Stuffed eggplants with minced meat. Eggplant stuffed with vegetables

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

To prepare eggplants stuffed with vegetables, prepare the necessary products according to the list. Eggplants for appetizers should be large.

Wash the eggplants and remove the stem. Make deep cuts along the circumference of the eggplants to the middle, you should get some kind of pockets. The eggplants need to 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. If desired, you can remove the skin from the tomatoes. I removed it partially, where it came off on its own without difficulty.

Heat sunflower oil in a frying pan. Blot the eggplants with napkins, you can squeeze them lightly. Place in hot oil and fry on all sides. Frying will take about 12-15 minutes. Fry the eggplants by turning them like a cylinder. Then place the eggplants on a plate and leave to cool slightly.

Add onions and peppers to the oil in which the eggplants were fried, fry until the onions are translucent, then add half the garlic and tomatoes. Add salt and pepper to taste. After a couple of minutes, remove from heat and cool slightly.

Using a teaspoon, spoon the filling into the slits of the eggplants. Don’t try to use all the filling; some of the vegetables will remain and will be stewed in the pan.

Place the eggplants back into the pan and pour a glass of hot water. The eggplants should be half or a little less in the sauce. Simmer the 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 simmer evenly. Sprinkle the eggplants with the remaining garlic, cover and leave for 10-15 minutes.

If you want to surprise with something tasty and unusual, and at the same time use the simplest and most affordable products, then I advise you to try this recipe - stuffed eggplants turn out very tender and juicy, completely without bitterness. Moreover, this nutritious and at the same time low-calorie dish is suitable for both gourmets and those on a diet. The recipe for stuffed eggplants is quite simple, even a beginner can handle it.

Ingredients:

(4 servings)

1 kg. young eggplants
400 gr. minced meat
1 onion
1 egg
1 liter of milk
freshly ground black pepper
2-3 tbsp. vegetable oil
mayonnaise, sour cream (optional)
greens for decoration

First of all, let's prepare the eggplants. To do this, take 4 pcs. medium eggplants, it just turns out to be about a kilogram. Wash the eggplants, cut off the stems. Then cut each eggplant in half, but not lengthwise, but crosswise.

Use a sharp knife to cut a groove, as shown in the photo.

Using a knife or spoon, remove the eggplant pulp. As a result, we should get these cute eggplant “barrels”, which we will stuff.

If the eggplants are very small, then you can not cut them into two parts, but cut off a little more at the base, and then cut a hole. But the first option is faster and easier.

Place the eggplant blanks in salted water for 15-20 minutes. Under the influence of salt, the bitterness comes out of the eggplant.

We don’t throw away the pulp; we use it to prepare the filling. To get rid of bitterness, add salted water to the eggplant pulp (it is better to do this separately from the preparations).
Pour some vegetable oil into a clean frying pan. When the pan is hot, sauté the finely chopped onion.
Squeeze the eggplant pulp well, then cut into small cubes. When the onion becomes soft and transparent, add the chopped eggplant pulp.

Simmer everything together over low heat, covered, until the eggplants become soft.

Combine raw minced meat, cooked eggplant pulp, egg, salt and pepper. I put 1 small heaped teaspoon of salt, 1/3 teaspoon of pepper. Those who like unsalted foods should reduce the amount of salt.

Mix everything thoroughly, we will get this beautiful meat filling interspersed with eggplant.

Remove the eggplant barrels from the water, rinse them in cold water, and then stuff them. We do not place the filling very tightly.

Take a saucepan, a cauldron or a wide saucepan with a thick bottom. Rinse with cold water and then place our stuffed eggplants. Pour hot milk over the eggplants, be sure to add salt to taste.

Bring the contents of the pan to a boil, reduce the heat, and cook until tender. The approximate cooking time for stuffed eggplants is 30-35 minutes. Turn the eggplants over to another side at least once to avoid burning and to ensure they cook evenly.

