Eggplant stuffed with vegetables. Stuffed eggplant with vegetables baked in the oven recipe with photo

Let's cook eggplant stuffed with vegetables according to our simple recipe. Stuffed eggplant recipe not complicated, any hostess can handle it. With cold and hot appetizers, as well as various salads, it is important to remember that food should not only be tasty, but above all.

Stuffed eggplant

5 of 1 reviews

Eggplant stuffed with vegetables

Type of dish: Vegetable dishes

Cuisine: Russian

Preparation time:

Cooking time: 1 Hour 30 Min

Total Time: 1 Hour 30 Min

Output: 3

Braised stuffed eggplant

Ingredients

• Eggplant - 3 pcs.,
• onion - 2 pcs.,
• tomato - 2 pcs.,
• sweet green pepper - 3 pcs.,
• garlic - 4 cloves,
• olive oil - 8 tbsp. spoons,
• water - 1 tbsp.,
• sugar - ½ teaspoon,
• bunch of parsley,
• salt.

Cooking

1. First, wash the eggplants well, cut off strips of skin 1 cm wide. Make a deep long incision on one of the strips. Soak the eggplant in cold salted water for 15 minutes.
2. Then, fry the eggplant for 5-7 minutes in vegetable oil.
3. In a separate bowl, fry chopped onions, garlic, add sliced ​​​​tomatoes, parsley, salt and sugar. Mix everything and cook for another 2-3 minutes.
4. Stuff the slits on the eggplant with the vegetable filling. Next, place the eggplants in a non-stick dish, put two halves of sweet pepper on them, pour in water and simmer for 5 minutes over low heat.

The nutritional value

Calories: 130

Bon appetit!
Eggplant stuffed with vegetables

Let's cook eggplant stuffed with vegetables according to our simple recipe. The recipe for stuffed eggplant is not complicated, any housewife can handle it. When preparing cold and hot appetizers, as well as various salads, it is important to remember that food should be not only tasty, but, above all, healthy. Stuffed Eggplants 5 from 1 reviews Print Eggplants Stuffed with Vegetables Author: Povarenok Dish Type: Vegetable Dishes Cuisine: Russian Preparation Time: Cooking Time: 1 Hour 30 Mins Total Time: 1 Hour 30 Mins Yield: 3 Braised Stuffed Eggplant Ingredients Eggplant - 3 pcs., onion - 2 pcs., tomato - 2 pcs., sweet green pepper - 3 pcs., garlic - 4 cloves,…

The eggplant season is drawing to a close. Therefore, now you need to get as much as possible saturated with this product and replenish the body with vitamins. I offer a simple recipe for stuffed eggplant with vegetables.

Recipe content:

Eggplant is a great base for a variety of dishes. And both hot and cold. Of the many recipes with them, one of the most popular is their stuffing with some kind of filling. It is with such a recipe with a photo that I will tell you today. This dish is lean, dietary, vegetarian and dietary. Therefore, it is suitable for vegans, people who are losing weight, observing the figure and fasting. At the same time, despite the fact that the food is vegetable, it is very tasty! And, believe me, guests and household members, having tried a piece of it, will definitely experience a lot of positive emotions and your work will be appreciated as soon as you put the treat on the table.

This dish is prepared simply, quickly and from available products. The filling for eggplant consists of only two components: cabbage and carrots. But if desired, they can be supplemented with lean foods like mushrooms, beans, tomatoes, sweet peppers, etc. Also, if desired, any meat or minced fish is suitable. Stuffed eggplants are prepared according to this recipe in the form, in the oven, and vegetable boats are obtained with a cheese crust covered on top. The food can be consumed both warm and chilled.

