STUFFED EGGPLANT
Don't discount the eggplant! This underrated veggie turns downright succulent when cooked correctly and stuffed with ground beef and veggies-it's a hearty, comforting and a delight to the taste buds. Herbs and pecorino Romano cheese add extra flavor and the toasted breadcrumbs add a satisfying crunch!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
- Meanwhile, in a medium sauté pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and sauté until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium sauté pan over medium heat, add the remaining 2 tablespoons olive oil, and sauté the onion, pepper and garlic together in the oil.
- In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
- Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.
Nutrition Facts : Calories 500, Carbohydrate 32 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 9 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 10 g, TransFat 1/2 g
MEAT STUFFED EGGPLANT RECIPE (TURKEY)
This easy meat stuffed eggplant recipe is a delicious and healthy dish that's perfect for sharing. Tastes great the next day too!
Provided by Monika Dabrowski
Categories Dinner Party Food
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the eggplants in half lengthways and place on a large baking tray open side up. Brush/drizzle with a little olive oil (2 tablespoons) and bake for 30 minutes. Remove from the oven and allow to cool a little. Keep the oven on.
- Whilst the eggplant is in the oven prepare the sauce. In a large frying pan heat up 2 tablespoons of the oil, add the garlic and onion and cook over a medium heat for 2-3 minutes stirring often. Add the meat, mash using a fork and continue cooking for 3 more minutes. Add the chopped tomatoes, tomato paste and spices, stir and cook over medium/high heat for about 5 more minutes. Remove from the heat and set aside.
- Once the eggplants have cooled a little scoop out the flesh leaving about 8 mm around the edges (you can do this using a knife and either a melon baller or a large spoon). Place the pulp, along with HALF of the sauce in a blender and whiz for a few seconds until the ingredients are well combined. Add this mixture to the remaining sauce and stir thoroughly.
- Place a generous amount of the sauce inside the eggplant halves, drizzle with a little oil and bake for 40 minutes.
- Remove from the oven, sprinkle with freshly chopped cilantro and serve.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 30 g, Protein 16 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 28 mg, Sodium 204 mg, Fiber 9 g, Sugar 13 g, Calories 278 kcal, UnsaturatedFat 13 g
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 EGGPLANT RECIPE
Make and share this Stuffed Eggplant Recipe recipe from Food.com.
Provided by amandabliedung
Categories < 60 Mins
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10-12 minutes.
- Meanwhile, in a medium saute pan, heat 1 Tbs olive oil over medium heat. Season the beef (or turkey) with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another pan (or the same one you just used, minus the beef) add the remaining olive oil and saute the onions, peppers and garlic together.
- In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
- Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
- Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 30 minutes, or until eggplant is soft. Let cool briefly, slice widthwise, and serve.
Nutrition Facts : Calories 634.1, Fat 41.4, SaturatedFat 10.6, Cholesterol 182.9, Sodium 223.2, Carbohydrate 38.2, Fiber 13.1, Sugar 13.9, Protein 30.9
STUFFED EGGPLANT
Steps:
- In a large saute pan heat oil add onion and garlic and cook until onion is translucent. Add reserved chopped eggplant flesh, zucchini and red bell peppers - cook until softened. Add rice. Add white wine cook until wine has evaporated. Add tomatoes, tomato juice and simmer for about 10 minutes or until mixture has thickened and rice is starting to soften. Remove pan from heat and stir in bulgur, anchovies, olives, capers, pine nuts, oregano, thyme, mint and salt and pepper to taste.
- Preheat oven to 375 degrees F.
- Stuff eggplant halves loosely with mixture and arrange on a lightly oiled roasting pan. Top with a mixture of breadcrumbs and Parmesan and bake for 1 hour or until eggplant and breadcrumbs are golden brown. Serve lukewarm.
STUFFED EGGPLANT
This authentic Stuffed Eggplant recipe is a my family's popular Lebanese dish made with a spiced beef & rice stuffing and cooked in a garlicky tomato broth!
