Eggplant boats: 4 photo recipes with meat, cottage cheese and vegetables

Stuffed eggplant boats are perfect as a hot dish on a holiday table and will be a wonderful lunch or dinner for the whole family on a weekday. It is simple and easy to prepare, and for the filling you can use almost anything you can find in the kitchen.

The calorie content of baked vegetables is within 60 kcal, but the nutritional value of the finished dish depends on the products used.

Thanks to the excellent compatibility of blue ones with many products, you can come up with a lot of recipes. Those who like light dishes will like eggplants with vegetables, mushrooms or some cereals, and those who like more hearty and nutritious dishes will like variations with chicken, beef or pork.

Eggplant boats with minced meat in the oven - step-by-step recipe with photos

The first recipe suggests preparing a hearty and tasty meat and vegetable dish for your loved ones. At the same time, this unusual appetizer can be included in the holiday menu. If the dish is being prepared for an ordinary dinner, it is not necessary to use cheese. You can experiment a little and replace it with melted one.

The pulp extracted from the blue ones should not be thrown away; it can be left for preparing another dish. Until then, put it in a bag and just put it in the freezer.

Your rating:
Cooking time: 1 hour 30 minutes

Quantity: 8 servings

Nutritional and energy value:

Eggplant boats with cheese

Another recipe that healthy food fans will love. A delicate cheese crust with garlic in combination with cottage cheese gives baked eggplants bright flavors. Therefore, the snack will quickly fly off the table and the household will ask for more.

Ingredients:

• Eggplants – 4 pcs.;
• Hard cheese – 200 g;
• Cottage cheese – 250 g;
• Egg – 1 pc.;
• Garlic – 2 cloves;
• Salt, ground black pepper - to taste.

Cooking method:

1. Well-washed eggplants are cut in half and sent to boil in boiling salted water for 10 minutes. Remove the vegetables from the pan using a colander and allow them time to cool.

2. In the meantime, finely chop the garlic cloves, herbs and grate the hard cheese on a coarse grater. We put all these ingredients in a plate with the cottage cheese, add the chicken egg there and mix everything.

3. Next, use a spoon to carefully remove the pulp from the boiled eggplants. We remove the seeds from the pulp, cut it into pieces and add it to the cheese mixture. Mix everything again.

4. Place the eggplants in a baking dish, the bottom of which is covered with parchment. Stuff the vegetables with minced cheese. Sprinkle grated cheese on top.

5. We send the boats to bake in the oven at 180 degrees for half an hour. Very juicy and appetizing eggplants are ready. Serve them immediately hot, then the cheese filling will stretch a little.

Calorie content of foods possible in the dish

• Tomatoes – 23 kcal/100g
• Sweet pepper – 27 kcal/100g
• Carrots – 33 kcal/100g
• Boiled carrots – 25 kcal/100g
• Dried carrots – 275 kcal/100g
• Eggplant – 24 kcal/100g
• Garlic – 143 kcal/100g
• Ground black pepper – 255 kcal/100g
• Parsley – 45 kcal/100g
• Dill greens – 38 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g

Calorie content of foods: Eggplant, Bell pepper, Tomatoes, Carrots, Garlic, Dill, Parsley, Vegetable oil, Ground black pepper, Salt

Recipe for eggplant boats with tomatoes and vegetables

Eggplants can be stuffed not only with meat, but also with other vegetables. The dish turns out very tasty and juicy, while being healthy and low in calories. If you don’t use cheese in the recipe, these little blue ones can be cooked during Lent.

If necessary, some products can be excluded, for example, bell peppers or tomatoes, or take frozen ones.

Ingredients:

• Eggplants – 5 pcs.;
• Carrots – 1 pc.;
• Champignons – 350 g;
• Onion – 1 pc.;
• Bell pepper – 1 pc.;
• Tomatoes – 3 pcs.;
• Garlic – 2 cloves;
• Salt, black pepper - to taste;
• Vegetable oil for frying;
• Greens (dill, parsley).

How to prepare:

1. Cut each eggplant in half lengthwise. Cut out the pulp from the middle with a knife. Then salt the boats and leave for 15-20 minutes. Meanwhile, cut the onion into small cubes and fry it in a frying pan until transparent.

2. Chop the mushrooms into small pieces, add them to the onion and fry over low heat. We grate the carrots on a medium grater and also add them to the champignons. Mix everything and continue to simmer.