• Calorie content per 100 g - 64 kcal.
• Servings - 3
• Cooking time - 1 hour 20 minutes

Ingredients:

• Eggplant - 3 pcs.
• White cabbage - 300 g
• Carrot - 1 pc. big size
• Vegetable oil - for frying
• Garlic - 2 cloves
• Hard cheese - 100 g
• Salt - 2/3 tsp or to taste
• Black ground pepper - a pinch
• Any spices and spices - to taste

Cooking baked eggplant stuffed with vegetables

1. Remove the top inflorescences from the cabbage. Rinse the head of cabbage and dry it. Finely chop.

2. Peel the carrots, wash and grate on a coarse grater.

3. Put the pan on the stove, pour in vegetable oil and heat. Put fried cabbage with carrots. Saute vegetables over medium heat until translucent. Then peel the garlic cloves and put them through a press. Add salt, ground black pepper and any spices with spices. If you want the dish to be completely dietary, then do not fry the vegetables in oil, but stew them in some water or vegetable broth.

4. Wash the eggplant, cut off the tail and cut in half lengthwise. Carefully, so as not to damage the walls of the vegetable, clean the pulp so that an empty “boat” cavity remains. Use a young vegetable, as it does not contain harmful solanine. If the fruit is ripe, then first sprinkle it with salt and leave it to lie down for half an hour. During this time, small droplets form on it, which will indicate that the bitterness has come out of the fruit.

5. Fill the prepared eggplants with vegetable stuffing.

6. Grate the cheese on a coarse grater and sprinkle the eggplant. Lay them on a baking sheet and send them to bake in a heated oven to 180 ° C for half an hour.

Eggplant is not only tasty, but also a dietary product, in 100 gr. eggplant contains only 28 kcal. Eggplant and dishes from them are simply an indispensable thing for those who want to lose weight or just want to eat right. You can cook a lot of tasty and healthy dishes from eggplants: eggplant rolls. eggplant boats or make eggplant dishes in the oven. about which there are separate collections of recipes with photos. The same article will be devoted to a selection of the best and most delicious recipes for stuffed eggplant in the oven.

Useful tips! How to choose the right eggplant.

The main problem of eggplants can be bitterness. But it does not depend on a large number of seeds or the type of eggplant, but on the freshness of the eggplant, only overripe plows have bitterness. When choosing eggplants, be sure to touch them, the fruits should be heavy and firm to the touch. The skin of the eggplant should be smooth and shiny, dull skin means the eggplant can be bitter. Also check the calyxes (green leaves at the end of the fruit), they should be fresh and green. If these leaves are dry and brown in color, then you should not take such eggplants.

Rounded eggplant tends to be juicier and suitable for baking in the oven. Long and thin eggplants are more suitable for frying.

You can store eggplant for 5 days in the refrigerator.

All Stuffed Eggplant Recipes

Oven-baked eggplant stuffed with minced meat

To prepare 4 servings you will need:

• 2 medium white or purple eggplants;
• 200 gr minced chicken (minced meat can be replaced with beef or any other);
• 1 small onion, peeled and finely chopped;
• 2 garlic cloves, minced
• 2 medium tomatoes, cut into cubes;
• basil leaves or you can take dry basil;
• salt and pepper to taste;
• 70-80 gr parmesan cheese or any other to your taste, grate;
• 4 tablespoons tomato paste

1. Before starting cooking, preheat the oven to 200 degrees. Also put a large pot of water to heat up, you need to boil the water.

2. Then we take the eggplants, cut off the tails on both sides and cut along to get two halves-boats (as in the photo).

3. Using a spoon from eggplant, you need to get the core, but do not overdo it, the wall thickness of the eggplant should remain at least 0.5 cm. Thus, you will get beautiful boats (as in the photo). We don’t throw away the eggplant core, but cut it finely, we will need it later.

4. Put the resulting eggplant boats in boiling water for 3 minutes. Eggplants will float in a saucepan, so it’s worth holding them with a spoon and immersing them under water so that they boil completely. Remove the eggplant with a slotted spoon or spoon and place on paper towels.

5. Now let's move on to cooking minced meat for our eggplants. We put the pan on the fire to warm up, sauté the onion and garlic on it for 2 minutes, then add the minced chicken to them, cook it for 5-7 minutes, then add the finely chopped eggplant core, fry for another 2-3 minutes. Then add diced tomatoes, salt and spices and cook for another 2-3 minutes. Remove the skillet from the heat.