Let the eggplant cool slightly. Meanwhile, we pour the very tasty milk soup into the gravy boat. It can be served with stuffed eggplants as is, or on its basis

Today I propose to prepare delicious eggplants stuffed with vegetables. They are easy to prepare, although not very quickly. But your work will be appreciated when you put the treat on the table. It's amazingly delicious!

Ingredients:

3 young eggplants
3 large tomatoes
2 medium carrots
2 medium onions
2-3 cloves of garlic
small bunch of greenery
salt, sugar, herbs to taste
1 tsp. Sahara
vegetable oil for frying

Cooking method:

We put a pan of water on the fire so that our eggplants can fit in it, and bring the water to a boil. Wash the eggplants, cut off the ends and place them in boiling water for 5 minutes. Take it out and let it cool.

Peel the tomatoes. For a detailed description of how to do this, see. Grate the tomatoes on a coarse grater, then put them on the stove and simmer the tomato mass over medium heat until thickened (about 30-40 minutes). About 5 minutes before the end of cooking, add salt and pepper to taste, add 1 tsp. sugar and fragrant dried herbs if desired, for example, basil, oregano (oregano), hops-suneli, etc. Turn it off and let it sit.

While the tomatoes are boiling, prepare the vegetable filling. First, peel the onion and cut it into small cubes.

We also peel and finely chop the garlic.

Wash the carrots, peel them and grate them on a coarse grater.

Heat a frying pan, pour in vegetable oil and fry the onion and garlic together over low heat until slightly golden brown, stirring from time to time.

Add carrots and continue to fry over low heat for about five minutes.

While the onions and carrots are cooking, let's start with the eggplants. Cut each eggplant in half lengthwise. Using a small knife, carefully remove the pulp from the halves to form “boats.”

Cut the pulp into cubes.

Add to the onions and carrots, mix, cover with a lid and fry everything together for another 5 minutes, then turn off.

Season the fried vegetables with salt and pepper to taste, mix and let cool slightly. Then fill the eggplant “boats” with the resulting mixture and place them in a greased baking dish.

Fill the “boats” with tomato mixture.

Wash the eggplants, remove the stem, cut into two halves. Using a small knife, make cuts in each half and, using a teaspoon, carefully remove the pulp, leaving walls approximately 1 cm thick. This way we will get “boats”. Salt the resulting boats and leave for about 30 minutes so that all the bitterness goes away. Cut the pulp into small cubes.

Meanwhile, peel the onions and cut into cubes.

Wash the carrots and grate them on a coarse grater.

Wash the sweet pepper, remove seeds and also cut into small cubes.

Heat 2-3 tablespoons of vegetable oil in a frying pan, fry the onion, stirring, until soft. Next, add grated carrots, chopped bell peppers and fry, stirring occasionally, for 4-5 minutes. Then add the eggplant pulp to the frying pan with the vegetables and fry the vegetables for 5 minutes over medium heat, remembering to stir occasionally.

Scald the tomatoes with boiling water, peel and cut into small pieces. Add the tomato pieces to the frying pan with the vegetables, mix thoroughly, add salt and pepper to taste and simmer for another 5 minutes.

While the vegetables are stewing, grate the cheese on a fine grater. Set aside some of the cheese for topping.

Peel the garlic and pass through a press. Add grated cheese and garlic to the prepared vegetables. Mix everything thoroughly. The filling for stuffing eggplants is ready.

Fill each eggplant boat with a mixture of vegetables and cheese. Place the eggplants stuffed with vegetables in a heat-resistant dish. Pour some cold water into the bottom of the pan and bake in an oven preheated to 180 degrees for about 30-40 minutes.

10 minutes before the end of baking, sprinkle the boats with the remaining cheese. You can check the readiness of the dish by piercing the eggplants with a toothpick (they should not be hard). Before serving, sprinkle juicy, tasty eggplants stuffed with vegetables with finely chopped herbs.

Bon appetit!