Tender eggplants in the oven with minced meat - recipe. Eggplant stuffed with minced meat baked in the oven

Even those who are not fans of eggplant fruits are enthusiastic about the idea of stuffing them with meat and then baking them in the oven. A vegetable prepared in this way not only has divine taste and aroma, but also looks incredibly impressive on the table, evoking the most pleasant emotions in guests.

How to cook eggplant stuffed with meat, baked in the oven with cheese?

Ingredients:

meat (pork, beef or chicken) – 480 g;
large tomato – 1 pc.;
onion – 75 g;
spicy – 205 g;
garlic cloves – 2 pcs.;
greens (fresh dill and parsley) - 2 sprigs each;
sunflower or olive oil without aroma – 30 ml;
sour cream or classic – 160 g;
cookery iodized salt and ground black pepper - to taste.

Preparation

Eggplants for stuffing must be medium-sized and correct form. Initially, rinse the fruits, cut them in half and cut out the inner pulp, leaving about a centimeter from the walls. Add some salt to the cut out core and the resulting eggplant preparations and leave for about fifteen minutes. After this, immerse the vegetable in boiling water for about five minutes, then dry it, coat it with butter and place it on a baking sheet. After fifteen minutes of baking in an oven preheated to 220 degrees, remove the “boats” and let them cool.

While the eggplants are baking and cooling, prepare the ingredients for stuffing. We wash the meat and cut it into small pieces, then grind them in a blender or using a meat grinder. Chop the scraped eggplant pulp into cubes, and in the same manner chop the peeled onion and the previously peeled tomato.

In a frying pan with odorless vegetable oil, saute the onion, then put it in a bowl, and put the eggplant pulp into the remaining onion oil. Let the vegetable cubes brown, then add them to the sautéed onions, add more butter to the pan and add the ground meat. Fry the contents of the vessel, breaking up any lumps, until browned, not forgetting to add salt and pepper during the cooking process.

TO rosy meat lay out the fried eggplant cubes, onions and chopped fresh tomatoes, we also add chopped fresh herbs and garlic cloves, grating them or squeezing them through a press. Season the filling to taste with salt and, if desired, pepper, also add sour cream or mayonnaise and mix.

Fill the baked eggplant halves with the resulting mixture, crush them on top with grated cheese and send them for final cooking and baking for about thirty minutes in an oven preheated to 185 degrees.

Eggplants stuffed with meat in Azerbaijani style

Ingredients:

medium-sized eggplants – 4 pcs.;
fresh tomatoes– 780 g;
lamb or beef – 260 g;
basil ( fresh herbs) – 1 medium-sized bunch;
onions – 135 g;
melted butter– 25 g;
coarse iodized salt and ground black pepper - to taste.

Preparation

IN in this case We will prepare eggplants for stuffing in Azerbaijani style in a slightly different way. We cut off the stalks and “spouts” of the washed fruits, cut the remaining part of them crosswise in half and scrape out part of the pulp on one side, forming a kind of eggplant “cups”. Now put them in boiling, slightly salted water for a couple of minutes, then remove them to a plate and let them cool slightly.

For the filling in Azerbaijani style, you need to take lamb or, in extreme cases, beef and twist it together with peeled onions and cut into several slices in a meat grinder or grind it in a blender. Now put the resulting minced meat into a hot frying pan with the addition of melted butter and fry with frequent stirring until the meat crumbles are loose and crumbly. Do not forget to salt and pepper the meat during frying. Mix the filling with finely chopped basil and fill the prepared blanched eggplant “cups” with it.

Place them in a baking dish or oven-safe pan. We also send fresh tomatoes, peeled and ground or punched in a blender, there. If desired, you can add spices to the sauce of your choice and taste. Add salt to the food, pepper, cover with a lid and put in the oven to simmer at 190 degrees for forty to sixty minutes.

Stuffed eggplants baked in the oven look original and very beautiful on a festive table. Believe me, eggplants stuffed with meat, there is no shame in serving it to the table. And the guests will say: “Wow, delicious!” Be sure to prepare and surprise your family and friends. I definitely succeeded! The pleasant aroma of Bechamel sauce and a light garlic note will drive even the most avid gourmets crazy.

Stuffed eggplants with cheese and garlic always attract attention and disappear at the very beginning of the feast. This eggplant dish is easy to prepare and has amazing taste.

Ingredients:

minced pork and beef - 500 grams;
eggplants - 4 pieces;
red bell pepper - 1 piece;
one large onion;
garlic - 1 head;
ground black pepper;
ground red pepper (paprika);
salt to taste;
grated cheese - 200 grams;
Bechamel sauce.

