STUFFED BABY EGGPLANT RECIPE
Stuffed Baby Eggplant with a vegetarian breadcrumb filling can be enjoyed as a side dish, main dish or they are small enough to be served as an antipasto dish.
Provided by Nadia Fazio
Categories antipasto Main Course Side Dish
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F and grease a baking sheet.
- Begin by cutting the eggplant in half, lengthwise, and hollowing them. I use a knife to score the flesh of the eggplant and then a spoon to scoop out the flesh. Set aside the flesh in a bowl.
- Drizzle olive oil over the hollowed baby eggplant, salt lightly and bake in a 350 degrees F preheated oven for 15 minutes.
Nutrition Facts : Calories 179 kcal, Carbohydrate 19 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 219 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
STUFFED SICILIAN EGGPLANT RECIPE BY TASTY
Here's what you need: medium eggplants, pita, garlic, fresh parsley, fresh basil, parmesan cheese, olive oil, marinara sauce, italian bread crumbs, olive oil, shredded mozzarella cheese, marinara sauce, chicken stock, pinot grigio, salt, pepper
Provided by Anthony Ashmore
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut each eggplant in half. Once halved, carefully hollow out each eggplant by slicing the interior flesh of the eggplant into medium-sized cubes.
- Once cubed, use a spoon to gently remove each cube - then use the spoon to hollow out the remainder of the eggplant. (Tip: Ensure you hollow out the interior of each eggplant, without slicing off the top or bottom of the eggplant itself. You essentially want to make a boat out of your eggplant).
- Place the removed flesh of the eggplant into a food processor. Then, add each ingredient into the food processor with the removed eggplant flesh.
- Process all ingredients into a stuffing consistency, which generally requires about 5-8 medium/long pulses (make sure you still have texture: don't process into a paste).
- Add 2 tbsp extra-virgin olive oil to a cast-iron skillet or frying span. Heat on medium and add the stuffing from the food processor to the pan.
- Spoon the stuffing you've made in the food processor into the frying pan and saute on a medium-low flame for approximately 8-10 minutes. Once this is done cooking, allow to cool for 10 minutes.
- Place your hollowed out eggplant onto a baking sheet that has been lightly greased with extra virgin olive oil. Brush the eggplant with olive oil and season with salt and pepper.
- Once seasoned, spoon the finished stuffing into each eggplant, until full but not overflowing. Top each eggplant with shredded mozzarella and 2 tbsp of marinara sauce.
- Next, add 2 heaping tablespoons of chicken stock and 2 heaping tbsp of Pinot Grigio to the base of the pan, underneath each eggplant.
- Place into a 425 °F for 25-30 Minutes or until the eggplants have cooked down and develop a well-roasted skin.
- When nearly finished, place the eggplants under a low broiler for 10 minutes, until golden-brown and bubbly.
- Garnish with a little more fresh basil, parsley and grated Parmesan cheese and serve.
- Enjoy!
Nutrition Facts : Calories 523 calories, Carbohydrate 51 grams, Fat 32 grams, Fiber 8 grams, Protein 9 grams, Sugar 11 grams
STUFFED EGGPLANT
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g
STUFFED BABY EGGPLANTS
Provided by Michael Symon : Food Network
Categories appetizer
Time 10h
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a 4-quart saucepan over medium heat, add oil. Add the onions, garlic, and salt. Sweat for 3 minutes or until vegetables are translucent and aromatic. Add the remaining ingredients and bring to a simmer. Simmer for 8 hours over low heat, stirring occasionally. Check seasoning.
- Cut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up. Place the eggplant halves on a baking sheet and let sit for 1 hour. Place 1 1/2 ounces of sausage in each eggplant half. Place in the oven and bake for 15 minutes. Top each eggplant with some tomato sauce and fresh mozzarella. Place back into oven for 10 minutes or until the cheese melts.
STUFFED BABY EGGPLANT
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside and scoop out the flesh inside. Discard the flesh you scoop out.
- Coat a large saute pan with the oil and place over medium flame. Lightly fry the eggplants on all sides, until slightly charred and blistered; remove to a platter and set aside.
- Return the pan to the heat and add the shallots and garlic, saute for 5 minutes, until soft and golden brown. Add the ground lamb to the pan and brown the meat well, breaking it up with a wooden spoon. Stir in the tomatoes, combine well, and let simmer for 5 minutes; season with salt and pepper. Toss in a couple of handfuls of the parsley, the mint, and lemon juice; continue to cook for 2 to 3 minutes. Remove the pan from the heat and let the stuffing cool slightly. Using a spoon, stuff the lamb filling into the eggplants until they feel full, but not overly packed.
