10 recipes for delicious stuffed eggplant

For the preparation of these dishes take eggplants of medium size. Try to choose elastic fruit without nicks or other damage on the skin: so they are better retain their shape.

1. Stuffed eggplant with cheese, basil and tomato sauce

Ingredients

• 2 eggplant;
• 1 onion;
• 2-3 cloves of garlic;
• 4-5 sprigs of basil;
• 130 g of mozzarella;
• 60 g of each semisolid cheese;
• 3½ tablespoons vegetable oil;
• salt and pepper - to taste;
• 40 g of bread crumbs;
• 300 g of tomato sauce.

preparation

Eggplant, cut in half and scrape the midway, to get a boat. The resulting pulp and onions cut into medium-sized pieces. Chop the garlic and basil. Cheese rub on a medium grater.

Grease pumps 1 tablespoon butter, season with salt and pepper. Pour onto the laid foil pan and bake for 20-30 minutes in a preheated 180 ° C oven.

Mix crackers with a half tablespoon of butter and a pinch of salt. Throw on ⅓ of each type of cheese.

In a frying pan heat the remaining oil over medium heat. Fry the onions, and after 4-5 minutes, add the pulp eggplant, garlic, salt and pepper. Simmer for 7-10 minutes and stir constantly. Add half the tomato sauce, and after 2 minutes, remove from heat. Toss basil and cheese.

The clean baking dish, pour the second part of the sauce and place the boat. Evenly distribute the filling. Sprinkle with a mixture of cheese and crackers. Bake of 3-5 minutes at a temperature of 180 ° C.

2. Stuffed eggplant with mushrooms and courgettes

Ingredients

• 1 eggplant;
• ½ onion;
• 4-5 mushrooms;
• 1 paprika;
• 1 tomato;
• ⅓ zucchini (courgette or normal);
• 2 garlic cloves;
• 2-3 sprigs of greenery;
• 70 g of semisolid cheese;
• 1-2 tablespoons of vegetable oil;
• ½ teaspoon thyme;
• salt and pepper - to taste.

preparation

Eggplant, cut in half. Remove the pulp from the middle and cut its medium-sized slices with onion, mushrooms, bell peppers, tomatoes and zucchini. Garlic pass through the press. Chop the greens. Cheese rub on a small grater.

In a frying pan heat the oil over medium heat. Fry the eggplant pulp, onion, mushrooms, bell pepper and zucchini. After 4-6 minutes, add tomato, thyme, salt, pepper. Throw the green, leaving little for filing. Cook for a minute and a half.

Fill the eggplant resulting stuffing. Pour onto the laid foil pan and bake for 20-25 minutes at a temperature of 190 ° C. For 5-7 minutes until cooked sprinkle with cheese, and before serving - greens.

3. Stuffed eggplant with rice and cheese

Ingredients

• 100-150 g of rice;
• 150 g of cream cheese;
• 2 tablespoons of milk;
• 70 g of semisolid cheese;
• 3-4 eggplant;
• 4 tablespoons of vegetable oil;
• salt and pepper - to taste;
• 5 tablespoons of tomato sauce.

preparation

rice boil until tender about 20 minutes. Mix the cream cheese with milk, Semisolid rub on a small grater.

Eggplant cut into halves. Grease 2 tablespoons butter, salt and pepper. Bake in a preheated 200 ° C oven until softened, about 15-20 minutes. Remove and cool slightly.

Remove the core and a spoon, for 3 minutes on medium heat fry into a frying pan with the remaining oil. Add cheese and milk mixture, sauce, ⅔ grated cheese and rice.

Spread the filling on the shuttles eggplant. Sprinkle remaining cheese and bake in oven at 180 ° C for 15-20 minutes more.

4. Stuffed eggplant with quinoa and dried tomatoes

Ingredients

• 80-100 g of quinoa;
• 4-5 sundried tomatoes;
• 1 onion;
• 2 garlic cloves;
• 2-3 sprigs of parsley;
• 2 eggplant;
• 3 tablespoons of vegetable oil;
• salt and pepper - to taste.

preparation

Boil Quinoa until tender about 15 minutes and cool. Sun-dried tomatoes cut into halves or quarters. Chop the onions. Garlic pass through the press. Chop the parsley.

Eggplant, divide in half. Remove them from the flesh and cut it into small pieces.

Lubricate the resulting boat 2 tablespoons butter, salt and pepper. Pour onto a pan and bake for 15 minutes at 175 ° C.

