If you are watching your weight or prefer light but nutritious dishes, then be sure to try the eggplant stuffed with vegetables under a cheese crust. Step-by-step recipe with a photo. Video recipe.
This recipe simultaneously applies to Eastern and Caucasian cuisine. But over time, in our country, he underwent a transformation and became more traditional. Today, no one will remember that the main ingredient, eggplant, was previously a foreign guest for us, but today it can be found in stores along with native potatoes, carrots and beets. There is no mistress who does not know at least one recipe from this vegetable. Eggplant caviar, eggplant sauté, eggplant tongues … and much more. Today we will cook eggplant stuffed with vegetables under a cheese crust. This is an unusual, very tasty, bright and appetizing appetizer. If you love vegetable dishes, then these eggplant boats stuffed with peppers, tomatoes and carrots will definitely appeal to you.
It should be noted that this dish is perfect as an everyday snack. It can also become the "highlight of the program" of the gala evening. Stuffed eggplants are nothing more than the main completely self-sufficient and full-fledged dish, and, moreover, regardless of the filling. This low-calorie snack is ideal for dieters. And so that the calorie content is even lower, stew the vegetables without oil, but with the addition of water.
See also how to make a quick eggplant and cheese pizza.
- Caloric content per 100 g - 235 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Eggplant - 2 pcs.
- Carrots - 1 pc.
- Greens (any) - to taste
- Vegetable oil - for frying
- Hot pepper - 0, 5 pcs.
- Tomatoes - 2 pcs.
- Salt - 1 tsp or to taste
- Garlic - 2 cloves
- Ground black pepper - a pinch
- Sweet pepper - 1 pc.
- Onions - 1 pc.
- Cheese - 100 g
Step-by-step cooking of eggplant stuffed with vegetables under a cheese crust, recipe with photo:
1. Peel carrots and onions, wash and cut into small cubes. Peel and chop the garlic. Wash the bitter pepper, remove the seeds. they contain the maximum amount of bitterness, and chop finely.
2. Wash the eggplants, cut in half with the stalk and remove the core to make boats. If you use ripe fruits, then you must first remove the bitterness from them. To do this, sprinkle the cut eggplants with salt and leave for half an hour. During this time, droplets of moisture are formed on it, together with which all the bitterness will come out. If the vegetables are dairy, then such actions do not need to be carried out with it. A detailed step-by-step recipe on how to remove bitterness from eggplant dry and wet can be found on the pages of the site using the search bar.
3. Finely chop the extracted eggplant pulp. Wash the tomatoes and cut into small cubes or chop with a blender. You can peel them off if you wish. Wash the bell peppers, remove the stalk, wash and chop finely.
4. Heat vegetable oil in a skillet and add onion to fry.
5. Add carrots to the onion. Stir the vegetables and sauté them over medium heat for 5 minutes.
6. Then add the eggplant pulp to the skillet.
7. Next, send bell peppers and tomatoes to the vegetables.
8. Stir vegetables, salt and pepper, add garlic and hot pepper. Cook vegetables over medium heat for 10 minutes.
9. Place the eggplants on a baking tray.
ten. Fill the eggplant with grilled vegetables.
11. Cut the cheese into slices and place on top of the vegetable filling. If you want the dish to be lean, then exclude the cheese from the recipe. Send the eggplants stuffed with vegetables under a cheese crust to bake in a heated oven to 180 degrees for 30 minutes. For the first 20 minutes, bake them covered with foil or a lid, then remove it to brown the appetizer. Serve warm or chilled.
See also a video recipe on how to cook stuffed eggplant baked in the oven.
