Recipe for stuffed eggplant in the boat oven. Stuffed eggplant with minced meat

When the warm and sunny season comes, then there are much more vegetables around. We often want to replace fatty meat and flour dishes with light vegetable and tasty ones. You always want to eat deliciously, and therefore it's time to remember your favorite dish - baked eggplant stuffed with various delicious fillings.

As a filling, you can use many different products. It will be delicious with vegetables and mushrooms. Minced meat or chicken fillet with garlic, herbs and cheese. There are so many recipes for cooking eggplant in the oven that your eyes just run wide. Very often, garlic and cheese are added to the filling, because when baked, the golden crust will make the eggplants also beautiful.

Baked eggplant can be eaten hot, like a real lunch or dinner. And you can prepare in advance and let it cool, then you will get a great cold appetizer for the holiday or the arrival of guests.

This dish does not take much time, almost any method of cooking will take you about half an hour, most of which eggplant will be baked in the oven.

But let's see how you can deliciously cook stuffed baked eggplants.

For anyone who loves eggplant, this is a familiar and favorite recipe. Baked eggplants perfectly retain their own taste, and if you add a few vegetables to them, and bake with a cheese crust, you get a delicacy just lick your fingers. One of my favorite recipes, and I love it for its simplicity and speed of preparation. You can please both yourself and your guests with such yummy in a matter of minutes.

You will need:

• medium-sized eggplant - 3 pieces;
• carrots - 1 piece;
• onion - 1 piece;
• sweet pepper - 1/2 piece;
• cheese - 100-150 grams;
• greenery;
• salt and pepper to taste.

You will need:

1. Cut a clean ripe eggplant without dents lengthwise into two halves along with the skin. The skin is needed for the rigidity of the eggplant boat, if you do not like it, you can not eat it in the end. With a fork, a delicious core goes perfectly. Cut out the core of the eggplant. To do this, make a circular incision along the skin, and then transverse. Each piece can then be pry with a knife or spoon and removed.

2. Cut the extracted eggplant pulp into medium-sized cubes, much like you cut vegetables into a soup or salad. Later we will lay them back as part of the filling. Salt these pieces and leave for now.

3. Cut the onion into thin slices and fry in vegetable oil until soft. Then add grated carrots to the pan.

4. When both the carrots and onions have softened, add the eggplant pieces to the pan. De-seeded sweet red pepper and cut into cubes. Put them in a pan with the rest of the vegetables and stew a little, about 10 minutes will be enough. Remember to lightly salt and pepper to taste.

5. Cool the vegetable stew a little, what happened in the pan and start stuffing the boats with it from the rest of the eggplant.

6. Cut out rectangles from the foil and wrap them around the bottoms of the eggplant boats. Spread the eggplant on a baking sheet and sprinkle with chopped herbs on top.

7. Place the eggplants in a preheated oven at 180 degrees and bake for 25-30 minutes. After that, take it out and sprinkle with grated cheese. Return to the oven for 10 minutes until the cheese is melted and nicely browned.

Let the cooked eggplants cool down a little and you can serve them on the table. These delicious baked eggplants can also be served cold and make a great appetizer.

Baked eggplant with cottage cheese, garlic and dill

This time we will bake eggplants with a delicious cheese and curd filling. Very gentle and pleasant combination with a light spice of garlic. Again, eggplant pulp will also be included in the filling. The result is a juicy and fragrant dish, tasty and healthy, because nothing is fried anywhere, no fat is added.

You will need:

• eggplant - 2 pcs;
• low-fat cottage cheese - 150 grams;
• hard cheese - 150 grams;
• egg - 1 piece;
• garlic - 1 clove;
• fresh dill, basil and parsley - 2-3 branches each;
• salt to taste.

Cooking:

1. Cut the clean eggplant in half. You don’t need to peel, you can even leave the stem, because the vegetable itself will turn into a plate, and we will only eat the contents.

2. Put water in a large saucepan on the stove and let it boil, put the eggplant in it for 7-10 minutes so that they cook until soft.

3. Take a separate bowl while the eggplant is cooking, prepare the filling. Dense low-fat cottage cheese crumble and put in a bowl, grate the same cheese on a coarse grater. Squeeze the garlic through a press.

4. Break one raw egg into a bowl of cottage cheese with cheese, it will give the components a strong bond and will be deliciously baked later in the oven. Finely chop the greens and add there too. Mix everything well.

