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Stuffed eggplant

Stuffed eggplant

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I cut the eggplant in half lengthwise. I dug the middle of them, leaving about 0.5-1 cm from the shell, taking the shape of boats, I salted them and drained the juice left. Then I placed them in the tray covered with aluminum foil or baking paper.

I cut the middle of the eggplant into small pieces, salted it and drained the juice left. I chopped the garlic. I cut the green onion. I also cut the sausage. I grated the telemeau and separated the mozzarella. I peeled the tomato and cut it into small cubes.

In a saucepan I heated the oil. I added the sausage, green onions, eggplant core and garlic. After they softened a bit, I added the tomato pieces and spices, and then the telemeau.

I let it cool a bit and mixed it with the beaten egg.

With the resulting composition, I filled the eggplant.

I put them in the preheated oven for about 20-30 minutes after which I took them out, sprinkled grated mozzarella and left for another 15 minutes until they lightly browned on top.

Good appetite!

Eggplant stuffed with minced meat

It looks absolutely unique, so now you make me better understand the term culinary art, congratulations for the selection.
If you cook something like that, I want to see pictures of you and the way you prepared it.

I don't know if it's the culinary art that I do here, I just do everything I can to make the posted recipes come out :) I don't really understand the part with the pictures with me and the way it was prepared. and I've already cooked the stuffed eggplant above, haven't I? But to still seem to understand something, I say that if I posted pictures of myself with food, then I would deviate from this notion of culinary art you are talking about above and turn the blog into a blog. culinary in a kind of blog personal album with pictures like those posted by fishermen - they proudly holding the fish in their arms :)))

a woman is always impressed by a man who cooks well, I think hence the curiosity of the cousin. I'm making this recipe!

If I knew that, I would start cooking from childhood: D

I haven't made the recipe yet, but I would have a question.

Yes, eggplant peel is eaten. But not the tail, I kept it just to give better pictures :)

but you can also eat the tail :))

I tried this recipe, it's very tasty. My only problem is that when I put the eggplant portion on the plate, it turned into porridge. :( Although I have a huge palette for this kind of operation. But I never ate the eggplant peel, nor did I know it was eaten. Super interesting. What does it taste like? Looool

:)) What does it taste like. of eggplant :) It seems that you kept the eggplants in the oven for a long time, next time you should take them out earlier. To avoid such situations, I always check from time to time what I bake, regardless of the recipe.

Good evening, for a few weeks I came across this blog and I really liked it and since then I enter whenever I have the opportunity. These meatballs filled with meat have been made for a long time and we like them very much, and yours look delicious. Can I give you an idea? (or maybe you've already tried). Try stuffed with tuna, they are a treat. That's it, I'm leaving because I stretched a bit, congratulations for the blog and for the bigger one: D. Good night. True

Thank you Vero, if you promise to come in more often, then you are allowed to lie down as long as you want :) And thank you for the idea, I haven't tried the eggplant stuffed with tuna yet.

I PROMISE that I TRY to come in more often because I really like your blog and I will probably give you another idea (want, don't want :)), that I like to "cook" but more I like to make sweets .VERO

Please satisfy my curiosity at least. How old are you ?: D

:) If you catch me in a good mood, maybe I will satisfy even more curiosities: D I turned 34.

Haha! Thanks.
I want to tell you that I recently started cooking and every time I use your recipes, because I don't trust other sites.
And you are also very pleasant as a person, I read your answers in several comments. :)
You are married?