Stuffed eggplants baked in the oven. Step by step recipe

First, let's prepare the eggplants. To do this, wash the eggplants well and cut them in half. Remove all the pulp from each half.

In order not to damage the eggplant skin and properly remove the pulp, you need to: make small cuts along the skin, then cut deep (we try not to pierce through) and diagonally (as if cutting into squares), and then using a large spoon, carefully remove the pulp. And we do this with each eggplant.

Salt the eggplant halves without pulp to taste and place them on a plate, turning them cut side down to drain excess liquid.
Finely chop the pulp that was taken out using a knife.
Transfer the chopped pulp to a separate container, add salt to taste and mix well.
Then, using a disposable napkin, blot the eggplants and remove the juice that they have released.
Since eggplant dish If we bake it in the oven, then preheat the oven to 190 degrees.
Place eggplant halves, without filling, on a baking sheet and bake in a preheated oven for 15-20 minutes.
Peel one large onion, wash and cut into medium-sized pieces.

To avoid shedding tears when chopping an onion, you need to cool the onion in freezer. Sometimes it's enough just to wet the knife in cold water.

Pour a little into a large frying pan (cauldron) vegetable oil, transfer the chopped onion and fry it a little.
This time sweet pepper cut into small cubes.
Add the chopped bell pepper to the frying pan with the onion and stir.
Finely chop the garlic (according to the recipe) using a knife and place it in the pan with the peppers and onions.
When the vegetables have stewed a little, add the prepared minced meat, salt and pepper to taste and mix everything very well to make homogeneous mass with vegetables.
When the minced meat is slightly fried and no longer has a bloody color, add the eggplant pulp. Stirring occasionally, fry the filling for 10-15 minutes.

The finished filling will decrease in size because the eggplants in the filling are fried.

Soft, but still raw eggplant, fill meat filling(stuff), pour a spoonful of Bechamel sauce on each eggplant and sprinkle with grated cheese.
Place the baking sheet with stuffed eggplants in a preheated oven at 190 degrees for 15-20 minutes.
Before serving, stuffed eggplants can, if desired, be decorated with a sprig of fresh herbs.

Stuffed eggplants with cheese and garlic, baked in the oven, incredibly tasty and tender. No one can resist this dish.

Stuffed eggplants are a dish that will suit any occasion. festive feast. They are prepared with many filling options to suit every taste and can be used as a main dish or an original snack.

How to stuff eggplants?

Housewives who have decided to learn how to make stuffed eggplants should take note of the following recommendations:

Raw vegetables are pre-prepared: they are cut into halves, from which the middle is removed, forming “boats”.
To get rid of bitterness, eggplants are well salted and left to brew for half an hour, after which they are washed.
Next, stuffing to taste (minced meat, mushrooms, vegetables, cheese) is placed inside the eggplants.
A recipe for stuffed eggplants often involves baking them in the oven at 180 degrees.

Stuffed eggplants in the oven

A common and popular recipe is stuffed eggplant baked in the oven. The process largely depends on what vegetables will be used. So, if you come across thick-skinned eggplants, in order for them to bake better, use this trick: add a little tomato juice to the container where they will be baked.

Ingredients:

eggplants – 0.5 kg;
minced meat – 300 g;
tomatoes – 250 g;
onion – 150 g;
cheese – 100 g;
garlic – 3 cloves.

Preparation

Make boats.
Chop onion and garlic, fry, then add minced meat.
Add chopped tomatoes and eggplant pulp to the total mass and fry until tender.
Fill the boats, sprinkle with grated cheese. Bake the stuffed eggplants for half an hour.

Eggplant stuffed with vegetables

For people who stick vegetable diet, an ideal appetizer would be eggplant stuffed with vegetables and baked in the oven. These boats are an indescribable combination of flavors. Eggplants go great with peppers and tomatoes. The dish contains a minimum of calories and is extremely filling. You can make it even more dietary if you use water instead of vegetable oil when baking.

Ingredients:

eggplants – 2 pcs.;
tomatoes – 2 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
pepper – 1 pc.;
garlic – 2 cloves;
black pepper, salt, herbs - to taste.

Preparation

Prepare the boats.
Grind vegetables and pulp.
Fry onions and carrots. Add the remaining ingredients to them and simmer for about 10 minutes.
Stuff the boats. Stuffed with vegetables Bake the eggplants for about 15 minutes.