In a frying pan heat the remaining oil over medium heat. Fry for 10-15 minutes, the onion, the garlic, the flesh of eggplant and tomatoes. After mix with quinoa, salt and pepper.

Nafarshiruyte More eggplant and bake for 15-20 minutes at a temperature of 175 ° C. Before serving, sprinkle with parsley.

5. Stuffed eggplant with barley and chickpea

Ingredients

• 100 g of pearl barley;
• 3-4 cherry tomatoes;
• ¼ red onion;
• Figs 6 - optional;
• 1 can of canned chickpea;
• 3-4 sprigs of greenery;
• 3 tablespoons of vegetable oil;
• 2-3 tablespoons of lemon juice;
• 2 teaspoons cumin;
• 1½ teaspoon cinnamon;
• ½ teaspoon chili powder;
• salt - to taste;
• 2 eggplant;
• pepper - to taste.

preparation

Pearl barley soak for an hour or two, and after boil until tender.

Tomatoes cut into halves or quarters. Onion and chop the dates. Chickpeas, drain the juice. Chop the greens.

Mix with cherry finished barley, onions, dates, chickpea, two tablespoons oil and lemon juice. Spice thyme, cinnamon, chili and salt.

Eggplant cut into halves. On the inner side make them deeper cuts in the form of a grid, trying not to damage the peel. Lubricate the remaining oil, salt and pepper. Put cuts down on the laid foil pan and bake for 35-45 minutes at a temperature of 200 ° C.

Ready eggplant, place on a plate, mash the pulp with a fork and fill the resulting filling the boat. Before serving, sprinkle with herbs.

6. Stuffed eggplant with feta cheese and white wine

Ingredients

• 2 eggplant;
• 2 tomatoes;
• 1 onion;
• 7-8 sprigs of parsley;
• 120 g of feta cheese;
• 50 g of semisolid cheese;
• 2-3 cloves of garlic;
• 3 tablespoons of vegetable oil;
• salt and pepper - to taste;
• 50 ml of white wine;
• 2 slices of bread.

preparation

Eggplant, divide in half. Remove the flesh and cut it into large chunks, tomatoes - medium. Chop the onion and herbs. Feta crumble, semi-hard cheese rub on a small grater. Garlic pass through the press.

Coat the eggplant 2 tablespoons butter, salt and pepper. Pour onto the laid foil pan so that side hollow on the bottom, and bake in a preheated 180 ° C oven for approximately 15-20 minutes.

In a frying pan heat the remaining oil over medium heat. Fry the eggplant pulp. After 7 minutes, add the onions, and more in 2 minutes - tomatoes, wine and garlic. Simmer for 3-5 minutes, stirring constantly. Remove from heat, cool slightly. Pour feta half parsley, salt and pepper. Stir.

Bread blender grind. Mix with the remaining parsley, grated cheese, salt and pepper.

Turn the eggplant. Fill the tomato stuffing and lightly sprinkle with breadcrumbs. Bake of 3-5 minutes at a temperature of 180 ° C.

7. Stuffed eggplant with lamb and pine nuts

Ingredients

• 1 onion;
• 5-6 sprigs of parsley;
• 4 eggplant;
• 2 tablespoons of vegetable oil;
• salt and pepper - to taste;
• 1 tablespoon of cinnamon;
• 1½ tsp cumin;
• 1½ tsp paprika;
• 450 g lamb;
• 3 tablespoons pine nuts;
• 2 teaspoons tomato paste;
• 200 ml of water;
• 1 tablespoon lemon juice;
• 1 teaspoon balsamic sauce;
• 2 teaspoons of sugar.

preparation

Chop the onion and parsley.

Eggplant cut into halves. Remove the core. Grease 1 tablespoon of oil, salt and pepper. Bake for 15-20 minutes in a preheated 220 ° C oven.

Mix cinnamon with cumin and paprika. In a frying pan heat the remaining oil over medium heat. For 5-7 minutes, fry onion, seasoned with spices ⅓. Add the lamb and cook for 4-5 more minutes. After stuffing connect with nuts, tomato paste, parsley, salt and pepper.

In a small bowl, combine the water, lemon juice, sauce, sugar, salt and pepper.

In baking dish pour the resulting sauce, place the semi-eggplant and fill them with stuffing. Cover with foil and bake for 50-60 minutes at 180 ° C.

