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 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 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 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
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
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 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
PAPOUTSAKIA - LITTLE SHOES (STUFFED MINIATURE EGGPLANT)
This is a classic Greek dish, utilizing the little eggplant one can now find on the market. If you cannot find miniature eggplant, just use the longish ones available (not flask - unless VERY small).
Provided by evelynathens
Categories One Dish Meal
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Brown onions,garlic, meat and cinnamon lightly in butter, stirring constantly.
- Add tomatoes, salt and pepper.
- Cook covered for about 15 minutes, allowing meat mixture to become quite dry.
- Remove from heat.
- Add parsley, egg, 1/2 cup cheese and bread crumbs.
- Preheat oven to 350°F.
- Along what you choose to become the'top' of each eggplant, peel a 1 1/2 inch strip from one end to the other and make an incision along the strip to within an inch of each end, making a little pocket.
- Place in baking dish and bake in moderate oven until soft and light brown, about 30-45 minutes.
- Insert knife blade into incision, make an opening and stuff with teaspoonfuls of meat mixture, making sure each little eggplant gets an equal amount of stuffing.
- Prepare bechamel sauce: Melt butter over low heat; add flour, salt, pepper and nutmeg; stir until well blended.
- Remove from heat.
- Gradually stir in milk and return to heat.
- Cook, stirring constantly, until thick and smooth.
- Remove from heat.
- Add the egg and remaining cheese to the sauce and whisk briskly, to prevent the egg from curdling.
- Pour about one tablespoon on top of each eggplant pocket.
- Sprinkle with additional grated cheese and dot with butter.
- Add tomato sauce to the pan.
- Bake for about 35 minutes longer.
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