Stuffed Eggplant Aubergine Food

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MUSHROOM STUFFED EGGPLANT (AUBERGINE)



Mushroom Stuffed Eggplant (Aubergine) image

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

1 medium eggplants or 1 large eggplant
1/2 cup chopped onion
1 tablespoon chopped parsley
1/2 teaspoon salt
1 teaspoon oregano
3 garlic cloves, minced
2 cups sliced mushrooms or 2 cups coarsely chopped mushrooms
1 tablespoon butter, softened
1/2 cup grated parmesan cheese
1 cup soft breadcrumbs, DIVIDED
1 tablespoon butter, melted

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

SHRIMP STUFFED EGGPLANT (AUBERGINE)



Shrimp Stuffed Eggplant (Aubergine) image

My Dad mailed me this sometime in the 80's along with a story about the grumpiest man in the club restaurant he managed falling in love with this dish. I have modified his recipe some.

Provided by Red_Apple_Guy

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

1 medium eggplant, per 2 servings
1 medium onion
1 garlic clove
1/2 cup small raw shrimp
1/4 cup fresh basil, chopped
2 tablespoons breadcrumbs, as needed
salt and pepper
1/2 cup swiss cheese, shredded (optional)

Steps:

  • Cut each eggplant it half, cutting through the stem and down its length.
  • Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell.
  • Use a spoon to scoop out cubes of eggplant pulp.
  • Place shells in an oven preheated to 350 while preparing the filling or in a shallow pan of boiling water. You want the shells a little tender but not fully cooked when you stuff them.
  • Saute onion and garlic in a little oil in a skillet until transparent but not brown.
  • Add the eggplant pulp and cook until done.
  • Add shrimp and cook for about 5 more minutes.
  • Add basil and enough breadcrumbs until mix is firm but not dry. Salt and pepper to taste. Cheese can be added if desired at this step and grated on top after cooking as well.
  • Stuff shells and put in oven proof dish. Heat in 350 oven until piping hot or freeze.
  • Serve with a salad and good French or Italian bread. Fantastic.

Nutrition Facts : Calories 147.3, Fat 1.4, SaturatedFat 0.3, Sodium 112.1, Carbohydrate 31.6, Fiber 11, Sugar 9.7, Protein 5.5

STUFFED EGGPLANT (AUBERGINE)



Stuffed Eggplant (Aubergine) image

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

1 red pepper, chopped
1 green pepper, chopped
1 large turnip, chopped
1 lb fresh white mushroom, sliced
1 large onion, chopped
1 shallot, minced
1 large eggplant
2 large zucchini, chopped
1/3 cup breadcrumbs
1/3 cup grated locatelli cheese
1 tablespoon olive oil

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.

CREOLE STUFFED EGGPLANT (AUBERGINE)



Creole Stuffed Eggplant (Aubergine) image

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

2 tablespoons butter
1 teaspoon olive oil
3 tablespoons chopped fresh basil
1 large onion, finely chopped
1/4 cup chopped fresh parsley
1/2 stalk celery, chopped fine (or more, to taste)
1/2 teaspoon dried thyme
3 garlic cloves, minced
1/4 teaspoon cayenne pepper, to taste
1 cup diced green bell pepper (or red or yellow or orange bell pepper or combination, if you prefer)
1/2 cup Italian breadcrumbs
4 tablespoons melted butter
2 medium eggplants

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.

STUFFED EGGPLANT (AUBERGINE) ( INDIAN )



Stuffed Eggplant (Aubergine) ( Indian ) image

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

4 small round eggplants
1 large onion
2 tablespoons vegetable oil
2 tablespoons desiccated coconut
3/4 cup roasted peanuts, coarsely chopped
1/4 cup sesame seeds
1 teaspoon coriander powder
1 teaspoon cumin powder
2 tablespoons garam masala
1/2 tablespoon tamarind paste
1/2 teaspoon jaggery
1 tablespoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon asafoetida powder
salt

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.

ITALIAN-STYLE STUFFED AUBERGINES



Italian-style stuffed aubergines image

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

2 aubergines
2 tbsp olive oil, plus extra for drizzling
1 large onion, finely chopped
4 garlic cloves, finely chopped
12 cherry tomatoes, halved
50g pitted green olives, chopped
handful basil leaves, chopped
125g ball vegetarian mozzarella, torn into bite-size pieces
handful fresh white breadcrumbs

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

STUFFED EGGPLANT (AUBERGINE)



Stuffed Eggplant (Aubergine) image

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

2 large eggplants
2 tablespoons water
1 medium onion, chopped
3 garlic cloves, minced
6 sprigs fresh parsley, chopped
1/2 cup breadcrumbs
2 tablespoons chopped black olives
1 tablespoon capers
1 lemon, juice of
1 teaspoon chopped fresh basil
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
pepper
12 slices tomatoes
4 tablespoons olive oil

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.

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