- Arrange the eggplants in a single layer in a large saucepan, pour the chicken stock over them and lay the lemon slices on top of each eggplant, drizzle with some more olive oil. Bake for 20 to 30 minutes, or until fork tender. Garnish with fresh parsley before serving.
STUFFED BABY EGGPLANTS
Tender baby eggplants are stuffed with cheese and tomatoes in this dish.
Provided by Deborah Mele
Categories Vegetables - Eggplant
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Cut the eggplants in half, and use a sharp knife to cut around the outer edge leaving a small border without piercing the skin.
- Use a spoon to scoop out the flesh, and finely chop it.
- Place the eggplants cut side up on a baking sheet.
- In a frying pan, heat the oil over medium heat, and then cook the onion until it is translucent, and 5 minutes.
- Add the garlic and eggplant flesh, and continue to cook until soft, about 8 to 10 minutes.
- Add the tomatoes and cook another 5 minutes until the mixture is thick.
- Remove the pan from the stove and stir in the eggs, cheese, parsley, and salt and pepper to taste.
- Spoon the filling in to the eggplant shells, and top with the grated cheese.
- Bake until puffed and golden brown, about 25 to 30 minutes.
- Serve at room temperature.
Nutrition Facts : Calories 339 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 12 grams fat, Fiber 16 grams fiber, Protein 10 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 eggplant, Sodium 196 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
STUFFED BABY EGGPLANT
This is a recipe my aunt passed on to me. She's been making these for as long as I can remember, and everyone loves them. You can use whatever bread is on hand. Recipe works well with white, wheat, or Italian bread crumbs. If you are in a hurry, you can skip the final step of baking in the oven, and cook the eggplants on top of the stove. This dish is also great topped with tomato sauce and sliced mozzarella cheese just before placing in the oven. Just be sure to cover the pan with aluminum foil before baking, venting with a few knife slits.
Provided by Maureenie
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Prepare eggplants by slicing them in half lengthwise.
- Scoop out the inside of the eggplant and cut into cubes.
- Lay cubes on several paper towels and squeeze any moisture out of them by hand.
- Boil shells in a large stockpot for 2 minutes and allow to cool.
- Place a tablespoon of olive oil in a hot skillet. Add eggplant, onion, and garlic and saute.
- In a large mixing bowl, stir the saute mixture into the remaining ingredients and combine well. Add a second tablespoon of water if mixture is too dry. If mixture is too loose, add more bread crumbs.
- Fill the cooled eggplant shells with the mixture.
- Add a tablespoon of olive oil to a hot skillet. Place eggplants top side down in skillet and brown over medium heat.
- Place browned stuffed baby eggplants in a baking dish.
- Drizzle with remaining olive oil and bake for 30 minutes in a 350 degree oven.
CHEESY STUFFED EGGPLANT RECIPE BY TASTY
Here's what you need: large eggplants, olive oil, kosher salt, freshly ground black pepper, olive oil, small yellow onion, garlic cloves, fresh thyme leaf, baby bella mushroom, farro, dry white wine, vegetable stock, unsalted butter, grated parmesan cheese, kosher salt, freshly ground black pepper, green sweet peas, cherry tomato, fresh parsley, grated parmesan cheese, fresh mozzarella cheese, olive oil, kosher salt, black pepper, fresh parsley
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 25
Steps:
- Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
- Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
- Roast the eggplant for 30-40 minutes, until tender.
- Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
- Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
- Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
- Gently fold in the sweet peas and cherry tomatoes, then the parsley.
- Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
- Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
- Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
- Enjoy!
STUFFED MINIATURE EGGPLANTS
Provided by Barbara Kafka
Categories appetizer
Time 38m
Yield 8 first-course servings
Number Of Ingredients 13
Steps:
- While eggplants are cooking, place rice in a small saucepan with 1/2 cup water. Bring to a boil on the stove. Reduce to a simmer. Cover and cook for 8 minutes, until half cooked. Drain.
- When eggplants are cool enough to handle, cut in half lengthwise. With a small knife, gently scrape out flesh, being careful not to tear the skin. Reserve shells. Coarsely chop flesh.
- In a medium bowl, combine eggplant flesh with rice and remaining ingredients. Divide filling evenly among the eggplant shells.
- Place in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 18 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 227 milligrams, Sugar 2 grams
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