Eggplants stuffed in the oven
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The eggplants will be washed and cut in half along their length and the core will be removed from the middle, leaving about 1 centimeter thick of the core. the eggplant halves. Meanwhile, the eggplant core, the onion, the muscle. The sausage, the hot pepper and the fat pepper will be hardened in the 3 tablespoons of oil. place the eggplant halves on baking paper and they will be filled and placed on top of each finely chopped dill and grated cheese. They will be put in the preheated oven for 30 minutes at 180 degrees when they are browned they are ready.
How to prepare the Greek eggplant recipe in the oven
This Greek dish is prepared very quickly and starts by washing the eggplant very well and cut it in half, lengthwise. Then, it is cleaned very well and the tails can be removed, after which they are placed in a tray lined with baking paper.
Leave the eggplant back, without being eaten later when they are ready, if you prefer, and with the tip of a knife cut each half inside, without touching the peel.
Sprinkle the eggplants with spices as desired, along with salt and pepper, to penetrate to the inside and to get a tasty taste.
Put the eggplants in the pan with the bulging end up and put them in the oven heated to 200 degrees Celsius, for about 25 minutes.
When they are browned, they turn and can be filled, once they have been cut in this way, with the cubes on the inside. When the eggplant is left to cool, prepare a mixture in the style of Romanian mujdei, with 2-3 tablespoons of water.
Grind the garlic and mix it in the form of this sauce, then sprinkle the eggplant. Leave it like this for a few minutes in the tray, and with a spoon, crush the core of the vegetables a little, for an extra taste. Add the diced tomatoes, then the salted cheese, crushed into pieces.
Eggplants stuffed in the oven
There is very little left of fasting, so today I come to your aid with a recipe for lunch, which will saturate you and prepare you for the second part of the day.
Here's what you need to prepare Eggplants stuffed in the oven, a very good recipe for a full and healthy lunch!
According to studies, eggplant is rich in phenolic compounds, which have an antioxidant role, protecting against oxidative stress. In addition, anticancer, antimicrobial and antiviral properties, due to the content of chlorogenic acid.
Eggplant zacusca, donuts and tomatoes
Recipe for eggplant zacusca, donuts, bell peppers, tomatoes and onions for canning
Eggplant salad with lemon
Eggplant salad with carrots, tomatoes and onions, prepared with lemon juice and corn germ oil
Stuffed eggplant as in Cluj
Eggplant stuffed like in Cluj with boneless mutton, onion, tomatoes and cheese, served with tomato sauce and sour cream on top
Ingredients Eggplant stuffed with cheese and garlic, baked:
- 2 eggplants of 270-300 grams each (medium size)
- 100 grams of feta cheese
- 4 tablespoons extra virgin olive oil
- 1 large clove of garlic
- fresh greens for sprinkling, I used mint, if you do not like you can opt for parsley
Preparation Eggplants stuffed with cheese and garlic, in the oven:
1. As I already told you, for these eggplants stuffed with baked cheese, first and foremost heat an older, dry pan well. We can also use a piece of sheet metal that is suitable for such operations. Washed and wiped eggplants, pricked with a fork in one place, so as not to crack during baking, are baked directly on the hot surface. About 7 minutes, they don't touch. In a short time, the characteristic smell of ripe eggplant will spread in the kitchen. After 7-8 minutes, turn the eggplant on the opposite side and keep for another 5-6 minutes. Of course, if it is more convenient for you, you can also do this operation on the grill / disc, etc.
2. After baking, remove the eggplant on a grinder. Using a wooden spoon, split them lengthwise. The core should be quite soft and juicy, so I drained the eggplant in a colander for a few minutes, with the split side down. Meanwhile, turn on the oven and heat it to 190 ° C.
3. While the oven is heating up, prepare a tray that we cover with baking paper. We clean and finely slice the garlic and then we take care of the eggplants. First, we stuff the core of each eggplant with garlic slices.
4. Sprinkle the eggplant core with 1 tablespoon of extra virgin olive oil. Divide the crushed feta cheese into the two eggplants.
