Eggplants baked in the oven. Stuffed boats with different fillings. Very tasty recipes. Eggplant stuffed with meat, baked in the oven

Eggplant is a seasonal vegetable, and in winter you can only buy it in the supermarket. Therefore, as soon as the “little blue” ones, as eggplants are affectionately called, appear on sale, housewives begin experimenting with all their might, adding them to various dishes, and also using them as the main ingredient.

The peculiarity of eggplants is that they are not consumed raw, but are stewed, fried and baked with other vegetables or meat.

But not every eggplant is suitable for consumption. The fact is that eggplants are good only when they are young, while their seeds have not yet ripened and their peel has not become rough.

With age, in addition useful microelements and vitamins in eggplants, a substance dangerous to human health begins to be produced - solanine, which in large quantities can cause poisoning. Therefore, it is undesirable to eat large, overgrown specimens.

It is very easy to find out about the presence of solanine in eggplants. You need to cut the fruit in half (or at least cut off part of the pulp) and leave it in the air for a few minutes. With a large amount of solanine, the pulp turns brown.

To get rid of this harmful substance, just salt the cut eggplants and leave for 20 minutes. The released juice must be drained. The fruits after such processing are ready for further use.

Eggplants are very tasty stuffed with vegetables, mushrooms, meat, baked in the oven.

How to prepare eggplants for stuffing

Wash the eggplants, cut off the stem. Peel off the skin. Young fruits have a delicate skin, so you don’t have to cut it off.
Cut the fruit in half lengthwise.
Using a spoon, carefully scrape out some of the pulp, leaving the walls of the same thickness (at least 5 mm). The selected pulp can be sauteed in oil, then combined with minced meat or used to prepare another dish.
Fill the boats with minced meat.

Subtleties of cooking stuffed eggplants

The filling can be placed as in raw eggplant, and pre-processed. To get rid of bitterness, immerse the eggplants, freed from pulp, in salted boiling water for 2-3 minutes. Then place them on a sieve or colander and leave to drain.
Instead of blanching, prepared eggplants with skin can be quickly fried in vegetable oil and only then fill it with minced meat.
You can use different minced meat. It can be meat with onions and various seasonings, a mix of finely chopped vegetables, or mushrooms fried with onions.
Eggplants can be baked in the oven without filling them with minced meat, but sandwiched in layers after cutting them into thick slices. But in this case, they must first be fried in oil.
To give an appetizing look, eggplants are sprinkled with cheese or sour cream on top.

Eggplant baked with minced vegetables

Ingredients:

eggplants – 500 g;
carrots – 200 g;
onion – 150 g;
sour cream – 170 g;
chopped parsley - 1 tbsp. l.;
tomatoes – 100 g;
salt;
vegetable refined oil– 35 years

Cooking method

Place the prepared eggplants in the shape of boats in boiling water for 2 minutes. Then immediately cool in ice water and dry.
Prepare the minced meat. Finely chop the onion and sauté in oil. Add finely chopped carrots and fry until soft. Cut the tomatoes into cubes, combine with onions and carrots. Simmer everything together for 3-4 minutes. Add salt and chopped herbs, remove from heat. Cool until warm.
Fill eggplant boats with minced meat. Place them in a greased frying pan. Cover with sour cream. Place in the oven. Bake for 40 minutes at 180 degrees.

Eggplant baked with minced mushrooms in tomato

Ingredients:

eggplants – 500 g;
fresh mushrooms – 250 g;
onion – 100 g;
tomato paste – 30 g;
refined vegetable oil – 35 g;
salt;
cheese – 120 g.

Cooking method

Blanch the eggplants prepared in the form of boats in boiling water for 2 minutes, cool, and pat dry with a paper towel.
Prepare the mushroom mince. Place peeled and washed mushrooms in boiling water, add salt, and cook for 10 minutes. Drain in a colander. When the water has drained, chop finely. Fry in oil. Add finely chopped onion, stir, sauté for 2-3 minutes. Add tomato paste, salt, and boil everything together. Cool until warm.
Stuff the eggplants with minced mushrooms. Sprinkle with grated cheese. Place them in a greased pan.
Place in the oven. Bake for half an hour at 180 degrees.

