MIDDLE EASTERN STUFFED AUBERGINES
Stuffed aubergines cooked the Middle Eastern way in tomato sauce. These stuffed aubergines/eggplants are made vegan as they're stuffed with just rice, veggies, spices and no meat!
Provided by Diana
Categories Main Course
Time 1h15m
Number Of Ingredients 16
Steps:
- Cut the stems off and hollow out the centres of the aubergines to make room for the stuffing. To do that, you will need a special courgette or zucchini corer to get rid of the flesh.Leave about 1/2 inch of rim of aubergine and make sure not to make any holes.
- Start by pouring warm water over rice, and leave aside for it to soften a little.
- Dice onion, tomatoes, and mince some garlic. Roughly chop parsley and fresh mint leaves.
- Mix all of the ingredients together with olive oil, salt, cumin, baharat mix and black pepper. Add the rice and mix. Your stuffing is now ready.
- Stuff the eggplants with the rice veggie stuffing, but make sure that the rice takes only two thirds of the space in the aubergine and is loose as the rice will expand while cooking and can become a bit messy and aubergines might even break.
- Arrange the stuffed aubergines/eggplants in a pot. Then add water or vegetable stock and cook for 15 minutes.
- Add tomato paste or blended tomatoes with garlic, 2 bay leaves and a few mint leaves (fresh or dried). Cook on medium heat for around 40 minutes or until the rice is soft.Cover with a plate to help the aubergines stay in place, you could also place a mug on top if the plates starts to move.
- Cook for about 40 minutes, or until the aubergines are cooked and soft. While the aubergines are being cooked, try the sauce and see if it needs more salt. Add more salt to taste.
- Serve warm in a plate or bowl with some extra tomato sauce from the pot. Eat with yogurt or pita bread.
Nutrition Facts : Calories 394 kcal, Carbohydrate 62 g, Protein 10 g, Fat 15 g, SaturatedFat 2 g, Sodium 1866 mg, Fiber 29 g, Sugar 36 g, ServingSize 1 serving
EASY GREEK VEGETARIAN STUFFED AUBERGINE/EGGPLANT
A healthy and hearty vegetarian meal that is so easy to prepare and full of Greek flavour too.
Provided by Karon Grieve
Categories vegetarian main
Time 50m
Number Of Ingredients 13
Steps:
- Pierce the aubergine all over with a fork and then wrap in foil and bake in the oven at 180C/350F for 30 minutes.
- Cut in half and scoop out the cooked flesh and chop up into small pieces.
- Mix the cooked aubergine flesh with all other ingredients in a bowl (omit the coriander)
- Stuff all of this back into the aubergine shells and grill for 10 minutes at high heat.
- Serve with a wedge of lemon and scattered with fresh coriander.
Nutrition Facts : Calories 219 kcal, Carbohydrate 34 g, Protein 8 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 200 mg, Fiber 9 g, Sugar 14 g, UnsaturatedFat 2 g, ServingSize 1 serving
MUSHROOM STUFFED EGGPLANT (AUBERGINE)
Make and share this Mushroom Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
- Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
- While eggplant shells are in oven, finely chop the eggplant pulp.
- In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
- Stir in parmesan cheese and HALF of the breadcrumbs.
- Turn oven down to 350°F Remove eggplant shells.
- Spoon mixture into eggplant shells.
- Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
- Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.
Nutrition Facts : Calories 187.2, Fat 10.1, SaturatedFat 6, Cholesterol 26.3, Sodium 596.2, Carbohydrate 17.9, Fiber 5.7, Sugar 5.4, Protein 8.6
STUFFED EGGPLANT (AUBERGINE)
Make and share this Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Faith lt3
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
- Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
- Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
- Bake in preheated oven for 30 minutes.
STUFFED EGGPLANT (AUBERGINE)
Make and share this Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by ngibsonn
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut eggplant in half length-wise.
- Carefully scoop out flesh leaving ½-inch on bottom and sides.
- Chop up flesh and place into a colander in sink; toss with ¼ C salt.
- Top with a heavy bowl or pot and let stand for 30 minutes.
- After ½ hour, rinse the chopped eggplant thoroughly with cold water; drain well.
- Heat large skillet or pot; add oil.
- Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
- Add peppers, eggplant, zucchini, and mushrooms.
- Cook 5-10 minutes over medium heat.
- Drain mixture.
- Add bread crumbs and cheesel mix thoroughly.
- Fill each eggplant half with mixture.
- OPTIONAL: Top with additional grated cheese.
- Bake at 350° for 25 minutes.
ITALIAN-STYLE STUFFED AUBERGINES
Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
- Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.
- When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.