Stuffed eggplants with cheese and garlic

An excellent option for using everyone’s favorite cheese and garlic snack is eggplant stuffed with cheese. A delicious combination of flavors can be achieved by using a variety of spices; you can effectively decorate the dish with sliced cherry tomatoes. During cooking, sprinkle with salt and soak in cold water not only the eggplant halves, but also the pulp extracted from them.

Ingredients:

eggplants – 2 pcs.;
tomatoes – 2 pcs.;
cheese – 200 g;
onion – 1 pc.;
garlic – 2 cloves;
spices to taste.

Preparation

Make boats.
Chop the vegetables and eggplant pulp and grate the cheese.
Fry the onion and garlic, add the pulp and spices, simmer for 7 minutes.
Add the tomatoes, simmer for a few minutes, then add the cheese.
Stuff the boats and bake the stuffed eggplants for half an hour.

Eggplants stuffed with meat

Incredibly filling and nutritious dish are eggplants stuffed with meat, baked in the oven. You can give them an interesting flavor combination by adding all kinds of vegetables. The meat can be beef or chicken. For those who like cheese filling, it is better to add it a few minutes before baking to get the effect of a stretchy cheese crust.

Ingredients:

eggplants – 0.5 kg;
meat – 300 g;
tomatoes – 300 g;
cheese – 100 g;
garlic – 3 cloves.

Preparation

Make boats.
Make minced meat and fry it for 10 minutes, adding onion and garlic.
Chop the vegetables and pulp and add them to the minced meat, fry for another 10 minutes.
Fill the boats and bake the eggplants stuffed with meat for 40 minutes.

Eggplant rolls with cheese

Served cold and will become an indispensable decoration for any festive table. The filling for eggplant rolls is prepared from durum varieties cheese with the addition of garlic, which gives the dish sharpness and piquancy. If desired, you can attach boiled eggs, which will also help improve the taste.

Ingredients:

eggplants – 2 pcs.;
egg – 1 pc.;
cheese – 50 g;
mayonnaise – 2 tbsp. l.;
garlic – 3 cloves.

Preparation

Make thin slices of eggplant, salt them well and let stand for 10 minutes. Fry them.
Make the filling by mixing grated eggs and cheese, garlic and mayonnaise.
Place the filling into the plates and wrap the rolls. Refrigerate for several hours.

Eggplant stuffed with mushrooms

Truly, an indescribable dish are stuffed ones containing mushroom filling. Mushrooms go best with garlic, herbs, walnuts, can be supplemented with vegetables, for example, the ideal combination is champignons with bell pepper, tomatoes.

Ingredients:

eggplants – 2 pcs.;
pepper – 1 pc.;
onion – 1 pc.;
tomatoes – 2 pcs.;
mushrooms – 150 g;
garlic – 3 cloves.

Preparation

Make boats.
Chop the pulp, vegetables and mushrooms into cubes.
Fry the vegetables.
Add garlic to the total mass.
Fry the mushrooms separately. Add them to the total mass.
Fill the boats, baked stuffed eggplants are cooked for 10 minutes.

Eggplants stuffed with walnuts in Georgian style

Eggplants are used to prepare many dishes. Thus, in Georgia, eggplants stuffed with walnuts are considered a popular dish. Their peculiarity is that they are richly flavored with spices, in addition, the dish includes herbs. The appetizer is good to eat both cold and hot; it is made in the form of rolls.

Ingredients:

eggplants – 0.5 kg;
walnuts – 100 g;
vinegar – 0.5 tsp;
garlic – 2 cloves;
herbs, spices - to taste.

Preparation

Cut the eggplants into thin strips and fry them.
Using a blender, chop nuts, herbs, garlic, adding a little water.
Add vinegar and spices to the mixture.
Form into rolls with the filling and serve them cold or hot.

Stuffed eggplants in Turkish style

Interesting turkish dish- karnyyaryk is stuffed with tomatoes and hot pepper. The total preparation time for the dish will be about 1.5 hours, and the result will impress even experienced gourmets. Gives a special flavor to eggplants pungent taste, which is achieved due to the inclusion of hot pepper in its composition.

Ingredients:

eggplants – 3 pcs.;
minced meat – 250 g;
onion – 1 pc.;
garlic – 2 cloves;
tomatoes – 3 pcs.;
hot pepper – 1 pc.;
tomato paste – 2 tbsp. l.;
water – 2 glasses;
herbs, spices.

Preparation

Peel the eggplants. Make a cut in them and place them in salt water for half an hour. Then fry them, turning them over.
Make the filling by frying the onion, then adding minced meat and pasta (1 tbsp).
Puree the tomatoes and add them to the filling.
Chop the garlic and pepper, add them to the mixture, fry for 10 minutes.
Fill the eggplants with the filling, fill with paste (1 tbsp.), diluted with water. Bake for 25 minutes.