3. Chop the sweet pepper into small cubes and add to the pan with the rest of the vegetables. Make a cross-shaped cut on each tomato with a knife, pour boiling water over the tomatoes for 1 minute. Then drain the water and remove the skin.

4. Chop the tomato into small cubes and also add to the frying pan. Mix everything, add salt and pepper to taste, add chopped garlic. Simmer the filling for about 5-7 minutes. Drain the liquid from the eggplants and rinse them in cold water. Dry with paper towels. Place the boats on a baking sheet, the bottom of which is covered with foil. Stuff them with vegetable filling and sprinkle finely grated cheese on top.

5. Bake in an oven preheated to 180 degrees for about 30-35 minutes. At the very end, sprinkle the finished appetizer with herbs and enjoy delicious baked eggplants with your family.

Eggplant appetizer “Traditional”

Stuffed eggplant boats in the oven will be a worthy decoration for any table. You can add minced meat or pieces of chicken breast. In this case, the treat will also be complete. But if you simply bake eggplants with vegetable filling, then this dish can be served as a side dish for meat or fish fillet. Eggplant boats in the oven with tomatoes will acquire a delicate creamy taste if you add a little cheese.

On a note! Traditionally, cooks use hard cheese. But cottage cheese, feta cheese, and soft creamy products are also suitable.

Ingredients:

• mixed minced meat – 200 g;
• medium-sized eggplants - 2 pieces;
• sweet pepper – 1 piece;
• refined olive fruit oil – 20 ml;
• greenery;
• salt;
• fresh tomato – 1-2 pieces;
• garlic cloves – 2 pieces;
• onion - 1 head;
• seasonings;
• Russian cheese – 100 g.

Preparation:

1. First of all, you need to prepare the eggplants, and then deal with the filling. We wash the blue ones thoroughly, dry them and cut them in half.
2. We clean the pulp from the eggplants, rub them thoroughly with salt, put them in a bowl, and put pressure on top.
3. Leave the vegetable for half an hour to get rid of the bitter substance solanine.
4. Then drain the liquid and rinse the eggplant boats well with filtered water.
5. At the end of the preparation, dry the eggplants thoroughly with paper napkins.
6. Now let's start preparing the filling. Peel the onion and garlic cloves. Chop the vegetables.
7. Sauté onion and garlic in refined olive oil.
8. Meanwhile, prepare the minced meat. It is better to cook it yourself from pork and beef tenderloin.
9. When the onion becomes transparent, add minced meat to the pan.
10. Stir vigorously, breaking up large lumps, and simmer over moderate heat. Stir the minced meat periodically.
11. Peel the sweet peppers, wash and dry.
12. Shred the bell pepper into strips.
13. Scald the tomatoes with boiling water and then rinse them under running cool water.
14. Carefully remove the skin and chop the pulp in any convenient way.
15. Add sweet peppers and tomato pulp to the minced meat. Mix. Season with salt. For flavor, add spices or dried herbs.
16. Stir everything and simmer over low heat in a sealed container for 10 minutes.
17. Cover a baking sheet with parchment and lay out the eggplant boats.
18. Stuff them with filling.
19. We grate Russian cheese on a grater with large perforations. Sprinkle it on top of the dish.
20. Place in the oven, which has already been preheated to a temperature of 180-200°.
21. You need to bake the appetizer for an average of 30-35 minutes.
22. Before serving, sprinkle the eggplant boats with herbs.

Cooking recipes

There are many recipes for baking such boats. Vegetables, herbs, cereals, and cheeses are used in cooking. This dinner is considered low-calorie and is excellent for dietary nutrition. The advantage of this snack is that it is rich in potassium, magnesium, phosphorus, vitamins B, C, PP. To make the dish juicy and have a delicate structure, the meat and vegetables are fried in olive oil before baking.

Eggplant boats with minced meat, baked in the oven

• Time: 1 hour 30 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 95 kcal/per 100 g.
• Purpose: for dinner.
• Cuisine: Arabic.
• Difficulty: medium.

When preparing this dish, you can use beef, pork or combined minced meat. It is better to choose hard varieties of cheese - in combination with herbs, it will give the vegetables an incredible aroma. Tomatoes and bell peppers will make the dish juicy. Eggplant boats with minced meat in the oven go perfectly with a fresh vegetable salad seasoned with vegetable oil or lemon juice.