Provided by Yumna Jawad
Categories Entree Main Course
Time 2h
Number Of Ingredients 16
Steps:
- Cut off the stalks of the eggplant. Using a knife, apple corer or veggie drill, carefully hallow out the eggplant and remove the flesh without puncturing the outside of the eggplant. You can reserve the flesh for another recipe.
- Heat the olive oil in a large deep pot on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Cook until the beef is browned, about 7-10 minutes. Add the uncooked rice, the remaining salt and stir to combine the ingredients. Transfer the rice mixture to a bowl.
- To make the tomato broth, heat the olive oil in the pot used to cook the beef over medium. Add the tomato paste, chopped tomatoes and pressed garlic and season with salt and pepper. Cook until the mixture becomes fragrant, about 1 minute. Add the water and bring mixture to a boil. Lower heat to a simmer, while stuffing the eggplant.
- Using a small spoon or your hands, fill the hallowed out inside of each eggplant with the rice stuffing. Be sure to leave about ¼ inch of empty space at the top since the rice will expand when cooked. Then stuff a tomato chunk on top to seal the eggplant and prevent the stuffing from coming out when cooked. Repeat with the remaining eggplant. If you have any leftover stuffing, you can cook it with water.
- Transfer the stuffed eggplant to the deep pot and bring mixture to a boil, then simmer over low heat for 45 minutes, allowing the sauce to reduce and the rice to fully cook.
- Serve the stuffed eggplant warm with the sauce on top.
Nutrition Facts : Calories 617 kcal, Carbohydrate 76 g, Protein 27 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 1528 mg, Fiber 16 g, Sugar 22 g, ServingSize 1 serving
STUFFED EGGPLANT
I made this up when I had an abundance of fresh garden veggies I needed to use up one night. My sister had given me some white eggplant and told me it was good for stuffing, so I threw some things together and it turned out wonderful! If you want meat, you can add ground beef or sausage or even chopped leftover meat. Sometimes I cover them with foil and freeze, then when I need a quick meal for myself, I take one out, remove the foil, microwave and voila! I have a quick, yummy, and healthy individual meal.
Provided by Annz Recipez
Categories One Dish Meal
Time 40m
Yield 2 stuffed eggplant, 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut the eggplant in half lengthwise and scoop out the flesh in the center until you have just a shell about 1/2-inch thick. Set the shells aside.
- Chop up the eggplant you scooped out into small pieces.
- Heat the oil in a frying pan, then add the chopped eggplant, onion, garlic, and pepper.
- Saute until the onion is clear and soft and the eggplant is cooked through.
- Add the tomato and basil or fresh herbs saute a few minutes longer.
- Add the breadcrumbs and about 1/2 cup of the cheese and stir well. The mixture should hold together well. If not, add a few more breadcrumbs and/or cheese.
- Scoop the stuffing mixture into the eggplant shells. Sprinkle with cheese.
- Bake at 350 degrees for about 15 - 25 minutes or until the cheese on top is melted.
- Enjoy!
Nutrition Facts : Calories 475.4, Fat 23.9, SaturatedFat 10.5, Cholesterol 44.5, Sodium 573.8, Carbohydrate 51.5, Fiber 15, Sugar 14.3, Protein 20.3
MAMA CHIARELLO'S STUFFED EGGPLANT
In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
- Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
- In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
- Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 36.3 g, Cholesterol 119.5 mg, Fat 33.1 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 10.9 g, Sodium 1163.8 mg, Sugar 8.6 g
MOM'S STUFFED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
- Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
- In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
- Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
- Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
TURKISH STUFFED EGGPLANT WITH SPICY LAMB AND RICE
Steps:
- Lamb and Rice Filling
- Heat the olive oil in a medium skillet over medium heat, then add the onion and pepper, stir, and cook for 3-5 minutes. Stir in the garlic and crumble in the ground meat. Raise the heat to medium-high and cook, stirring, for 5-6 minutes, until the meat has lost its pink color and the mixture is starting to dry out and brown a little in the pan. Tilt the pan and spoon out any excess fat from the lamb. Sprinkle in the seasonings, stir, then add the tomatoes and puree, then the stock. Stir and scrape the bottom of the pan to dissolve the brown bits that have accumulated. Add the rice and herbs, and stir and cook a couple of minutes, until warmed through. Taste and adjust seasoning to your liking. When the filling is well mixed, moist, and flavorful-but not wet-remove it from the heat and let it cool.
