Eggplant boats. Eggplant boats are the most original ideas for preparing a delicious dish. Eggplant boats stuffed with chicken and pineapple

A very tasty vegetable dish: stuffed eggplants “Boats”. You can safely stuff eggplants with minced meat, vegetables, and any others presented in this selection.
Eggplant boats
3 eggplants;
1 carrot;
1 onion;
3 cloves of garlic;
10 g butter;
salt, pepper to taste;
200 g mayonnaise;
1 processed cheese
1. Wash the eggplants, peel them, cut them lengthwise, cut out the insides to make boats.
2. Grate the processed cheese on a medium grater.
3. Peel carrots, onions, garlic, cut into cubes, fry in butter. Add the chopped inner part of the eggplant, salt and pepper, stir, simmer for 15 minutes.
4. Salt and pepper the boats, put the filling in them. Pour mayonnaise, sprinkle with processed cheese.
5. Bake in the oven for 40 minutes at 180-200°C until cooked.

Eggplant stuffed with meat and rice
5-6 eggplants,
300 g minced beef,
2 tablespoons rice,
3 onions,
1 bunch of dill,
3 tablespoons vegetable oil,
2 tablespoons of tomato paste,
1 tablespoon sour cream,
1 tablespoon mayonnaise,
pepper and salt to taste.
Wash the eggplants, cut them lengthwise and in half, remove the pulp from the middle and chop it finely. Peel the onion, wash and chop. Wash and chop the dill greens.
Mix the ground beef with rice, onions, eggplant pulp and dill, fill the eggplant halves with this mixture, connect them, and tie them with threads.
Place the eggplants in a saucepan, add water, add salt, bring to a boil, add vegetable oil, pepper, sour cream and simmer for 10-15 minutes over medium heat. Then reduce the heat to low, add tomato paste and simmer for 20-25 minutes. Place the stuffed eggplants on a dish, remove the threads, brush with mayonnaise, pour over the sauce remaining from the stew and serve.

Eggplants stuffed with meat
eggplants - 2 pcs.,
minced pork and beef - 300-400 g,
tomatoes - 1 piece,
onion - 1 piece,
garlic - 1 clove,
mayonnaise,
salt pepper
Wash the eggplants, cut off the stems and cut the eggplant lengthwise into 2 parts. Using a knife and spoon, remove the pulp from the resulting halves, salt the resulting boats and leave for 20-30 minutes.
After 20-30 minutes, drain the released juice from the eggplants, pepper them and add the filling.
For filling. Finely chop the onion and fry in a frying pan in vegetable oil until golden brown, add finely chopped garlic or put it through a garlic squeezer, and then add the minced meat. Fry the minced meat until cooked, add salt and pepper.
If desired, you can add eggplant pulp cut from the halves used for stuffing to the minced meat. To do this, first fry the onion and garlic, then add the diced eggplants, then the minced meat and fry everything until done. At the end add salt and pepper
Place the eggplant halves in a greased baking dish, spoon the minced meat into the boats, place slices or mugs of tomatoes on top, pour over mayonnaise and place in the oven for 20-30 minutes. 5-10 minutes before cooking, remove the baking sheet, sprinkle the eggplants with grated cheese and put them back in the oven until the cheese melts.
Serve garnished with tomato slices and herbs.

Eggplant stuffed with vegetables
eggplants - 3 pcs.,
onions - 2 pcs.,
carrots - 1 pc.,
bell pepper - 1 pc.,
tomatoes - 2 pcs.,
garlic - 1-2 cloves,
salt pepper
cheese, mayonnaise - optional
for a lean dish: use lean mayonnaise and do not sprinkle the dish with cheese
Wash the eggplants, remove the stems and cut lengthwise into 2 halves. Prepare a salt solution at the rate of 1 teaspoon of salt per 1/2 cup of water, hold the eggplant halves in it, and dry slightly. Using a spoon, scoop out the pulp from the eggplants.
Prepare the filling:
Sauté onions and carrots in oil, add finely chopped bell peppers and cut into pieces the pulp removed from the eggplants - fry everything. At the end, add finely chopped tomatoes and garlic, salt and pepper the vegetables.
Fill each eggplant half with the resulting minced vegetable and place on a greased baking sheet. You can pour mayonnaise on top and sprinkle with grated cheese. Place in a preheated oven and cook for ~30 minutes.

