Eggplant with meat is an interesting and rather unusual combination that will appeal to the most demanding eaters. There are so many options for preparing them that you can pamper your family and surprise your guests almost endlessly.
Moreover, experts recommend including eggplants in the menu as often as possible. After all, this vegetable has a unique ability to remove harmful cholesterol and heavy metal salts from the body.
In addition, scientists claim that it is the active components of eggplants that help prevent the appearance of tumor processes in the body and even stop the growth of cancer cells. When combined with meat and other vegetables, eggplants make hearty and incredibly appetizing dishes.
Eggplant with meat - recipe with video
The video recipe and step-by-step description of the process will tell you how to prepare an original eggplant appetizer with minced meat. The dish will surprise guests and delight loved ones.
- 1 large but young (without seeds) eggplant;
- 150–200 g minced pork;
- 2 tbsp. soy sauce;
- 1 tbsp. l. sesame oil;
- salt;
- greenery;
- oil for frying.
For liquid batter:
- 1 egg;
- 4 tbsp. with a heap of flour;
- ½ tbsp. cold water;
- salt and pepper.
Preparation:
- Slice the eggplant very thinly, placing it between two boards and every other time, without cutting to the very end. This should result in pockets consisting of two circles.
- Lightly salt them and give time for the bitterness to go away.
- Add chopped herbs, sesame oil and soy sauce to the minced pork. Stir and add salt to taste if necessary.
- Rinse the eggplant pockets in water to remove salt and dry each with a napkin.
- Distribute the filling evenly over all the pieces, leveling the minced meat into a thin layer.
- Beat the egg with a fork until smooth, add water, salt and pepper to taste. And then add flour in parts to make a fairly liquid batter.
- Dip the eggplants with minced meat into the batter and fry in hot oil on both sides until golden brown.
- If desired, place the fried eggplants with meat in a frying pan and simmer over low heat for 10 minutes. In the first case, the products will be crispy, in the second they will be softer.
Preparation
This oven-baked eggplant and zucchini casserole successfully combines lots of vegetables, pork and cheese. A dish with eggplant and cheese turns out to be quite filling, tasty, juicy, and aromatic. What else do you need on a warm summer evening?
- Rinse the vegetables and dry them. Using a vegetable cutter, cut the zucchini and eggplant into longitudinal strips, sprinkle them with salt, and leave for 10 minutes.
- Then we wash the vegetables, dry them, bake until soft on an oiled baking sheet for 10 minutes at 200 degrees.
- Place the baked vegetables in a fireproof casserole dish, lightly grease with mustard, season with spices, add basil.
- Cut the pork into pieces and beat them well with a hammer. Cover the vegetables with chops. Re-coat the meat with eggplants and tomatoes with mustard, salt and pepper.
- Eggplant casserole with meat is covered with tomato slices and sprinkled with grated cheese. Meat with eggplants is baked in the oven at 180 degrees. about half an hour.
The meat in the oven with eggplant is ready. Bon appetit!
Eggplants with meat baked in the oven are a quite tasty and equally healthy dish that goes well with many additional ingredients. Therefore, there are a wide range of recipes for preparing a similar eggplant dish in the oven. Today we’ll talk about how to cook delicious eggplants with meat in the oven in several ways. Video:
Eggplants with meat in a slow cooker - step-by-step recipe with photos
Summer is the best time for culinary experiments with vegetables. And if you have a slow cooker on hand, you can cook eggplants with meat according to the following photo recipe.
- 4 eggplants;
- 300 g pork;
- 1 large carrot;
- 1 large onion;
- 2 tbsp. tomato;
- spices and salt to taste.
Preparation:
- Grind the meat in a meat grinder or chop finely with a sharp knife.
2. Chop the peeled carrots and onions in the same way.
3. Combine vegetables and minced meat, salting it to taste and seasoning with spices.
4. Cut the washed eggplants into strips approximately 5 mm thick.
5. Place them on a baking sheet in one layer and put them in a hot oven for just a few seconds so that they stick a little. Thanks to this, they will become softer and more flexible.
6. Place a little minced meat in the middle of each slightly cooled piece.
7. Roll into an impromptu roll and secure it with a toothpick.
8. Place the prepared semi-finished products in a slow cooker. Set the “quenching” mode. Dilute the tomato paste a little with water to make a sauce. Add spices suitable for vegetables and meat and pour over the rolls.
