Stuffed Aubergines Food
STUFFED AUBERGINES
A great example of 'cucina povera' (kitchen of the poor), simple, yet flavoursome peasant-style Italian cooking at its best.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 200C/Fan 180C/Gas 6. Cut the aubergines in half, lengthways, and (leaving a border of around 5mm/¼in), cut out the flesh.
- Dice the flesh and set aside. Brush the inside of the aubergines with olive oil and season with salt. Place in a baking tin and cover with foil. Bake for 20 minutes.
- Heat 2 tablespoons of the olive oil in a pan. Add the onion and fry gently over a medium heat for 10 minutes, or until softened.
- Increase the heat, add the garlic and aubergine flesh and stir until the aubergine has lightly browned. Add the herbs, chilli flakes, if using, and the tomatoes and season with salt and pepper. Stir to combine, reduce the heat and cover.
- Simmer for 10 minutes, remove the lid and continue to cook until any liquid has evaporated.
- Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper. Sprinkle this over the stuffed aubergines, and drizzle with more olive oil.
- Bake the aubergines, uncovered, for 25-30 minutes, or until the filling is hot and the top has lightly browned. Serve.
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.
LAMB-STUFFED AUBERGINES
This iron-rich supper is packed with tasty ingredients. Ras el hanout, sultanas, pine nuts and herbs give it an irresistible North African flavour
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. Place the aubergine halves on a large baking tray or two smaller ones. Drizzle over 2 tbsp of the oil and season the aubergines well. Cover with foil then roast the aubergines for 50 mins until tender.
- Meanwhile, make the lamb stuffing. Heat the remaining oil in a frying pan over a high heat. Add the lamb, breaking down the meat with the back of a wooden spoon. Fry for 5-6 mins or until most of the liquid has evaporated and the mince has started to brown.
- Add the onion and spices and cook for another 5 mins until the meat is completely brown and has become caramelised and sticky. Add the sultanas, pine nuts and parsley, season to taste, then set aside.
- Carefully scoop most of the flesh out of the aubergines and add it to the lamb, then refill each aubergine with the mixture. Return to the oven for 8-10 mins, until piping hot. Serve with a green salad.
Nutrition Facts : Calories 507 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 28 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium
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
More about "stuffed aubergines food"
STUFFED AUBERGINE RECIPE - BBC FOOD
From bbc.co.uk
Servings 8Category Main Course
- Cut the aubergines in half, leaving the tops on and score the surface of the flesh with a knife.
- Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until soft.
- While the aubergines are cooking, gently fry the onions and garlic in oil for a few minutes. Add the tomatoes and herbs and cook to soften.
- Remove the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes.
- Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the aubergines at this stage).
- Crumble over the cheese and top with breadcrumbs. Return to the oven or place under a hot grill until the cheese is melted, the breadcrumbs crisp and the flesh warmed through.
- For the tomato sauce, heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomatoes and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes.
- When it has finished cooking, add salt to taste, and blend to a smooth purée using a hand-held blender or food processor. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.
STUFFED AUBERGINES RECIPE - NDTV FOOD
How to Make Stuffed Aubergines. Hide Show Media. 1. Slice the aubergines in half lengthways, score the flesh and scoop out leaving a 1.5cm …
From food.ndtv.com
Servings 4Total Time 55 minsCategory Vegetarian
From food.ndtv.com
Servings 4Total Time 55 minsCategory Vegetarian
DAVINA MCCALL'S STUFFED AUBERGINES RECIPE - LOVEFOOD.COM
Step-by-step. Preheat the oven to 220°C/200°C Fan/Gas 7. Cut the aubergines in half, lengthways, then cut a border, ½–1cm thick, around the cut side of the aubergine and scoop out all the flesh. Dice the cut flesh and set it aside. …
From lovefood.com
From lovefood.com
STUFFED BABY AUBERGINES - AUBERGINE RECIPE
750 g (1½ lb) baby aubergines. 4 tbsp. olive oil. 1 large onion, chopped. 4 garlic cloves, finely sliced. 230 g can chopped tomatoes in rich tomato juice. 1 level tbsp fresh thyme leaves. 1 level ...