Looks like I was too indiscreet this time: D, I'm too curious.
Today I made your potato ciulama recipe, and the white sauce came out, but it's really good anyway ... I'm 19 years old, and in a few days I will enter the first year of college. Your recipes helped me become independent of my mother :)), who for a while got bored of cooking. So thank you very much :)

You are not only curious, but also impatient. : P I didn't understand what indiscretion you are talking about, but now I saw that I missed your question 10 days ago :) I'm not married.
Good luck in college and tell me if you manage to maintain your newly obtained independence :)

Today I cooked tomato soup and the stuffed mushrooms with a friend turned out delicious. Unfortunately, I don't know if I will be able to afford to cook anymore, because I didn't get a place in the dormitory and the rent will be expensive, I won't have much money.
As for you, I guessed. As many people indirectly suggest that you would be married, and I deduced from your answers that no: D So I know: & gt

:) If you read absolutely all the comments, you would have seen that I said a few times that I am not married. For the most part, my recipes are not expensive at all. I still think you can continue cooking. You have to eat something too, right? : P

Today I made the stuffed eggplants and they were totally successful. I shaved cheese at the end and a little telemea. I had the pasta. The children really liked it. Tasty peppers are presented here. Congratulations! I'm still trying to get inspired.

Thanks! Very good idea with grated cheese over stuffed eggplant.

I make the same recipe only as I prepare a tomato sauce and a rice garnish

wonderful things are discovered by mistake..I thought I found the blog that completely satisfied me until I got here..I hope the confusion does not persist and I manage to cook from two blogs)

Dina, I'm very curious to see how things will evolve. ) Just don't tell me what the other culinary blog is, I'm so possessive that I don't even think I can bear to hear his name :))

Only if you suggest me how I make my gummy eggplant not come out, no matter how much it stays in the oven ..)

I'm still thinking about it, I don't have any suggestions yet :)

. your recipes inspire me a lot especially now that I am pregnant and I have a lot of cravings:) BRAVO with all my heart congratulations. & lt3 & lt3 & lt3

Thanks, Ramona! I know that by posting new recipes, I am also responsible for the emergence of new cravings :) Such an increase in cooking and easy pregnancy!

Optional cheese? : lol: I would have cut the meat and put some cheese mixed with some Parmesan cheese, to make it more flavorful.

Anyway, the pictures here are so beautiful, that even if I didn't know how good the stuffed eggplant is, I would still have suspected its delicacy. : D

:)) Diana, forgive me for this blasphemy! : P You haven't said anything in a while and I thought you might overlook it. or maybe you don't like cheese anymore and you have a passion for sweets: D

I disappear, I'll be back. but I still have a fine nose for cheese. : lol:

Madness of the senses! I decided: you are my favorite.

:) Thanks! The first step has been taken, but I think it will take some time until I become everyone's favorite.

Elena, when it comes to cooking, these baby steps today can turn into giant leaps tomorrow: D

If you are as good as your networks.

Hehe, I think I'm even better than my recipes: D But don't follow me, I noticed that opinions are divided. :)

interesting recipe. ink I haven't tried it but I would like to. I've cooked something like this with a recipe from someone, that's why I would have a question: does the eggplant simply sit in the tray without being greased with something or without making a sauce? When I cooked, I remember that I also made a sauce from some tomatoes, a little grated with a little thyme and a couple of cloves of garlic here and there. the eggplants before they were loaded would travel very little. I say I remember being lost in the recipe. thanks for the recipe I'll try it soon for tomorrow I make stew with hearts and pipote k to make the eggplant cheaper :))

Maria, in my recipe the eggplants are simply put in the tray and there is no need to harden them first. There are a multitude of variations of the eggplant recipe stuffed in the oven, so clearly you used another recipe. As everything in the kitchen comes down to the tastes of the cook, you can try to get the desired result by adapting my recipe. If you still have the patience to wait for the eggplant to become cheaper, I suggest you try it in the meantime. RECIPE this stuffed pumpkin, their price is now at the lowest possible level :) Stuffed eggplants can wait.

congratulations for the blog! when I am full of ideas, I will visit you with confidence :-) all the best and as many simple and not very expensive recipes as possible.

Thanks! If this is the case, then I want you to be full of ideas as often as possible :) You will surely find here more and more simple recipes with affordable ingredients. You can talk to me out loud, everyone does.

thanks, keep close. especially after the success I had yesterday with the stuffed eggplant :-)))

A, today I found out that you don't cook for anyone stable: d, if something hasn't changed in the meantime I have some white eggplants in the fridge and I think they will have this fate at the end with a sour cream volcano, already salivating.
Ms for your wonderful recipes.

