Stuffed eggplant - 10 step-by-step oven recipes

Stuffed eggplants are a favorite dish of chefs and people from different countries. The culinary specialists also have their own secrets of cooking this dish. For example, the filling is made from meat and vegetables, but you can often see recipes where nuts and mushrooms are added to it.

Stuffed eggplant boats with minced meat

The dish is ideal for a modest family dinner and festive celebration. In order to make the eggplants more saturated and juicy, in addition to the meat filling, you can use the vegetable filling.

Cooking time - 1 hour 40 minutes.

Cooking time - 1 hour.

Servings Per Container - 4.

• 
  We wash the eggplants with running water. When the moisture dries up, cut the eggplant into two halves along the fruit. Remove the pulp with a small spoon. We rub a small amount of salt in the "boats". Cut the eggplant pulp into small pieces.
• 
  We try to cut the onion peeled from the husk as small as possible. Pour it into a preheated frying pan with oil and fry until the onion is softer.
• 
  Remove the husk from the garlic and cut the cloves into small pieces. We wash the pepper in cool water. We remove seeds, white films and a stalk from it. Pour garlic and pepper to the onion and fry. We spread the minced meat. Sprinkle with spices and stir the mixture.
• 
  When the minced meat is browned, add the chopped eggplant pulp to the pan. Fry for another 10 minutes. Eggplant produces a lot of juice, which must be removed with a paper towel. Preheat the oven at 170 degrees. Put a baking sheet with eggplants inside and bake for 15 minutes.
• 
  We spread the filling in eggplant boats and grease with sauce. Rub a piece of cheese on a grater and sprinkle it on the eggplant with filling. We again send the vegetable to the oven for 15 minutes. We increase the temperature to 190 degrees.

Bon Appetit!

Stuffed eggplant rolls in the oven

Eggplants produce a lot of juice during processing, which must be soaked in paper towels. In the case of frying, the excess oil must be removed in the same way.

Cooking time - 2 hours.

Cooking time - 1 hour.

The number of servings is 5-6.

Ingredients:

• Eggplant - 1 pc.
• Cottage cheese - 200 gr.
• Garlic - 1 tooth
• Cheese - 50 gr.
• Parsley - 1 bunch.
• Vegetable oil - 2 tablespoons
• Salt to taste.
• Pepper to taste.

Cooking process:

1. Cut the washed eggplants into strips along the fruit. Pour oil for frying into the pan. When the container is warmed up, put the strips into it and fry on both sides. After frying, rub the strips with salt and place them on a plate covered with paper towels in two rows.
2. When the excess oil is gone, grease each strip with vegetable oil using a brush. Put the eggplants in a frying pan without oil and fry. Then put it back on paper towels.
3. Peel the garlic clove. Grind it with a knife or garlic. Mix with salt.Then rinse the bunch of parsley and chop it finely. Add herbs to garlic. Mix the filling.
4. We spread the cottage cheese into the mixture. Grate a piece of cheese and mix with the rest of the ingredients. Add salt and pepper. Mix the mass again.
5. The filling is completely ready. Now we put it on each eggplant slice and twist the rolls. Pierce the slices with toothpicks so that the filling does not fall out. We bake the rolls in the oven at 170 degrees for about an hour.

Bon Appetit!

Juicy eggplant with cheese and minced meat

Stuffed eggplant is not only a very tasty, satisfying and healthy dish. It looks very nice on a festive table. For the filling, you will need minced meat, which must be fried until golden brown.

Cooking time - 1 hour 45 minutes.

Cooking time - 40 minutes.

Servings Per Container - 12.

Ingredients:

• Eggplant - 6 pcs.
• Onions - 3 pcs.
• Tomato - 4 pcs.
• Cheese - 50 gr.
• Minced meat - 400 gr.
• Tomato paste - 2 tablespoons
• Salt to taste.
• Spices to taste.
• Vegetable oil - 2 tablespoons
• Water - 2 tbsp.