Salted eggplants stuffed with carrots and garlic

A great way to make stuffed ones is by salting them. The cooking process will take 3-5 days, since the vegetables will need to infuse in a specially prepared brine. During this time, the eggplants ferment, resulting in a product that will be stored all winter.

Eggplants with minced meat baked in the oven are a hearty dish with a juicy meat filling that can be served as a full meal, including a festive one. Holidays and eggplants rhyme perfectly, since eggplants can and should be cooked not only tasty, but also beautiful. In addition to minced meat, they use fresh vegetables- they give juiciness to our dish.

Note:

For the filling, use any minced meat.
Eat the finished dish warm.

Ingredients

eggplant 670 g
onion 220 g
sweet pepper 130 g
minced meat 350 g
salt to taste
ground black pepper to taste
green onion 3 sprigs
mayonnaise to taste
hard cheese 150 g

How to cook eggplant with minced meat in the oven

Use medium-sized eggplants with firm flesh. Rinse and dry with a towel. Carefully cut them in half along the entire length of the vegetable. If you wish, you can leave a green tail (I recommend it, it gives a beautiful finished look). Make slits in the eggplant flesh and lightly add salt. Leave for 20 minutes.
Prepare juicy filling. Peel and rinse the onion. Cut into small cubes. Heat oil in a frying pan, add onion. Fry over moderate heat until soft, stirring occasionally.
Wash and dry the bell peppers. Cut in half, remove seeds. Slice small cubes. Add to fried onions. Continue stir-frying until the peppers soften a little.
Take a spoon and scrape out the inside of the eggplant, being careful not to damage the outer wall. Cut the pulp into small pieces.
Add eggplant to the fried vegetables and fry for 5-7 minutes until soft.
Add minced meat. Stir. Fry until all the ingredients are ready - this will take about ten minutes. Season with salt and ground pepper. At this stage you can experiment with spices. Turn off the fire.
Stuff the eggplants with the prepared meat filling. Place the vegetables in a baking dish or directly on a baking sheet. Grease the bottom of the mold with sunflower oil.
Rinse green onions. Chop finely. Sprinkle on top of filling. Lightly grease with mayonnaise or sour cream. Sprinkle with grated hard cheese (adjust the amount of hard cheese to your liking). Place in the oven for 30-35 minutes. Bake at a temperature of 200-210 degrees.
Eggplants with minced meat are ready in the oven. Bon appetit!

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
Complexity: light

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.

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.
Sprinkle the resulting 4 boats with salt and leave for half an hour to remove the bitterness. Chop the extracted pulp into cubes.
Peel the onion and carrot, chop the onion into cubes, and chop the carrot into coarse grater.
Wash the bell pepper pods, cut them in half, remove the stems and seeds, and cut the pulp into small cubes.
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.
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.
Hard cheese finely three. 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.
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.
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.
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:

Wash the eggplants, cut them in half, remove the core with a spoon. Sprinkle the eggplants with salt and leave them for 30 minutes.
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.
Grate the cheese on a fine grater.
Carefully squeeze the juice out of the eggplants, place the filling in the halves, and sprinkle thickly with cheese on top.
Bake in an air fryer on the middle rack at 180 Cº for 25 minutes.

Baked eggplants with vegetables and couscous

Eggplants with vegetable filling You can make it more filling by adding some cereal. Couscous is great for these purposes. Preparing such a dish is quite simple even for a novice cook.

4 medium blue ones;
100 gr. couscous;
1 onion;
1 sweet meaty pepper;
200 ml broth;
2-3 tbsp. vegetable oil;
100 gr. Dutch cheese;
1 bunch of dill;
3-5 garlic cloves;
Salt, black pepper - to taste.

Cooking process:

Before you start preparing the filling, you should take care of preparing the couscous. By the way, the cereal can be prepared with a reserve, stored in the refrigerator for several days, gradually using it as needed.
Pour boiling water over the couscous in a 1:1 ratio, mix everything thoroughly, and cover. You can add a little salt. After a few minutes, the cereal will steam and be ready for use. You just need to cool it first.
Rinse the blue ones and cut them lengthwise into two parts. We make cross-shaped cuts along the pulp without cutting through the peel. Rub salt into the cuts, leave the vegetables for half an hour, placing them on a towel. Scoop out the pulp, leaving a little on the walls. Cut the extracted pulp into cubes.
We clear the sweet peppers from seeds and cut the pulp into cubes.
Place chopped garlic in a frying pan with hot oil. onions. Fry the vegetables until lightly browned. After 5 minutes, add the eggplant pulp with sweet pepper, stir, fry for 5 minutes over medium heat, stirring constantly.
When the vegetables release their juice, add the couscous and cook the filling for a couple more minutes. Mix in finely chopped dill, salt and pepper to taste.
Fill the vegetable halves with minced meat and place them in a deep fireproof mold. Cook at 200 degrees for 20 minutes.
Remove the dish, sprinkle with cheese, and briefly return to the frying pan to melt and brown the cheese.