Ehee, you found out a little hard. : P I'm cooking for someone stable, but I'm still unmarried :) I think your white eggplant with sour cream will look interesting, as if you prepared them for White Sensation :))

I discovered this site a few weeks ago. I like all the recipes I've tried so far. Congratulations for this site. I tried this recipe for stuffed eggplant but it didn't work out. The eggplants came out raw and I don't understand why? I respected everything you wrote. Can you give me some advice, what could I do so that I don't come out raw and dry? Thank you in advance! ADRIAN

I guess you set a high temperature in the oven, Adriana. And so the eggplants didn't have time to ripen in depth, they just "quoted" on the surface. Next time, try to cook them on a low heat, as far away from the heat source as possible.

Very good recipe, I made it today and it's great. Because I had more filling (it was a 500 g casserole of meat) I improvised and found a zucchini that was sitting in the fridge in vain, so I sent it to keep the eggplants in the oven. I added a little spicy sauce. they went perfectly with a cold beer. that's why we're men in the pan

Radu, if we are men in the pan, that doesn't mean that we have completely renounced our manhood, right? :)) On the heat, the use of the oven necessarily requires some beer, I really should have recommended it in the recipe: D Good idea with the spicy sauce, I will try next time I make the stuffed eggplant.

to give a Mediterranean note, garlic can be replaced with oregano, allspice and cinnamon

Yes, you should know that oregano attracts me too, I really like that Mediterranean note you are talking about (many people say that the recipe is a Turkish or Greek version).

very good recipe worth trying I have made many times only I fry the eggplant a little before
I have another question where does the recipe come from?

Eva, I really have no idea where the recipe comes from. It's probably a version of the recipe that circulates around the Mediterranean :) I understand that in Turkish it's called Karniyarik, the translation would mean split stomach (belly) - but you probably know that :)) And it seems to me that the version with fried eggs It is much tastier before, but if you fry the eggplants, they absorb a lot of oil and the food becomes a bit nauseous, so we have to put them on some napkins as soon as we fry them, to absorb as much oil as possible. I try to please everyone with my recipes, so I chose a more dietary version of the recipe, which would contain as few fries as possible - plus this way the recipe is simpler, so less time spent in the kitchen (and less mess , a little salt oil while frying the eggplant): D

yes that's how it absorbs a lot of oil indeed here in turkey are made and sarmale in eggplant in pumpkin there are many Turkish recipes that I really like

Eggplant stuffed with beef & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

It was the turn of another eggplant dish. After I did Mashed vegetables and eggplant salad, I definitely had to make a recipe for stuffed eggplant, especially because they are in season and are extremely tasty and healthy. I received eggplants from my father's garden, organic and very beautiful. So I had to take advantage of them to make something delicious.

I started by removing the eggplant core with a spoon so as not to pierce the eggplant. I then put salt over each eggplant to release any eggplant juice that may be bitter. For the filling, I chopped the eggplant core, onion, bell pepper, carrot and I hardened them well. I added minced meat, tomato paste, spices and green parsley and the result was a delicious and flavorful filling.

I then drained the eggplant juice they left and filled each eggplant with the mixture of vegetables and minced meat. I managed to fill seven eggplants, but it depends a lot on their size. I then decorated the beautiful eggplants filled with cherry tomatoes and put them in a tray in which I had poured tomato juice flavored with rosemary and thyme. I put the tray in the oven for 30 minutes, until the filling is nicely browned and the eggplant is cooked. When I took them out of the oven, they smelled divine.

My husband ate 3 pieces and they really liked it. And my father appreciated them very much, especially since they were made with eggplant from him in the garden. These stuffed eggplant serve hot, with tomato sauce and possibly with sour cream and a summer salad. I go very well with hot peppers or with a yogurt and garlic sauce. These stuffed eggplants are absolutely delicious and I am convinced that I will make this recipe on another occasion.