Cooking process:

1. First, prepare the minced meat for the filling. Pour oil into the pan and slightly heat the container. Then put the minced meat in it and fry it. In order to proceed to the next step, it is necessary that the minced meat becomes crumbly. Pour in a glass of water and cook the meat until the liquid evaporates.
2. Now it is necessary to free the eggplants from the core, that is, to make "boats" out of them. First, we wash the fruits, and then cut them into two parts. Get rid of the pulp.
3. We wash the tomatoes and peel the bulbs. Cut the onion into small pieces and the tomatoes into slices. Pour them into a frying pan and fry with the meat. Next we send the eggplant pulp, also finely chopped with a knife. Add the required amount of tomato paste, salt and spices. Stir the mass, add a glass of water to it and simmer for 10 minutes.
4. We spread the eggplants in rows on a baking sheet. Lubricate them inside with spices and salt. We fill the boats with the ready-made filling. We heat up the oven at a temperature of 190 degrees. We send a baking sheet with eggplants there for 20 minutes.
5. After this time, we take out a baking sheet and put tomatoes and cheese on top of the stuffed eggplant. We again send the blanks to the oven for 20 minutes.

Bon Appetit!

Eggplant stuffed with vegetables baked in the oven

Eggplant is a very juicy product. It is also able to absorb the juices of other ingredients, so the dish turns out to be very rich and aromatic.

Cooking time - 2 h. 30 min.

Cooking time - 1 hour.

Servings Per Container - 4.

Ingredients:

• Eggplant - 2 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Tomato - 2 pcs.
• Garlic - 2-3 teeth.
• Cheese - 200 gr.
• Sweet pepper - 2 pcs.
• Lean oil - 2 tablespoons
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. First you need to prepare the eggplant. Cut the washed product in half. Remove the pulp with a spoon. Add a little salt to the eggplant "boats" and distribute it throughout the inside of the eggplant. Leave the eggplant for 30 minutes. The pulp must be cut into cubes.
2. We process onions, carrots and peppers. Remove the husk from the onion and remove the top layer of the carrot with a knife. Cut the pepper into two parts, remove the core and stalks. Cut the onion and pepper into small cubes, and grate the carrots.
3. Now we proceed to frying the filling products. First, fry the onion. When it becomes transparent, add carrots and peppers. We simmer the mass for 5 minutes, stirring it constantly. Add the eggplant pulp and continue to fry the food for another 5 minutes.
4. Clean tomatoes must be peeled. To do this, pour boiling water over them and leave for 2 minutes, and then drain the hot water and keep the tomatoes cold. We remove the skin. Cut the tomato pulp and put it in the pan. Salt and pepper the mass, bring it to the desired state in 5 minutes.
5. Grate a piece of cheese. We release the garlic from the husk and chop it with a garlic.Add the garlic and half of the cheese to the filling. After stirring it, put it in the eggplant. We move the "boats" to a baking sheet and put it in the oven, preheated at a temperature of 180 degrees (pour a little water into the baking sheet).
6. Cooking the dish for about 40 minutes. After half an hour, pull out the baking sheet and sprinkle the filling with cheese, so that the result is a golden crust. We check the readiness of the eggplant with a toothpick. The dish can be considered ready if the peel is easily pierced with a toothpick. If desired, eggplant can be sprinkled with finely chopped herbs.

Bon Appetit!

Delicious eggplant with mushrooms in the oven

It is better to add tomatoes to stuffed eggplants last in a chopped form: either grate or cut into small cubes. The main thing is to remove the peel from the tomatoes in advance.

Cooking time - 2 hours 10 minutes.

Cooking time - 1 hour 30 minutes.

Servings Per Container - 4.

Ingredients:

• Eggplant - 2 pcs.
• Sweet Bulgarian pepper - 2 pcs.
• Onions - 1 pc.
• Tomato - 2 pcs.
• Champignons - 150 gr.
• Garlic - 3 teeth.
• Parsley - 1 bunch.
• Cilantro - 1 bunch.
• Walnuts - 100 gr.
• Vegetable oil - 2 tablespoons
• Salt to taste.
• Freshly ground pepper - to taste.