5. Cool the cooked eggplants a little. Then take a tablespoon and use it to remove the pulp from the halves of the vegetable. Cut it into smaller pieces a little and mix with the prepared filling. Lightly salt and pepper to taste.

6. Refill the resulting empty eggplant skin boats by putting the filling in them. Lay the eggplant on foil or parchment paper on a baking sheet. and put in the oven for 15-20 minutes at a temperature of 180 degrees. The oven must be preheated.

When baked eggplants with cottage cheese and garlic are ready, they will be covered with a beautiful golden brown. Take them out of the oven and arrange nicely on a platter.

Delicious both hot and cold, perfect for a holiday or a light hearty dinner for two. Bon appetit!

Eggplant stuffed with chicken breast and cheese

Stuffed baked eggplant can be not only a light vegetable snack, but also a very satisfying and nutritious dish. If you stuff eggplants with meat, then here you have a full meal for the whole family no worse than stuffed peppers, for example. Cheese crust will be a wonderful decoration. Many will agree with me that vegetables baked with cheese immediately become twice as tasty.

You will need:

• large eggplant - 2 pieces;
• chicken breast - 250-300 grams (1 piece of fillet);
• hard cheese - 100 grams;
• garlic - 1 clove;
• olive oil;
• Provence herbs and paprika - 1/2 teaspoon each;
• salt and pepper.

Cooking:

1. In order for the chicken breast filling to turn out juicy and tasty, you need to marinate the meat a little. Cut the breast into small pieces, put in a small plate. Add half a teaspoon of dried Provence herbs and the same amount of ground sweet paprika. Drizzle lightly with olive oil, no more than a tablespoon. Squeeze a clove of garlic to the chicken, you can grate it on a fine grater. Salt to taste and mix. Leave to marinate for a while while we prepare the eggplants themselves.

2. Prepare eggplant. Wash them, remove the stems and cut in half lengthwise. Put the eggplant halves in a baking dish, drizzle a little with olive oil and bake in the oven at 180 degrees for 20-25 minutes. During this time, the eggplant will be baked, soft and lightly browned on top.

3. Now you need to pull the pulp out of the eggplant without damaging its skin. Make a circular cut along the edge, and then pull out the middle with a spoon.

4. Cut the pulp that was cut into pieces and mix with the chicken meat that has marinated by this time. Salt the mixture a little, as the eggplant is not salty.

5. Place the eggplant/chicken mixture back into the skins, flatten evenly, and bake in the oven for 20 minutes.

6. After 20 minutes, remove the stuffed eggplant from the oven and sprinkle with grated cheese. Return to bake for another 5-7 minutes, until the appetizing cheese crust is browned.

Since the chicken itself is quickly cooked, and it was also marinated in advance, after half an hour of baking, the dish will be completely ready to eat. Let the eggplant cool slightly and serve with fresh herbs. Delicious lunch is ready!

Greek-style eggplant baked in the oven with ground beef and feta cheese

Continuing the theme of meat filling for stuffed baked eggplants, I can’t help but remember and show you this recipe. Feta cheese is closely associated with Greece, most likely because, but believe me, in this form it is no less beautiful. The filling is prepared from minced meat fried with tomatoes with the addition of pieces of feta. It turns out incredibly tasty and I highly recommend trying this dish.

We have already used vegetables as a filling, minced meat and even chicken too, let's turn to another favorite and tasty product. Mushrooms, or rather champignons, are ideal for this dish. If it is the season of forest mushrooms, then you can use them, but we have champignons available all year round and without any problems in any store. Plus, their delicate slightly sweet taste goes well with eggplant.

You will need:

• eggplant - 3 pieces;
• champignons - 500 grams;
• hard cheese - 150 grams;
• garlic - 2-3 cloves;
• fresh herbs (onions, dill, parsley) - in a small bunch.

Cooking:

1. Wash, dry and cut each eggplant into two halves. Cut the core of each part in the form of a lattice and salt. Let the eggplant sit for 10 minutes until it releases its juices, then pat the juices out with a paper towel.

2. Place eggplant halves in hot oil to fry. Brown the eggplant in a skillet until the center softens. Set them aside to cool slightly on a paper towel to absorb excess oil.

3. While the eggplants are cooling, prepare the filling. To do this, cut fresh champignons into smaller pieces and fry in butter. Salt them and lightly pepper them, let the excess liquid evaporate and lightly brown.