9. Eggplants with meat can be served cold or hot, with any side dish or as a snack.
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Eggplants with meat in the oven
Due to their oblong shape, eggplants are perfect for baking with filling in the oven. By the way, you can use not only meat for minced meat, but also any seasonal vegetables or mushrooms.
- 2 eggplants:
- 500 g minced meat;
- 1 onion splinter;
- 1 large tomato;
- 3 cloves of garlic;
- 200 g hard cheese;
- 1 tsp dried basil;
- ground black pepper;
- salt.
Preparation:
- Cut each eggplant lengthwise into two halves and remove some of the pulp with a spoon to form a boat. Sprinkle generously with salt and reserve.
- Finely chop the eggplant pulp, and also chop the garlic, onion and tomato, after removing the skin.
- Heat the vegetable oil well in a frying pan and fry the chopped onion and garlic for 3-5 minutes.
- Then add the minced meat, mix thoroughly and fry for another 5-7 minutes.
- Add tomatoes, salt, pepper and dried basil to the pan. Simmer the mixture under the lid over low heat for 10 minutes.
- Place the well-cooled filling into eggplant boats, washed from salt.
- Sprinkle generously with grated cheese on top and bake in the oven for about 30 minutes, maintaining an average temperature of 180°C.
Method for cooking pork in pots
We peel, wash and cut all the vegetables: eggplant, potatoes and tomatoes into small cubes, onions into half rings, and pork into medium-sized arbitrary pieces.
Sprinkle the chopped eggplant with salt and set aside for 15-20 minutes, then rinse in cold water and squeeze.
In a well-heated frying pan with oil, fry the pork over high heat on all sides until golden brown, 5-8 minutes, season it with salt, black pepper and some kind of meat seasoning (I took an Indian mixture).
We spread the meat evenly among the pots along with the juice that was released during the frying process.
Place meat in pots
Then, in the same frying pan (no need to wash it), fry the potatoes for about 5 minutes, seasoning them with potato spices.
Place potatoes on meat and sprinkle with spices
Place in pots on top of the meat and add a little hot water (a little less than half a glass) - this is necessary so that the vegetables and meat do not dry out while baking. Fry the eggplant and onion in the same way, but the onion is very light - a couple of minutes, and the eggplant - a little longer, until slightly softened. While frying the eggplant, it is advisable to add a little salt. Lay out another layer - onion and eggplant. Now is the time to add a slightly dry vegetable mixture (such as Vegeta, Maggi) or, if you don’t have it, salt to each pot.
We continue to fill the pots with delicious food!
The last layer will be fresh tomatoes. Cover the pots with a lid and place in a preheated oven at 200 degrees for 40 minutes. Then add chopped garlic to each pot, mix everything and check for salt, if not enough, add to taste. We put the pots back into the oven, and let our dish simmer a little, but with the oven turned off. You can serve the pots on the table.
Ready pots with meat, potatoes and vegetables! If you add sour cream it will be even tastier!
Eggplants with zucchini and meat
Meat cooked with zucchini and eggplant is especially tender and juicy. In addition, it will take a minimum of time to prepare the dish.
- 500 g of not particularly fatty pork;
- 1 medium eggplant;
- zucchini of the same size;
- bulb;
- large carrot;
- large tomato;
- taste salt and pepper.
Preparation:
- Cut the meat into medium cubes and fry for about 15 minutes in a frying pan, not forgetting to add a little oil.
- At this time, cut the zucchini and eggplant into suitable size cubes. Sprinkle the latter with salt, which will relieve them of slight bitterness.
- Send the eggplants to the meat first, which must first be washed in running water to remove salt, and after another 10 minutes the zucchini.
- After a slight golden color appears on the vegetables, salt and season the prepared stew, cover with a lid and simmer on low for about 15 minutes.
- Add a tomato cut into the same pieces, garlic, passed through a press, add a little water (100-150 ml) and simmer for another 10-15 minutes.
Eggplant with meat, Chinese style
Do you want to impress your guests and family with an original dish or just love Chinese dishes? Then the following recipe will tell you in detail how to make eggplants with meat in Chinese.
- 3 eggplants;
- 2 medium carrots;
- 500 g lean pork;
- 2 bell peppers;
- 6 medium garlic cloves;
- 2 fresh egg whites;
- 8 tbsp. soy sauce;
- 1 tbsp. Sahara;
- 1 tbsp. tomato paste;
- 50 g starch;
- 1 tbsp. 9% vinegar.