Eggplant stuffed with mushrooms
eggplants - 2 pcs.,
bell pepper - 1-2 pcs,
onion - 1 piece,
tomatoes - 2 pcs.,
champignons - 150 g,
garlic - 2-3 cloves,
parsley or cilantro,
walnuts,
vegetable oil,
salt pepper
Wash the eggplants, cut off the stems and cut each eggplant lengthwise into 2 halves.
Carefully cut out the flesh from each half using a knife or spoon and set aside.
Place the hollow eggplant boats on a baking sheet or in a baking dish, salt them on the inside and grease them with vegetable oil.
Bake the boats at 230 degrees ~10-15 minutes.
Peel the onion and chop finely.
Wash the pepper, cut out the seed box and cut into small cubes.
Cut the eggplant pulp into small cubes.
Wash the champignons, dry and cut into slices or small cubes.
Wash the greens, dry and chop.
Peel the garlic and pass through a garlic press.
In a frying pan heated with vegetable oil, fry the onion for ~2 minutes.
Add pepper and fry for another ~4 minutes, stirring.
Add the eggplants and fry, stirring, for ~7 minutes until the eggplants are cooked. Salt and pepper.
When the eggplants are ready, you can add grated tomato without skin, stir and simmer for another ~4 minutes.
Add chopped herbs, garlic and stir.
In a separate pan, fry the champignons for ~8-10 minutes.
Combine eggplants with mushrooms and mix the filling well.
Remove the eggplant boats from the oven and fill them with filling.
You can sprinkle crushed walnuts on top of the eggplants.
Bake in an oven preheated to 200 degrees for ~10 minutes.
When serving, sprinkle with chopped herbs.

Eggplant stuffed with rice and mushrooms
eggplants - 4 pcs.
butter - 2 tbsp.
sour cream - 1/2 cup
cheese (grated) or feta cheese - 1/2 cup
salt, herbs (chopped) - to taste
For filling:
rice - 1/2 cup
leek (stem) - 2 pcs.
champignons - 5 pcs.
vegetable oil - 1/2 cup
greens (chopped) - 1/3 cup
salt, black pepper (ground) - to taste.
Prepare eggplants for stuffing, cut in half lengthwise, lightly salt and place under light pressure.
Boil thoroughly washed rice in salted water until tender. Finely chop the leek and sauté in vegetable oil. Boil the champignons in salted water, drain in a colander, cut into pieces and fry. Mix mushrooms with rice, onions, salt and pepper, add lightly fried eggplant pulp and mix well.
Fill the eggplant halves with the filling, combine into a whole one, tie with celery sprigs, place in a greased frying pan and bake in the oven. While baking, brush the eggplants with melted butter.
Serve hot, cut into pieces and top with sour cream.

Eggplant fan or “Firebird”
eggplants - 500 g,
bacon - 70-100 g,
tomatoes - 1-2 pcs,
bell pepper - 1 piece,
hard cheese - 100 g,
mayonnaise,
garlic,
parsley or cilantro,
salt pepper
Wash the eggplants, dry them and cut each eggplant lengthwise into 2 halves (the tails can be cut off).
Cut each half lengthwise to form a fan, but do not cut all the way to the end so that the slices remain undivided.
Sprinkle the eggplant cuts with salt and leave for 30 minutes.
After 30 minutes, wash off the salt from the eggplants and dry them.
Cut the bacon into strips.
Wash the bell pepper and cut into long strips.
Wash the tomatoes and cut into rings or half rings.
Cut the cheese into slices.
Place the prepared eggplant halves in a greased pan or on a baking sheet.
Stuff the eggplants, placing bacon, tomatoes, peppers and cheese into the cuts.
Mix mayonnaise with chopped garlic, chopped herbs, salt and pepper.
Coat the top of the eggplants well with the mayonnaise mixture (you can just use mayonnaise), trying to get into the cuts.
Place the eggplants in an oven preheated to 180 degrees for ~30 minutes.
Can be served hot or cold.

22.10.2018

Perhaps every housewife has cooked eggplant boats in the oven at least once in her life. The recipes are so varied that certainly each of you will be able to choose the appropriate option. Not only the taste of the baked eggplants, but also the filling is pleasantly surprising. You can choose vegetables, fish fillets, meat ingredients, mushrooms, and cheese for stuffing. Create your own gastronomic masterpiece.

You don't have to be a famous chef to cook eggplant in the oven. Every housewife is capable of coping with the assigned culinary task. To make the appetizer satisfying, add meat ingredients. Chicken breast and minced meat are ideal.

On a note! If you are preparing eggplant boats with minced meat in the oven, the meat product must first be cooked.