- Eggplant
- Preheat the oven to 400°F.
- Combine all the ingredients except the eggplants in a small bowl.
- Cut the stem end from each eggplant, then cut it in half lengthwise. Take a look at the flesh, and if it is creamy white and not too seedy, don't worry about salting it. However, if it is a little darker, with numerous seeds, there's a good chance the juices will be slightly bitter, so you'll want to extract them. To do this, sprinkle the cut sides with about a teaspoon of salt each and place them cut side down on a plate or tray lined with a double thickness of paper towels. Place another plate or tray on top and weight that with a couple of pounds (cans of beans work well). Set aside for 10-15 minutes, then remove the weight and brush the salt off the surface, or rinse with running water and pat dry. Cut a shallow crosshatch pattern in the cut surface of the eggplant and brush generously with the flavored oil. Place the eggplant halves cut sides up on a lightly oiled baking sheet and bake for about 20 minutes, rotating the pan once, until the eggplants are very soft when you squeeze the sides and the surface is golden brown. Cool completely.
- To Assemble
- With your fingers or a spoon, press the tender eggplant flesh to the sides, making a bed for the filling. Divide the filling among the halves. Sprinkle the bread crumb topping evenly over the filling and pat it lightly. Bake the filled eggplants for about 15 minutes, or until they're heated through and the crumbs are browned.
STUFFED EGGPLANT PARMESAN WITH GROUND BEEF
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Hollow out inside of eggplant, leaving a sturdy shell for stuffing.
- Place shells in a foil-lined baking pan and set aside.
- Dice eggplant that was removed from "shells."
- Heat vegetable oil in a large skillet over medium heat. Add reserved diced eggplant and sauté until soft.
- Remove with a slotted spoon to paper towels to drain.
- Add ground beef to skillet; cook while breaking up.
- Add garlic to skillet and sauté for about 1 minute longer.
- Stir in tomatoes, tomato paste, salt, and pepper. Simmer, stirring frequently, for about 15 minutes.
- Add breadcrumbs, Parmesan cheese, and sautéed eggplant to sauce mixture and stir to blend.
- Spoon sauce mixture into eggplant shells.
- Cut mozzarella cheese slices into triangles and arrange on top of eggplant halves, or top eggplant with shredded mozzarella cheese.
- Bake stuffed eggplant Parmesan oven for about 25 minutes.
- To serve, place eggplant halves on a bed of cooked buttered green beans or spaghetti squash. Or serve stuffed eggplant on heated marinara sauce with cooked spaghetti.
Nutrition Facts : Calories 491 kcal, Carbohydrate 43 g, Cholesterol 80 mg, Fiber 8 g, Protein 33 g, SaturatedFat 7 g, Sodium 746 mg, Sugar 12 g, Fat 22 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
MEAT-STUFFED EGGPLANT
Steps:
- Preheat oven to 400 degrees F.
- Cut the eggplants in half lengthwise. Scoop out the flesh to make a shell about 1/2 to 1 inch thick. Finely chop the flesh and set aside.
- Heat 4 tablespoons of the olive oil in a large skillet over medium-high heat. Toss in the onion, and cook until it begins to soften, about 3 to 4 minutes. Crumble in the ground beef, and pour the wine over the meat. Cook, breaking up the beef with the back of a wooden spoon, until the meat releases its juices and they then cook away, about 6 or 7 minutes. Add the bell pepper and chopped eggplant, and season with 1 teaspoon of the salt. Cover, and cook until the vegetables are tender, about 10 minutes. Scrape into a bowl to cool.
- Pour the milk over the bread cubes in a small bowl. Once the bread has softened, squeeze out the excess milk and put the bread in the bowl with the cooled meat filling. Add the grated cheese, parsley, egg, and tomatoes, and mix well.
