Stuffed eggplant is the best option for dinner. Meats, cheeses, vegetables, mushrooms and other products can be used as a filling. To make this dish more colorful, do not spare spices and seasonings. Add ginger, rosemary and other spices. You can stuff not only raw eggplants, but also baked until half cooked. This dish is prepared both in the oven and in a slow cooker.
To make mushroom stuffed eggplant, you need the following ingredients:
- eggplants - 2 pcs.;
- champignons - 200 g;
- sweet bell pepper - 2 pcs.;
- tomatoes - 2 pcs.;
- onions - 1 pc.;
- garlic - 3 cloves;
- parsley greens;
- salt, pepper - to taste.
Wash the eggplants and cut them in half lengthwise. Use a sharp knife to cut the pulp out of each half. Put the resulting boats on a baking sheet, salt and grease with vegetable oil on the inside. Bake the eggplants for ten minutes at 220 ° C.
Chop the onion finely. Cut the bell pepper into small cubes. Wash and dry the champignons. Cut the mushrooms into slices. Cut the eggplant pulp into cubes. Chop the washed parsley finely. Chop the garlic through a press.
Put a frying pan on the fire, pour in vegetable oil. When the pan is warm, add the onions and sauté for two to three minutes. Add the peppers and cook for another three minutes. Add eggplant. While stirring constantly, continue to fry the vegetables until the eggplant is done. Add salt, pepper, garlic, herbs and coarsely grated tomatoes. After three minutes, you can remove the pan from the heat.
Fry the mushrooms separately for ten minutes. Combine mushrooms with vegetables and stir. Remove the baking sheet from the oven. Stuff the eggplant boats with the prepared filling.
To add flavor and aroma to the dish, sprinkle eggplant with crushed walnuts over the filling.
Bake the stuffed eggplant for ten minutes at 200 ° C. Sprinkle with herbs before serving.
To prepare eggplant stuffed with meat, you will need:
- eggplant - 3 pcs.;
- minced meat - 400 g;
- onion - 1 pc.;
- tomato - 1 pc.;
- garlic - 1 clove;
- dill and parsley - 2-3 branches each;
- hard cheese - 200 g;
- mayonnaise;
- vegetable oil;
- salt, freshly ground black pepper.
To make this dish tastier, use mixed minced pork and beef.
Cut the washed eggplants lengthwise in half. Cut out the pulp from the resulting halves. In this case, the walls of the eggplant should be no thicker than one centimeter.
Salt the eggplant halves and leave for fifteen to twenty minutes. During this time, cut the cut out pulp into small cubes, also add salt and let it brew.
Drain any liquid from the eggplant and rinse with water. Put the dried eggplant boats on a baking sheet. Using a brush, brush over them with oil and remove the bake for fifteen minutes.
Remove the skin from the tomato and cut it into cubes. Chop the onion finely. Chop the garlic. Wash the greens, dry and chop finely.
Preheat a skillet, add oil and lay out the eggplant pulp. Fry the eggplant until soft. Then place them in a bowl. In a frying pan, save the onion and garlic, put them over the eggplant.
Fry the minced meat over medium heat until tender. Then add eggplants with onions, herbs and tomatoes. Season with salt, pepper and stir the filling.
Fill the eggplant boats with the filling, brush with mayonnaise and sprinkle with grated cheese. Bake the eggplant for forty minutes at 180 ° C.