3 simple and delicious eggplant recipes

Red eggplant stuffed with Mozzarella cheese

Parsley stuffed with Mozzarella cheese is a delicious option for those who enjoy the texture and flavor of this type of Italian cheese.

In preparing all these recipes, it will take you about 20 minutes to prepare them and about 30 minutes to cook them.

  • 3 medium and ripe eggplants.
  • 200 grams of Mozzarella cheese
  • 100 ml. of tomato sauce.
  • A small box of anchovy fillets.
  • Extra virgin olive oil
  • A pinch of salt.
  • A pinch of ground black pepper.
  • A few basil leaves.

Method of preparation:

We will start by preheating the oven to a temperature of 180 ° C for about 10 minutes.

Wash the eggplants and cut them in half. Using a knife, carefully empty the eggplant pulp so that it does not break.

Cut the pulp into pieces and set aside. Open the anchovy container and drain the oil well.

In a bowl or bowl I put the eggplant pulp, the cheese cut into cubes and the anchovy fillets cut in half.

Add a little oil, a pinch of salt, a pinch of pepper and mix to mix well.

Using a spoon, place this filling in each of the eggplant halves.

Then cover with a tablespoon of tomato sauce on top. With a little olive oil, I greased a bowl or a baking tray.

Place the eggplant on top of the greased tray and bake. Bake the eggplant for 30 minutes and with a temperature of 180ºC.

When we serve them, we will present them with some fresh basil leaves.

Eggplant snacks

If you loved the previous recipe and you are passionate about cheese as much as we are, this time we offer you excellent eggplant gratinalso baked.

  • 2 large and ripe eggplants.
  • 2 onions
  • 2 cloves of garlic
  • A small ground parsley.
  • Extra virgin olive oil
  • A pinch of salt.
  • A pinch of ground black pepper.
  • 100 grams of grated Emmenthal cheese.
  • 2 teaspoons of bread cakes.
  • 250 grams of canned or homemade tomato sauce.

Method of preparation:

Preheat the oven to 180 ° C for 15 minutes. Wash the eggplant well, cut into slices.

To eliminate the bitterness, we will put salt on them and make them sweat for half an hour. Wash the eggplant wheels with cold water and dry.

In a pan or spit, put an oil and grill them. Once cooked, all will be reserved in a tray.

Make a cake with a little oil, chopped onion and garlic cloves for about 5 minutes.

Add the parsley, salt, pepper, tomato sauce to the cake and simmer for 15 minutes.

In a pan or baking tray, take a little olive oil to lubricate it. Then I put eggplant slices and put the sauce on top.

If necessary we will form layers of eggplant slices and sauce. Mix the breadcrumbs with the grated cheese and spread on the eggplant. Put in the oven and bake for 20 minutes or until golden brown.

Grilled eggplant with honey

Eggplant gratins with honey are very rich, if you want to give a sweet note to salty recipes, they are ideal to accompany meat, fish dishes.

  • 2 small ripe eggplants.
  • salt
  • A pinch of ground black pepper.
  • Extra virgin olive oil,
  • A drizzle of cane sugar or honey that you like the most.

Method of preparation:

Wash the eggplant well. Cut the eggplant into strips and add fine or coarse salt to remove the bitterness. Keep the eggplant slices with salt for 15 or 20 minutes.

Then wash the eggplant strips with plenty of cold water and leave them in a gutter to drain the water.

Once we have them ready, we add a little salt and pepper. Put a little olive oil in a pan to heat. Once hot, grill the eggplant strips until they are golden brown.

We have the cake cakes already fried in a tray or in a source and we put them on the thin thread of our favorite honey.

Stuffed eggplant

1. Rinse the rice in a little water, then boil in 600 ml of water. Leave on low heat.

2. Peel and wash the potatoes, cut into cubes and bring to a boil in salted water over medium heat. After boiling, remove, drain and mix with a pinch of salt and a drop of oil. Garnish with finely chopped green parsley.