Eggplant baked with minced mushrooms in sour cream

Ingredients:

eggplants – 500 g;
onion – 70 g;
refined vegetable oil – 45 g;
fresh mushrooms – 120 g;
small egg – 1 pc.;
sour cream – 140 g;
salt;
chopped dill.

Cooking method

Cut the eggplants into two halves and scoop out some of the pulp. Lightly fry the resulting “boats” in oil.
Boil the mushrooms for 10 minutes. Place on a sieve, then cut into cubes.
Finely chop the onion, combine with mushrooms and eggplant pulp. Fry everything together until the onion is soft. Remove from heat. Put a raw egg, salt, mix well.
Fill the eggplants with minced meat. Place in a greased mold. Top with sour cream. Bake in the oven at 180° for about 30 minutes.

Eggplant baked with minced meat and cheese

Ingredients:

eggplants – 500 g;
tomatoes – 250 g;
beef or mixed minced meat– 250 g;
onion – 120 g;
coriander – 4 g;
cheese – 120 g;
salt;
garlic – 1 clove;
refined vegetable oil – 25 g;
pepper.

Cooking method

Prepare the eggplants by slicing them lengthwise and scooping out the seeds. Sprinkle with salt and leave for 15 minutes. Then rinse in cold water, blot with a napkin.
Chop the onion and garlic. Cut the tomatoes and the pulp removed from the eggplants into cubes.
Fry the minced meat in oil. Add onion and garlic, cook for 1-2 minutes. Add tomatoes and eggplant pulp. Fry until evaporated vegetable juice. Sprinkle with spices. Stir. Remove from heat and cool until warm.
Fill the eggplants with minced meat. Place on a greased baking sheet. Sprinkle with grated cheese.
Bake in the oven for 35 minutes at 180°.

Eggplant baked with minced meat, carrots and tomatoes

Ingredients:

eggplants – 700 g;
tomatoes – 350 g;
onion – 100 g;
carrots – 120 g;
garlic – 3 cloves;
cheese – 250 g;
salt;
pepper;
refined vegetable oil – 45 g.

Cooking method

Cut the eggplants crosswise into 1 cm thick slices. Add salt and leave for 15 minutes. Rinse in cold water, dry by placing on a napkin.
Fry in oil until lightly browned. Place on a plate.
Fry the minced meat in the remaining oil until crumbly. Add onion cut into half rings and chopped carrots. Fry for another 2-3 minutes. Season with salt and pepper.
Cut the tomatoes into thin slices, chop the garlic.
Grate the cheese on a medium grater.
Place a layer of eggplant in a greased pan. Cover them with minced meat (use exactly half). Place tomato slices and garlic on the minced meat. Sprinkle with cheese. Place a layer of eggplant again, on which place the remaining minced meat, tomatoes and garlic. Sprinkle with cheese. Spread the eggplants on the top layer. Sprinkle with remaining cheese.
Place in the oven. Bake for 35-40 minutes until dish is coated appetizing crust. Sprinkle with herbs.

Note to the hostess

You can make a very tasty snack from oven-baked eggplants.

To do this, cut the eggplants into thick slices, lightly add salt, and leave for 10 minutes. Drain off the released juice. Place the eggplants on a greased baking sheet, drizzle with oil and bake for 17-20 minutes.

You can put any filling on these eggplants: mushrooms, sauteed onions, tomatoes with garlic, herbs with mayonnaise, sour cream with garlic and dill. Serve this appetizer cold or lukewarm.

Eggplants are not only tasty, but also dietary product, in 100 gr. eggplant contains only 28 kcal. Eggplants and dishes made from them are simply an irreplaceable thing for those who want to lose weight or just want to eat right. You can make a lot of tasty and delicious dishes from eggplants. healthy dishes:, or make, about which there are separate collections of recipes with photos. The same article will be devoted to a selection of the best and most delicious recipes for stuffed eggplants in the oven.

Useful tips! How to choose the right eggplants.

The main problem with eggplants can be bitterness. But it does not depend on large quantity seeds or eggplant type, and due to the freshness of the eggplant, only overripe fruits have bitterness. When choosing eggplants, be sure to touch them; the fruits should be heavy and firm to the touch. The skin of the eggplant should be smooth and shiny; dull skin indicates that the eggplant may be bitter. Also check the calyxes (the green leaves at the end of the fruit), they should be fresh and green. If these leaves are dry and have Brown color, then you shouldn’t take such eggplants.