6. Pour half of the tomato paste onto the bottom of the mold in which you plan to bake stuffed eggplants in the oven. Put the boats on top of the tomato paste, salt, pepper. We fill each boat with minced meat, pour 1 teaspoon of tomato paste on top of each boat and sprinkle with grated cheese. After that, cover the form with foil and put it in the oven to bake for 30 minutes, until the eggplant is ready. Ready! Bon appetit!

Recipe for eggplant stuffed with vegetables in the oven

This recipe for eggplant with vegetables is designed for 4 people. For cooking you will need:

• 2 medium sized eggplants;
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 12 cherry tomatoes, halved
• 50g pitted green olives, chopped
• handful of basil leaves, chopped
• 125 g mozzarella cheese, torn into small pieces, you can use any other cheese
• a handful of fresh white breadcrumbs or breadcrumbs

1. First, preheat the oven to 220C. Slice the eggplant lengthwise, leaving the stem intact. Using a spoon or knife, you need to remove the core so that the wall thickness of the eggplant remains 0.5-1 cm, so you get boats. Brush eggplants with oil, sprinkle a little with seasonings. Cover with foil and bake in the oven for 20 minutes. Finely chop the remaining eggplant pulp and set aside.

2. While the eggplants are baking in the oven, you can start cooking minced meat. Heat up a frying pan, add some oil. Put the onion in the pan and sauté it until golden brown for 2-3 minutes. Then add the chopped eggplant pulp and cook for another 3 minutes while stirring. Next, add finely chopped garlic and tomatoes to the pan, stirring, cook for another 3 minutes more. Then add salt, spices, basil and cheese.

3. When the eggplants become soft, remove them from the oven and reduce the heat to 200 C. Fill the eggplant boats with minced meat, sprinkle with crackers and more cheese. Bake stuffed eggplant with vegetables for 15-20 minutes until the cheese is melted. You can serve these eggplants baked in the oven with a green salad.

Eggplant stuffed with mushrooms in the oven

To prepare 2 servings you will need:

• 1 eggplant;
• 250 gr chopped champignons;
• 2-3 slices of cheese;
• 1 small onion, finely chopped;
• 2 garlic cloves, finely chopped;
• salt and pepper to taste
• 4 tbsp. tablespoons of ricotta cheese or other soft cheese, or you can replace it with thick sour cream.

1. First you need to preheat the oven to 180 C. Cut the eggplant in half lengthwise and cut out the pulp with a spoon, leaving the eggplant shell 0.5 cm. Finely chop the pulp and set aside.

2. Put the pan on the fire to warm up, pour in the oil, pour the onion and garlic into the heated oil and sauté for 2-3 minutes. Then add chopped eggplant pulp and chopped mushrooms to the pan and cook for another 5 minutes. Add ricotta cheese, salt and pepper and mix well.

3. Put a mass of mushrooms into eggplants, put slices of cheese on top.

4. Bake in the oven for 30 minutes until the eggplant is done. Ready!

Eggplant stuffed with vegetables is an incredibly tasty appetizer that can be served both hot and cold. Such eggplants can be supplemented with any side dish, pouring it with the resulting sauce, and the appetizer is perfect for meat or poultry.

To prepare eggplant stuffed with vegetables, prepare the necessary products according to the list. Eggplants for snacks should be chosen large.

Wash the eggplant and remove the stem. Along the circumference of the eggplant, make deep cuts along the middle, you should get a kind of pockets. Eggplant should be salted so that the salt gets into the cuts, and leave for 20-30 minutes.

During this time, cut the onion and pepper into cubes.

Also chop the tomatoes and finely chop the garlic. You can remove the skin from the tomatoes if you like. I removed partially, where she herself departed without difficulty.

Heat sunflower oil in a frying pan. Pat the eggplants dry with paper towels, squeeze lightly. Place in hot oil and fry on all sides. It will take about 12-15 minutes to fry. Fry eggplant should be scrolling like a cylinder. Then put the eggplant on a plate and leave to cool slightly.

