10 delicious stuffed eggplant recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Appetizing combinations with minced meat, spicy sauces, cheeses and nuts.

Use medium sized eggplants for these dishes. Try to choose firm fruits without dents or other damage to the skin: this way they will better retain their shape.

1. Stuffed eggplant with cheese, basil and tomato sauce

Ingredients

• 2 eggplants;
• 1 onion;
• 2-3 cloves of garlic;
• 4-5 sprigs of basil;
• 130 g mozzarella;
• 60 g of any semi-hard cheese;
• 3½ tablespoon vegetable oil;
• salt and pepper to taste;
• 40 g bread crumbs;
• 300 g tomato sauce.

Preparation

Cut the eggplants into halves and scrape off the middle to make boats. Cut the resulting pulp and onion into medium pieces. Chop the garlic and basil. Grate the cheese on a medium grater.

Brush the boats with 1 tablespoon of oil and season with salt and pepper. Place on a baking sheet covered with foil and bake for 20-30 minutes in an oven preheated to 180 ° C.

Combine the crackers with half a tablespoon of oil and a pinch of salt. Throw in ⅓ of each type of cheese.

In a skillet, heat the remaining oil over medium heat. Fry the onions, and after 4-5 minutes add the eggplant pulp, garlic, salt and pepper. Simmer for 7-10 minutes and stir constantly. Add half the tomato sauce and remove from heat after 2 minutes. Toss in the basil and cheeses.

Pour the second portion of the sauce into a clean baking dish and lay out the boats. Spread the filling evenly. Sprinkle with a mixture of cheese and breadcrumbs on top. Bake for 3-5 minutes at 180 ° C.

2. Stuffed eggplant with mushrooms and zucchini

Ingredients

• 1 eggplant;
• ½ onion;
• 4-5 champignons;
• 1 bell pepper;
• 1 tomato;
• ⅓ zucchini (regular or zucchini);
• 2 cloves of garlic;
• 2-3 sprigs of greenery;
• 70 g semi-hard cheese;
• 1-2 tablespoons of vegetable oil;
• ½ teaspoon thyme;
• salt and pepper to taste.

Preparation

Cut the eggplant in half. Remove the pulp from the middle and cut into medium pieces along with onions, mushrooms, bell peppers, tomato and courgette. Pass the garlic through a press. Chop the greens. Grate the cheese on a fine grater.

Heat oil in a skillet over medium heat. Fry the eggplant pulp, onions, mushrooms, bell peppers, and zucchini. After 4-6 minutes add the tomatoes, thyme, salt and pepper. Toss in the greens, leaving a little to serve. Cook for another minute and a half.

Fill the eggplant with the resulting filling. Place on a baking sheet covered with foil and bake at 190 ° C for 20-25 minutes. Sprinkle with cheese 5-7 minutes before cooking and sprinkle with herbs before serving.

3. Stuffed eggplant with rice and cheese

Ingredients

• 100-150 g of rice;
• 150 g cream cheese;
• 2 tablespoons of milk;
• 70 g semi-hard cheese;
• 3-4 eggplants;
• 4 tablespoons of vegetable oil;
• salt and pepper to taste;
• 5 tablespoons of tomato sauce.

Preparation

Boil the rice until cooked in about 20 minutes. Mix cream cheese with milk, grate semi-hard on a fine grater.

Cut the eggplants into halves. Brush with 2 tablespoons of oil, season with salt and pepper. Bake in an oven preheated to 200 ° C until soft, about 15-20 minutes. Remove and cool slightly.

Remove the core with a spoon and fry over medium heat in a skillet with the remaining oil for 3 minutes. Add cheese and milk mixture, sauce, ⅔ grated cheese and rice.

Spread the filling over the eggplant boats. Sprinkle with the remaining cheese and bake in the oven at 180 ° C for another 15–20 minutes.

4. Stuffed eggplant with quinoa and sun-dried tomatoes

Ingredients

• 80-100 g of quinoa;
• 4-5 sun-dried tomatoes;
• 1 onion;
• 2 cloves of garlic;
• 2-3 sprigs of parsley;
• 2 eggplants;
• 3 tablespoons of vegetable oil;
• salt and pepper to taste.

Preparation

Boil the quinoa until tender, about 15 minutes, and cool. Cut the sun-dried tomatoes into halves or quarters. Chop the onion. Pass the garlic through a press. Chop the parsley.

Divide the eggplants into halves. Remove the pulp from them and cut it into small pieces.

Lubricate the resulting boats with 2 tablespoons of oil, salt and pepper. Place on a baking sheet and bake for 15 minutes at 175 ° C.

