In the previous article we mentioned a little about stuffed eggplants cooked in the oven. Now they will become the main topic of conversation. This dish is loved in many countries, and every self-respecting chef has his own tricks and secrets of preparing it.
The vegetable is stuffed mainly with minced meat or vegetables, often mushrooms and nuts are added, and sprinkled with grated cheese. All components are impregnated with each other and as a result the taste is bright and rich. And various seasonings give the dish an amazing aroma.
Usually, for stuffing, eggplants are cut in half lengthwise and formed into boats. They are also cut crosswise and then you get a kind of barrels. They always look very beautiful and appetizing, and can adequately decorate any holiday table. For more recipes for baking eggplant, see the previous article.
Let's consider what products are best combined for the filling so that everything turns out tasty, juicy and satisfying. Let's start cooking.
Eggplant stuffed with minced meat - a very tasty Turkish recipe
Soft, juicy eggplant baked in the oven with meat filling is one of the most famous Turkish dishes called “karniyarik”. Unsurpassed taste and interesting presentation! It goes very well with a side dish of rice or potatoes, or you can eat it as a main dish.
To prepare we will need:
- Eggplants – 2 pcs.
- Minced meat (beef or lamb) – 250 g.
- Onion – 1 pc.
- Garlic – 2 cloves
- Tomato – 3 pcs.
- Hot pepper – 2 pcs.
- Tomato paste – 2 tbsp. l.
- Parsley - bunch
- Salt – 1 tsp.
- Black pepper – 1 tsp.
- Sunflower oil – 3 tbsp. l.
- Water – 2 glasses
1. Finely chop the peeled onion and fry in sunflower oil until golden brown.
2. Add minced meat to it, mix well, simmer for 3-4 minutes.
3. Add 1 tbsp. l. tomato paste and cook for about one more minute.
4. Peel the tomatoes and grind them in a blender or grate them.
5. Pour the resulting mass into the frying pan with the minced meat and continue to simmer for 3-4 minutes.
6. Cut the hot pepper into thin slices, squeeze the garlic through a press or grate it, and add them to the rest of the ingredients. Salt, pepper, mix everything well. After 10 minutes, sprinkle with chopped herbs and remove from heat.
7. Wash the eggplants. We cut as shown in the photo. Remove some of the pulp by making a hole in the vegetable. Let's add a little salt.
8. Place in a deep baking dish and fill with minced meat. For decoration, place a pod of red hot pepper and a slice of tomato on top.
9. In a bowl, mix with a whisk: water, 1 tbsp. l. tomato paste, salt and pepper.
10. Pour the mixture into the mold.
11. Place in an oven preheated to 200 degrees for 45 minutes.
Serve the baked eggplants along with the gravy.
Watch a step-by-step video of preparing Turkish stuffed eggplants:
Bon appetit!
Delicious stuffed eggplant in the oven
Do you want to surprise your loved ones with something very unusual? Prepare an original dish of stuffed eggplants in tomato sauce. Believe me, no one will remain indifferent! After all, it is not only beautiful, but also very tasty and satisfying.
To prepare we will need:
- Eggplants – 2 pcs.
- Minced meat – 200 g.
- Onion – 1 pc.
- Garlic – 2 cloves
- Salt, black pepper - to taste
- Paprika – 1 tsp.
For the tomato sauce:
- Tomato paste – 2 tbsp. l.
- Vegetable oil – 2 tbsp. l.
- Water – 200 ml.
- Salt - to taste
1. Wash the eggplants, remove the ends and tails. Cut in half lengthwise.
2. Place half an eggplant on a cutting board and clamp it with two knives as in the photo.
3. Knives (or other limiters) will help us cut the vegetable into half rings without cutting to the end.
4. Sprinkle the preparations with salt, fill them with water, and leave for half an hour to get rid of the bitterness.
5. Season the minced meat with chopped onion and garlic, salt, black pepper and paprika. Mix everything.
6. For tomato sauce, mix tomato paste with vegetable oil, salt, dilute with water and mix everything.
7. Fill the eggplant blanks in the spaces between the rings with minced meat using a fork. Remove excess minced meat.
8. Place the preparations in a baking dish. Pour tomato sauce over each product.
9. Place in the oven for 40 minutes at 180 degrees. Serve with boiled rice. You can decorate with herbs or fresh vegetables, such as cucumbers.
Stuffed eggplants with mushrooms
Eggplants can be cooked with cheese and mushrooms, it will turn out very tasty.
- 1 large eggplant;
- 300 gr. champignons;
- 1 onion;
- 0.5 pods of sweet pepper;
- 100 gr. cheese;
- 50 ml tomato juice;
- 1 tablespoon vegetable oil;
- salt, ground black pepper to taste.
Cut the mushrooms into small slices. Fry finely chopped onion in vegetable oil. When the onion becomes translucent, add the mushrooms to the onion and cook until all the liquid has evaporated and the mushrooms themselves begin to brown. Add the bell pepper cut into thin strips and fry for another five minutes, stirring. If the vegetables start to burn but remain firm, add a little water to the pan, literally a couple of spoons.