Eggplants with vegetables baked in the oven this recipe, amazingly combine great taste, benefit and original presentation.

Ingredients for cooking:

3 oblong eggplants;
2 pods of bell pepper;
4 garlic cloves;
2 onions;
3-4 tomatoes;
100 gr. bacon;
100 gr. hard cheese;
0.5 bunch of parsley or basil;
1 pinch of freshly ground black pepper;
A little salt and vegetable oil.

Preparation:

We wash the vegetables under running water, dry with a towel. We cut each eggplant into two longitudinal parts (the tail can be left). We cut each half into 3-4 longitudinal plates 0.5-0.7 cm wide. We do not make the cuts completely. From the side of the tail we do not cut 1.5-2 cm to make a fan.
Sprinkle each cut generously with salt, place the pieces in a deep bowl, and leave for half an hour. Then thoroughly wash off all the salt from the cuts and dry with a paper towel.
Remove the core from the bell pepper and cut it into lengthwise strips. Depending on their size, cut the tomatoes into rings or half rings.
Cut a piece of bacon into thin slices. Cut each slice into long strips. Peel the onion heads and cut into thin half rings.
Remove the husks from the garlic cloves and pass them through a garlic press. Cut hard cheese into thin slices. Rinse the greens, tear off the leaves, and chop finely with a knife.
Place a piece of tomato, pepper, bacon and cheese into each plate. Place the preparations on an oiled baking sheet, fanning out the eggplants. Sprinkle onion half rings, garlic and chopped herbs on top. Grease the top with vegetable oil, salt and pepper to taste. For piquancy, you can sprinkle with mayonnaise or other favorite sauce.
Place the baking sheet with the blue ones in the oven (180 degrees) to bake for half an hour.
Place the finished eggplants on a serving plate or on portion plates, decorate with a sprig of herbs, and serve warm.

Great option summer lung And hearty dish from seasonal products. The set of vegetables in the filling can be varied at your discretion: add or remove any ingredients. A recipe with photos will help you understand all the intricacies of cooking.

Ingredients for cooking:

0.5 kg blue;
1 carrot;
2 tbsp. sour cream;
100 gr. champignons;
1 onion;
1 fleshy tomato;
2 bell peppers;
50-100 gr. hard cheese;
A little vegetable oil;
Salt and pepper to taste.

Preparation:

Wash the blue ones, spread them lengthwise, scoop out the pulp with a spoon, leaving fairly thick sides. Sprinkle the inside of each boat with salt, place it on a baking sheet, and bake in the oven until half-cooked at medium temperature. Cut the eggplant pulp into cubes.
Peel the mushrooms and onions and cut them into cubes. Remove the core and seeds from the sweet pepper and chop it into thin strips.
Peel the carrots and grate the root vegetable on a coarse grater. We also grate hard cheese on a coarse grater.
Place a frying pan on the burner and pour in vegetable oil. Place carrots, peppers and onions into hot oil. Fry the vegetables, stirring, until lightly browned.
Fry separately on vegetable oil champignons too golden brown crust. Place them with the rest of the vegetables, add the eggplant pulp. Pepper and salt the filling to taste, add sour cream, simmer under the lid until cooked.
Take the baked stuffing pieces out of the oven and fill them with vegetable filling and mushrooms. Return the boats to bake for another quarter of an hour until fully cooked.
A few minutes before they are ready, sprinkle the eggplants with grated cheese and bake until beautifully browned.

Oven-baked eggplants stuffed with vegetables are a very satisfying, easy-to-prepare dish. It will be the highlight of any festive feast or ordinary family lunch. You can add mushrooms, rice, couscous, any cheese and other ingredients to the vegetables.

For stuffing, it is better to choose medium-sized young eggplants with a small amount of seeds inside, with thin shiny skin without damage or spotting. Specimens that are too green or overripe cannot be used, because... they contain a lot of solanine.

Only bitter varieties of eggplant need to be sprinkled with salt beforehand. If the vegetables are devoid of bitterness, then they can be used immediately for cooking.

Bon appetit everyone!

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