From goodhousekeeping.com
From goodhousekeeping.com
HOT STUFF! CYPRIOT STUFFED AUBERGINES AND MINTY CUMIN YOGHURT
Whilst the aubergines are cooking, heat the olive oil in a frying pan, add the onions, tomatoes and fry gently for 5 minutes. Chop the scooped aubergine flesh and add to the pan with spices. Cook gently for another 5 minutes. Now add the lentils, tomato puree,all the spices & salt and pepper to taste. Spoon the mixture into the shells. Bake for ...
From food.com
From food.com
IMAM BAYILDI (TURKISH STUFFED AUBERGINES) | VEGAN TURKISH RECIPE
To Make Little Canapés of Imam Bayildi. Slice the aubergines in 1cm (1/2″) thick discs. Heat 1 Tbsp of olive oil on high heat in a non stick frying pan. Brown the eggplant discs, about 2 minutes each side. Don’t overcrowd the pan. Cook the filling as in the main recipe. Place the eggplants in a baking dish.
From linsfood.com
From linsfood.com
MIDDLE EASTERN STUFFED AUBERGINES/EGGPLANTS - LITTLE …
Step 2. Make the stuffing! Start by pouring warm water over rice, and leave aside for it to soften a little. Dice onions, tomato, and mince some garlic. Roughly chop parsley and fresh mint leaves. Mix all of the ingredients together with …
From littlesunnykitchen.com
From littlesunnykitchen.com
STUFFED AUBERGINE - HARRIET EMILY
stuffed aubergine serves 2 ingredients. for the aubergine: 1 medium-large aubergine. 2 tbsp olive oil. 1 small-medium onion. 1 tbsp olive oil. 4 tomatoes 300g. 1 tsp cumin seeds. 1 tsp ground cumin. 2 cloves garlic, finely sliced. 1 tsp mixed spice. 1 tsp vegetable stock powder – I used bouillon. 1/2 tsp chilli powder. 1 tsp cinnamon. salt ...
From harrietemily.com
From harrietemily.com
SPICY STUFFED AUBERGINES | LIVING NORTH
1. Preheat grill to max • Line a baking tray • Frying pan on a medium heat • Kettle boiled • Whisk. 2. To grill the aubergine, cut the aubergines in half lengthways and lay them flesh-side up on the baking tray. Score the flesh in a crisscross pattern, being careful not to pierce the skin.
From livingnorth.com
From livingnorth.com
MASTER VEGETABLES LIKE A GUJARATI | FOOD - THE GUARDIAN
1 tsp ground cumin. ¾ tsp turmeric. 1 tsp sugar. 1¾ level tsp salt. 3 tbsp rapeseed oil. 1 onion, sliced. 1 Cut each aubergine in half along …
From theguardian.com
From theguardian.com
BBC FOOD - HAIRY BIKERS' STUFFED AUBERGINES - FACEBOOK
The Hairy Bikers' stuffed aubergines are easy enough to feed a crowd but special enough for a weekend lunch . Click here for the full recipe >...
From facebook.com
From facebook.com
GENNARO’S CONTALDO’S BAKED STUFFED AUBERGINES - OLIVEMAGAZINE
Heat the oven to 220C/fan 200C/gas 7. Cut the aubergines in half lengthways to give 8 halves. Take 6 halves and make an incision with a small sharp knife about ½ cm in around the edge, taking care not to tear the skin. Carefully remove the pulp with a spoon. You will be left with empty aubergine shells. Finely chop the pulp and set aside. Peel ...
From olivemagazine.com
From olivemagazine.com
LAMB STUFFED AUBERGINES WITH MINT, FETA AND POMEGRANATE SEEDS
Preheat your oven to oven to 220C / 200C fan / gas mark 7 / 425F. Cut the aubergines in half lengthways and score the flesh in a diamond pattern with a sharp knife, taking care not to cut the aubergine skin. Brush the cut sides with olive oil and season with salt and pepper. Place the aubergines side by side in a roasting tray and cover with foil.
From easypeasyfoodie.com
From easypeasyfoodie.com
MIRAS FOOD | STUFFED AUBERGINES WITH MINCED MEAT FROM THE OVEN
For the filling: fry the onion and garlic in another pan with 2 to 3 tablespoons of oil. Fry and loosen the minced meat (approx. 10 min.) until it is no longer pink. Add the tomato puree, 1 finely chopped tomato, allspice, salt and pepper. Mix in all ingredients and leave to simmer until the liquid is fully absorbed.