Nutrition Facts : Calories 266 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.17 milligram of sodium
CREOLE STUFFED EGGPLANT (AUBERGINE)
I love eggplant, and am always looking for delicious new ways of preparing them. Here's an interesting recipe for stuffing the purple beauties! :)
Provided by Julesong
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Heat the butter and olive oil together in large skillet.
- Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
- Add the diced bell pepper and continue to saute until the onion is golden.
- In the meantime, stem the eggplants and cut them in half lengthwise.
- With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
- Leave a sturdy shell of about 1/4" all around.
- Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
- Add a bit of water, just enough to keep the mixture moist.
- Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
- Stir in the bread crumbs.
- Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
- Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
- Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
- Serve with a bit of grated Parmesan for garnish.
- Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.
VEGETARIAN STUFFED EGGPLANT (AUBERGINE)
I first tasted this at a friend's house several years ago. She was kind enough to give me the recipe, although I have to admit it was a gunpoint, this is one of her specialties. You can omit the cheese for a vegan dish.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Wash the eggplant well--do not peel.
- Cut each eggplant in half lengthwise.
- Scoop out centers, leaving a 1-inch shell.
- Dice eggplant pulp and reserve.
- Fill a large skillet with ½ inch of water and 1 teaspoon salt.
- Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
- Lower the flame, cover and let simmer for 10 minutes.
- Drain the shells and put them on a baking sheet, skin side down.
- Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
- Add tomato paste, sugar, seasonings, and the cooked kidney beans.
- Simmer uncovered 10 minutes longer.
- Fill shells with vegetable mixture and top with grated cheese.
- Bake for 10 minutes.
STUFFED EGGPLANT (AUBERGINE) ( INDIAN )
This is stuffed eggplant made in Maharashtrian ( a state in western India) style. I had if first at my in-laws and then got a recipe online which I tweaked to our taste It is a lengthy process, but well worth it. Adjust seasonings according to your taste.
Provided by Sana7149
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make a paste of all the ingredients for the stuffing.
- Slit the eggplants from the middle into quarters such that they do not separate.
- Stuff them with the paste.
- Finely chop the onion and fry it in the oil.
- Add the remaining stuffing ( if any ) to the oil.
- Add the stuffed eggplants and add water to just to cover the top of the brinjals.
- Cover and cook for about 15 mins or till the brinjals are soft.
- Cooking time will vary depending on the size of the eggplants.
ROLLED STUFFED EGGPLANT (AUBERGINE)
Take the work out of entertaining with this make-ahead main dish! Original recipe by Joanne Scanapico with a few adapations of my own. It makes a "Delish" Italian meal. Prep and cook times are estimates since I haven't made it in awhile. Been on diets...Poor us!!
Provided by Judith N.
Categories Savory Pies
Time 1h30m
Yield 30 rolls, 15 serving(s)
Number Of Ingredients 19
Steps:
- Saute garlic in 1 Tbls.
- of oil in large saucepan until golden brown, about 4 minutes.
- (Do Not Burn).
- Working in batches, combine crushed tomatoes, tomato sauce, salt, pepper, basil, oregano, and parsley in blender.
- Whirl until smooth.
- Pour into saucepan.
- Add bay leaf.
- Bring to boiling.
- Lower heat; simmer, partially covered, 30 minutes.
- Reserve.
- Combine crumbs and flour in large shallow pan.
- Beat eggs and milk in large bowl.
- Peel eggplants; cut lengthwise into 1/8-inch-thick slices.
- Dip into egg mixture; dredge with flour mixture, shaking off excess.
- Set on wax paper.
- Working in batches and using about 3 Tbls.
- of oil per batch, saute eggplant in large skillet until golden, 1 minute per side.
- Drain on paper toweling.
- Combine ricotta, mozzarella, parmesan and parsley in bowl; mix well.
- Spread 2 to 3 Tbls.
- on one side of each slice of eggplant.
- Roll up jelly-roll fashion.
- Spread 1 cup tomato sauce over bottom of each of two 11 3/4"x7 1/2"x1 3/4" baking dishes.
- Arrange rolls seam-side down in single layer in dishes.
- Spoon sauce over rolls; save remaining sauce to pass.
- Bake, covered in preheated 450 degree oven for 30 minutes or until sauce is bubbly.
- Garnish with chopped parsley, if you wish.
- To make ahead: Prepare rolls early in day; bake just before serving.
- Or freeze.
- Defrost in refrigerator overnight; bake as above.
- NOTE: I ALWAYS DOUBLE THE SAUCE RECIPE BECAUSE WE LIKE ALOT OF SAUCE.
- IT'S UP TO YOU!
Nutrition Facts : Calories 537.7, Fat 30.1, SaturatedFat 10.3, Cholesterol 102, Sodium 797.4, Carbohydrate 47.8, Fiber 5.8, Sugar 8.2, Protein 20.6
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