Ingredients:

• eggplants – 2 pcs.;
• minced beef – 100 g;
• minced pork – 100 g;
• bell pepper – 1 pc.;
• tomato – 1 pc.;
• garlic – 1-2 cloves;
• onion – 1 pc.;
• greens - to taste;
• cheese – 50 g;
• olive oil – 10 ml;
• seasonings - to taste.

Cooking method:

1. Cut the eggplants in half, remove the stem, and use a knife to cut out the soft part with the seeds. Pour water into a large bowl, add salt and place the blue ones in it.
2. Peel the onion, wash it, finely chop it. Pass the garlic through a press. Chop the tomatoes or grate them on a coarse grater. Cut the bell pepper into thin strips.
3. Fry the onion until golden brown. Add garlic and minced meat to it.
4. Add vegetables, spices. After 10 minutes, turn off the heat.
5. Fill the blue ones with filling and place them in a baking dish. Sprinkle grated cheese on top.
6. Bake at 200 degrees for 40 minutes. Before serving, sprinkle with cilantro and dill. Serve hot.

With vegetables

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 70 kcal/per 100 g.
• Cuisine: Italian.
• Difficulty: easy.

Since the dish does not include meat, it can be eaten both hot and cold. To soak it in the juice of vegetables, you can leave it in the refrigerator for several hours. The dish will be the best breakfast option for children, which will enrich their body with vitamins and microelements. A multicooker will help make cooking easier.

Ingredients:

• eggplant – 4 pcs.;
• bell pepper – 2 pcs.;
• onion – 1 pc.;
• carrots – 2 pcs.;
• garlic – 3 teeth;
• tomato paste – 2 tbsp. l.;
• cheese – 50 g;
• vegetable oil – 2 tbsp. l.;
• spices - to taste.

Cooking method:

1. Make boats by cutting out the core. Lightly coat with salt and leave for 20 minutes. Bake them.
2. In a frying pan, fry the chopped onion and garlic through a press. Place chopped carrots, bell peppers and the remaining blueberry pulp.
3. Place the fried vegetables in the multicooker bowl and select the “Baking” function. Cooking time: 15 minutes.
4. Add salt, pepper, spices and tomato paste to the finished filling. Stuff the boats and sprinkle with cheese. Transfer to a slow cooker. Cook using the Bake function.

With Chiken

• Time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 78 kcal/per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Georgian.
• Difficulty: medium.

This dish has a delicate structure and pleasant taste. It is suitable for everyday dinner and for the holiday table. The treat is considered dietary, but allows you to get enough of a small portion. Serve hot eggplant boats with chicken and golden cheese crust. Can be supplemented with grilled vegetables, pickled tomatoes or fresh herbs.

Ingredients:

• eggplant – 4 pcs.;
• chicken fillet – 400 g;
• tomatoes – 3 pcs.;
• onion – 2 pcs.;
• basil - to taste;
• parsley - to taste;
• mayonnaise – 2 tbsp. l.;
• cheese – 150 g;
• salt, chili pepper - to taste.

Cooking method:

1. Cut the vegetable in half. Remove seeds. Transfer to a bowl of salted water.
2. Thinly slice the onion and fry. Add chicken cut into small cubes. After 4-5 minutes, reduce the heat and add the chopped eggplant pulp. Then add tomatoes and spices. Simmer for 15 minutes. Before turning off, add finely chopped herbs.
3. Fill the boats with the mixture and grease with mayonnaise. Bake for 25 minutes. 5 minutes before cooking, cover the dish with cheese.

Eggplant stuffed with mushrooms

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 73 kcal/per 100 g.
• Purpose: for dinner.
• Cuisine: Georgian.
• Difficulty: easy.

While cooking, a wonderful aroma will spread throughout the house. Mushrooms make the dish more spicy and pleasant to the taste. This ingredient contains a large amount of protein. Vegetarians make up for the lack of substances that make up meat with dishes containing it. In order for the mushrooms to reveal their taste, they are pre-fried with the addition of vegetable oil.

Ingredients:

• eggplant – 6 pcs.;
• sweet pepper – 3 pcs.;
• mushrooms – 300 g;
• tomatoes – 3 pcs.;
• dill - to taste;
• onion – 2 pcs.;
• nuts - to taste;
• spices - to taste.

Cooking method:

1. Prepare the boats. Grease the inside with oil. Place them on a baking sheet or baking dish. Bake for 10 minutes.
2. Fry chopped onion and red bell pepper in a frying pan. Add chopped champignons, tomatoes, finely chopped herbs. Salt and pepper to taste. Simmer for 10 minutes.
3. Fill the baked boats with filling, sprinkle with crushed nuts and put in the oven for 15-20 minutes.
4. Before serving, sprinkle with chopped dill.