From mirasfood.com
From mirasfood.com
STUFFED AUBERGINES RECIPE | FASCINATING SPAIN
Set aside the removed pulp. While this is done you can prepare the stuffing. Chop the onions and peppers and poach them in a frying pan with virgin olive oil and season with salt and pepper. Once it is golden, add the aubergine pulp. Sauté for about 5 minutes. Then it will be time to include the minced meat, previously seasoned with pepper and ...
From fascinatingspain.com
From fascinatingspain.com
GREEK VEGETARIAN STUFFED AUBERGINE/EGGPLANT (YEMISTA) - LARDER …
Instructions. 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)
From larderlove.com
From larderlove.com
AUBERGINES STUFFED WITH MINCED MEAT - IN LOVE WITH THE MED
In Love with the Med. Get Inspired to Spend Your Christmas in Italy. In Love with the Med. Marrakech is Cosmopolitan, Enchanting, Uniquely Exotic! In Love with the Med. Ouarzazate, Magic in Morocco’s entrance to the desert. In Love with the Med. Casablanca, a modern city by the sea. In Love with the Med.
From inlovewiththemed.com
From inlovewiththemed.com
STUFFED AUBERGINES RECIPE (WITH A LIGHTLY SPICED GROUND …
Pre-heat the oven to 180C. Wash the aubergines. Then cut the aubergines lengthways into two pieces. Scoop out the flesh, leaving about 1 cm in the skin. Chop the aubergine flesh and set it aside on a plate. Place the aubergine skins on a baking tray, drizzle with olive oil and salt and pepper and put in the oven for about 30 minutes.
From recipesformen.com
From recipesformen.com
STUFFED AUBERGINES - DELICIOUS ITALY
Prepare a mixture of the aubergine flesh, two eggs, salt, a handful of grated parmesan and stale bread previously softened in water and squeezed out well. Prepare tomato sauce with basil separately. Fill the "boats" with the mixture, put them on a baking tin and pour over the sauce made previously. Cook them in an oven at 180° for 20 minutes.
From deliciousitaly.com
From deliciousitaly.com
ITIDAL'S BETENJAN MAHSHI | TASTE OF PALESTINE
Fill with stuffing. Place the potatoes and the tomato among the aubergines. Cover the aubergines with water, add 2 heaped teaspoons of salt, some black pepper, 3 whole garlic cloves and 4 teaspoons of tomato puree. Put the lid on and bring to boil. Uncover and keep cooking on high heat for 10 minutes.
From tasteofpalestine.org
From tasteofpalestine.org
STUFFED EGGPLANT WITHOUT DAIRY - RECIPE - MISS BLASCO
Empty the aubergines and mix the crumbled eggplant meat with the sauce, fill the aubergines. You can leave some aubergines without emptying to take them as is, with a few flakes of sea salt and a splash of EVOO. When you have the stuffed aubergines, you can heat them with the oven grill, in 5 minutes they will be ready.
From missblasco.com
From missblasco.com
HOW TO MAKE PUGLIAN STUFFED AUBERGINES - THE TINY ITALIAN
Boil the halved aubergine in salted water for 5-10 mins. Scoop out the flesh of the aubergine. Drizzle olive oil in a pan and fry the garlic gently. Add the aubergine to the garlic and cook together for 5 minutes. In a separate pan, fry, soften the onion. Add the sausage meat to the onion and cook until meat is browned.
From thetinyitalian.com
From thetinyitalian.com
LENTIL STUFFED AUBERGINES - THE FOOD MEDIC
Instructions. Preheat the oven to 180c and line two baking trays with parchment. Next, slice the aubergines in half lengthways and using a sharp knife score a criss cross line pattern into the aubergine. Place them on the baking trays and drizzle 1 tbsp worth of olive oil between all 6 halves. Put the baking trays in the oven for 25 minutes.