3. Peel the peppers and leeks, cut into cubes and add to the rice. Stir, season with salt and a drop of oil and put in the oven for a few minutes.

4. Cut the eggplant in half, lengthwise, dig out the core with the seeds and add a little salt. Then put it in the oven for a few minutes to brown.

5. After all the components are ready, fill the eggplant with rice with vegetables, garnish with greens, olive slices and serve with a garnish of natural potatoes.

Eggplant stuffed with baked vegetables (Imam Bayildi)

Recipe of eggplant stuffed with baked vegetables it is specific to Ottoman cuisine. It is known in parts of the place as Imam Bayildi, or, in translation, "the sultan fainted".

It is an old recipe that you can find in cookbooks such as that of Silvia Jurcovan, from where I was inspired. In her recipe, the eggplants are boiled in water for 5 minutes, but it was more convenient for me to put them in the oven. I still had to heat the oven to put them with the vegetable filling.

Silvia Jurcovan calls them "breaded eggplants" and does not split them in two to fill them but cuts them sideways and then puts the filling in those notches made. It requires a little patience and encouragement.

But as I am always on the run and I like quick and easy recipes, I chose the eggplant stuffed with baked vegetables, in which the eggplants are cut in half and used as boats.

Maybe another time, when I have a little more free time, I will try Silvia Jurcovan's version, the one with breaded eggplants and somehow made in the oven but with tomato sauce.

But they would be done anyway, eggplant stuffed with baked vegetables they are certainly just as good and healthy.

Eggplant stuffed with vegetables

Also called İmam bayıldı, this dish is ideal for those who fast, because it does not contain meat.

The recipe is Turkish and quick to prepare.


  • Two big eggplants
  • Two onions
  • Two tomatoes
  • 100 ml broth
  • Two cloves of garlic
  • A bell pepper
  • A hot pepper
  • 80 ml olive oil
  • Salt
  • Pepper
  • The juice of half a lemon
  • Dry thyme
  • Green parsley

How to prepare eggplant stuffed with vegetables

As with eggplants stuffed with meat, the eggplants are kept in hot salted water for 30 minutes, so that they are no longer bitter. It's just that in the case of this recipe, the juice of half a lemon is added to the water.

Meanwhile, scald the tomatoes in a pot of boiling water. After scalding, put the tomatoes in a bowl with water and ice and peel.

After that, the eggplants are browned in a pan with olive oil, and after they are browned, they are placed in the heat-resistant tray.
In the same pan in which the eggplants were fried, prepare the filling. Chopped onions, garlic, hot and fatty peppers, as well as tomatoes, cook for about 15 minutes. Finally, after they are soft, add salt, pepper, green parsley and thyme. Fill the eggplants with this composition and let them cook in the oven at 180 degrees Celsius.

Stuffed eggplants with vegetables or meat are a delight, especially suitable for the hot season. They cook quickly and you don't even have to be a master chef to prepare them.

Curiosities about delicious eggplants

Eggplants are a popular food not only in Romanian cuisine, but also in Turkish and Greek cuisine, in the countries of the Middle East, Malaysia, Thailand, North Africa, China or India.

Specifically, these vegetables come from the lands of South Asia. 4000 years ago, they were cultivated in eastern India and Burma. Gradually, eggplant spread throughout Asia.

In the Asian culinary tradition, eggplants are a place of honor. According to local customs, in the past, before the wedding, among the things that formed the dowry of women in China, there were 12 recipes for preparing eggplants.

Over time, eggplants have become popular in many countries around the world, and because of this there are many varieties of eggplants. Specifically, in Romania are popular those that have a shade of dark purple, but there are other varieties of eggplants that are white, stained, or smaller in size - Asian varieties are the size of tomatoes.