Preparation:
- Cut the pork into cubes. Add egg whites and half the soy sauce. Stir and let the meat marinate for 15–20 minutes.
- Cut carrots and bell peppers without seeds into thin strips.
- Peel the eggplants very thinly and cut into cubes. Sprinkle with soy sauce and cornstarch, then stir until evenly distributed.
- Remove the skins from the garlic cloves and cut them in half, fry them in vegetable oil for a minute and remove.
- Throw the carrots and peppers into the frying pan and fry quickly (no more than 5 minutes) over maximum heat while stirring. Transfer vegetables to a plate.
- Roll each piece of meat in starch and add it to the oil remaining after frying the vegetables. It will take about 8-10 more minutes to fry the pork, then place it on a plate with vegetables.
- Start frying the eggplants, and you need to do this so that they become soft, but do not fall apart. Therefore, do not mix them too often. After 3-4 minutes from the start of frying, cover the pan with a lid and simmer the rosy eggplants for another 3-4 minutes.
- For the sauce, dilute a spoonful of tomato in 200 ml of cold purified water, add 2 tbsp. starch, remaining soy sauce, sugar and vinegar.
- Pour the resulting tomato sauce into a thick-walled bowl and heat slightly. Place all the fried vegetables and meat into it, mix gently and remove from heat after 1-2 minutes.
- The dish can already be eaten, but if it sits for a little while, it will be even tastier.
Greek moussaka
Baked “blue ones” are especially appreciated by representatives of the Balkans and the Middle East. In particular, traditional Greek cuisine abounds in eggplant and meat dishes. When you find yourself in any Greek restaurant, you can safely order moussaka. Rest assured, they will bring you an extremely tasty and nutritious dish that will simply melt in your mouth.
You can prepare moussaka - a dish of eggplants, tomatoes, potatoes and meat baked in the oven - at home.
To do this, use the following simple recipe:
- Peel one large vegetable, thinly cut lengthwise into large slices and soak in warm salted water for half an hour. If you want to cook moussaka as quickly as possible, simply scald the slices of this vegetable with boiling water. Such preliminary preparation of eggplants is necessary so that they do not become bitter and do not absorb too much fat;
- Take 2 small zucchini, peel and remove large seeds and cut into fairly large thin pieces;
- Peel about 600 grams of new potatoes, wash thoroughly and cut into thin slices;
- Fry the potato slices in vegetable oil until lightly browned, then also the zucchini and, finally, the eggplants;
- Grate 300 grams of cheese on a coarse grater;
- Wash 3-4 small tomatoes well and cut into slices;
- Place the ingredients in a baking dish as follows:
- fried potatoes, add a little salt and pepper on top;
- a quarter of grated cheese;
- 300 grams of minced meat;
- Season the fried “blue” slices with a little salt and any spices you wish;
- a thin layer of grated cheese;
- zucchini, pepper and salt;
- grated cheese, about a quarter of the original amount;
- again 300 grams of minced meat;
- Top the casserole with fresh tomatoes, cut into slices.
- In a separate bowl, prepare Bechamel sauce - melt 100 grams of butter in a saucepan, gradually add 100 grams of flour, beat with a mixer. Gradually pour in a liter of fresh milk, salt and pepper to taste, add 3 beaten chicken eggs. Mix all ingredients thoroughly and beat the sauce again using a mixer. At the very end of cooking, add a pinch of nutmeg and, if necessary, a little more salt and pepper;
- Pour the prepared sauce over the resulting layered casserole with eggplants, potatoes, meat and tomatoes and sprinkle with cheese. Place the dish in a preheated oven and bake for half an hour, periodically checking for doneness.
Sicilian casserole recipe with meat, eggplant, tomatoes and cheese
This dish turns out incredibly tasty and nutritious. In addition, you can cook it without adding meat ingredients; this will not lose its attractiveness at all. However, the traditional Sicilian recipe involves the use of minced meat.
