Stuffed Baked Eggplant is a lean vegetarian dish that cooks quickly, tastes delicious, and looks stunningly beautiful. This hot or cold appetizer will complement the taste of any dinner!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Oven-baked stuffed eggplant is a favorite dish for many. They are both tasty and aromatic, and ah, cooking is a pleasure. The fruit knows how to change its taste, adapting to other products that fill it.
With a wide variety of recipes, every eater can find a recipe that suits them. The site contains many similar recipes. The most popular are eggplants with meat or mushroom filling, but today I will tell you how to cook them lean. Eggplants stuffed with vegetables are no less tasty. It is also worth noting the method of heat treatment. Baking food in the oven is not only tasty, but also healthy, and, of course, very effective!
You can use half-fried or raw ingredients for the filling. It depends on the taste and desire to make a more nutritious or dietary meal. The eggplants themselves can also be prepared in different ways. For example, before stuffing them, first bake them in the oven until half cooked, then stuff with the filling and continue baking. Or stuff the raw fruit with raw filling and send everything to bake at once.
- Caloric content per 100 g - 39 kcal.
- Servings - 6 boats
- Cooking time - 1 hour 15 minutes
Ingredients:
- Eggplant - 3 pcs.
- Carrots - 300 g
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Hard cheese - 50 g (optional)
- White cabbage - 300 g
- Garlic - 2 cloves
- Salt - 1 tsp or to taste
Step by step cooking stuffed baked eggplant, vegetarian recipe with photo:
1. Cut off the required piece of white cabbage. Wash it, pat dry with a paper towel and chop into thin strips. Peel, wash and grate the carrots.
2. Put the pan on the board, pour in vegetable oil and heat. Add the cabbage and carrots and grill the vegetables over medium heat for about 10 minutes until medium soft. Then season them with salt with ground pepper and garlic passed through a press. If you wish, you can add any herbs and spices. I put in dried cilantro, basil and parsley. Stir and remove from heat.
3. Wash the eggplant, dry it, cut it in half lengthwise and clean the core to make a boat. The crumb is not used for this recipe, so you can use it for another dish. Sprinkle the eggplant cavity with salt and leave for 15 minutes, so that a specific bitterness comes out of them. Then rinse and dry them.
4. Fill the eggplant with roasted cabbage and carrots.
5. Grate cheese and sprinkle with eggplant. Place them on a baking sheet and place them in a preheated oven to 180 degrees for 30 minutes. If you want the cheese to be soft, cover the appetizer with foil, and remove it 5 minutes before cooking. Otherwise, the eggplant will be crispy.
See also a video recipe on how to cook eggplant stuffed with vegetables.