Cooking process:

1. First of all, you should prepare the eggplants: rinse and wipe them, cut lengthwise into two halves and remove the core from each part with a knife or spoon. We immediately distribute the eggplants on the baking sheet. Then we grease the form with salt and oil.
2. We set the temperature to 230 degrees. After warming up, put a baking sheet with blanks inside the oven. We simmer the eggplants for 15 minutes. While the dish is in the oven, prepare the rest of the ingredients. First, cut the eggplant pulp into small cubes.
3. The champignons must first be sorted out. Cut off the top layer of "caps" and "legs", having previously separated them from each other. We wash the mushrooms with warm water. We do the same with the pepper. Then we cut it in half and clean out the seeds along with the films. Cut mushrooms and peppers into small cubes.
4. Peel the garlic cloves. Chop them finely with a knife. Rinse a bunch of parsley and cilantro, let them dry. Grind the greens.
5. Now we fry the vegetables for the filling. First, pour 2 tablespoons of vegetable oil into the pan. Then we put the container on the stove. When it heats up, add the onion. Fry it for 2 minutes and add the pepper.
6. After 4 minutes, mix the pepper and onion with the eggplant pulp. Mix the mass. After 7 minutes, salt and pepper the filling. Season with herbs and garlic. Stir again. We remove the peel from the tomatoes in advance and grate them. Add to the filling and fry for 4 minutes.
7. Fry the mushrooms in another pan. This will take us about 8-10 minutes. When the mushrooms are ready, mix them with the filling. "Boats" during this time will have time to soften. We take out the baking sheet from the oven and fill the eggplant with the filling.
8. It is necessary to rid the walnuts from the shell in advance and crush. Sprinkle them over the filling. We send to the oven. We simmer for 10 minutes at a temperature of 200 degrees. Sprinkle the dish with herbs.

Bon Appetit!

A simple and delicious recipe for eggplant stuffed with chicken

Eggplants are the basis for hot and cold snacks. They are prepared with tomato sauce and stuffed with various fillings. They are especially tasty with chicken.

Cooking time - 1 h. 20 min.

Cooking time - 1 hour.

Servings Per Container - 4.

Ingredients:

• Eggplant - 2 pcs.
• Onions - 1 pc.
• Vegetable oil - 4 tablespoons
• Tomato - 1 pc.
• Chicken fillet - 400 gr.
• Garlic - 1 tooth
• Mayonnaise to taste.
• Cheese - 50 gr.
• Salt to taste.
• Pepper to taste.
• Greens to taste.

Cooking process:

1. Let's start preparing eggplants. First, they must be thoroughly rinsed, and then cut along the axis into two parts. Then you need to separate the pulp from the peel, while leaving a dense inside of at least a centimeter thick. Now you need to lightly salt the eggplant inside. We leave them for 30 minutes.Do not throw away the pulp. We put it on a plate.
2. Let's start preparing the filling. Before processing, the chicken fillet should first be washed and then allowed to dry. To speed up the process, blot the chicken with a paper towel. Cut the fillet into small slices.
3. Cut the peeled onion and garlic into small pieces. Pour a couple of tablespoons of vegetable oil into the pan. After heating the container with oil on the stove, add the onion and fry until it acquires a golden hue. Then add garlic and chicken fillet to the onion. Fry the ingredients together for about a minute and then add the eggplant pulp. When the mass is completely ready, remove the pan from the burner. After cooling, salt and pepper the filling.
4. We turn on the oven and leave it to warm up. At the same time, we set the desired temperature - 180 degrees. We drain the excess liquid from the blanks and fill them. We wash the tomato and cut it into thin circles. Put on top of the filling and grease with mayonnaise. Raise the degree to 200 and put the eggplants on a baking sheet in the oven. We are waiting for 10-15 minutes.
5. We take out the baking sheet from the oven and sprinkle the filling with grated cheese, which should be prepared 5 minutes before removing the dish. Bake the eggplants again so that they have time to become covered with a golden crust. This will take about two minutes.
6. Before serving the main dish, the greens should be washed and chopped. We send it in a small container and put it on the table so that each participant of the feast can sprinkle it on eggplants, to taste.