In the oil in which the eggplant was fried, put the onion and pepper, fry until the onion is transparent, then add half the garlic and tomatoes. Add salt and pepper to taste. After a couple of minutes, remove from heat, cool slightly.

Use a teaspoon to spread the filling into the eggplant cuts. Do not try to use all the filling, some of the vegetables will remain and will be stewed in a pan.

Put the eggplant back into the pan, pour a glass of hot water. Eggplant should be in the sauce half or slightly less. Stew eggplants stuffed with vegetables under a closed lid for 8-10 minutes over low heat, then open the lid and carefully turn the eggplants over so that they are evenly stewed. Sprinkle the eggplants with the remaining garlic, cover and leave for 10-15 minutes.

Vegetarians and people who adhere to proper nutrition often complain that their menu is rather meager. This is due to ignorance of what can be prepared from vegetables. Now we will try to change this situation and learn how to cook delicious baked stuffed eggplants.

You can use different ingredients for the filling, but are we interested in a vegetarian option? Consider several available recipes for preparing a delicious dish.

Pickled eggplant stuffed with vegetables

Using this recipe, you can prepare an original snack that you can eat right away, or you can close for the winter. The advantage of such dishes is that you do not need to buy special ingredients for cooking, since almost every refrigerator has everything you need.

Eggplant stuffedvegetables, prepared from such products: 3 kg of eggplant, 1 kg of cabbage, 5 large carrots, 6 onions, a bunch of celery and parsley, 4 teaspoons of salt, and another 4.5 tbsp. tablespoons of vegetable oil.

Prepare like this:

1. first you need to prepare the blue ones: wash and remove the tails. Pour water into the pan and add salt, and a little more than usual. Boil it, dip the eggplants into the pan and boil until half cooked over minimal heat, on average it takes about 12 minutes. It is recommended to do everything in batches so that vegetables can be easily mixed;
2. take out the blue ones and lay them on the board, which must be placed on a hill on one side to form an inclined surface. Top with another board and put the load, but it should not be very large. Leave everything for 3 hours to remove excess moisture and bitter juice;
3. at this time, you can do the filling, for which cut the peeled and washed onion into a small cube. Grate the carrots and chop the cabbage, and then put it in a bowl, add salt and rub with your hands to separate the juice. Take a pan with a thick bottom and heat vegetable oil there. Put the onion, and when it becomes transparent and soft, add the carrot and simmer for about 5 minutes. Put the roast in the softened cabbage and add the remaining salt. Stir and leave for another 10 minutes. Add chopped greens to the filling;
4. we take out the blue ones and make a side incision in each vegetable, making an indent of 2-3 cm. Place the filling tightly in the “pockets”. Put the vegetables in a wide container in layers, cover them with a plate and place a load on top, for example, a liter jar of water. Cover with a towel and leave in a warm place for 4-5 days. After the time has elapsed, move the container to a cold place for a week. After that, they can be eaten or closed in sterilized jars for the winter.

Recipe for oven baked eggplant stuffed with vegetables

A wonderful and very tasty appetizer that can be eaten separately or served with various meat and fish dishes. This dish is perfect for a barbecue. If you are on a diet, this is the perfect dish for lunch or dinner.

To prepare two servings, such products: eggplant, red and yellow peppers, 2 tomatoes, carrots, onions, 125 g Feta, 0.5 tbsp. spoons of salt and 1 tbsp. spice spoon.

Let's prepare like this:

1. Cut the eggplant in half lengthwise and soak it in cold water for 30 minutes. Add some salt to remove bitterness. After the time has elapsed, pour boiling water over the vegetable, remove the pulp to make boats. Bake in the oven, which must be preheated to 180 degrees, 10-15 minutes;
2. cut the pulp from the blue one into slices and fry them in a frying pan in a small amount of oil. Peel the seeds from the pepper, cut it into small cubes and add to the blue ones. Send the carrots chopped on a grater and onion sliced ​​\u200b\u200bin half rings there. Add some water, salt and simmer for 5 minutes. Dip the tomatoes in boiling water for a couple of minutes, and then in cold water so that it is easy to remove the peel. Cut the pulp into cubes and add to the pan. Extinguish for a couple more minutes;
3. Put prepared vegetables in a bowl, add chopped cheese and mix well. Fill the prepared boats with a filling with a slide. Put them in the oven and cook at 200 degrees for 20 minutes.