- Put the eggplant halves in a large baking dish, and drizzle with the remaining 4 tablespoons oil. Sprinkle with the remaining teaspoon salt, and toss well to coat all of the eggplant with the oil. Fill the eggplant halves with the filling, and arrange snugly in the baking dish. Cover the dish with foil, and bake until the eggplant is tender all the way through, about 40 to 45 minutes. Uncover, and bake until the top of the filling is browned and crispy, about 10 minutes more.
TURKISH STUFFED EGGPLANT (KARNIYARIK)
This delicious eggplant stuffed with ground beef recipe is a flavorful Turkish dish.
Provided by This Healthy Table
Categories Main Dishes
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 F.
- Cut a slit down the center of the halved eggplants without piercing the skin. Sprinkle the eggplants with salt and set them aside. This will help them release excess water.
- Heat a large skillet over medium-high heat. Add the olive oil and once it's hot, add the diced onion. Sauté for 3 minutes.
- Add the ground beef and sauté for 2 to 3 minutes or until most of the pink is gone. Break it up into smaller chunks.
- Add the diced bell pepper and sauté for 2 minutes. Then add the tomato paste, sea salt, Aleppo pepper, and paprika to the skillet. Stir continuously for 30 seconds till the tomato paste is incorporated.
- Stir in the grated tomatoes and then bring the mixture to a low simmer for 5 minutes.
- Remove the skillet from the heat and stir in the chopped parsley.
- Using a paper towel to remove any excess water from the eggplants.
- Heat a few tablespoons of neutral oil in a large skillet or cast iron pan. Fry the eggplants cut side down for several minutes until they are browned and a little crisped. Flip them and cook the skin side for 2 minutes. Remove and set on a paper towel. Work in batches if necessary.
- Place the eggplants on a large, rimmed baking sheet or in a large baking dish. Top with the meat and pepper mixture. Place a slice or two of green chile on top of each eggplant.
- Stir together the remaining 2 tablespoons and 1/2 cup of water together, then pour in the bottom of the rimmed baking sheet or baking dish.
- Cover the eggplants with aluminum foil. Bake covered for 20 minutes and then remove the foil and bake for an additional 10 minutes.
- Remove from the oven and serve immediately.
Nutrition Facts : Calories 397 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 19 grams fat, Fiber 9 grams fiber, Protein 26 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1494 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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BEEF-STUFFED EGGPLANT RECIPE - TODAY
From today.com
5/5 (8)Category Entrées
- Cut eggplants in half and poke the inside with a fork several times. Drizzle with olive oil, salt and pepper, then turn over so they are cut-side down on a baking sheet, and roast about 30 minutes, or until tender.
- While the eggplant roasts, make the filling. Heat a few tablespoons olive oil in a large skillet over medium-high heat. Add the onion and pepper, and sauce 5 minutes or until soft. Add the garlic and cook one minute. Add the ground beef, stirring into the onions and peppers, and cook until browned. Add the kosher salt, cumin, paprika and oregano and stir to evenly distribute. Add the olives, raisins, tomato sauce and broth. Bring to a boil, then reduce heat and let simmer 10 minutes. Set aside.
MEAT STUFFED EGGPLANTS | RECIPE | MY HOMEMADE FOOD …
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STUFFED EGGPLANT | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 3 mins
- With a small paring knife, score the flesh and cut the eggplant around, leaving a 1/4-inch border from the skin
EASY ITALIAN STUFFED EGGPLANTS - THINKBEEF
From thinkbeef.ca
Servings 6Estimated Reading Time 2 mins
- Cut each eggplant in half lengthwise. Using a paring knife, score the flesh of the eggplant with deep diagonal cuts, about one inch apart, being careful not to cut through the skin of the eggplant. Place the eggplant halves flesh-side up on a parchment–lined rimmed baking sheet and brush cut surface with olive oil; season with salt and pepper. Roast eggplant halves in a 400˚F oven for 30 to 40 minutes (larger eggplants will take closer to 40 minutes), until the skin of the eggplant looks collapsed and the eggplant flesh gives way easily when poked with a fork. Let cool for 10 minutes; use a spoon to carefully scoop out the flesh into a colander over a sink to drain – reserve eggplant shells on the baking sheet.