From thefoodmedic.co.uk
From thefoodmedic.co.uk
AUBERGINES STUFFED WITH MOROCCAN CHERMOULA | AUTHENTIC …
2. Wash the aubergines and remove the green stalk if possible. Leave them whole. 3. Put them in a saucepan and cover them with water. Allow these to boil for 15 minutes. Remove the aubergines and let them cool. 4. Once the aubergines are cool, slice them from top to half way and fill them with the chermoula mixture
From givemesomespice.com
From givemesomespice.com
STUFFED AUBERGINES RECIPE | BERENJENAS RELLENAS - SPANISH FIESTAS
Ingredients. Serves 4 people. 4 aubergines; 500g minced meat, pork or beef; 2 medium onions, chopped small; 1 green pepper, chopped small; 2 carrots, chopped small
From spanish-fiestas.com
From spanish-fiestas.com
STUFFED AUBERGINES - GOOD HOUSEKEEPING
Directions. Preheat oven to 190°C (170°C fan) mark 5. Halve aubergines lengthways and brush cut side with a little of the oil. Arrange cut-side up in a roasting tin and cook for 20min or until ...
From goodhousekeeping.com
From goodhousekeeping.com
STUFFED AUBERGINE - THE GINGER VEGAN FOOD BLOG
Step 1 Preheat the oven to 200C. Step 2 Cut the aubergines in half lengthways and score into the flesh in a criss cross pattern, taking care not to cut through the skin. Brush the cut sides with oil and sprinkle with some smoked salt. Bake in the oven for about 30-40 minutes or until the flesh is soft. Step 3 While the aubergine is baking cook ...
From thegingervegan.com
From thegingervegan.com
STUFFED AUBERGINES | SAINSBURY'S RECIPES
Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Using a metal spoon, scoop out the flesh of the aubergines, leaving a shell about 1cm-thick. Roughly chop the scooped out flesh and set aside. Place the hollowed out aubergine 'boats' on a baking tray and brush lightly with half a tablespoon of the oil. Place in the oven and cook for 15 ...
From recipes.sainsburys.co.uk
From recipes.sainsburys.co.uk
PORK STUFFED AUBERGINE • CUBBIN THE KITCHEN
Preheat the oven to 200. Halve the aubergines leaving the stalks on. Scoop out the flesh of the aubergine leaving an edge all the way round, you don’t need to leave any more than half a centimetre. Place the empty aubergine skins, open side up, on a baking tray a roasting tin would also work. Drizzle garlic oil over the open skins.
From cubbinthekitchen.com
From cubbinthekitchen.com
STUFFED AUBERGINE IS A SIDE DISHES BY MY ITALIAN RECIPES
Fill each aubergine half so that the filling reaches its ‘rim’ and place them all on a baking sheet lined with parchment paper. Add the whole tomatoes and season with oil, salt and oregano. Bake at 180°C for about 40 minutes, until the vegetables have softened and the filling has taken on a golden colour. Serve immediately.
From myitalian.recipes
From myitalian.recipes
STUFFED AUBERGINE RECIPES | FOOD LIKE AMMA USED TO MAKE IT
Slice feta. Preheat the oven to 180 degrees Celsius. Return to the aubergine. Pat dry with a kitchen towle to remove excess water and salt. Place on a baking tray. Brush with mint dressing on the skin and inbetween the slices. Compose by adding alterating slices of feta and tomato within the slices.
From foodlikeammausedtomakeit.info
From foodlikeammausedtomakeit.info
A SPECTACULAR & EASY VEGETARIAN DINNER - FAMILY-FRIENDS-FOOD
Preheat the oven to 180°C (350°F). Slice the aubergine almost all the way through, leaving the slices connected at the bottom. (The easiest way to do this is to place a chopstick on either side of the aubergine and cut through until the knife hits the chopsticks.) The slices should be around 7-8mm (approx. ¼ inch) thick.
From family-friends-food.com
From family-friends-food.com
MOROCCAN QUINOA STUFFED AUBERGINE (VEGAN) - NUTRICIOUSLY
Make the Filling. In the meantime, combine the onion, carrots, cumin, smoked paprika, cayenne, cinnamon and splash of veggie broth in a non-stick pan and place over medium heat. Cook, stirring occasionally, until the onions are soft and translucent. Add water, as needed, so the veggies don’t stick to the pan.
From nutriciously.com
From nutriciously.com
STUFFED CURRIED AUBERGINES | JAMIE OLIVER VEGETABLE RECIPES
Preheat the oven to 190ºC/375ºF/gas 5. Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste. Put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with 2 tablespoons of oil and fry for 1 minute, or until smelling fantastic ...