Ingredients:

medium-sized eggplants - 4-5 pieces;
sour cream - 2 table. spoons;
Suluguni cheese – 100 g;
fresh champignons – 200 g;
ground paprika - ¼ teaspoon. spoons;
refined olive fruit oil – 50 ml;
ground allspice;
onion – 1 piece;
salt;
parsley;
cilantro.

Preparation:

To make the boats beautiful, you need to choose even eggplant fruits of approximately the same size.
Let's start by thoroughly rinsing the eggplants with filtered water. The stalk does not need to be cut off.
Place a piece of parchment paper on a baking sheet and grease it with lightly refined olive oil.
Cut the eggplants in half lengthwise.
Rub the eggplants thoroughly with medium-ground salt. Lubricate the top with olive oil.
Place in the oven for a third of an hour. We will bake the little blue ones at a temperature of 200°.
We wash fresh champignons and remove excess moisture with a paper napkin. Cut the mushrooms into cubes.
In a frying pan, heat a small portion of refined olive oil.
Place the mushrooms and fry them until the moisture has completely evaporated.
Cut the peeled onion into quarters of rings.
Add chopped onion to the pan and fry along with the champignons.
When the onion becomes transparent, add a little salt, ground paprika and allspice.
Remove the baked eggplants from the oven and cool slightly.
Using a teaspoon, scrape out the core.
We get these boat-shaped blanks.
Cut the eggplant pulp with a knife. You can use a blender to grind the pulp to a puree consistency.
We send the pulp of the blue ones into the frying pan, mix with other products and simmer for literally 1-2 minutes.
Remove the filling from the heat and add sour cream.
Mix everything thoroughly to obtain a mixture of homogeneous consistency.
Stuff the eggplants with the prepared filling.
We wash several sprigs of parsley and cilantro with filtered water. Dry the greens and chop finely with a knife.
Sprinkle eggplant boats with herbs.
Cut Suluguni cheese into slices.
Spread the cheese on top and place the appetizer in the oven.
There is no need to bake the dish for a long time, since all the ingredients have already been heat treated. Enough to melt the cheese.

Eggplant appetizer “Traditional”

Stuffed eggplant boats in the oven will be a worthy decoration for any table. You can add minced meat or pieces of chicken breast. In this case, the treat will also be complete. But if you simply bake eggplants with vegetable filling, then this dish can be served as a side dish for meat or fish fillet. Eggplant boats in the oven with tomatoes will acquire a delicate creamy taste if you add a little cheese.

On a note! Traditionally, cooks use hard cheese. But cottage cheese, feta cheese, and soft creamy products are also suitable.

Ingredients:

mixed minced meat – 200 g;
medium-sized eggplants - 2 pieces;
sweet pepper – 1 piece;
refined olive fruit oil – 20 ml;
greenery;
salt;
fresh tomato – 1-2 pieces;
garlic cloves – 2 pieces;
onion - 1 head;
seasonings;
Russian cheese – 100 g.

Preparation:

First of all, you need to prepare the eggplants, and then deal with the filling. We wash the blue ones thoroughly, dry them and cut them in half.
We clean the pulp from the eggplants, rub them thoroughly with salt, put them in a bowl, and put pressure on top.
Leave the vegetable for half an hour to get rid of the bitter substance solanine.
Then drain the liquid and rinse the eggplant boats well with filtered water.
At the end of the preparation, dry the eggplants thoroughly with paper napkins.
Now let's start preparing the filling. Peel the onion and garlic cloves. Chop the vegetables.
Sauté onion and garlic in refined olive oil.
Meanwhile, prepare the minced meat. It is better to cook it yourself from pork and beef tenderloin.
When the onion becomes transparent, add minced meat to the pan.
Stir vigorously, breaking up large lumps, and simmer over moderate heat. Stir the minced meat periodically.
Peel the sweet peppers, wash and dry.
Shred the bell pepper into strips.
Scald the tomatoes with boiling water and then rinse them under running cool water.
Carefully remove the skin and chop the pulp in any convenient way.
Add sweet peppers and tomato pulp to the minced meat. Mix. Season with salt. For flavor, add spices or dried herbs.
Stir everything and simmer over low heat in a sealed container for 10 minutes.
Cover a baking sheet with parchment and lay out the eggplant boats.
Stuff them with filling.
We grate Russian cheese on a grater with large perforations. Sprinkle it on top of the dish.
Place in the oven, which has already been preheated to a temperature of 180-200°.
You need to bake the appetizer for an average of 30-35 minutes.
Before serving, sprinkle the eggplant boats with herbs.

Eggplant is a very healthy and dietary product. Fried vegetables absorb a lot of vegetable oil. In such cases they are considered harmful. Therefore, chefs recommend baking eggplants in the oven. There are a lot of recipes with them. There is an opinion that eggplant boats are original and healthy. They can even be prepared for a holiday table.