Advice! To prepare this dish, it is convenient to use champignons, but you can also use wild mushrooms. But they need to be boiled first.
Pour in tomato juice, stir, salt and pepper to taste. Simmer on the lowest heat for another 5 minutes and turn off the heat.
Eggplant boats with minced meat in the oven - step-by-step recipe
Oh, and yummy – these boats with cheese caps! If you have never cooked stuffed eggplants like this, be sure to try it! And tasty, and aromatic, and beautiful!
To prepare we will need:
- Eggplants – 3 pcs.
- Carrots – 2 pcs.
- Onion – 2 pcs.
- Tomato – 1 pc.
- Minced meat – 600 g.
- Cheese – 100 g.
- Garlic – 2 cloves
- Salt, pepper - to taste
- Khmeli-suneli – 1/2 tsp.
- Vegetable oil
1. Cut the washed eggplants without tails in half lengthwise. We make shallow cuts around the perimeter of each half and scoop out the pulp with a spoon to create boats with indentations in the middle.
2. We also make several random cuts inside them and add salt.
3. Leave the juice to simmer for half an hour and then rinse with cold water. This will remove any excess bitterness.
4. Cut the eggplant pulp into small pieces.
5. We also chop the remaining vegetables: onions, carrots, garlic, tomatoes with a knife.
6. Lubricate the inside of the boats with vegetable oil. Place on a baking sheet lined with parchment. Place in the oven preheated to 200 degrees for 20 minutes.
7. Throw garlic into a frying pan with vegetable oil, fry for a few seconds, add onion and after a minute – carrots.
8. After another couple of minutes, add the minced meat there. After its color changes and excess liquid evaporates, add eggplant pulp, tomatoes, suneli hops, salt, black pepper. Reduce heat and simmer for 8-10 minutes.
9. Take the eggplants out of the oven and fill them with filling.
10. Cut the cheese into thin slices (you can grate it) and place it on top.
11. Place back in the oven for 25-30 minutes until the cheese cap appears golden brown.
Cooking rules
Young eggplants with undeveloped seeds are best suited for filling the filling. There is practically no corned beef in young fruits, so they will not taste bitter after baking. If you are still afraid of a bitter taste, then the prepared eggplants need to be salted and left for 20 minutes to release the juice. Then you need to rinse the vegetables well with cold running water and dry.
- Eggplants for filling are cut in half lengthwise. After this, use a teaspoon and a small knife to remove the pulp from the middle, leaving about 0.5 cm at the edges. The result is “boats” that are filled with any filling.
- The second option is to make eggplant “stumps”. To do this, the fruit is cut into 3-4 parts (depending on the length) and the pulp is cut out from the middle so that a ring is formed. You can also make an accordion eggplant or a fan eggplant. In this case, the vegetable is cut crosswise or lengthwise into slices about 0.7-1.0 cm thick, but not completely. Place the filling into the slits.
Do not throw away the pulp cut from the eggplant; it is added to the filling. As a filling, you can use minced meat, any meat products (ham, sausages, etc.), chicken meat (in the form of minced meat or pieces), various vegetables and mushrooms.
To obtain a golden brown crust, fruits prepared for baking are often sprinkled with grated cheese.
Interesting facts: eggplants practically do not lose their beneficial properties during heat treatment, so dishes made from this vegetable contain a full range of vitamins and minerals.
Eggplant boats with vegetables in the oven
Vegetable boats with mushrooms and cheese are an excellent alternative to meat snacks. Healthy, tasty and very cute!
Warm summer, a variety of fresh vegetables - isn’t this a reason to treat yourself and your loved ones to such a delicacy?!
To prepare we will need:
- Small eggplants – 5 pcs.
- Carrots – 1 pc.
- Onion – 1 pc.
- Champignons – 350 g.
- Bell pepper – 1 pc.
- Tomatoes – 3 pcs.
- Garlic – 2 cloves
- Salt - to taste
- Black pepper - to taste
- Vegetable oil - for frying
- Greens (dill, parsley) – a bunch
1. Make boats from eggplants. To do this, cut them in half lengthwise and scoop out the pulp from the middle with a spoon. Salt and leave for 15-20 minutes so that excess bitterness goes away.
2. Cut the onion into small cubes, fry in a heated frying pan in vegetable oil until transparent.
3. We also cut the champignons, add them to the onions, and fry everything over medium heat.
4. Grate the carrots on a medium grater and add to the pan.
5. Remove the seeds from the sweet pepper, cut it into pieces, chop the garlic and add them to the rest of the vegetables.
6. Make cross-shaped cuts on the tomatoes, pour boiling water for 1-2 minutes to remove the skin. Cut into small pieces and place in a frying pan. Mix everything. Salt and pepper to taste. Simmer for another 5-7 minutes.