4. Grate the cheese. Chop greens with a knife and mix with cheese. Add very finely chopped garlic to them. Finally, mix this mixture with freshly fried mushrooms.

5. Take the cooled eggplant and use a spoon to pull out the pulp from the middle so that a small layer remains on the skin. Chop the pulp with a knife into small pieces. Add the eggplant pieces to the prepared mushroom and cheese filling.

6. Place the filling in each half of the eggplant. Then put stuffed eggplants in a baking dish. Do not forget to grease the form with oil or lay with baking paper. Put the eggplant in the oven for 10 minutes in the oven and bake at 180-200 degrees. There is no need for longer, since all the products and vegetables are already ready, the main thing is to bake the filling and brown it to a delicious crust.

Sprinkle ready-made eggplants with fresh herbs, cut fresh tomatoes and serve for dinner. Also, baked eggplants with mushrooms can be a very satisfying side dish for any meat dish or barbecue.

Eggplant Italian style with tomatoes, basil and mozzarella

Mozzarella, tomatoes and basil. Think this is an Italian pizza recipe? No, these are baked eggplant boats with the most delicious filling. An exquisite dish for serving on a festive table or just for your pleasure. Basil should always be fresh and green. So much tastier.

You will need:

• large eggplants - 2 pieces;
• fleshy tomatoes - 2 pieces (or 1 large);
• mozzarella cheese - 100 grams;
• grated parmesan - 30 grams;
• fresh basil - sprig;
• olive oil;
• salt and pepper to taste.

Cooking:

1. First of all, cut the eggplants into two parts lengthwise to make boats. Carefully cut the middle of the flesh with a knife, leaving half a centimeter on the skin.

2. Put the empty eggplants on a baking sheet, lightly drizzle with olive oil, lightly salt and put in the oven for 15 minutes until soft. Temperature 180-200 degrees.

3. At this time, heat a frying pan on the stove with olive oil. Cut the part of the pulp that was taken out of the eggplant into cubes. Place in the pan to fry until they are softened and lightly browned.

4. Cut the tomato into small cubes and add to the eggplant in the pan. Salt lightly and simmer for a few minutes so that the tomatoes release their juice, and then it evaporates. After that, mix the filling with grated parmesan.

5. Cut the mozzarella into small pieces. Tear off the basil leaves from the stems and chop them too. Mix basil and mozzarella.

6. Remove the eggplant from the oven, the remaining pulp should be soft and cooked. Fill each boat with eggplant and tomato filling. Top with mozzarella and basil. In this form, put the stuffed eggplant back in the oven for another 5 minutes.

Mozzarella should melt, which means that a wonderful vegetable dish is ready and it can be served on the table. Bon appetit!

Baked eggplant with minced meat and bechamel sauce - video recipe

I suggest you watch this slightly more complex and interesting recipe in video format, as it uses more ingredients and spices and the famous Bechamel sauce. The basis of the filling is minced meat, so these eggplants will be very satisfying and amazingly tasty.

Eggplant boats with vegetables under cheese - this is perhaps one of the most popular options for roasting these vegetables in the oven. The filling can be anything - vegetable, mushroom, meat and even cottage cheese. In our recipe, eggplant boats will be stuffed with tomatoes and cheese. It doesn’t take long to cook them, it’s simple, but to eat them is incomparably delicious.

Ingredients

How to cook eggplant boats

1. We start by preparing the boats. Eggplant should be used young, even and not too large in size. Wash, cut off the edges with the stalk and cut each eggplant lengthwise.
   
2. Then, carefully cutting with a knife, remove the pulp in the middle of each half. We get the likeness of a boat.
   
3. Sprinkle the prepared boats generously with salt, put in a bowl and leave for half an hour to remove the bitterness characteristic of eggplant.
   
4. Pour refined oil into the pan and throw chopped onion. Fry onion cubes until transparent.
   
5. And add the eggplant pulp chopped into a small cube, which remained after cutting the boats. We fry a couple more minutes.
   
6. Add the tomato cut into medium cubes, season the mass with salt and pepper, mix well and immediately turn off the heat. Let cool and transfer the vegetable filling to a bowl, but only without any oil residue.
   
7. We take out the boats sprinkled with salt from the bowl, rinse them well in water and dry them. Then add grated or crushed garlic to the mayonnaise and grease each boat inside with a thin layer. The amount of garlic can be adjusted according to your taste preferences.
   