Round eggplants, as a rule, are juicier and suitable for baking in the oven. Long and thin eggplants are more suitable for frying.

You can store eggplants for 5 days in the refrigerator.

Eggplants stuffed with minced meat and baked in the oven

To prepare 4 servings you will need:

2 medium white or purple eggplants;
200 grams of minced chicken (minced meat can be replaced with beef or any other);
1 small onion, peeled and finely chopped;
2 cloves garlic, minced
2 medium tomatoes, cut into cubes;
basil leaves or you can take dry basil;
salt and pepper to taste;
70-80 grams of Parmesan cheese or any other cheese of your choice, grated;
4 tablespoons tomato paste

Preparation:

1. Before starting cooking, preheat the oven to 200 degrees. Also put a large pan of water to heat, you need to boil the water.

2. Then take the eggplants, cut off the tails on both sides and cut them lengthwise to make two boat halves (as in the photo).

3. Using a spoon, you need to remove the core from the eggplant, but do not overdo it, the thickness of the eggplant walls should remain at least 0.5 cm. This way you will get beautiful boats (as in the photo). We don’t throw away the eggplant core, but chop it finely; we will need it later.

4. Received eggplant boats place in boiling water for 3 minutes. The eggplants will float in the saucepan, so you should hold them with a spoon and immerse them under water so that they cook completely. Then remove the eggplants using a slotted spoon or spoon and place them on paper towels.

5. Now we move on to preparing minced meat for our eggplants. Place a frying pan on the fire and sauté the onion and garlic for 2 minutes, then add them minced chicken, cook it for 5-7 minutes, then add the finely chopped eggplant core, fry for another 2-3 minutes. Then add the diced tomatoes, salt and spices and cook for another 2-3 minutes. Remove the pan from the heat.

6. Pour half of the tomato paste into the bottom of the mold in which you plan to bake the stuffed eggplants in the oven. Place boats on top of the tomato paste, salt and pepper. Fill each boat with minced meat, pour 1 teaspoon of tomato paste on top of each boat and sprinkle with grated cheese. Then cover the pan with foil and put it in the oven to bake for 30 minutes, until the eggplants are ready. Ready! Bon appetit!

Recipe for eggplants stuffed with vegetables in the oven

This eggplant and vegetable recipe serves 4 people. To prepare you will need:

2 medium sized eggplants;
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
12 cherry tomatoes, halved
50 g green olives, pitted, chopped
handful of basil leaves, chopped
125 grams of mozzarella cheese, torn into small pieces, you can use any other cheese
handful of fresh whites bread crumbs or breadcrumbs

Cooking process:

1. First, preheat the oven to 220C. Slice the eggplant lengthwise, leaving the stem intact. Using a spoon or knife, you need to remove the core so that the wall thickness of the eggplant remains 0.5-1 cm, this way you will get boats. Using a brush, brush the eggplants with oil and sprinkle with a little seasoning. Cover with foil and bake in the oven for 20 minutes. Finely chop the remaining eggplant pulp and set aside.

2. While the eggplants are baking in the oven, you can start preparing the minced meat. Heat a frying pan, pour a little oil. Place the onion in the pan and sauté until golden color 2-3 minutes. Then add the chopped eggplant pulp and cook, stirring, for another 3 minutes. Next, add finely chopped garlic and tomatoes to the pan, stirring, cook for another 3 minutes. Then add salt, spices, basil and cheese.

3. When the eggplants become soft, remove them from the oven and reduce the heat to 200 C. Fill the eggplant boats with minced meat, sprinkle with crackers and more cheese. Bake the stuffed eggplants with vegetables for 15-20 minutes until the cheese melts. You can serve these oven-baked eggplants with green salad.

Eggplant stuffed with mushrooms in the oven

To prepare 2 servings you will need:

1 eggplant;
250 grams of chopped champignons;
2-3 slices of cheese;
1 small onion, finely chopped;
2 cloves garlic, finely chopped;
salt and pepper to taste
4 tbsp. tablespoons ricotta cheese or other soft cheese, or you can replace it with thick sour cream.

