Eggplants Stuffed With Vegetables

This recipe for making eggplant stuffed with vegetables is easy and the end result is delicious. Try it as soon as the opportunity arises!
Eggplants stuffed with vegetables

Eggplants stuffed with vegetables ripen in many ways, but their taste is always great. One of the benefits of eggplant is that this supportive vegetable satisfies hunger in a very healthy way.

The following recipe is very nutritious as it offers all the health benefits of eggplant, but also the benefits of vegetables used as a filling. This gives you fiber, potassium, vitamins B and C, calcium and iron.

Depending on how the eggplant is cut, it is also possible to fill it in different ways. Half-cut eggplant can be stuffed with much more liquid ingredients than when used as slices. So definitely choose half cutting if you are adding something liquid.

Then we tell you how to make this tasty recipe a success.

Eggplants with vegetable filling: basic recipe

making eggplant

Ingredients for four diners

  • 1 leek
  • 2 cloves of garlic
  • Olive oil
  • 2 tablespoons basil
  • 6 carrots
  • 4 eggplants (about 400 g)
  • 1 large tomato
  • 30 g of spinach
  • 80 g breadcrumbs
  • 3 piquillo peppers
  • Spice: granular salt and fresh parsley
  • Optional ingredients: black pepper, parmesan and mozzarella.

Manufacturing

  1. Preheat oven to 180 ° C.
  2. Wash and strain the liquid out of the aubergines. Take the stems off and slice the eggplants open in the middle. Make a cross-cut in the flesh – but don’t cut very deep. There is thus more “space” in the flesh.
  3. Put the eggplants on baking paper. The flesh should be facing up. Then salt the eggplants off with fine salt and add a few drops of oil.
  4. Put the eggplants in the oven for 20-25 minutes.
  5. Allow them to cool to room temperature and carefully remove the flesh. Save it.
  6. Wash, peel and cut the carrots into small cubes. Clean the leek well and cut it into rags.
  7. Cut the tomato into slices and slice the peppers.
  8. Add a little olive oil to the pan and heat.
  9. Sauté carrot, leek, tomato and pepper. Add spinach and garlic.
  10. When the garlic is golden brown, season it with a small amount of fine salt and chopped parsley.
  11. Let the ingredients bake for ten minutes.
  12. Mix the seared vegetables with the eggplant fruit flesh you have previously recovered.
  13. Put the filling in the middle of the eggplants and cover them.
  14. Chop the garlic and crush it well. Finely chop the basil.
  15. In a bowl, mix the breadcrumbs with the crushed garlic.
  16. Cover the eggplants with a layer of the mixture of bread, basil and garlic. Add a little oil and put the aubergines in the oven for five minutes.
  17. When it’s time to serve the portions, you can add a little more parmesan or grated mozzarella to give the food a palatability and appeal. You can also add cheese in the previous step to melt it into other ingredients.

Eggplants stuffed with vegetables with vinaigrette

wet eggplants

As you can see from the previous recipe, making stuffed eggplants is very quick and easy. While the fillings we mentioned are the most common choices, many other products are also compatible with eggplant.

Now we tell you about a recipe that includes a sauce called vinaigrette, which is familiar to many – this is known in salads, but less popular in other dishes.

Ingredients for four diners

  • Olive oil
  • 4 eggplants
  • 1 sliced ​​onion
  • 2 red peppers
  • 2 yellow peppers
  • 125 g of mushrooms
  • 3 tablespoons chili powder
  • 3 tablespoons fresh rosemary
  • 2 tablespoons dark vinegar
  • Spices: salt and black pepper.

Manufacturing

  1. Preheat oven to 180 ° C.
  2. Wash, Strain and cut two peppers into small cubes.
  3. Then slice the eggplants lengthwise in the middle – in the same way as in the previous recipe. Carefully remove the fruit flesh and store it.
  4. Wash, Strain and cover the peppers with a small amount of olive oil.
  5. Put the eggplant shells and peppers in the oven for 10 minutes.
  6. Cut the onion into small cubes and then saute these in a pan that you have lightly greased with olive oil.
  7. In a small bowl, mix the vinegar with the spices and chili powder. Stir for a while and then add the rosemary.
  8. Strain the mushrooms and cut them into small pieces.
  9. Combine mushrooms and vinaigrette with eggplant fruit meat and mix the ingredients well. Then add the peeled onions.
  10. Remove the vegetables from the oven and allow them to cool to room temperature for a few minutes. When they have cooled to a suitable temperature, cut the peppers into small cubes.
  11. Combine the diced peppers with the eggplant fruit and mix the ingredients well again.
  12. Finally, fill the eggplants and serve.

Stuffed eggplants are easy to prepare! While most often eggplants are advised to slice lengthwise in the middle as if they were “canoes,” you can also try slicing them or wrapping vegetables in them.

However, the products you choose for the filling and the method of preparation are the same – the  only difference is how the eggplant is sliced ​​or cut.

This way you can change the dishes conveniently, but the result is always one delicious eggplant with a filling or coating collected from suitable vegetables.

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