Eggplant stuffed with rice

Thanks to the use of cereals, the dish is more satisfying. The recipe allows you to prepare a full-fledged side dish that vegetarians and people watching their weight can eat. Prepared ingredients are enough for 4 servings.

To cook eggplant stuffed with vegetables, take the following products: 4 eggplants, 155 g of hard cheese, 100 g of Feta, 1.3 tbsp. crumbly rice, 150 g tomatoes in their own juice, 3 cloves of garlic, salt, pepper and spices.

Let's prepare like this:

1. First, rinse the rice well in running water. Repeat the procedure several times until the liquid becomes clear. Place rice in a colander to remove excess liquid. Boil until half cooked so that the cereal remains crumbly;
2. wash the blue ones, remove the ponytails and cut them into halves. Remove the pulp, forming boats, and try to reach almost to the end of the peel. Pour water into the pan, put salt and cook for two minutes after boiling;
3. we turn to the filling, for which heat the oil and fry the crushed clove of garlic on it. When it browns and gives off its flavor, remove and discard. Finely chop the flesh of the blue ones, transfer it to the pan and fry. Put in a separate plate. Make cross-shaped cuts on the tomatoes, dip them in boiling water and transfer to a cold liquid. Remove the peel, cut the pulp and grind in a blender until a homogeneous mass is obtained. Add herbs, salt and pepper. Pour the sauce into the pan and simmer in oil until a thick mass forms. "Feta" cut into small cubes and mix it with prepared vegetables and rice. Add salt if necessary;
4. take the form, put some sauce there and lay out the boats filled with stuffing. Grate cheese on top. Cook in the oven, which is preheated to 180 degrees, and bake until the cheese is melted. Serve with chopped greens.

Eggplant stuffed with mushrooms

The appetizer turns out to be very tasty if you use mushrooms, which give the dish originality. Everything is prepared very simply.

For this recipe, you should take such products: 2 eggplants, 4 large mushrooms, tomato, onion, 75 g cheese, 2 garlic cloves, 1 tbsp. a spoonful of sour cream, herbs, butter, salt and pepper.

Let's prepare like this:

1. prepare the boats as indicated in the previous recipe. Prepare other vegetables and mushrooms, and then cut them into small cubes. Pass the garlic through a press. Fry in hot oil for a couple of minutes, and then add the mushrooms and cook for another 2 minutes, stirring occasionally. Put the eggplant and simmer until tender under the lid. Add chopped tomato, garlic, chopped herbs and sour cream, as well as salt and pepper;
2. fill the boats and sprinkle them with shredded cheese. Bake for 10 min. in the oven, which must be heated to 200 degrees.

Recipe for oven baked zucchini stuffed with vegetables

You can stuff not only blue ones, but also zucchini, which also turn out tasty and juicy. Another option for a delicious vegetarian side dish. Prepared products are enough for 4 servings.

For this recipe, use the following products: 4 zucchini, tomato, red onion, 5 champignons, egg, 1.5 tbsp. spoons of breadcrumbs for breading, 2 cloves of garlic and spices.

Prepare like this:

1. Prepare the zucchini, cut lengthwise, remove the pulp and make boats. Rub them with salt and spices. Put on a baking sheet covered with parchment;
2. clean the mushrooms, cut into small cubes and fry them in oil. Add diced onions and carrots to them. Put garlic and tomato pulp there too. Simmer for a couple of minutes and remove from heat. Put crackers, egg and spices;
3. fill the boats with stuffing and send to the oven, which must be heated to 180 degrees.

We have presented the most popular recipes for preparing a delicious and low-calorie dish. Cook for health!