How to cook:

1. First you need to preheat the oven to 180 C. Cut the eggplant in half lengthwise and cut out the flesh with a spoon, leaving the eggplant shell 0.5 cm. Finely chop the pulp and set aside.

Cooking stuffed eggplants does not take much time. First, turn on the oven at 220 degrees to warm up and start making soy meat. If you are using regular, you will of course need to skip this step. Read what is written on the packaging of your soy meat and cook it according to the instructions. Most likely you will read: cook in boiling, salted water for 15 minutes. This is what we do, after which we drain the water through a colander.

While the soy meat is cooking, let's take care of the eggplants: wash them, cut off the caps and, armed with a vegetable peeler, cut off the peel into strips. The point is not to peel the eggplants completely, but to open access to the pulp, so we cut a strip from the barrel along the eggplant, leave a strip of purple peel, cut off the next strip, and so on. It turns out about 4 strips for a large or medium eggplant. Place whole eggplants on a baking sheet lined with foil or baking paper (this makes it less messy)), and place in a preheated oven for 15 minutes so that the eggplants soften and can be easily stuffed." minced meat." Stuffed eggplants in the oven they will subsequently cook very quickly.
While the eggplants are baking, prepare the minced meat. Place the frying pan over medium heat and pour a little vegetable oil into it. Clean and cut onion as small as possible, put in a frying pan and fry, stirring, until slightly browned. We cut boiled soy meat or regular raw meat into very small cubes. By the way, eggplants stuffed with meat soy, it is very difficult to distinguish from regular red meat.
Add the meat to the onion and fry for 5-8 minutes until lightly browned. You can, of course, make eggplants, stuffed with minced meat, but minced meat is much tastier, it seems to me.
While the meat is frying, remove the skins from the tomatoes using boiling water. I have already described in detail how to do this quickly and very simply in the article. , so read and look there. We cut the peeled tomatoes into the same small cubes, and the chili pepper and garlic as finely as possible.
Place tomatoes, garlic and chili peppers in a frying pan with other ingredients, mix, salt, pepper, add a little coriander, paprika and leave to simmer for 5 minutes.
We take the eggplants out of the oven and make a deep cut along each one in the place where the skin is peeled, and open them. This is easy to do using tongs. Baked stuffed eggplants are almost ready, just a little left.
Take a teaspoon and begin stuffing each eggplant, compacting the “minced meat” well. The more it fits, the more they will be Eggplants taste better stuffed, baked in the oven 😉

Now let's clean it up bell pepper , at the same time cutting it into wide strips (you will understand what I mean by looking at the manual, this method will save many minutes of your life in the future)). Place them on top of each eggplant, covering the filling.
Place the stuffed eggplants back into the oven and cook for another 15-20 minutes until the eggplants are soft. To check if they are completely ready, you can stick a sharp knife into the “butt” of the eggplant :) And look inside: if there are no white and hard “insides,” then they are ready!
That's it, baked eggplants stuffed with soy or red meat are ready! Place on plates. You can sprinkle a little fresh cilantro for beauty, but I didn’t have time, I was really hungry :)
Let's summarize.

Stuffed eggplants baked in the oven. The recipe is short

If you are preparing regular meat, then skip this step. If you use soy meat, then boil it in salted water, following the instructions on your package, for about 15-20 minutes, then drain the water through a colander.
Turn on the oven at 220 degrees and leave to warm up.
We wash the eggplants and cut off the skin from them with a vegetable peeler along the vegetable in strips, alternating with unaffected dark stripes.
Line a baking sheet with foil or baking paper and place whole eggplants, peeled in strips, on top.
Place the eggplants in the oven for 15 minutes until the flesh softens.
At this time, put a frying pan with vegetable oil on medium heat.
Peel and chop the onion very finely, put it in a frying pan and fry, stirring, until it is slightly browned.
Cut soy or regular meat into small cubes and add to the onion, fry for 5 minutes, again, until browned.
Remove the skin from the tomatoes following and cut them into small cubes.
Chop the chili pepper and garlic very finely, put it in a frying pan along with the tomatoes, add salt and pepper, add coriander and paprika, mix and simmer for another 5 minutes.
We take the eggplants out of the oven, make a deep cut along each one and open them using culinary tongs.
We fill each eggplant with prepared “minced meat” using a teaspoon, compacting the filling well.
Quickly peel, cutting at the same time, the bell pepper into wide strips, .
Place the pepper “petals” on top of the eggplants, covering the filling.
Place the stuffed eggplants back in the oven for another 15-20 minutes until full readiness eggplant.
Remove from the oven, place on plates and serve!