- While eggplants roast, cool and drain, heat some olive oil in a large, deep skillet over medium-high heat. Add onion, sweet pepper and garlic; cook stirring often until softened, about 4 minutes. Add the ground beef and break apart with a wooden spoon, season with salt and pepper and cook until the beef is cooked through, about 6 to 8 minutes. Stir in the tomato paste, and drained eggplant flesh; stir to combine thoroughly. Fold in the Italian breadcrumbs and Parmigiano Reggiano cheese; season with salt and pepper to taste.
- Spoon the filling into the eggplant shells until all of the filling is used up. Distribute the grated mozzarella evenly over the stuffed eggplants and bake in a 400˚F oven until the cheese is melted and slightly golden, about 6 minutes. Serve right away, garnished with freshly torn basil leaves.Per serving: 474 calories, fat 27.3 g (10.2 g of which is saturated), sodium 778 mg, carbohydrate 30.8 g, fibre 9.6 g, sugars 13.1 g, protein 28.4 g. %DV: zinc 59%, iron 21%, vitamin B12 90%, calcium 32% DV
EASY GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA) - …
From mygreekdish.com
4.9/5 (518)Total Time 1 hr 40 minsCategory MainCalories 559 per serving
- To prepare these extra juicy shoe-shaped ‘melitzanes papoutsakia’ recipe, cut the eggplants in two pieces and carve them crosswise (the flesh). Season the eggplants and place them in a colander for about half an hour. Wash them with plenty of water and drain them on some kitchen paper.
- Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper. Bake the eggplants for 40 minutes, until softened.
- In the meantime, prepare the meat sauce for the ‘papoutsakia’. Peel and chop the onions and garlic. Place a large pan on medium heat, add some olive oil and the onions and sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the minced beef breaking it up with your spoon and sauté. Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the canned tomatoes, the cinnamon stick, a pinch of sugar, the oregano and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. At the end, add 1-2 handfuls grated cheese and chopped parsley and stir.
- Prepare the béchamel sauce for the Greek stuffed eggplant. Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg. Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
STUFFED EGGPLANT RECIPE | EATINGWELL
From eatingwell.com
4/5 (4)Total Time 1 hrCategory Healthy Eggplant RecipesCalories 324 per serving
- Halve eggplants lengthwise. Trim a little off the undersides so they lie flat. Cut around the inside edge with a paring knife to separate the flesh from the skin. Scoop out the flesh and roughly chop. Set the shells aside.
- Heat 2 tablespoons oil in a medium saucepan over medium heat. Add the chopped eggplant and cook, stirring frequently, until starting to soften, 2 to 3 minutes. Add garlic and cook, stirring frequently, until soft, 3 to 5 minutes. Transfer to a bowl, season with salt and 1/4 teaspoon pepper and set aside to cool.
- Heat the remaining 1/4 cup oil in a large skillet over medium heat until shimmering but not smoking. Season the eggplant shells with the remaining 1/4 teaspoon pepper and 2 tablespoons Parmesan. Cook in the hot oil (in batches, if necessary), turning once, until golden brown and soft, 5 to 8 minutes. (Use caution: they will bubble and spit a little when you turn them over.) Drain on paper towels.
STUFFED EGGPLANT WITH GROUND BEEF - THE MEDITERRANEAN …
From themediterraneandish.com
4.9/5 (11)Total Time 1 hr 5 minsCategory EntreeCalories 388 per serving
- Place the eggplant, flesh side up, on a large tray. Sprinkle flesh with salt and set aside for 20 minutes so that the eggplant "sweats" its bitter juices. Over the sink, gently squeeze the eggplant to extract bitter juices. Wipe dry.
- Line a baking sheet with foil and lightly oil. Cut 3 slits or shallow lines into the eggplant flesh, then brush generously with olive oil. Lay on the prepared tray, flesh-side down. Drizzle more extra virgin olive oil on top. Roast in heated oven for 30 minutes or until flesh is tender and deeply browned (but not burned).
