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.

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.

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.

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!

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

To prepare eggplant stuffed with vegetables, prepare the necessary products according to the list. Eggplants for snacks should be chosen large.

Wash the eggplant and remove the stem. Along the circumference of the eggplant, make deep cuts along the middle, you should get a kind of pockets. Eggplant should 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. You can remove the skin from the tomatoes if you like. I removed partially, where she herself departed without difficulty.

Heat sunflower oil in a frying pan. Pat the eggplants dry with paper towels, squeeze lightly. Place in hot oil and fry on all sides. It will take about 12-15 minutes to fry. Fry eggplant should be scrolling like a cylinder. Then put the eggplant on a plate and leave to cool slightly.

In the oil in which the eggplant was fried, put the onion and pepper, fry until the onion is transparent, then add half the garlic and tomatoes. Add salt and pepper to taste. After a couple of minutes, remove from heat, cool slightly.

Use a teaspoon to spread the filling into the eggplant cuts. Do not try to use all the filling, some of the vegetables will remain and will be stewed in a pan.

Put the eggplant back into the pan, pour a glass of hot water. Eggplant should be in the sauce half or slightly less. Stew 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 are evenly stewed. Sprinkle the eggplants with the remaining garlic, cover and leave for 10-15 minutes.