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 MEDITERRANEAN STUFFED EGGPLANT RECIPE (VEGETARIAN)
This stuffed eggplant recipe begins with tender roasted eggplant halves that are filled with a simple vegan stuffing of instant cooked couscous, chickpeas, tomatoes, and fresh herbs. This makes a beautiful vegetarian main or a side dish next to your favorite protein! Serve it warm or at room temperature.
Provided by Suzy Karadsheh
Categories Main Course Side Dish
Number Of Ingredients 16
Steps:
- Cut eggplant in half lengthwise. Season the flesh with kosher salt. Set aside, flesh side up, for 20 to 30 minutes to allow the eggplant to "sweat." Pat dry with a paper towel. (This is an optional step but can make a big difference).
- Heat the oven to 425 degrees F.
- In a small bowl, mix together the spices (allspice, coriander, paprika, and ground cinnamon).
- Pat eggplant dry. Brush the flesh with extra virgin olive oil. Set aside about 1 tsp of the spice mixture and use the rest to season the eggplant (rub the spice mixture allover the top of each eggplant half.)
- Roast the Eggplant. Place eggplant halves, flesh side up, on a generously oiled sheet pan. Bake in the heated oven for 35 to 45 minutes or until the eggplant flesh is nice and tender.
- Cook the instant couscous, while the eggplant is roasting. Heat a little bit of extra virgin olive oil in a saucepan. Add the couscous and cook briefly, stirring regularly, until toasted. Add 1 cup of boiling water to the couscous and immediately remove from heat. Cover and let sit for 10 minutes until the couscous is cooked (it will double in size).
- Make the filling. Fluff the couscous with a fork and season with a dash of salt and the 1 tsp of spice mixture you reserved earlier. Add chickpeas, chopped tomatoes, green onions, and parsley. Toss to combine.
- If you're adding tahini sauce, make it according to this recipe.
- Assemble the stuffed eggplant. Arrange the roasted eggplant on a serving platter, flesh side up. With the back of a spoon, push the flesh down to create somewhat of a cavity for the couscous filling. Spoon in the couscous filling. Drizzle with tahini. Enjoy!
Nutrition Facts : Calories 250.1 kcal, Carbohydrate 41 g, Protein 10 g, Fat 1.6 g, SaturatedFat 0.2 g, Fiber 11.4 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
VEGGIE-STUFFED EGGPLANT
Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.
Nutrition Facts : Calories 186 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 363mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges
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.
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
STUFFED EGGPLANT(AUBERGINE) (MELITZANES PAPOUTSAKIA)
Mediterranean style stuffed Eggplant dish. Traditionally made with ground lamb but any ground meat can be substituted.
Provided by Steve P.
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Brown onions and meat lightly in butter, stirring constantly.
- Add tomatoes, salt and pepper.
- Cook covered for about 15 minutes.
- Remove from heat.
- Add parsley, egg, 1/4 cup cheese and bread crumbs.
- On the'top' of each Eggplant, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end.
- Place in baking dish and bake in moderate oven (about 350ºF) until soft and light brown (about 30-45 minutes).
- Insert knife blade into incision and stuff with meat mixture.
- Prepare bechamel sauce.
- Melt buter 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.
- Add the egg and remaining cheese to the sauce.
- Pour about a tablespoon on top of each Eggplant.
- Sprinkle with additional grated cheese and dot with butter.
- If desired, add tomato sauce to the pan.
- Bake in a moderate oven for about 35 minutes.
Nutrition Facts : Calories 452.8, Fat 29.1, SaturatedFat 14.8, Cholesterol 164.1, Sodium 1578.6, Carbohydrate 27.1, Fiber 8, Sugar 9.5, Protein 23.4
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