In a skillet, heat the remaining oil over medium heat. Fry the onion, garlic, eggplant pulp and tomatoes for 10-15 minutes. Then stir in the quinoa, season with salt and pepper.

Stuff the eggplants and bake for another 15–20 minutes at 175 ° C. Sprinkle with parsley before serving.

5. Stuffed eggplant with barley and chickpeas

Ingredients

• 100 g of pearl barley;
• 3-4 cherry tomatoes;
• ¼ red onion;
• 6 dates - optional;
• 1 can of canned chickpeas;
• 3-4 sprigs of greenery;
• 3 tablespoons of vegetable oil;
• 2-3 tablespoons of lemon juice;
• 2 teaspoons of cumin;
• 1½ teaspoon cinnamon
• ½ teaspoon chili powder;
• salt to taste;
• 2 eggplants;
• pepper to taste.

Preparation

Soak the pearl barley for an hour or two, and then boil until tender.

Cut the tomatoes into halves or quarters. Chop the onion and dates. Drain the juice from the chickpeas. Chop the greens.

Mix the finished barley with cherry, onion, dates, chickpeas, two tablespoons of oil and lemon juice. Season with cumin, cinnamon, chili and salt.

Cut the eggplants into halves. On the inside, make deep mesh-shaped cuts on them, being careful not to damage the skin. Brush with the remaining oil, salt and pepper. Place the cuts down on a baking sheet lined with foil and bake at 200 ° C for 35–45 minutes.

Place the finished eggplants on a plate, mash the pulp with a fork and fill the resulting boats with the filling. Sprinkle with herbs before serving.

6. Stuffed eggplant with feta cheese and white wine

Ingredients

• 2 eggplants;
• 2 tomatoes;
• 1 onion;
• 7-8 sprigs of parsley;
• 120 g feta cheese;
• 50 g semi-hard cheese;
• 2-3 cloves of garlic;
• 3 tablespoons of vegetable oil;
• salt and pepper to taste;
• 50 ml of white wine;
• 2 slices of bread.

Preparation

Divide the eggplants into halves. Remove the pulp and cut into large pieces, the tomatoes - medium. Chop the onion and herbs. Crumble the feta, grate the semi-hard cheese on a fine grater. Pass the garlic through a press.

Brush the eggplant with 2 tablespoons of oil and season with salt and pepper. Place on a foil-lined baking sheet with the hollow side down and bake in an oven preheated to 180 ° C for about 15-20 minutes.

In a skillet, heat the remaining oil over medium heat. Fry the eggplant pulp. After 7 minutes add the onion, and after another 2 minutes add the tomatoes, wine and garlic. Simmer for 3-5 minutes, stirring constantly. Remove from heat, cool slightly. Add feta, half parsley, salt and pepper. Stir.

Grind the bread with a blender. Combine with remaining parsley, grated cheese, salt and pepper.

Turn the eggplants over. Fill with tomato filling and lightly sprinkle with breading. Bake for 3-5 minutes at 180 ° C.

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7. Stuffed eggplant with lamb and pine nuts

Ingredients

• 1 onion;
• 5-6 sprigs of parsley;
• 4 eggplants;
• 2 tablespoons of vegetable oil;
• salt and pepper to taste;
• 1 tablespoon cinnamon
• 1½ teaspoon of cumin;
• 1½ teaspoon paprika
• 450 g of lamb;
• 3 tablespoons of pine nuts;
• 2 teaspoons tomato paste
• 200 ml of water;
• 1 tablespoon lemon juice
• 1 teaspoon balsamic sauce
• 2 teaspoons of sugar.

Preparation

Chop the onion and parsley.

Cut the eggplants into halves. Remove the core. Brush with 1 tablespoon of oil, season with salt and pepper. Bake for 15–20 minutes in an oven preheated to 220 ° C.

Mix cinnamon with cumin and paprika. In a skillet, heat the remaining oil over medium heat. Fry the onion seasoned with ⅓ spices for 5-7 minutes. Add the lamb and cook for another 4-5 minutes. Then combine the minced meat with nuts, tomato paste, parsley, salt and pepper.

In a small bowl, combine water, lemon juice, sauce, sugar, salt and pepper.

Pour the resulting sauce into a baking dish, place the half-cooked eggplants and fill them with the filling. Cover with foil and bake at 180 ° C for 50-60 minutes.