Benefits of eggplant

Many vegetables contain large amounts of vitamins. One of them is eggplant. Its beneficial properties support the body throughout the summer. Eggplant contains a lot of fiber, pectin, protein, calcium and other substances. It contains microelements that are necessary for every organism.

Thanks to pectin, digestion is better stimulated and cholesterol is eliminated. Potassium helps the heart work better. For anemia, eggplants are indispensable. The baked fruit is good for diabetics.

There are very few calories in eggplants: good for those who are on a diet. However, you need to remember that they should not be consumed overripe. After all, they contain a toxic substance - the alkaloid solanine, which poisons the body.

The recipe for eggplant boats appeared at the beginning of the 19th century. He became famous throughout the world.

Classic recipe for eggplant boats

Vegetables are indispensable in summer. They are fried, eaten raw and baked in the oven. Eggplant boats in the oven are very tasty. In order to prepare such a dish, you need the following products:

Eggplants - 3 pcs. (don’t take large ones, they don’t always reach readiness).
Sweet pepper (red and yellow) - 2 pcs.
Carrots - 120 grams.
Tomatoes - 2 small or 1 large.
Onion - 120-130 grams.
Egg - 1 pc.
Spices to taste.

The first thing to do is to remove the unpleasant bitterness from vegetables. To do this, cut the eggplants in half and place them in cold salted water. Leave them for 40-50 minutes. To prevent vegetables from floating, place a weight on them. Then all the bitterness will come out.

Now remove them from the water on a towel, dry them well and put them in the oven for 5 minutes to soften them. It will become easier to work with them. After this, remove the core from them, which must be cut into small pieces for minced meat. Set aside the eggplants and move on to the vegetables.

Finely chop the carrots, peppers and onions into strips, and the tomatoes into cubes. Fry them one by one. First, until the onion is soft, add carrots, after 5 minutes - peppers and tomatoes. Stew all vegetables until tender. Cool. Add to eggplant.

Now beat the eggs into the vegetables to bind them together. Mix well, stuff the eggplants and bake for 15 minutes.

Set the temperature to no more than 180 degrees. Before serving, you can decorate with herbs, tomatoes and other products. This is a classic recipe for eggplant boats. Instead of vegetables, you can come up with other fillings. This is written below.

Eggplant boats with minced chicken

Wash the vegetables and remove the stems. To make it easier to work with eggplants, you can first hold them in boiling water or put them in the oven for 5 minutes. They will become soft and easier to cut and peel.

In order to make eggplant boats with minced meat, you need to grind or finely chop 230-250 g of chicken fillet. Add salt and other spices to it, and for flavor you can chop two cloves of garlic. Mix the minced meat with one egg so that it sticks together and holds better.

Now take the eggplants and remove the core. Don’t rush to throw it away, as you will need it. Now fill the eggplants with minced meat, cover them with the core and place them in the oven to bake. In 20 minutes your dish will be ready. The results are very tasty eggplants. Baked boats can be decorated with any vegetables or herbs.

Eggplant stuffed with mushrooms

Vegetables can be baked with any ingredients. The main thing is that they fit well together. In order to make eggplant boats in the oven with the addition of mushrooms, you need to prepare the ingredients:

Eggplants - 3 pcs. medium size.
Mushrooms - 0.25 grams.
Onion - 130-150 grams.
Garlic optional.
Spices.

Wash the eggplants and remove the stems. Cut them lengthwise and place in salted cold water to release the bitterness. In the meantime, you can start preparing the minced meat.

Sauté the onion in a frying pan until soft, add mushrooms, salt, pepper, and fry until tender. Dry the eggplants and add the filling. If desired, you can add garlic and mayonnaise.

Place in the oven for 10 minutes, because the mushrooms are already ready and the vegetables bake quickly. The eggplant boats are ready.

Boats stuffed with ham and vegetables

This dish is prepared very quickly and simply. To prepare it, you need to peel 3 or 4 eggplants and remove the core from them. Chop ham (300 g), 1 sweet pepper and 2 small tomatoes very finely. Mix all the ingredients and add garlic to them.

When the filling is ready, put it in the eggplants and put them in the oven for 10 minutes. They should be baked at 180 degrees. Before serving, you can decorate with parsley, basil, tomato, etc. It all depends on your preferences and fantasies.

Eggplant boats stuffed with chicken and pineapple

This combination is perfect. Pineapple with chicken is a real culinary find. To prepare this dish you will need:

Canned pineapples - 250 g.
Eggplants - 5 pcs.
Chicken fillet - 250 g.

