The eggplant season is drawing to a close. Therefore, now you need to get as much as possible with this product and replenish the body with vitamins. I propose a simple recipe for stuffed eggplant with vegetables.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Eggplant is a great base for a variety of dishes. And both hot and cold. Of the many recipes with them, one of the most popular is their stuffing with some kind of filling. It is with such a recipe with a photo that I will tell you today. This dish is lean, dietary, vegetarian and dietary. Therefore, it is suitable for vegans, people who are losing weight, keeping a figure and fasting. At the same time, despite the fact that the dish is vegetable, it is very tasty! And, believe me, guests and households, having tried a piece of it, will definitely experience a lot of positive emotions and your work will be appreciated as soon as you put the treat on the table.
This dish is prepared simply, quickly and from affordable products. Eggplant filling consists of only two ingredients: cabbage and carrots. But if desired, they can be supplemented with lean foods like mushrooms, beans, tomatoes, bell peppers, etc. Also, any minced meat or fish is suitable if desired. Stuffed eggplants are prepared according to this recipe in the form, in the oven, and vegetable boats with a cheese crust covered on top are obtained. You can eat the food both warm and chilled.
- Caloric content per 100 g - 64 kcal.
- Servings - 3
- Cooking time - 1 hour 20 minutes
Ingredients:
- Eggplant - 3 pcs.
- White cabbage - 300 g
- Carrots - 1 pc. big size
- Vegetable oil - for frying
- Garlic - 2 wedges
- Hard cheese - 100 g
- Salt - 2/3 tsp or to taste
- Ground black pepper - a pinch
- Any spices and spices to taste
Cooking baked eggplant stuffed with vegetables
1. Remove the top inflorescences from the cabbage. Rinse and dry the head of cabbage. Chop finely.
2. Peel the carrots, wash and grate on a coarse grater.
3. Place the frying pan on the stove, add vegetable oil and heat. Add toasted cabbage and carrots. Saute vegetables over medium heat until transparent. Then peel the cloves of garlic and pass them through a press. Add salt, ground black pepper and any spices. If you want the dish to be completely dietary, then do not fry the vegetables in oil, but stew them in water or vegetable broth.
4. Wash the eggplants, cut off the tail and cut in half lengthwise. Carefully, so as not to damage the walls of the vegetable, clean the pulp so that an empty cavity remains, "boat". Use a young vegetable, as there is no harmful solanine in it. If the fruit is ripe, then first sprinkle it with salt and leave to lie down for half an hour. During this time, small droplets form on it, which will indicate that the bitterness has come out of the fruit.
5. Fill the prepared eggplants with the vegetable filling.
6. Grate cheese on a coarse grater and sprinkle with eggplant. Place them on a baking sheet and send them to bake in a heated oven up to 180 ° C for half an hour.
7. Serve the finished snack warm after cooking, or cooled down. It will be tasty any. Any meat steak, porridge, boiled potatoes, etc. are suitable for a side dish.
See also a video recipe on how to cook stuffed eggplant baked in the oven.