From jamieoliver.com
From jamieoliver.com
MEERA SODHA’S VEGAN RECIPE FOR WALNUT-STUFFED AUBERGINES - THE …
Leafy salad, to serve. Heat the oven to 220C (200C fan)/425F/gas 7 and line a large baking tray with greaseproof paper. Score the flesh side of the aubergine halves in a …
From theguardian.com
From theguardian.com
VEGETARIAN STUFFED AUBERGINES (EGGPLANT) WITH CHICKPEAS
Brush with olive oil and sear with medium heat in a frying pan. After, place on a baking tray, salt and pepper each half and bake for 20 minutes at 420°F (215°C), then 20 minutes at 375 °F (190°C). In the meantime, dice the tomatoes and set aside. Heat 2 tablespoons of olive oil in a pan. Add the onions and fry for 10 minutes over medium ...
From perfectlyprovence.co
From perfectlyprovence.co
VEGAN STUFFED AUBERGINES | TESCO REAL FOOD
Preheat the oven to gas 6, 200°C, fan 180°C. Brush the aubergine halves with 2 tbsp olive oil. Season with salt, then put them on a baking tray and wrap the tray in foil. Bake in the oven for 25-30 mins until tender. Meanwhile, heat 1 tbsp olive oil in a medium pan and fry half the chopped onions over a medium heat for about 6-8 mins.
From realfood.tesco.com
From realfood.tesco.com
MEDITERRANEAN-STYLE STUFFED AUBERGINES - CO-OP
Method. Cut the aubergines in half lengthways and scoop out the flesh, leaving a 1cm border. Fry the onion and garlic in the oil for 5 mins, until beginning to soften. Add the chopped aubergine flesh, pepper and mushrooms and cook for 4-5 mins more, until starting to turn golden. Add the tinned tomatoes, stock cube, tomato purée, courgette and ...
From coop.co.uk
From coop.co.uk
MELANZANE RIPIENE – STUFFED AUBERGINE RECIPE - GREAT ITALIAN CHEFS
Aubergines are a quintessentially Mediterranean ingredient. In Calabria, they are the key player in a number of traditional preparations, from pastas to snacks, and from sides to one-dish meals. An example of the latter category are melanzane ripiene (stuffed aubergines). The recipe varies greatly from province to province. In the southern part ...
From greatitalianchefs.com
From greatitalianchefs.com
STUFFED AUBERGINES RECIPE - LOVEFOOD.COM
Halve the aubergines lengthways and scoop out most of the flesh leaving a 1cm (½ inch) shell. Arrange on an oiled baking sheet with the pepper and sprinkle with 1 teaspoon of oil. Roast in preheated oven to 180°C/gas mark 4 for 30 minutes. Heat remaining oil and sauté onion and garlic until soft, then add the tomatoes, cinnamon and sugar.
From lovefood.com
From lovefood.com
ITALIAN STUFFED AUBERGINES | RECIPES | DELIA ONLINE
Vegetarians can replace the anchovies with an extra teaspoon of capers, also you may like to know that Bookham and Harrison Farms Ltd, have created a Parmesan 'style' cheese. This recipe is from Delia's Vegetarian Collection. Serves 2 as a light supper dish or 4 as a starter. Italian recipes. , Easy Entertaining.
From deliaonline.com
From deliaonline.com
STUFFED AUBERGINES RECIPE | DELICIOUS. MAGAZINE
Remove the aubergines from the oven and, once they’ve cooled a little, carefully scoop out the flesh and roughly chop. Stir into the buckwheat mixture and season well. Spoon the mixture back into the aubergine shells and return to the oven for 10-12 minutes. Serve with a green salad.
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
VEGETARIAN STUFFED AUBERGINES WITH BULGUR AND PESTO - FAMILY …
Stir the pesto and the drained bulgur wheat into the aubergine mixture. Add pepper and salt and adjust the seasonings to taste. Divide the bulgur wheat mixture between the aubergine 'shells' and top with the grated cheese. Cover with foil and bake at 180°C (350°F) for 45-60 minutes.
From family-friends-food.com
From family-friends-food.com
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