8. Stuffed eggplant with beef and garlic sauce

Ingredients

• 100 g of rice;
• 4-5 cherry tomatoes;
• 1 onion;
• 30 g pistachios;
• 10 garlic cloves;
• 2-3 sprigs of parsley;
• 2-3 sprigs mint;
• 2 eggplant;
• 100 g of skim yogurt;
• 2 tablespoons sesame paste (tahini) - optional;
• 1 tablespoon lemon juice;
• ¼ teaspoon red pepper;
• salt - to taste;
• 3 tablespoons water;
• 1 teaspoon paprika;
• 1 teaspoon ground coriander;
• 1 teaspoon ground cumin;
• ½ teaspoon ground cinnamon;
• 4 tablespoons of vegetable oil;
• black pepper - to taste;
• 250-300 g of ground beef.

preparation

rice boil until tender and cool. Tomatoes cut into small pieces. Onion and chop the pistachios, 4 garlic cloves pass through the press. Parsley and chop the mint. Eggplant, divide in half. Remove the core, to get a boat.

For sauce whisk yoghurt with blender tahini paste, whole cloves of garlic, lemon juice, red pepper, salt and water. Separately connect with paprika coriander, cumin and cinnamon.

Pumps eggplant lubricate 3 tablespoons butter, sprinkle ⅓ mixture seasoning, salt and pepper. Pour onto the laid foil pan and bake at 190 ° C for about 35 minutes.

In a frying pan over medium heat, heat the remaining oil. For a couple of minutes, saute the onions, and then add the meat, garlic and remaining spices, salt and black pepper. Continue to cook 15-17 minutes more. Once ready, mix ground beef with rice, tomatoes, parsley and mint. Let it brew for a few minutes filling.

Remove from the oven ready to eggplant and place on a plate. Fill each boat filling and pour the garlic sauce.

9. Stuffed eggplant with beef and bechamel sauce

Ingredients

• 1 onion;
• 3 tomatoes;
• 2 garlic cloves;
• 4-5 sprigs of parsley;
• 120 g of semi-solid cheese;
• 4 eggplant;
• 4 tablespoons of vegetable oil;
• ½ teaspoon oregano;
• salt and pepper - to taste;
• 500 g of minced beef;
• ⅓ tsp sugar;
• 1 cinnamon stick - optional;
• 30 g butter;
• 30 g flour;
• 300 ml of warm milk;
• 2 egg yolks;
• 1 pinch of nutmeg.

preparation

Onions and tomatoes cut into small pieces. Garlic pass through the press. Chop the parsley. Cheese rub on a small grater.

Eggplant, divide in half. Make the inside of the deep cuts in the form of a grid. Make sure to peel remained intact. Lubricate 1-2 tablespoons of vegetable oil, season oregano, salt and pepper. Put cuts down on the laid foil pan and bake for 30-40 minutes at a temperature of 200 ° C. Remove from oven and place on a plate.

In a deep frying pan over medium heat, heat the remaining oil. Fry the onion 5 minutes, add the garlic, and even after 3 minutes - stuffing. Cook for 10-12 minutes, stirring constantly. Throw tomatoes with sugar and cinnamon. Simmer for about 20 minutes until the liquid evaporates almost completely. Remove from heat, pour half of the cheese with parsley and remove the cinnamon. Cool.

In another pan, heat the butter. Stir flour, salt and pepper. Cook a couple of minutes. After gradually, for 3-4 sets, pour the milk, constantly interfering. The sauce should be obtained without lumps. Remove from heat, cool slightly and add the cheese, lightly beaten egg yolks, nutmeg, salt and pepper. Stir until mixture thickens.

Fork Gmina Promna eggplant pulp, to get a boat. Put the minced meat with vegetables and pour the sauce. Bake for 20 minutes in a preheated 180 ° C oven.

10. Stuffed eggplant with bulgur and cashews

Ingredients

• 2 eggplant;
• 100 g of cashew;
• 2-3 sprigs mint;
• 3 garlic cloves;
• 3 tablespoons olive oil;
• 50-70 g raisins;
• ½ teaspoon curry spoon;
• salt - to taste;
• 100 g bulgur Fast Food;
• 500 ml of water.

preparation

Eggplant, cut in half and remove core with a spoon, to get a boat. Cashews and mint crush. Garlic pass through the press.

In a small saucepan, heat the 1 tablespoon oil over medium heat. In 2 minutes fry garlic raisin, curry and salt. Add bulgur and water. Bring to a boil, cover and simmer for 15-20 minutes. Cool slightly and mix with nuts.

Grease pumps the remaining butter and a little salt. Pour onto the laid foil pan and bake 8-12 minutes in an oven at 190 ° C. Remove, nafarshiruyte bulgur with nuts and sprinkle with mint.