Stuffed eggplant in the oven

Servings: 3 Cooking time: 1 hour 15 minutes


Stuffed eggplant in the oven, you can cook in the summer and late autumn. Stuffed eggplant baked in the oven, stuffed with ground beef and vegetables - the most useful and delicious combination!

always a little bit difficult for me nice anduniformly clean the inside of the eggplant, so as not to damage the eggplant peel and easy to get a smooth cup of filling. This will require a little time and practice, so I will focus on this process in more detail.

To cook baked stuffed eggplant, you can take more vegetables and cut them in half lengthwise, or take smaller and cut the upper part, as I did for this recipe.

The combination of eggplant with cheese gives excellent taste. On this page you can read another recipe for eggplant in the oven, baked with cheese. See and cook!

Ingredients for "stuffed eggplant in the oven":

  • 3 medium-sized eggplant;
  • 400 g ground beef;
  • 3 medium tomatoes;
  • 1/2 red bell pepper;
  • 1 onion;
  • a small bunch of fresh parsley;
  • ground black pepper to taste;
  • 1/2 cup grated cheese;
  • 3 cloves of garlic;
  • ground paprika and salt - to taste;
  • 1/2 cup water;
  • a little vegetable oil.

Recipe "Stuffed eggplant in the oven":

My vegetables and clean, blanch tomatoes
Prepare the ingredients.

cut the eggplant
Begin by preparing the eggplant: you can cut each in half (if large enough), or cut off the top part as I did.

Removing the flesh of the eggplant
Remove the flesh with a knife and spoon.

We try not to damage the skin of the eggplant
Be careful not to damage the skin of the eggplant if you do not want to leave too much pulp.

Cut the flesh of squares
Cut the flesh with a knife (not submerging it until the end) squares.

Spoon remove the pulp from the eggplant
Spoon remove the pulp, removing one square.

Season with salt inside eggplant
Salt generously dusted inside the eggplant and set aside them aside for 15 minutes or more, so that they let the juice.

We reserve eggplant pulp for the stuffing
Save the pulp for the stuffing eggplant.

Blanshiruem tomatoes
Blanch the tomatoes and remove their skins.

Fry the onions and butter over medium heat
Peel the onion, cut it into small cubes and fry over medium heat in a pan with two tablespoons of vegetable oil.
Fry about 5 minutes - until soft and slightly browned.

Add the tomatoes to the pan
Tomatoes are peeled cut into cubes and add to the pan.

Adding pepper to the vegetables
Also add the chopped peppers.
Cook all together on a low heat for about 5 minutes, stirring from time to time.

Add the eggplant flesh in a frying pan
Eggplant pulp, sprinkle with salt, squeeze out of it more fluid and finely chop.
Add the chopped pulp to the pan and continue to cook the vegetables together. Do not forget to mix (cook for 10 minutes or so, until the eggplants are tender).

Bake eggplant for 20 minutes
Preheat oven to 180 gr.S.
Rinse the eggplant with salt, put them into a formbaking dish and send it in the oven for 20-25 minutes (or as long as the part of the eggplant, which is close to the stem, becomes soft when pierced her with a knife).

We shift half of the vegetables in the form of
When the eggplant in the oven are ready, remove them from the oven, to pass on to a plate and allow to cool slightly.
Transfer half of the vegetable mixture from the pan in a baking dish.

Add the meat to the vegetables
Increase the fire under the pan with the remaining vegetables and add them to the ground beef.
Using a spatula, separate the ground meat into pieces and fry them until then, until the meat is no longer be red.
Mix it with vegetables thereafter.

Mix meat with vegetables
Season the stuffing for eggplant with salt, black pepper and paprika to taste.

Add the garlic
Crush two or three cloves of garlic and add to the stuffing.

Add the parsley and remove from heat vegetables
Cook for a minute, then add the chopped parsley, stir and remove from heat.

Farshiruem vegetables eggplant with meat
Using a spoon, hollow nafarshiruyte eggplant with minced meat with a mixture of vegetables and place them in the form of fried vegetables on top.

Sprinkle with cheese eggplant
Sprinkle each eggplant with a thick layer of grated cheese.

Pour into water and cooked in the oven eggplant
Pour half a cup of water in the form and put it back in the oven (180 oC) for about 20 minutes.

Serve stuffed eggplant baked in the oven on the table
Get ready stuffed eggplant from the oven.
Give them "rest" for 5 minutes and serve it hot, add a spoonful of vegetable mixture with the bottom of the form.
For baked stuffed eggplant excellent white bread.
Bon Appetit!
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