Baked Stuffed Baby Eggplant Aubergine Recipes

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STUFFED EGGPLANT



Stuffed Eggplant image

So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!

Provided by Elaina

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 9

1 eggplant, halved lengthwise
salt and pepper to taste
½ cup olive oil, divided
1 pound sweet Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
½ cup white wine
2 cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

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Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
  • Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  • Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g

STUFFED BABY EGGPLANT



Stuffed Baby Eggplant image

This is a recipe my aunt passed on to me. She's been making these for as long as I can remember, and everyone loves them. You can use whatever bread is on hand. Recipe works well with white, wheat, or Italian bread crumbs. If you are in a hurry, you can skip the final step of baking in the oven, and cook the eggplants on top of the stove. This dish is also great topped with tomato sauce and sliced mozzarella cheese just before placing in the oven. Just be sure to cover the pan with aluminum foil before baking, venting with a few knife slits.

Provided by Maureenie

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

4 italian baby eggplants, cut lengthwise in half
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 onion, chopped
4 slices dry bread, finely crumbled
salt and pepper, to taste
1/4 cup fresh parsley, chopped
1 egg, beaten
1/3 cup romano cheese
1 -2 tablespoon water

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Steps:

  • Preheat oven to 350 degrees.
  • Prepare eggplants by slicing them in half lengthwise.
  • Scoop out the inside of the eggplant and cut into cubes.
  • Lay cubes on several paper towels and squeeze any moisture out of them by hand.
  • Boil shells in a large stockpot for 2 minutes and allow to cool.
  • Place a tablespoon of olive oil in a hot skillet. Add eggplant, onion, and garlic and saute.
  • In a large mixing bowl, stir the saute mixture into the remaining ingredients and combine well. Add a second tablespoon of water if mixture is too dry. If mixture is too loose, add more bread crumbs.
  • Fill the cooled eggplant shells with the mixture.
  • Add a tablespoon of olive oil to a hot skillet. Place eggplants top side down in skillet and brown over medium heat.
  • Place browned stuffed baby eggplants in a baking dish.
  • Drizzle with remaining olive oil and bake for 30 minutes in a 350 degree oven.

BAKED STUFFED BABY EGGPLANT (AUBERGINE)



Baked Stuffed Baby Eggplant (Aubergine) image

Make and share this Baked Stuffed Baby Eggplant (Aubergine) recipe from Food.com.

Provided by Dancer

Categories     Rice

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 small eggplants
2 teaspoons extra virgin olive oil, divided
3 garlic cloves, chopped
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
1 cup brown rice, cooked
1/4 cup water chestnut, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes, peeled and diced
1/4 cup feta cheese, crumbled

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Steps:

  • Preheat oven to 400 degrees.
  • Cut each eggplant in half lengthwise then make shallow cuts in cut side at 1/2-inch intervals.
  • Brush cut sides with 1 teaspoon olive oil and place eggplants, cut-side down, on greased baking sheet.
  • Bake for 15 to 20 minutes until tender with fork, remove from oven to cool and reduce oven heat to 350 degrees.
  • In a large skillet, heat remaining oil over medium-high heat until hot.
  • Add garlic, onion and red pepper; sauté for one minute until tender.
  • Next, add rice through tomatoes, stir together well.
  • Scoop out eggplant pulp from each halve leaving 1/2-inch thick shells and set shells aside.
  • Chop pulp, add to rice mixture and mix well.
  • Spoon mixture evenly into eggplant shells, sprinkle with cheese, cover and bake for 20 minutes.
  • Uncover and bake an additional 10 minutes or until lightly browned.
  • Garnish with more fresh basil and feta cheese, if desired.

SPICED LAMB-STUFFED EGGPLANTS



Spiced Lamb-Stuffed Eggplants image

Provided by Ina Garten

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 16

4 baby eggplants (6 to 7 inches long and 8 to 10 ounces each)
Good olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups chopped yellow onion
4 teaspoons minced garlic (4 cloves)
1 pound lean ground lamb
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/2 cup dry red wine
1 (14.5-ounce) can diced tomatoes, such as San Marzano, undrained
1 cup marinara sauce, such as Rao's
1/3 cup minced fresh parsley
1 1/2 cups fresh ricotta (12 ounces)
4 ounces fresh goat cheese, such as Montrachet
2 extra-large egg yolks
1 1/2 tablespoons julienned fresh mint leaves, plus extra for serving

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Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
  • Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
  • In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.

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