8. Then lightly sprinkle with cheese chips. And tightly fill the boats with the cooled stuffing.
   
9. Lubricate the top of the filling with a little mayonnaise sauce and cover with cheese chips.
   
10. Filled boats are placed in a heat-resistant form, the bottom of which is covered with a thin layer of refined oil. We bake eggplant boats at 190 degrees for about 25 minutes. A ruddy cheese top will indicate readiness.
    
11. Let the boats cool slightly and transfer to a flat dish. Serve eggplant boats on lettuce leaves.
    

A lot of salads, sauté, stews are prepared from blue ones. In addition, they can be fried and baked. How to cook eggplant-boats in the oven, you will learn from this article.

Eggplant boats in the oven with vegetables

Ingredients:

• medium-sized eggplant - 3 pcs.;
• carrots - 180 g;
• tomatoes - 400 g;
• onion - 300 g;
• Bulgarian pepper of medium size - 1 pc.;
• pepper;
• garlic - 2-3 cloves;
• salt.

Cooking

Cut the washed blue ones in half. Now we make a saline solution from 500 ml of water and 50 g of salt. We stand eggplant in it for about half an hour, and then dry it a little. Then with a spoon we select the pulp from the halves. We pass the chopped onion with carrots in vegetable oil, put the diced pepper and eggplant pulp there. Fry all this for 10 minutes, then add chopped tomatoes, garlic, salt and crush with pepper. Fill each eggplant half with minced meat and place them on a baking sheet. Pour mayonnaise on top and sprinkle with grated cheese. We cook at 180 degrees for about half an hour. Eggplant boats, baked in the oven, are immediately served to the table.

Eggplant boats with chicken in the oven

Ingredients:

• eggplant - 3 pcs.;
• chicken fillet - 0.5 kg;
• sour cream - 40 g;
• onion - 170 g;
• cheese - 90 g;
• pepper;
• dill;
• garlic - 2-3 cloves;
• salt.

Cooking

Wash the eggplant well, cut it in half lengthwise and take out the pulp with a spoon. Salt the resulting "boats" and let stand for 10 minutes to leave the bitterness. We cut the pulp of the blue ones into cubes and add some salt. Let stand for 10 minutes, and then drain the juice that forms. Add finely chopped onion and fry in a pan. Finely chop the chicken, add chopped garlic, pepper and salt. Simmer for about 5 minutes. Mix eggplant with chicken fillet, add sour cream and finely chopped dill. Simmer for 7 minutes over low heat. We place 6 pieces of foil on a baking sheet, on each of them we place a little blue boat. We spread the filling inside and bake at a moderate temperature for about 40 minutes. Then, about 10 minutes before readiness, open the foil and crush the boats with cheese.

Eggplant boats in the oven with cheese

Ingredients:

• eggplant - 2 pcs.;
• onion - 90 g;
• carrots - 120 g;
• - 20 ml;
• large chicken egg - 1 pc.;
• salt;
• tomatoes - 170 g;
• cheese - 100 g;
• spices.

Cooking

We cut the eggplant in half into 2 parts and fill them with salt water for about half an hour. Then we pour boiling water over them, place them in a mold and bake at 180 degrees for about 10 minutes. Using a knife, remove the middle from them. Salt the resulting boats a little. And chop the pulp into pieces. The remaining vegetables are also chopped and fried for about 10 minutes until half cooked. Then add chopped eggplant, salt, pepper, pour in soy sauce, put garlic and simmer for another 5 minutes. Pour the grated cheese over the beaten egg. We stuff the eggplant boats with the resulting filling, spread the egg-cheese mixture on top and bake for about a quarter of an hour at 200 degrees. Eggplant-boats baked in the oven with tomatoes, serve immediately.

Eggplant boats in the oven, stuffed with minced meat, bell peppers and tomatoes, under a ruddy cheese crust - a delicious dish, hearty and easy to prepare. Vegetable boats are very juicy, not bitter at all.

The filling is minced meat, which is pre-fried with vegetables. Minced meat is suitable for absolutely any: chicken, beef, pork or assorted. Or you can even bake eggplant boats in the oven without meat, doubling the number of vegetables. In any case, it will turn out very tasty, juicy and satisfying!

Cheese and spices can also be used at your discretion. Hard cheese such as "Russian", "Gouda" or "Parmesan" is suitable, from soft varieties it will go well with eggplant "mozzarella". In addition to a mixture of ground peppers, a pinch of dry Provence herbs and basil will successfully fit into the overall flavor bouquet.