- While eggplant is roasting, make the meat stuffing mixture. In a large heavy skillet, heat 2 tbsp extra virgin olive oil. Add ground beef, onions and garlic. Brown beef mixture over medium-high heat until fully cooked through. Season the meat mixture with salt and pepper, 1/2 tsp allspice, and 1/2 tsp ground cinnamon. Remove from heat. Squeeze any excess water out of bulgur, then add to the meat mixture. Add chopped parsley and pine nuts. Give the mixture a good stir. Taste and adjust salt if needed (do not over-salt, especially if using salted tomato sauce later)
MEAT STUFFED EGGPLANT: BITTEN JEN - FOX AND BRIAR
From foxandbriar.com
5/5 (2)Total Time 1 hr 15 minsCategory DinnerCalories 2359 per serving
- Lay the eggplant slices in a single layer on the prepared pan, and using a pastry brush, brush evenly on both sides with olive oil. Sprinkle with salt and pepper, then broil eggplant 5 minutes per side, until browned. Place broiled eggplant in the bottom of a 9x13 a glass baking dish.
GREEK STUFFED EGGPLANT - PAPOUTSAKIA - 30 DAYS OF GREEK FOOD
From 30daysofgreekfood.com
5/5 (2)Category Main CourseCuisine Greek
- In the meantime, in a large pan or deep skillet over medium heat add the olive oil. Add the onion for 5 minutes and stir in the garlic for another for 3 minutes. Add the ground meat, stir lightly and sauté for 10 minutes.
- Add the butter to a small pot over medium-low heat. Once it melts add the flour, salt, pepper and stir continuously for a few mins. Add gradually (3-4 times) the lukewarm milk*(1) to the flour/butter mixture. Each time stir vigorously and wait until the milk is completely incorporated. Remove from heat*(2) and add the nutmeg (optional), cheese, egg yolks, salt, and pepper. Continue to stir until the sauce thickens.
PALEO STUFFED EGGPLANT {WITH GROUND BEEF} - EVERYDAYMAVEN
From everydaymaven.com
5/5 (8)Total Time 1 hr 15 minsCategory MainsCalories 435 per serving
- If you have a food processor, use it to save time! Process the garlic, remove to small dish and pulse the onion until just chopped. Set aside. (If chopping by hand, finely chop onion and garlic and keep in separate dishes until ready to use.)
- Preheat oven to 350F.Set a large frying pan over medium high heat. Once hot, add 1 1/2 Tablespoons of olive oil. Heat oil for 30 to 45 seconds and add chopped onion and chopped eggplant along with 1 tsp of kosher salt, freshly ground black pepper and crushed red pepper flakes. Cook, stirring occasionally, for 7 to 8 minutes.
TURKISH STUFFED EGGPLANT "KARNIYARIK" - TURKISH FOOD TRAVEL
From turkishfoodtravel.com
Reviews 5Category Main Course
- Heat olive oil in a wide pan. Meanwhile, peel and dice onions and saute in olive oil for about 3-4 minutes. Add the ground beef and continue to stir until ground beef is fully cooked.
- When you decided to make stuffed eggplant, try to choose medium size eggplants and in the same sizes if possible. It will help to shorten the cooking time and will look better in the presentation.
- In a medium-size saucepan heat 4-5 olive oil and add 1 tbsp heaped tomato paste and saute for 1 minute. Add 2 cups hot water, boil it for 30 seconds more and pour over the eggplants. Cook in preheated 200C oven for about 30 minutes or until veggies are soft.
BEEF-STUFFED EGGPLANT RECIPE - RACHAEL RAY
From rachaelray.com
- With a small paring knife, score the flesh (without cutting through the skin) and cut around the edges of the eggplants, leaving a 1/4-inch-thick shell of flesh and skin.
- Scoop out the flesh with a spoon, leaving the eggplant shells for roasting.Chop the eggplant flesh and season with some salt.
- Drain on a kitchen towel or paper towels.Dress the eggplant shells with a drizzle of EVOO to coat the fleshy insides and season with a little salt and pepper.
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From eatsmarter.com
5/5 (1)Total Time 55 minsCategory Side DishCalories 252 per serving
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