Bon Appetit!

How to deliciously bake eggplants with tomatoes and cheese?

The dish turns out to be very tasty and juicy. It can be served as a light dinner or with potatoes for lunch. During the cooking process, the eggplant should be left for a while so that the bitter juice stands out.

Cooking time - 1 h. 20 min.

Cooking time - 50 min.

Servings Per Container - 2.

Ingredients:

• Eggplant - 2 pcs.
• Tomato - 4 pcs.
• Cheese - 200 gr.
• Garlic - 4 teeth.
• Lemon juice to taste.
• Sugar to taste.
• Greens to taste.
• Salt to taste.
• Vegetable oil - 2-3 tbsp.

Cooking process:

1. Let's prepare the eggplant. First, they need to be rinsed and wiped off. Cut both eggplants into slices to form a fan. The plates should be no more than five millimeters thick. We do not cut them to the end. Mix salt and pepper. Lubricate the plate with a free-flowing mixture.
2. Cut the washed tomatoes into slices in the form of circles. We also cut a piece of cheese into thin strips. Place the tomatoes and cheese between the plates. Three circles of tomatoes and two slices of cheese are enough.
3. Now we need a baking sheet or any other form suitable for baking. We spread eggplants on it. Peel the tomato fruits that did not go into the filling for the eggplant.
4. To do this, the tomatoes must first be kept in boiling water for 2 minutes, and then rinsed with cold water. Cut the tomatoes into small cubes. They should be lightly simmered in a pan with vegetable oil. Peel the garlic and squeeze through the garlic. Put it along with salt, sugar and lemon juice in a frying pan. Mix the ingredients and cook until thick. Pour the eggplant with the sauce and put in the oven, which should be preheated at 180 degrees. The process itself will take 25 minutes.
5. Grate the remaining cheese and sprinkle it on an almost finished dish. We put it back in the oven for 5 minutes.
6. And the final touch is greenery. We wash it and cut it as small as possible. Sprinkle the eggplants and place them on the table.

Bon Appetit!

Juicy eggplant in the oven with minced meat, cheese and mushrooms

The eggplant dish turns out to be very satisfying and incredibly tasty. If you add minced meat to the filling, the side dish will not be very heavy, one might say, dietary.

Cooking time - 1 hour 35 minutes.

Cooking time - 45 min.

Servings Per Container - 8.

Ingredients:

• Eggplant - 4 pcs.
• Minced meat - 400 gr.
• Champignons - 400 gr.
• Sour cream - 200 gr.
• Cheese - 100 gr.
• Garlic - 2 teeth
• Onions - 1 pc.
• Greens to taste.
• Olive oil - 2-3 tablespoons
• Salt to taste.
• Pepper to taste.
• Italian herbs to taste.

Cooking process:

1. To cook stuffed eggplants, you need to rinse them first and then wipe them off. Next, you need to cut them into two halves and make small cuts in the pulp in the form of a mesh. Sprinkle the eggplant with salt and leave for half an hour. After 30 minutes, the eggplants will need to be rinsed and squeezed lightly, and then remove the pulp with a knife or spoon.
2. Now let's start preparing the filling. To do this, you need to peel the onion and prepare the minced meat for frying. Chop the onion and put the pieces in a pan with oil, which we heat in advance. As soon as the onion softens, pour the minced meat to it. Fry the filling until the meat is friable (about 20 minutes). Sprinkle with salt, pepper and spices.
3. Mix the filling and put it in the eggplant blanks. We prepare the next layer of filling - mushrooms. We sort out the mushrooms. Separate the “legs” from the “hats” and cut off the top layer. Chop the mushrooms and fry for seven minutes. Salt and pepper the mass. After mixing it, lay it on top of a layer of meat filling.
4. Now you need to lay out a layer of eggplant pulp. You need to chop it and fry it for 5 minutes in a pan. Chop the peeled garlic and sprinkle on the filling. We spread the blanks on a baking sheet and simultaneously heat the oven at a temperature of 200 degrees. We bake for 10-15 minutes.
5. We wash the greens. Finely chop it. We rub the cheese on a coarse grater. Pour sour cream over the filling, put the cheese on the next layer and sprinkle with herbs. We again send the eggplants to the oven for 15 minutes. Ready!