Boats stuffed with ham and vegetables

• Time: 30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 78 kcal/per 100 g.
• Purpose: for dinner, breakfast.
• Cuisine: Italian.
• Difficulty: easy.

This dish can be prepared for breakfast. Low-calorie baked vegetables will enrich the body with phosphorus, iron, potassium, calcium and other elements. To make this dish suitable for a dietary diet, you can exclude mayonnaise from the ingredients or replace it with low-fat sour cream. To add sourness, the recipe can be supplemented with tomato sauce or paste.

Ingredients:

• eggplant – 5 pcs.;
• bell pepper – 3 pcs.;
• ham – 300 g;
• mayonnaise – 60 g;
• garlic – 3 teeth;
• herbs and spices - to taste.

Cooking method:

• Cut the stems off the eggplants and remove the pulp and seeds. Season generously with salt and wait until they release their juice.
• Wash the boats, grease with mayonnaise and stuff them with the previously prepared filling - diced ham, red bell pepper and garlic.
• Sprinkle with grated cheese and basil and place in a fan on a baking sheet. Bake at 180 degrees.

Baked stuffed eggplants are present in many national cuisines of the world. There is probably a card with such a recipe in the cookbook of every professional chef. To make dinner a real masterpiece, you must adhere to the following recommendations from experienced chefs:

• Rubbing eggplants with salt or soaking them in salted water will help eliminate bitterness.
• To make the cheese crust crispy, grated cheese is mixed with a beaten chicken egg.
• When preparing this dish, spices and seasonings are added at the stage of frying the filling.
• You can prepare a more sophisticated dish by layering the filling ingredients.
• The boats go well with barbecue sauce, cottage cheese and tomato sauce.

Fan-baked eggplants with minced chicken and tomatoes - tasty and fast

Dear friends! Do you want to surprise your guests with an original way to prepare fan-shaped eggplants? I’ll tell you a secret that this dish is very simple to prepare, but it makes an impression with its unusualness and interesting appearance. And of course, it is very tasty. Let's prepare it and see for yourself.

Let's take for the recipe:

Preparation:

1. First, prepare the eggplants. Let's wash it and cut off the tail. Then we cut the fruit longitudinally into plates 8-10 mm wide. But we do not make the cut all the way, leaving about 1.5 cm intact on the side where the stalk was.

In other words, on one side the fruit remains intact, and the petals open easily. Many housewives do not cut off the stalk at all and all the plates are held on it.

2. Next we move on to chicken meat. Cut the breast into small pieces and leave on the table. We take a kitchen hammer and beat the meat to get thin plates. When beating, it is best to cover pieces of meat with cling film, otherwise small pieces may fly around and stain your entire table.

Now mix the prepared dry seasonings together, add a teaspoon of salt and sprinkle on our meat. Place the pieces in a bowl and let them marinate at least a little.

3. Lightly grease each eggplant plate with the same crushed seasoning. And the fun begins - between adjacent plates we place pieces of meat, then tomatoes, then cheese.

4. As the eggplants are filled with filling, the eggplant fan becomes more and more noticeable. Place the stuffed fruits on a baking sheet. Now is the time to put the remaining meat, cheese and tomatoes into our preparation - after all, you won’t spoil the porridge with oil and there won’t be any unnecessary delicious products.

If you have a non-stick mat, cover the bottom of the baking sheet with it. For those who don’t, grease the bottom with vegetable oil.

5. Now we sprinkle the workpiece with olive oil on top and sprinkle with sesame seeds to give a light nutty aroma to our dish. Place the baking sheet in an oven preheated to 170 degrees for 40 minutes.

Just keep the following in mind. Before serving, cover the baking sheet with foil to prevent the eggplants from burning. After 30 minutes, remove the foil and let the dish brown.

6. We got such a very beautiful dish. Surprisingly tasty and aromatic. By the way, it’s very filling. Serve it to your guests on the festive table. It deserves it. Guests admire it and, of course, ask to tell you how you prepared it. As you can see, everything is very simple.

Preparation

Wash small eggplants thoroughly without disturbing the integrity of the fruit, carefully remove the stem and cut them lengthwise into two equal halves.