To prepare a tender and tasty casserole of eggplant with meat and tomatoes, use the following simple instructions:
- Wash 2 medium-sized eggplants thoroughly and cut into thin slices. Salt well, place in a colander or sieve, cover with clean water and leave for 20 minutes;
- Pour about 600 grams of fresh tomatoes with boiling water, remove the skin, squeeze out the juice, remove the seeds and cut the pulp into large pieces;
- Peel and finely chop 2 onions;
- Also finely chop a small amount of fresh basil;
- Pour 3 tablespoons of sunflower or olive oil into a large frying pan and lightly fry the onions in it, without waiting until they brown;
- Add tomatoes and basil to the same frying pan, add salt and pepper to taste and simmer briefly over medium heat, stirring occasionally;
- Rinse the eggplant slices again with cold water, dry and lightly fry in another frying pan with the addition of a small amount of vegetable oil;
- Grate 100 grams of cheese on a fine grater;
- Place the future casserole in layers in a special baking dish:
- 350 grams of pasta, preference is given to “shells”;
- Top the pasta with some of the previously prepared vegetable sauce;
- sprinkle with about a third of the grated cheese;
- Place 300 grams of minced meat on top and pour a little sauce over it again;
- sprinkle with grated cheese again;
- Next should be the “little blue ones”;
- Sprinkle them with the remaining cheese on top.
- Pour hot water over the resulting dish so that it completely covers all the ingredients, cover with a lid and bake in an oven preheated to 180-200 degrees for about 40-50 minutes.
Extraordinarily tasty casserole with meat and vegetables with cheese sauce
This dish will undoubtedly please everyone. This casserole is delicious and nutritious, and the cheese sauce gives it the perfect touch.
Try it, and you won’t regret spending time preparing it:
- Cut eggplants weighing approximately 800-900 grams into thin slices, place them in a deep bowl and add salt. Leave for about 15-20 minutes, then drain the water, rinse the vegetables a little and fry in vegetable or olive oil;
- Cut 250 grams of lean pork into small pieces and lightly fry;
- Add 300 grams of finely chopped onions and 2 medium-sized carrots, grated on a coarse grater, to the meat. Mix all the ingredients well, add salt and pepper, fry a little, then cover and simmer for a while until done;
- You need to prepare the cheese sauce in a separate bowl. To do this, melt 50 grams of butter in a frying pan and add 1 tablespoon of flour. Stirring constantly, pour in half a liter of hot milk. Bring to a boil, stir well, reduce heat and leave on the stove for a couple of minutes. Add 150 grams of cheese, grated on a fine grater. Stir until it completely melts. Add salt to taste, nutmeg and spices. Let the sauce simmer for another minute and remove from heat;
- Take a baking dish and line the bottom with foil. Assemble the casserole as follows:
- half an eggplant;
- meat with onions and carrots;
- fresh tomatoes, cut into slices (about 400 grams);
- the second half of the “little blue ones”.
- Pour cheese sauce over the prepared dish and place the pan in the oven. Bake for approximately 20-25 minutes until the top layer is golden brown.
With just a little imagination and imagination, you can easily come up with new recipes using the ingredients you have at home.
In any case, rest assured that any dish with eggplant and meat will turn out surprisingly tasty and nutritious and can replace a full lunch or dinner for your entire family.
Eggplant with meat and potatoes
One single dish can be a hearty and healthy dinner for the whole family if it is made from eggplant, meat and potatoes.
- 350 g meat;
- 4 medium eggplants;
- 4 large potatoes;
- 1 onion;
- 1 medium carrot;
- 2–3 small tomatoes;
- 2 bell peppers;
- greenery;
- spices to taste.
Preparation:
- Cut the meat into cubes and fry in hot oil in a large cauldron or other suitable vessel.
- Add chopped carrots and onion half rings. As soon as the vegetables turn golden, add a little water and simmer covered for 10-15 minutes.
- Cut the remaining vegetables into slices of equal thickness, sprinkle the eggplants with salt, and rinse after 10 minutes.
- Place a layer of potatoes, tomatoes, peppers and eggplants directly onto the stew. Pour in warm water so that the liquid barely covers the top layer, and simmer after boiling over low heat until fully cooked.
- A minute before the end, add chopped garlic and finely chopped herbs, mix well.
General cooking principles
Use fresh meat. That is, you need to prepare it immediately after purchasing the product. Meat is a very delicate product that spoils quite quickly. Therefore, it is better to use it immediately so as not to spoil the dish with a bad aroma or taste.
Stewed eggplants with meat and vegetables
Cooking time
calorie content per 100 grams
A simple and delicious option for dinner or lunch. Eggplant, meat and some other vegetables in the composition will do the trick. You'll like it!
How to cook:
Tip: For a sweeter dish, use white or red onions.
