Wash the vegetables.
Cut the end of the eggplant tail and empty them of the pulp with a teaspoon.
Finely chop the pulp, salt and drain to leave water.
Peel and finely chop the onion and garlic.
Brown them in the heated oil, add the meat and cook for 5 minutes.
Add the white wine and let it reduce to the right heat.
Wash, cut the tomatoes into pieces and add them to the meat together with the drained eggplant pulp.
Put the tomato concentrate, cumin, oregano and 100 ml of water.
Cook for 10 minutes and add the breadcrumbs.
Put diced ricotta cheese, salt and pepper. Stir and allow to cool. Preheat the oven to 200 ° C.
Fill the eggplant by pressing well, drizzle with a little oil and cook for 20 minutes in a greased bowl.
You will have the filling because I used eggplant pulp, so you can make 1-2 stuffed peppers.
Remove from the oven, pour the tomato sauce into the bowl. Put parmesan and chopped tomatoes over eggplant and pepper. Put the lid on and cook for 10-15 minutes.
Serve hot with tomato sauce, sprinkled with oregano.
What goodness :) I served with polenta.
Eggplants stuffed in the oven
Eggplant stuffed with beef, onion, tomatoes and parsley.
Stuffed eggplant as in Cluj
Eggplant stuffed like in Cluj with boneless mutton, onion, tomatoes and cheese, served with tomato sauce and sour cream on top
Eggplant stuffed with boiled beef
Eggplant stuffed with boneless boiled beef and garlic, seasoned with lots of greens
One of the first recipes I put on the blog was the stuffed eggplant, which I made and remade in many ways. Today I present you a fasting version of one of the most loved and tried culinary recipes on the blog: stuffed eggplants, baked.
& # 8211 3 eggplant
& # 8211 3 bell peppers
& # 8211 2 white onions
& # 8211 300 gr mushrooms
& # 8211 3 tomatoes
& # 8211 a handful of fresh basil
& # 8211 salt, pepper
& # 8211 3-4 tablespoons oil
& # 8211 4 slices cheese (vegetable for orthodox fasting)
I cut the eggplants in half, lengthwise and I dug the middle of them. I left about 1 cm of core next to the shell. I finely chopped the onions and peppers, heated the oil in a large pan and hardened them a little. Then I chopped the eggplant core.
Add the eggplant core to the mixture, then the finely chopped mushrooms. Let them cook well, stirring occasionally. Towards the end, when the vegetables are almost ready, add the finely chopped basil and season to taste with salt and pepper.
Fill the eggplant with the vegetable mixture, put the tomato and cheese slices on top. Because not everyone wanted meatless eggplants, I put 2 of them and slices of ham. I placed the eggplant in a tray lined with baking paper and put everything in the oven at 200 degrees for about 30 minutes.
This is what the eggplant looks like at the end, it can be eaten whole and it is extremely fragrant and healthy. You can replace the vegetables with whatever else you have in the pantry: goulash, zucchini, boiled sweet potatoes, etc. You're welcome!
Stuffed round eggplants - Recipes
These stuffed tomatoes proposed by Mr. Marian Rădulescu are very interesting, plus, on closer inspection, we see that we are dealing with a "2 in 1" preparation, at the same time an aperitif and a salad. On top of that, it is very simple, so if I also specify that the recipe is also included in the volume Traditional dishes from Buzau and the country gathered (in preparation), it's called time to invite you into the kitchen.
When I talk about Serbs, I am not referring to the inhabitants of Serbia, but to the brave “Serbs” from Buzau, inhabitants of the Broșteni neighborhood, in reality Bulgarians who took refuge in these places at the end of the 18th century and famous vegetable growers.
For this delicious recipe are needed 8-10 pcs. large round tomatoes harleta type, a white cabbage, 4 pcs. red bell peppers, spicy green sauce made of 5-6 hot green peppers, a bunch of parsley, a bunch of green onions, a bunch of coriander leaves, green basil leaves, two egg yolks, a teaspoon of mustard, oil, apple cider vinegar with honey, salt and pepper to taste.
At each tomato, cut the cap, scoop out the core and sprinkle with salt.
Finely chop the cabbage and peppers, mix with the tomato core and a pinch of salt.
Put the white part of the onion, the seedless hot pepper, the parsley, the coriander and the basil leaves in the blender and after they have been finely chopped, add the yolks rubbed with a little mustard, oil and vinegar to taste. The sauce obtained is poured over the filling.
Fill the tomatoes, put the lids back on and arrange on a plate. Put the rest of the spicy cabbage around, which can be used as a salad.
Wash the eggplant and cut lengthwise into two halves. From each half we remove the pulp with a knife. Season the eggplant halves with salt and leave for 30 minutes, then wash in cold water.
Put the eggplant pulp in a bowl of cold water and let it sit for 30 minutes.
meanwhile, finely chop the onion and garlic, the eggplant pulp and cut the tomatoes into cubes.