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8. Stuffed eggplant with beef and garlic sauce

Ingredients

• 100 g of rice;
• 4-5 cherry tomatoes;
• 1 onion;
• 30 g pistachios;
• 10 cloves of garlic;
• 2-3 sprigs of parsley;
• 2-3 sprigs of mint;
• 2 eggplants;
• 100 g fat-free yogurt;
• 2 tablespoons of sesame paste (tahini) - optional;
• 1 tablespoon lemon juice
• ¼ a teaspoon of red pepper;
• salt to taste;
• 3 tablespoons of water;
• 1 teaspoon paprika;
• 1 teaspoon ground coriander
• 1 teaspoon of ground cumin;
• ½ teaspoon ground cinnamon;
• 4 tablespoons of vegetable oil;
• black pepper to taste;
• 250-300 g of ground beef.

Preparation

Boil the rice until tender and cool. Cut the tomatoes into small pieces. Chop the onion and pistachios, pass 4 cloves of garlic through a press. Chop the parsley and mint. Divide the eggplants into halves. Remove the core to make the boats.

For the sauce, whisk yogurt with tahini paste, whole garlic cloves, lemon juice, paprika, salt and water with a blender. Separately combine paprika with coriander, cumin and cinnamon.

Brush eggplant boats with 3 tablespoons of oil, sprinkle with ⅓ of the seasoning mixture, salt and pepper. Place on a foil-lined baking sheet and bake at 190 ° C for about 35 minutes.

Heat the remaining oil in a skillet over medium heat. Fry the onion for a couple of minutes, and then add the meat, garlic, remaining spices, salt and black pepper. Continue cooking for another 15-17 minutes. Then mix the prepared minced meat with rice, tomatoes, parsley and mint. Let the filling sit for a few minutes.

Remove the cooked eggplants from the oven and place on a plate. Fill each boat with the filling and garlic sauce.

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9. Stuffed eggplant with beef and béchamel sauce

Ingredients

• 1 onion;
• 3 tomatoes;
• 2 cloves of garlic;
• 4-5 sprigs of parsley;
• 120 g semi-hard cheese;
• 4 eggplants;
• 4 tablespoons of vegetable oil;
• ½ teaspoon oregano
• salt and pepper to taste;
• 500 g ground beef;
• ⅓ a teaspoon of sugar;
• 1 cinnamon stick - optional;
• 30 g butter;
• 30 g flour;
• 300 ml of warm milk;
• 2 egg yolks;
• 1 pinch of nutmeg

Preparation

Cut the onion and tomatoes into small pieces. Pass the garlic through a press. Chop the parsley. Grate the cheese on a fine grater.

Divide the eggplants into halves. Make deep mesh cuts on the inside. Make sure that the peel remains intact. Brush with 1-2 tablespoons of vegetable oil, season with oregano, salt and pepper. Place notches down on a baking sheet lined with foil and bake at 200 ° C for 30-40 minutes. Remove from oven and place on a plate.

Heat the remaining vegetable oil in a deep skillet over medium heat. Fry the onion, add the garlic after 5 minutes, and after another 3 minutes add the minced meat. Cook for 10-12 minutes, stirring constantly. Toss in the sugar and cinnamon tomatoes. Simmer for about 20 minutes, until the liquid has evaporated almost completely. Remove from heat, add half of the parsley cheese and remove the cinnamon. Cool it down.

Heat the butter in another skillet. Add flour, salt and pepper. Cook for a couple of minutes. After that, gradually, for 3-4 approaches, pour in the milk, stirring continuously. The sauce should come out without lumps. Remove from heat, cool slightly and add cheese, lightly beaten egg yolks, nutmeg, salt and pepper. Stir until the mixture thickens.

Rinse the eggplant pulp with a fork to make the boats. Place the minced meat with vegetables and pour over the sauce. Bake for 20 minutes in an oven preheated to 180 ° C.

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10. Stuffed eggplant with bulgur and cashews

Ingredients

• 2 eggplants;
• 100 g cashews;
• 2-3 sprigs of mint;
• 3 cloves of garlic;
• 3 tablespoons olive oil
• 50–70 g of raisins;
• ½ teaspoon curry
• salt to taste;
• 100 g of instant bulgur;
• 500 ml of water.

Preparation

Cut the eggplants into halves and core with a spoon to form boats. Chop the cashews and mint. Pass the garlic through a press.

In a small saucepan, heat 1 tablespoon oil over medium heat. Sauté the garlic with raisins, curry and salt for 2 minutes. Add bulgur and water. Bring to a boil, cover and cook for 15-20 minutes. Cool slightly and mix with cashews.

Lubricate the boats with the remaining oil and add a little salt. Place on a foil-lined baking sheet and bake in oven at 190 ° C for 8-12 minutes. Remove, stuff with cashew bulgur and sprinkle with mint.

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