Cut the core of each half (pulp) with a knife and remove. Salt the halves peeled in this way and leave them in this form for 25-30 minutes so that the eggplants in the finished dish do not become bitter. Then rinse them in cold water.

Pre-soak the eggplant pulp in cold water (it can be slightly salted) for 30 minutes, which will help remove the bitterness from it. In addition, due to this, the eggplants will not absorb too much oil, in which they will then be stewed. Grind the eggplant pulp.

Finely chop the onion and garlic (if it will be used in the dish).

Do the same with the pulp of eggplants and tomatoes (you can first remove the skin from them by pouring boiling water over the fruits).

Grind the meat into minced meat.

Grate the cheese on a fine grater.

Pour oil into a well-heated frying pan or saucepan and fry the onion until transparent.

Add minced meat to it and, stirring thoroughly (so that there are no lumps), simmer it with the onion a little (no more than 10 minutes) over medium heat.

Then add the eggplant pulp, tomatoes, salt and pepper to taste. Simmer for another 10 minutes.

Fill each cored eggplant half with cooled minced meat and place in a baking dish. Sprinkle grated cheese on top to make a crispy crust.

Preheat the oven to 180 degrees. Bake the eggplants for 30-40 minutes until done. Serve the boats with herbs, eggplants with minced meat, tomatoes and cheese turned out very tasty and juicy. Note another delicious dish with eggplants:

• 2 small eggplants;
• 1 medium carrot;
• 1 onion;
• 2 meaty tomatoes;
• 2-3 garlic cloves;
• 200 gr. hard cheese;
• 2 pods of sweet pepper;
• A little vegetable oil;
• Salt, black pepper - to taste.

• Preparation time: 00:15
• Cooking time: 00:35
• Number of servings: 2
• Difficulty: easy

Preparation

Preparing stuffed eggplants with vegetables baked in cheese is not difficult. The dish comes out aromatic and juicy. All components complement each other favorably, creating a rich, rich taste.

1. Wash the blue ones thoroughly, cut out the stem and tail, and cut them in half lengthwise. In each half we cut the flesh with a knife, as if drawing a mesh without touching the peel. Then use a small spoon to scrape out the pulp, leaving centimeter walls.
2. Sprinkle the resulting 4 boats with salt and leave for half an hour to remove the bitterness. Chop the extracted pulp into cubes.
3. Peel the onion and carrot, chop the onion into cubes, and grate the carrot on a coarse grater.
4. Wash the bell pepper pods, cut them in half, remove the stems and seeds, and cut the pulp into small cubes.
5. Place the onion in a frying pan with heated oil and fry until transparent. Then add the carrots and bell pepper, stir, fry for about 5 minutes, stirring occasionally. Next, add the eggplant pulp, stir thoroughly, fry for 5 minutes at medium heat, stirring from time to time.
6. While the vegetables are roasting, pour boiling water over the tomatoes, remove the skins, and cut into cubes. Add tomatoes to the contents of the frying pan, stir, adjust to the desired taste, adding salt and black pepper. Simmer the filling for another 5 minutes, set aside.
7. Finely chop hard cheese. Leave 4-6 tablespoons of cheese for sprinkling, mix the rest with the still hot vegetable filling. We also put the garlic that has been passed through the garlic press there.
8. Fill each half with filling, forming a small mound. Place in a fireproof mold with sides and pour in some cold water. Place in a hot oven (180 degrees) for 30-40 minutes.
9. 10 minutes before the end of cooking, remove the pan with the dish, sprinkle the “boats” with grated cheese, and return to the oven to bake until the cheese crust is golden brown.
10. Before removing the boats from the oven, you need to check their readiness with a toothpick (the skin should be easily pierced). Place the stuffed eggplants on a plate, sprinkle with chopped herbs and serve hot.

Ingredients:

• 3 medium eggplants
• 1 tomato
• Hard cheese - 200 grams
• 2 cloves garlic
• Dill, salt, spices - to taste

Preparation:

1. Wash the eggplants, cut them in half, remove the core with a spoon. Sprinkle the eggplants with salt and leave them for 30 minutes.
2. Cut the eggplant pulp into small cubes, place in a bowl, cut the peeled tomato, garlic, herbs into cubes, add salt, add spices, and mix.
3. Grate the cheese on a fine grater.
4. Carefully squeeze the juice out of the eggplants, place the filling in the halves, and sprinkle thickly with cheese on top.
5. Bake in an air fryer on the middle rack at 180 Cº for 25 minutes.