Now you know how to make stuffed eggplants baked in the oven!
Can be served with , which perfectly complements their taste. I will post others soon step by step recipes with a photo where it will appear . In order not to miss it, be sure to , it's free! In addition, when you subscribe, you will receive a whole collection as a gift. full recipes of 20 dishes that cook very quickly, from 5 to 30 minutes!

Try to cook delicious stuffed eggplants in the oven, leave comments with ratings and remember that cooking deliciously is quite simple, and that you are more talented than you can imagine! Enjoy your meal!

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 a 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 of the correct shape. 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, cut it into small pieces, and 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 frying pan and add the ground meat. Fry the contents of the vessel, breaking up 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 mass, crush them on top with grated cheese and send them for final preparation and bake 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.

When the warm and sunny season comes, there are much more vegetables around. We often want to replace fatty meats and flour dishes for light vegetable and tasty. You always want to eat delicious food, so now is the time to remember favorite dish- baked eggplants stuffed with various delicious fillings.

You can use a variety of fillings different products. It will be delicious with vegetables and mushrooms. Minced meat or chicken fillet with garlic, herbs and cheese. There are so many recipes for cooking eggplant in the oven that it’s simply dizzying. Very often, garlic and cheese are added to the filling, because when baked, the golden brown crust will make the eggplants also beautiful.

Baked eggplants can be eaten hot, like a real lunch or dinner. Or you can prepare it in advance and let it cool, then you will get excellent cold appetizer for a holiday or the arrival of guests.

This dish does not require much time; almost any cooking method will take you about half an hour, most of which the eggplants will be baked in the oven.

But let's see how you can deliciously cook stuffed baked eggplants.

For anyone who loves eggplants, this is a familiar and favorite recipe. Baked eggplants perfectly retain their own taste, and if you add some vegetables to them and bake them with a cheese crust, the resulting delicacy is simply licking your fingers. One of my favorite recipes, and I love it for its simplicity and speed of preparation. You can please both yourself and your guests with such delicious food in a matter of minutes.

You will need:

medium-sized eggplants - 3 pieces;
carrots - 1 piece;
onion - 1 piece;
sweet pepper - 1/2 piece;
cheese - 100-150 grams;
greenery;
salt and pepper to taste.

You will need:

1. Cut a clean, ripe eggplant without dents lengthwise into two halves, including the skin. The peel is needed to make the eggplant boat tough; if you don’t like it, you don’t have to eat it in the end. With a fork you can easily get the tasty core out. Cut out the core of the eggplant. To do this, make a circular cut along the skin, and then transverse ones. Each piece can then be pryed with a knife or spoon and removed.

2. Cut the extracted eggplant pulp into medium-sized cubes, much like you would cut vegetables into soup or salad. Later we will put them back as part of the filling. Salt these pieces and leave for now.

3. Cut the onion into thin pieces and fry in vegetable oil until soft. Then add grated carrots to the pan.

4. When both the carrots and onions have softened, add the eggplant pieces to the pan. Peel the sweet red pepper from seeds and cut into cubes. Place them in a frying pan with the rest of the vegetables and simmer a little, about 10 minutes will be enough. Don't forget to lightly salt and pepper to taste.

5. Cool slightly vegetable stew, what happened in the frying pan and start stuffing it with boats from the remaining part of the eggplants.

6. Cut out rectangles from foil and wrap them around the bottoms of the eggplant boats. Place the eggplants on a baking sheet and sprinkle chopped herbs on top.

7. Place the eggplants in an oven preheated to 180 degrees and bake for 25-30 minutes. After this, remove and sprinkle with grated cheese. Return to the oven for 10 minutes until the cheese is melted and nicely browned.

Cool the finished eggplants a little and you can serve. These delicious baked eggplants can also be served cold, it will turn out excellent snack.