Stuffed eggplant

It's not easy to be Teo and have guests, that's because I always have emotions: I don't know what to cook, how to make everyone happy, if some don't eat this, others don't like I don't know what ingredient and so on This time it was good, but the guests were satisfied, I was satisfied and that was due to the stuffed eggplants.


  • 4 medium eggplants
  • 300 gr of peasant ham
  • 200 g of bacon, thinly sliced
  • 300 gr cheese
  • a good handful of parmesan
  • 2 tablespoons capers
  • 4 cloves green onions
  • 4 cloves of green garlic
  • 3 small tomatoes
  • salt, pepper and herbs of Provence
  • olive oil

& Icircnt & acirci and & icircnt & acirci I prepared the ingredients: I diced the ham and the tomatoes, I cut into small half the amount of bacon, green onions and garlic, I put the cheese on the grater.

& Icircn olive oil, about 4 tablespoons so, temper the onion, garlic and bacon.

After 3-4 minutes, add the peasant ham.

When the ham is done and the work is done in the pan, we dig out the eggplant, leaving about 1 cm of edge.

Cut the eggplant core into cubes and place in a frying pan.

We also cut the capers finely and put them in the mixture.

Then comes the turn of the tomatoes, also made into cubes. Season with salt, pepper and herbs, each as dictated by the taste buds. Leave the pan on the fire, stirring occasionally, for about 15 minutes, over medium heat. Don't forget to mix, right?

We place the eggplants in the tray on a baking sheet and fill them with all the goodies we have prepared in the pan.

Over each half of the egg, put a thin slice of bacon.

And for a grand finish, plenty of grated cheese and parmesan. Season with a pinch of salt and herbs and put the eggplant in the oven at 200 degrees, 20-25 minutes.

The eggplants are ready when the pulp is left on the shell, the centimeter of pulp I mentioned above is soft and the cheese and parmesan have made a slightly browned crust. Good luck to you, my dear guests, Teo and Psaico, who Psaico also took great pictures of during the cooking.

Stuffed eggplants & # 8211 You have to try them, they are amazing!

Eggplants cut in half, hollow in the middle with a teaspoon and remove the part with seeds, then salt a little and leave for 15 minutes.
What we take out of the eggplant, finely chop and salt then leave for 15 minutes in a strainer and then squeeze the remaining juice well.
We cut the tomatoes into cubes, the Coriander and the parsley as well, chopped as well. Heat a little olive oil in a pan and put the onion and garlic to harden. Do not fry.

Mix what we took out of the eggplant, tomato paste, cumin, paprika, pepper and salt with the mixture from the pan and sauté for another 5 minutes. We start the oven and with half of the diced tomatoes, the cream, the parsley and the coriander already mixed, we fill the halves with eggplant. Mix the other half of the composition with the vegetable soup and pour it into the bowl in which we placed the stuffed eggplant together with a tablespoon of olive oil.

If you like, you can add grated Parmesan cheese on top. Bake at 180 degrees with ventilation or 200 degrees without ventilation, about 30 minutes.

Stuffed eggplants & # 8211 You have to try them, they are amazing!

Eggplants cut in half, hollow in the middle with a teaspoon and remove the part with seeds, then salt a little and leave for 15 minutes.
What we take out of the eggplant, finely chop and salt then leave for 15 minutes in a strainer and then squeeze the remaining juice well.
We cut the tomatoes into cubes, the Coriander and the parsley as well, chopped as well. Heat a little olive oil in a pan and put the onion and garlic to harden. Do not fry.

Mix what we took out of the eggplant, tomato paste, cumin, paprika, pepper and salt with the mixture from the pan and sauté for another 5 minutes. We start the oven and with half of the diced tomatoes, the cream, the parsley and the coriander already mixed, we fill the halves with eggplant. Mix the other half of the composition with the vegetable soup and pour it into the bowl in which we placed the stuffed eggplant together with a tablespoon of olive oil.

If you like, you can add grated Parmesan cheese on top. Bake at 180 degrees with ventilation or 200 degrees without ventilation, about 30 minutes.