7. Drain the resulting liquid from the eggplants and rinse them in cold water.
8. Grease a baking sheet with vegetable oil (you can pre-cover it with foil).
9. Fill the boats with filling and place on a baking sheet.
10. Three cheese on a fine grater and sprinkle it on the boats.
11. Bake in a preheated oven at 190 degrees for 30-35 minutes. Decorate with dill or parsley.
Eggplant stuffed with chicken
You can stuff eggplants with chicken meat, it will turn out very tasty and nutritious.
- 3 eggplants;
- 500 gr. chicken fillet;
- 100 gr. cheese;
- 1 onion;
- 2 cloves of garlic;
- 2 tablespoons sour cream;
- salt, black pepper, fresh herbs to taste.
Wash the eggplants, cut them in half lengthwise and select the middle. Sprinkle the inside of the boats with salt, let them sit for 20 minutes, then rinse thoroughly with cold water and dry.
Cut the eggplant pulp into cubes and add a little salt, let stand for 10 minutes, then squeeze out the released juice. Add finely chopped onion to the chopped eggplants. Fry the prepared vegetables in vegetable oil, stirring occasionally.
Cut the chicken fillet into small pieces, mix it with finely chopped garlic, pepper and salt. Fry in a separate pan until the fillet changes color. Add the fried chicken to the vegetables, add sour cream and fresh dill, and simmer everything together over low heat for 10 minutes.
Place the eggplant boats in a greased pan and place the filling in each boat. Cover the pan with foil and bake for 450 minutes at 180 degrees. Then take out the mold, remove the foil, sprinkle the boats with grated cheese. Place in the oven again for 10-15 minutes until the cheese melts and browns.
Eggplant stuffed with cheese and garlic
A delicious snack with your favorite combination of products. Nuts diversify the taste and add a unique flavor. This recipe will always come in handy. Fast, simple, beautiful, useful! Cook it yourself and advise others.
To prepare we will need:
- Eggplants – 7 pcs.
- Tomatoes – 4 pcs.
- Suluguni cheese – 100 g.
- Walnuts – 100 g.
- Khmeli-suneli – 1 tsp.
- Salt – 0.5 tsp.
- Garlic – 3 cloves
- Vegetable oil – 30 ml.
1. Wash the eggplants and remove the stems. Boil whole in water for 10 minutes.
2. Cut two tomatoes completely into cubes, and remove the core and seeds from the other two, and cut only the fleshy part so that there is not too much liquid in the dish.
If the fruits are fleshy, then we use them completely.
3. Grind the nuts with a knife (can be done in a blender or using a meat grinder). Pour over the tomatoes. Squeeze the garlic there through a press. Add suneli hops, salt, vegetable oil. Mix everything.
4. Cut the cooled eggplants in half lengthwise. Scoop out the middle with a spoon, very carefully so as not to damage the peel. Cut the pulp into cubes and combine with the tomato-nut mixture.
5. Place the fruit halves on a baking sheet with parchment paper. Fill them with filling and sprinkle grated cheese on top.
6. Place in an oven preheated to 180 degrees for 15-20 minutes.
Bon appetit!
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Eggplant stuffed with meat
Wash the eggplants and cut them into two halves lengthwise.
Cut out the pulp from the halves, leaving the walls 1 cm thick.
Salt the resulting “boats” and leave for 20 minutes. Cut the eggplant pulp into small cubes, add a little salt and leave for 20 minutes.
In addition to eggplants, zucchini (young zucchini), bell peppers and tomatoes are well suited for stuffing.
Drain the resulting juice from the eggplants, rinse with clean water and dry. Place the “boats” on a baking sheet and brush with oil using a brush.
Bake for 10-15 minutes in an oven heated to 230°C.
Prepare the filling
.Wash the tomato, cut crosswise from the side of the stalk, put it in boiling water for 1 minute, remove the skin and cut into small cubes. Peel the onion and chop finely.
Peel and chop the garlic. Wash the greens, dry and chop. Heat a frying pan with a small amount of oil, add the diced eggplant pulp and fry, stirring, until soft.
Transfer the eggplants to a bowl.
Place the onion in a frying pan, add a little salt and pepper and fry until soft. Add garlic and fry together for 1 minute.
You can add diced or sliced fried champignons to the filling.
Place the onion and garlic in a bowl with the eggplants. Place the minced meat in a frying pan and fry over medium heat until tender, constantly mashing with a wooden spatula to break up large lumps.
Add eggplant pulp, onions, tomatoes and herbs to the fried minced meat.
Season the filling with salt and pepper, to taste, and mix well.
Fill eggplant boats with meat filling.
Grease with mayonnaise or sour cream.
Sprinkle with grated cheese.
Bake the eggplants for 30-40 minutes in an oven preheated to 180°C. Serve with fresh vegetables and herbs.
Enjoy your meal!
Source: https://gotovim-doma.ru/recipe/178-baklazhany-farshirovannye-myasom
