and peppers to the oil in which the eggplants were fried, fry until the onions are translucent, then add half the garlic and tomatoes. Add salt and pepper to taste. After a couple of minutes, remove from heat and cool slightly.

Using a teaspoon, spoon the filling into the slits of the eggplants. Don’t try to use all the filling; some of the vegetables will remain and will be stewed in the pan.

Place the eggplants back into the pan and pour a glass of hot water. The eggplants should be half or a little less in the sauce. Simmer the eggplants stuffed with vegetables under a closed lid for 8-10 minutes over low heat, then open the lid and carefully turn the eggplants over so that they simmer evenly. Sprinkle the eggplants with the remaining garlic, cover and leave for 10-15 minutes.