Baked eggplants with cottage cheese, garlic and dill

This time we will bake eggplants with a delicious cheese and curd filling. Very gentle and nice combination with a slight hint of garlic. Again, the filling will also include eggplant pulp. The result is juicy and aromatic dish, tasty and healthy, because nothing is fried anywhere and no fat is added.

You will need:

eggplants - 2 pcs;
low-fat cottage cheese - 150 grams;
hard cheese - 150 grams;
egg - 1 piece;
garlic - 1 clove;
fresh dill, basil and parsley - 2-3 sprigs each;
salt to taste.

Preparation:

1. Cut clean eggplants in half. There is no need to peel, you can even leave the stem, because the vegetable itself will turn into a plate, and we will only eat the contents.

2. Place water in a large saucepan on the stove and let it boil, put the eggplants in there for 7-10 minutes so that they cook until soft.

3. Take a separate bowl; while the eggplants are cooking, prepare the filling. Crumble the thick low-fat cottage cheese and place it in a bowl, grate the cheese there on a coarse grater. Squeeze the garlic through a press.

4. Break one raw egg into a bowl with the cottage cheese and cheese; it will give the ingredients a strong bond and will be deliciously baked in the oven. Finely chop the greens and add them there. Mix everything well.

5. Cool the cooked eggplants a little. Then take a tablespoon and use it to scoop out the pulp from the vegetable halves. Cut it a little into smaller pieces and mix with the prepared filling. Lightly salt and pepper to taste.

6. Fill the resulting empty eggplant skin boats again by putting the filling in them. Place the eggplants on foil or baking paper on a baking sheet. and place in the oven for 15-20 minutes at 180 degrees. The oven must be preheated in advance.

When the baked eggplants with cottage cheese and garlic are ready, they will be covered with a beautiful golden brown crust. Take them out of the oven and arrange them beautifully on a platter.

Delicious both hot and cold, perfect for a holiday or a light a hearty dinner for two. Bon appetit!

Eggplant stuffed with chicken breast and cheese

Stuffed baked eggplants can be not only light vegetable snack, but also very satisfying and nutritious dish. If you stuff eggplants with meat, then you have a complete meal for the whole family no worse than stuffed peppers, for example. The cheese crust will be a wonderful decoration. Many will agree with me that vegetables baked with cheese immediately become twice as tasty.

You will need:

large eggplants - 2 pieces;
chicken breast - 250-300 grams (1 piece of fillet);
hard cheese - 100 grams;
garlic - 1 clove;
olive oil;
Provençal herbs and paprika - 1/2 teaspoon each;
salt and pepper.

Preparation:

1. To make the filling from chicken breast It turned out juicy and tasty, you need to marinate the meat a little. Cut the breast into small pieces, place in a small plate. Add half a teaspoon of dried provencal herbs and the same amount of ground sweet paprika. Spray lightly olive oil, no more than a tablespoon. Squeeze a clove of garlic onto the chicken, you can grate it on a fine grater. Add salt to taste and stir. Leave to marinate for a while while we prepare the eggplants themselves.

2. Prepare the eggplants. Wash them, remove the stems and cut them in half lengthwise. Place the eggplant halves in a baking dish, drizzle with a little olive oil and bake in the oven at 180 degrees for 20-25 minutes. During this time, the eggplants will bake, become soft and lightly browned on top.

3. Now you need to remove the pulp from the eggplant without damaging its skin. Make a circular cut around the edge and then use a spoon to scoop out the center.

4. Cut the pulp that was cut into pieces and mix with the chicken meat that has been marinated by this time. Salt the mixture a little, as the eggplants are not salted.

5. Place the mixture chicken meat with the eggplants back into the skin boats, flatten tightly and bake in the oven for 20 minutes.

6. After 20 minutes, remove the stuffed eggplants from the oven and sprinkle with grated cheese. Return to bake for another 5-7 minutes until the delicious cheese crust has browned.

Since the chicken itself cooks quickly, and it was also marinated in advance, after half an hour of baking, the dish will be completely ready to eat. Let the eggplants cool slightly and serve with fresh herbs. Tasty dinner ready!

Greek-style eggplant baked in the oven with minced beef and feta cheese

Continuing the topic meat filling for stuffed baked eggplants, I can’t help but remember and show you this recipe. We closely associate feta cheese with Greece, most likely because of it, but believe me, in this form it is no less beautiful. The filling is made from minced meat fried with tomatoes with the addition of pieces of feta. It turns out incredibly tasty and I highly recommend trying to cook this dish.