6. After 15 minutes at 190 ° C, my eggplants looked as seen in the picture below and smelled like heaven in the kitchen:
Transfer the eggplant with a spatula to the plates. Sprinkle with mint (in my case, and congratulations on the choice, the combination of flavors was very successful) or green parsley (if you prefer). It is eaten while still hot, scooping in the shell with a spoon or dipping pieces of crispy bread in the creamy core, salted as much as necessary, garlicy and not very tasty. On my portion, I also dropped a few chili to make the dish even more alive. I thought it would work great and some pine nuts lightly pulled in the pan, for a crunchy texture. I didn't have it in the house, but next time (because there will definitely be a next time) I will definitely try that too.
Good job and have fun!
Other delicious eggplant recipes & # 8211 from the blogosphere
I discovered an absolutely exceptional eggplant recipe at Yotam Ottolenghi, when I made it for the first time, the very next day I felt constrained by the fresh and insatiable memory of my taste buds to resume it, something that happens to me very rarely. Since then, I don't know how many times I've tried this recipe that it doesn't make sense to publish and you can find it at:
and if I think about it, a comfortable reinterpretation, perfect for a buffet are also my bruschettas with eggplant and pomegranate. I invite you to discover them as well.
Ingredients for eggplant recipe stuffed with vegetables
Out of these quantities come 2 servings:
- 2 matching eggplants
- 3 tomatoes
- 1 capsicum
- 100g olives (I used kalamata)
- 50g walnut kernels
- olive oil
- chopped greens
To start, preheat the oven to 200 degrees Celsius.
Cut the tomatoes into cubes as well as the peppers. Cut the walnut kernel into small pieces.
Eggplants are grown inside, then seasoned with salt and oregano and sprinkled with a little olive oil.
Place them in the pan and place the tomatoes, peppers, olives and walnut kernels on top. Add a little more msaline oil and put the tray in the oven for about 30 minutes.
After they have browned nicely, take them out of the oven.
Remove the eggplant on a plate.
Sprinkle chopped greens on top and enjoy :)
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The benefits of eggplant
I've never wondered what benefits eggplant has, but in addition to being our friends if we want to lose weight by eating, they are also rich in vitamin K. Vitamin K helps blood clotting, a vitamin K deficiency can make it harder to heal wounds by more heavy bleeding.
In addition, vitamin K is responsible for the health of our bones and reduces the risk of cardiovascular attack by the fact that calcium is not deposited on the blood vessels, if we bring a sufficient intake in the body. So, come with eggplant before and heat the ovens because vitamin K is not destroyed by heat.
Eggplants stuffed in the oven
1 teaspoon dried oregano (or 2-3 sprigs)
2-3 sprigs of green basil
olive oil for eggplant oil
Wash the eggplant and cut into 2 lengthwise, cut a little from the base that will sit in the tray so that they are stable. Grow the eggplant pulp with a knife to bake more easily, grease with oil and bake at 200 ° C for 20 minutes.
Onions, peppers and tomatoes, all cut into small cubes, reduce to medium heat and season with chopped oregano, basil and parsley, and when the eggplant is ready to cook, remove the pulp with a knife and add to the sauce. Leave everything on the fire for another 2-3 minutes, add salt and pepper to taste.
When removing the pulp of the eggplants, be careful to leave a thin layer so that their peel does not break.
The eggplants are filled with vegetables and optionally put in the oven for another 5 minutes. Sprinkle with chopped parsley and are ready to serve.
- 4 eggplants
- 2 large onions
- 1 bell pepper
- 400 gr canned tomatoes
- 5 cloves of garlic
- 200 gr of brie cheese (or cheese)
- 150 gr of mozzarella
- 5-6 tablespoons olive oil
- salt pepper
- chopped parsley
Cut the eggplants into slices, not too thick (about half a cm) and fry them on the grill for 3-4 minutes on each side. Heat the oil in a large pan, add the finely chopped onion and pepper, heat for a few minutes, then add the tomatoes from preserve and boil a little more, salt, pepper and after turning off the heat add the chopped parsley.
Grease a pan with oil and put a row of eggplant, a few tablespoons of the composition made before, slices of garlic and cubes, slices of brie and mozzarella. Cover with eggplant, and a few tablespoons of the composition with tomatoes, sliced garlic, cheese and so on. 8230. until we finish all the ingredients. We add a glass of water and put it in the preheated oven for about 40 minutes.
When all the liquid has dropped, the food is ready. Let it cool for a few minutes (don't put it on the plates immediately like me :)) and serve. Enjoy!
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