Ingredients

• eggplant 3 pcs.
• minced meat 300 g
• bell pepper 1 pc.
• tomato 1-2 pcs.
• cheese 100 g
• garlic 1 tooth
• onion 1 pc.
• vegetable oil 1 tbsp. l.
• salt 0.5 tsp
• a mixture of ground peppers 2 chips.
• sour cream and herbs for serving

How to bake eggplant boats in the oven

1. Wash the eggplant and cut off the sepals. Cut each vegetable lengthwise into 2 equal halves. In order to avoid the possible bitterness characteristic of eggplants, sprinkle them with plenty of salt and leave for 10 minutes. After that, wash off all the salt under running water.
2. 
   Using a teaspoon or dessert spoon, we take out the pulp from the eggplant halves, leaving a 0.5 cm thick edge around the edge. As a result, neat eggplant boats will be obtained - we place them in cold water so that they do not darken so much. The pulp is finely cut into cubes or interrupted into minced meat with a blender.
3. 
   Cut the onion into cubes, chop the garlic finely. Heat the vegetable oil in a frying pan and fry the onion and garlic in it until translucent.
4. 
   Add minced meat, knead it intensively with a fork so that there are no lumps. Fry for 4-5 minutes until the meat is half cooked.
5. 
   Pour the chopped eggplant pulp to the fried minced meat. Fry for 5 more minutes, stirring.
6. 
   Add diced peppers and tomatoes (the skin can not be removed, it is not felt in the filling). Salt and pepper to taste, stir and fry for another 2-3 minutes.
7. 
   Fill the eggplant boats with the resulting filling. We place the workpiece on a small baking sheet or a form lined with foil.
8. 
   Sprinkle grated cheese on top of each bowl.
9. 
   We send the baking sheet to the oven, preheated to 180 degrees. Bake for 30 minutes.
10. During this time, eggplant with filling in the oven will reach full readiness, the cheese will melt and brown.

Serve the boats hot, complementing the dish with sour cream or a light white sauce with garlic. The appetizer can be served alone or with a side dish of boiled rice.

Stuffed eggplant is a popular dish in many countries of the world, especially in Europe. Each individual country has its own favorite set of stuffing products. For example, in Armenia, the filling consists of cheese and peas, in Turkey they are stuffed with rice and vegetables, in India - with nuts and herbs, in Georgia - satsebeli. In Russia, the priority is hearty fillings, consisting of minced meat with the addition of cereals and a variety of vegetables.

Ingredients:

• eggplant - 5 pieces.
• minced meat - 400 grams.
• lecho - 250 ml.
• white onion - 1 piece.
• cheese - 50 grams.
• salt - to taste.
• black pepper - to taste.
• chili pepper - to taste.
• vegetable oil - 3 tbsp. spoons.
• Italian herbs - 2 tsp.

How to cook stuffed eggplant boats:

1. Cut off the stalk of eggplants, cut them lengthwise and take out the pulp with a special spoon. Lubricate the resulting "boats" with a silicone brush big amount vegetable oil (1 tablespoon), season lightly with salt and pepper. Transfer the prepared eggplants to a heat-resistant baking sheet, cut side up. And put them in the oven, preheating it to 180 degrees. They should bake for 10-15 minutes.

Eggplants for this recipe are best taken local, ground, no more than 12-14 cm long.
If you do not like the bitterness that is present in eggplants, after cutting them in half, sprinkle with salt and leave for 10-15 minutes, and then rinse with cold water.

2. For the filling, randomly chop the onion. In a frying pan, heat the vegetable oil (2 tablespoons), fry the onion on it for 1-2 minutes until transparent.

3. Cut the eggplant pulp into small cubes. Spread to the onion, fry over low heat, stirring occasionally, until soft. For this we need 5-6 minutes.

4. Minced meat (I take pork and beef mixed in equal proportions) spread to fried eggplant and onions, cook, stirring and breaking large pieces of meat for 10 minutes.

5. Add lecho to minced meat and vegetables (I prefer home-made, but you can also take store-bought), salt, pepper, season with Italian herbs, mix. Simmer over low heat covered for 5-6 minutes. If you prefer spicy dishes, you can add a pinch of chili at this stage.

6. We take out lightly baked eggplants from the oven, put the prepared stuffing from minced meat and lecho into the “boats”.

7. Cheese (it is best to take sharp, hard varieties) we rub on a coarse grater, sprinkle stuffed eggplants with it. Bake in the oven for another 15 minutes.