We have already used vegetables as a filling, chopped meat and even chicken too, let's turn to another favorite and delicious product. Mushrooms, or rather champignons, are ideal for this dish. If it's the season forest mushrooms, then you can use them, but we have champignons available all year round and without problems in any store. Plus, their delicate, slightly sweet taste goes well with eggplants.

You will need:

eggplants - 3 pieces;
champignons - 500 grams;
hard cheese - 150 grams;
garlic - 2-3 cloves;
fresh herbs (onion, dill, parsley) - a small bunch.

Preparation:

1. Wash, dry and cut each eggplant into two halves. Cut the core of each piece into a lattice shape and season with salt. Let the eggplant sit for 10 minutes until it releases its juices, then blot up any juices with a paper towel.

2. Place eggplant halves in hot oil to fry. Brown the eggplant in a frying pan until the center softens. Set them aside to cool slightly on a paper towel to absorb excess oil.

3. While the eggplants are cooling, prepare the filling. To do this, cut it smaller fresh champignons and fry in butter. Salt them and lightly pepper them, let the excess liquid evaporate and lightly brown.

4. Grate the cheese. Chop the greens with a knife and mix with cheese. Add very finely chopped garlic to them. Finally mix this mixture with the freshly fried mushrooms.

5. Take the cooled eggplants and use a spoon to remove the pulp from the center so that a small layer remains on the skin. Chop the removed pulp into small pieces with a knife. Add the eggplant pieces to the prepared mushroom and cheese filling.

6. Place the filling in each eggplant half. Then place the stuffed eggplants in a baking dish. Don't forget to grease the pan with butter or line it with baking paper. Place the eggplants in the oven for 10 minutes and bake at 180-200 degrees. There is no need for longer, since all the products and vegetables are already ready, the main thing is to bake the filling and brown it until it’s delicious.

Sprinkle the finished eggplants with fresh herbs, chop fresh tomatoes and serve for lunch. Also, baked eggplants with mushrooms can be very hearty side dish to anyone meat dish or shish kebab.

Italian eggplant with tomatoes, basil and mozzarella

Mozzarella, tomatoes and basil. Do you think this is a recipe? Italian pizza? No, these are baked eggplant boats with with the most delicious filling. Gourmet dish for submission to festive table or just for fun. The basil must be fresh and green. It tastes better this way.

You will need:

large eggplants - 2 pieces;
fleshy tomatoes - 2 pieces (or 1 large);
mozzarella cheese - 100 grams;
grated parmesan - 30 grams;
fresh basil - sprig;
olive oil;
salt and pepper to taste.

Preparation:

1. First of all, cut the eggplants into two parts lengthwise to form boats. Carefully cut out the middle of the flesh with a knife, leaving half a centimeter on the skin.

2. Place the empty eggplants on a baking sheet, lightly drizzle with olive oil, lightly salt and place in the oven for 15 minutes until soft. Temperature 180-200 degrees.

3. Meanwhile, heat a frying pan on the stove with olive oil. Cut some of the pulp that was removed from the eggplants into cubes. Place in a frying pan until they are softened and lightly browned.

4. Cut the tomato into small cubes and add to the eggplants in the frying pan. Lightly add salt and simmer for a few minutes so that the tomatoes release their juice and then it evaporates. After this, mix the filling with grated Parmesan.

5. Cut the mozzarella into small pieces. Tear the basil leaves from the stems and chop them too. Mix basil and mozzarella.

6. Remove the eggplants from the oven; the remaining flesh should be soft and cooked. Fill each boat with eggplant and tomato filling. Top with mozzarella and basil. In this form, place the stuffed eggplants back in the oven for another 5 minutes.

The mozzarella should melt, that means it's perfect. vegetable dish it's ready and can be served. Bon appetit!

Baked eggplants with minced meat and bechamel sauce - video recipe

This one is a little more complex and interesting recipe I suggest you watch in video format, as it is used here more ingredients and spices and famous sauce Bechamel. The filling is based on minced meat, so these eggplants will be very filling and amazingly tasty.