In a hot pan with oil, cook the onion and garlic, then add the minced meat. Cook the ingredients over medium heat for about 10 minutes.
Add the tomatoes and eggplant pulp, salt and pepper, mix and leave on the fire until soft, about 8-10 minutes.
Fill the eggplant halves with the mixture obtained, place in a baking dish, sprinkle cheese on top and bake for 30-35 minutes at a temperature of 180 degrees.
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.
RECIPES // Eggplant stuffed with cheese and herbs
Do you want to not spend too much money on food, but to have a varied and healthy diet? Instead of going to a restaurant, it is better to cook at home. You will have total control over the ingredients and you will be able to enjoy the appreciation of family or friends. Cook with us delicious recipes!
Eggplant stuffed with cheese and herbs
ingredients: a large eggplant, 4 tablespoons olive oil, coarse sea salt, aromatic herbs: dried basil, basil, a tablespoon of capers for topping: 100 g cheese, 3 cherry tomatoes, a clove of garlic, 3-4 strands of thyme
Preparation: wash the eggplant, wipe and cut in half, lengthwise. With a well-sharpened knife, deeply grow diamonds on each half, taking care not to pierce the shell. Then grease well with olive oil with a brush so that the oil penetrates the notches. Sprinkle coarse salt and dried basil. Place in the preheated oven for 30 minutes in an oiled ceramic pot.
Remove the eggplant and prepare the topping. Grate the cheese, cut the tomatoes into slices, crush the garlic. Sprinkle the cheese, garlic, put the tomato slices, capers, basil and put in the oven in a cast iron pan. Leave for another 15 minutes on medium heat.
When they are ready, sprinkle with thyme. It can be served hot or cold.
- 1.1 kg eggplant
- 1 onion
- 3-4 cloves of garlic
- 250 g tomatoes (two large tomatoes)
- 6-7 basil leaves
- 3 tablespoons parmesan
- 125 g mozzarella
- salt pepper
- 9 tablespoons oil
We wash the eggplants, cut them in half on the long side, sprinkle them with high salt and let them drain in a sieve for about 30 minutes. Then rinse them with excess salt and, with a knife, cut around, leaving about 1 cm on the edge. Using a spoon, remove the pulp, taking care to leave it inside as well as on the edge.
Place the eggplant halves in a tray lined with baking paper, salt and pepper and drip 3 tablespoons of oil on their entire surface.
In a deep frying pan put the remaining oil (6 tablespoons) and sauté the onion together with the garlic for 1-2 minutes. Add the diced eggplant pulp, salt and pepper to taste and leave until soft. Then put the diced tomatoes, the basil broken into pieces and leave on the fire for about two minutes. Turn off the heat, let it cool a bit and put diced mozzarella and mix.
With this composition we fill the eggplant and sprinkle the grated Parmesan cheese on top.
Bake for 35-40 minutes in the preheated oven, until the eggplant pulp is soft and lightly browned on top.
We eat them hot, good appetite!
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Stuffed round eggplants in tomato-flavored sauce
Stuffed round eggplants in tomato-flavored sauce: eggplant, carrot, cherry tomatoes, cheese, garlic, yellow pepper, basil, olive oil, salt, pepper.
- 2 round eggplants
- 1 carrot
- 7 cherry tomatoes
- 500 g tomatoes, for sauce
- 50 g grated cheese
- 3 cloves of garlic
- 1 yellow pepper
- fresh basil
- olive oil
Method of preparation:
Wash the eggplants, wipe them with an absorbent towel, cut them into two equal parts and dig out the core. Peel a squash, grate it and slice it.
Wash the tomatoes and chop them 500 g cherry tomatoes in a blender, along with a little olive oil, fresh basil, garlic, a pinch of salt and pepper.
Heat a little olive oil in a pan, add the vegetables and cook for 2-3 minutes. Season with salt and pepper.
Fill each eggplant with vegetables, grate a little cheese on top, add the cherry tomato sauce and put them in the preheated oven at 180 ° C for 30-35 minutes. When ready, serve hot with flavored tomato sauce.
Stuffed eggplants in Turkish style
1. Wash the eggplant, make a cut in the middle and dig out the core with a spoon, make a hole about 2 cm deep, so you get some boats. Sprinkle the eggplant with salt and leave for 30 minutes.
2. Meanwhile, prepare the filling: Finely chop the onion, fry it in oil, until it turns a slightly golden color. Add the minced meat, mix and simmer for 3-4 minutes.
3. Peel the tomatoes and blend them (or grate them). Add the tomato puree over the minced meat. Squeeze the garlic or pass it through the small grater, cut in half the hot peppers into thin slices. Add the garlic and pepper to the meat mixture, mix well and simmer for 10 minutes. Season with salt and pepper to taste. At the end, add chopped parsley, mix, remove from the heat and drain the juice.
4. Place the eggplants on the baking tray and fill them with the meat filling. Garnish with hot pepper halves and optionally towards the end of baking sprinkled grated cheese on top. Bake in the preheated oven at 200 ° C for 45 minutes.