Cut out the core from the eggplant. You are unlikely to need it in this dish. Place the eggplants in cold salted water. Meanwhile, chop the boiled chicken fillet very finely. You can also grind it in a meat grinder. Whatever you prefer.

If the pineapples are sliced, cut into large pieces. You can leave it whole. Salt and pepper the minced fillet and place in the dried eggplants.

Cover the minced meat with pineapples. Now place the eggplant boats in the oven. They should stand there for 15 minutes, no less. That's all. Now the dish is ready.

Now you know how to prepare eggplant boats with vegetables, mushrooms, chicken and pineapples. There are just some nuances in preparation that you need to know. After all, without them it is sometimes difficult to prepare any dish. Vegetables may turn out soggy or bitter.

The recipe for eggplant boats is not at all complicated. However, some housewives are afraid to bake eggplants. They don’t always turn out tasty, because you have to know how to cook them. Culinary experts give some tips on how to choose and work with them correctly:

Eggplants should be firm for baking. Do not take overripe or too soft ones.
Eggplants must be baked at 180 degrees. At low temperatures they will dry out, and at high temperatures they will burn.
Eggplants must be baked until golden brown. However, sometimes they can be raw inside, so use a toothpick to check for doneness. Vegetables should be soft and easily pierced.
Eggplant goes perfectly with cheese. When making the eggplant boats with minced meat, sprinkle Parmesan cheese on top.
Remove the bitterness. Salt the eggplants in advance and leave for half an hour. The bitterness will come out and a pleasant taste will appear.
To keep the eggplants from drying out, place a container filled with water in the oven.

Eggplant is a vegetable that you don’t need to struggle with. If cooked correctly, it will turn out to be a delicious dish.

Eggplants are extremely popular even among gourmets, and the most delicious eggplant boats “Boats” occupy one of the first places in the list of recipes for dishes made from this vegetable. A beautiful, original appetizer will be a wonderful decoration not only for your everyday, but also for your holiday table. Stuffed eggplants baked in the oven are very juicy, covered with a cheese cap with a golden crust. Making eggplant vegetable boats is a real pleasure.

Ingredients:

1.5 kilograms of eggplants;
200 grams of hard cheese;
500 grams of potatoes;
4-5 fresh tomatoes;
2 carrots;
2 onions;
salt - 2 tablespoons;
garlic, dill, ground black pepper - to taste;
dill greens - half a bunch;
sunflower oil.

The most delicious eggplant boats “Boats”. Step by step recipe

Wash the eggplants, cut off the stems, and cut them into two halves lengthwise. Scoop out the seeds with a spoon.
Pour water into a deep bowl (we need to place all the eggplants), add salt (according to the recipe) and stir until the salt dissolves.
Place the eggplants in the water and sprinkle salt on top as well. Soak for 20-30 minutes.
Cut two onions into thin half rings (or as you like).
Pour some vegetable oil into the frying pan, heat it and add the onion. Fry until soft.
Wash the carrots, peel them, grate them on a coarse grater. Place in a frying pan with onions. Salt and pepper the vegetables to taste, mix. Fry until done.
Wash the tomatoes and cut into small slices. Place in a frying pan with vegetables. Fry.
Finely chop the dill.
Grate hard cheese on a fine grater.
Peel the potatoes, wash them and grate them on a coarse grater.
Mix potatoes, cheese, dill and vegetables from the pan in a deep bowl. Add garlic passed through a press. We leave a little cheese, we will need it to sprinkle the eggplants.
Drain the water from the bowl with eggplants and dry the boats a little with a paper towel.
Lubricate each boat with sunflower oil, add a little salt and pepper.
Fill the eggplants with the filling, place them on a baking sheet or mold (pre-cover with baking paper).
Sprinkle each eggplant boat with cheese and place in the oven preheated to 180 degrees.
Bake the vegetable boats for 30-40 minutes (it all depends on the features of your equipment).

We serve eggplant boats “Korabliki” as an independent dish; they are quite filling. But for those who like to eat well, you can cook rice or potatoes as a side dish. On our website “Very Tasty” there are other eggplant recipes: tasty and original.

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 grate the carrot on a 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.
Finely chop hard cheese. 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 can be made 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 and onions in a frying pan with heated oil. 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 according to this recipe, amazingly combine great taste, benefits 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 and dry them 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.

An excellent option for a summer light and satisfying dish made from seasonal ingredients. 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.
Separately, fry the champignons in vegetable oil until golden brown. 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 holiday feast or regular family dinner. 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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