Bon Appetit!

How to cook Turkish Stuffed Eggplant?

Stuffed eggplant is a traditional oriental dish, Turkish to be exact. Preparing the side dish will not take very long and will definitely please your guests and loved ones.

Cooking time - 2 hours 35 minutes.

Cooking time - 1 h. 5 min.

Servings Per Container - 2.

Ingredients:

• Eggplant - 2 pcs.
• Minced meat - 300 gr.
• Tomato - 1 pc.
• Tomato paste - 2 tablespoons
• Hot pepper - 1 pc.
• Sweet Bulgarian pepper - 2 pcs.
• Onions - 1 pc.
• Garlic - 1 tooth
• Parsley - 10 gr.
• Vegetable oil - 2 tablespoons
• Salt to taste.
• Ground pepper - to taste.
• Water - 1 tbsp.

Cooking process:

1. The washed eggplants should be cut in two. If there is a stalk, do not cut it off. Cut off the peel of the fruit in strips. We cut the eggplant from the peeled side with a knife (the cut should be longitudinal). Pour water into a deep bowl and add some salt. Dip eggplants into it. We are waiting for 40 minutes.
2. Lubricate the baking sheet and eggplant with vegetable oil using a pastry brush. We spread the fruits on a baking sheet. We set the temperature for heating the oven (200 degrees). We bake the eggplants until they turn golden brown.
3. Cut the bell pepper into small cubes. It must first be rinsed and cleaned. We remove the onion from the husk and also chop it.
4. We process hot peppers in the same way as Bulgarian ones. Put the chopped onion in a preheated pan with butter. When the onion becomes soft, pour pepper (both hot and Bulgarian) to it. Mix the mass.
5. We spread the minced meat. Salt and pepper the contents of the pan. Chop the garlic peeled from the husk with the help of a garlic and send it to the container. We have 7 minutes to prepare the greens (rinse first and then chop). Pour greens into the finished filling. Mix it and fill the eggplant. They must first be removed from the oven. Make a notch in the area of ​​the incision with a spoon and pour a little sugar into it.
6. Rinse the tomatoes and cut into slices. We put them on the filling as a decoration. We dilute tomato paste with water, salt and sugar. Pour the mixture onto a baking sheet. We bake the eggplant for half an hour. Put the eggplants on plates, sprinkle with herbs and season with tomato sauce.

Bon Appetit!

A simple and delicious recipe for fanned stuffed eggplant

An eggplant fan is not only very tasty, but also a beautiful dish. It takes a lot of work to make it, but it's worth it. Everything will work out if you choose the most attractive and elastic fruits.

Cooking time - 1 hour 40 minutes.

Cooking time - 40 minutes.

Servings Per Container - 2.

Ingredients:

• Eggplant - 2 pcs.
• Tomato - 2 pcs.
• Cheese - 100 gr.
• Olive oil - 2 tablespoons
• Garlic - 3 teeth.
• Seasoning universal - 1 tsp
• Salt - ½ tsp
• Ground black pepper - 1 pinch.

Cooking process:

1. First you need to fill the eggplant. Mix olive oil, a pinch of ground pepper, salt, seasonings to taste in one container. Chop the peeled garlic and add it to the mixture. Mix the ingredients.
2. Cut the eggplants into layers to form a fan, that is, along. First, the fruits must be washed and allowed to dry. We do not cut the layers to the very base so that they hold onto the stalk.
3. Cut the washed tomatoes and cheese into slices: the tomatoes - into circles, and the cheese - into rectangles. We spread the eggplants on a baking sheet and spread them out to form a fan. We lubricate each layer with a fill.
4. We insert slices of tomatoes and cheese between the layers. We set the temperature for heating the oven - 180 degrees. Then we put a baking sheet with eggplants inside and bake them for about 60 minutes.
5. We serve soft and juicy stuffed eggplants to the table. Sprinkle them with chopped herbs if desired.

Bon Appetit!