Creole Stuffed Eggplant Aubergine Recipes

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STUFFED SICILIAN EGGPLANT RECIPE BY TASTY



Stuffed Sicilian Eggplant Recipe by Tasty image

Here's what you need: medium eggplants, pita, garlic, fresh parsley, fresh basil, parmesan cheese, olive oil, marinara sauce, italian bread crumbs, olive oil, shredded mozzarella cheese, marinara sauce, chicken stock, pinot grigio, salt, pepper

Provided by Anthony Ashmore

Yield 4 servings

Number Of Ingredients 16

2 medium eggplants
2 pieces pita, or naan
5 cloves garlic
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
2 tablespoons parmesan cheese
4 tablespoons olive oil
¼ cup marinara sauce
4 tablespoons italian bread crumbs
¼ cup olive oil
¼ cup shredded mozzarella cheese
4 tablespoons marinara sauce
2 tablespoons chicken stock
2 tablespoons pinot grigio
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Cut each eggplant in half. Once halved, carefully hollow out each eggplant by slicing the interior flesh of the eggplant into medium-sized cubes.
  • Once cubed, use a spoon to gently remove each cube - then use the spoon to hollow out the remainder of the eggplant. (Tip: Ensure you hollow out the interior of each eggplant, without slicing off the top or bottom of the eggplant itself. You essentially want to make a boat out of your eggplant).
  • Place the removed flesh of the eggplant into a food processor. Then, add each ingredient into the food processor with the removed eggplant flesh.
  • Process all ingredients into a stuffing consistency, which generally requires about 5-8 medium/long pulses (make sure you still have texture: don't process into a paste).
  • Add 2 tbsp extra-virgin olive oil to a cast-iron skillet or frying span. Heat on medium and add the stuffing from the food processor to the pan.
  • Spoon the stuffing you've made in the food processor into the frying pan and saute on a medium-low flame for approximately 8-10 minutes. Once this is done cooking, allow to cool for 10 minutes.
  • Place your hollowed out eggplant onto a baking sheet that has been lightly greased with extra virgin olive oil. Brush the eggplant with olive oil and season with salt and pepper.
  • Once seasoned, spoon the finished stuffing into each eggplant, until full but not overflowing. Top each eggplant with shredded mozzarella and 2 tbsp of marinara sauce.
  • Next, add 2 heaping tablespoons of chicken stock and 2 heaping tbsp of Pinot Grigio to the base of the pan, underneath each eggplant.
  • Place into a 425 °F for 25-30 Minutes or until the eggplants have cooked down and develop a well-roasted skin.
  • When nearly finished, place the eggplants under a low broiler for 10 minutes, until golden-brown and bubbly.
  • Garnish with a little more fresh basil, parsley and grated Parmesan cheese and serve.
  • Enjoy!

Nutrition Facts : Calories 523 calories, Carbohydrate 51 grams, Fat 32 grams, Fiber 8 grams, Protein 9 grams, Sugar 11 grams

EGGPLANT (AUBERGINE) CREOLE CASSEROLE



Eggplant (Aubergine) Creole Casserole image

tasty and easy recipe. serve with a garden green salad, with large slivers of parma cheese and a glass of red wine. Delicious.

Provided by andypandy

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 19

3 medium eggplants, washed and sliced into rounds
1 tablespoon olive oil or 1 tablespoon peanut oil, which will not absorb as much into the eggplant when frying
2 medium onions, cut into quarters
3 garlic cloves, chopped
7 fresh peeled tomatoes, quartered
2 green bell peppers, seeded and chopped
3 red bell peppers, seeded and chopped
1 scotch bonnet pepper, seeded and finely chopped
1 stalk celery, chopped
1/4 cup chopped fresh Italian parsley
1 tablespoon olive oil
3 tablespoons tomato paste
1/2 cup warm water
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste
1/4 cup grated cheddar cheese
1/4 cup grated romano cheese

Steps:

  • Wash and slice the eggplant.
  • Sprinkle well with some salt in a strainer and let sit for 30 minutes.
  • Rinse salt off well, and pat dry on towelling.
  • Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings.
  • Arrange eggplant in the bottom of a 9 x 13 baking pan.
  • Hint: sometimes I brush oil on my eggplant and place on a cookie sheet, and bake in the oven turning once to brown each side, maybe a total of 12 minutes, instead of the frying.
  • Also with the pan frying you might have to add more oil, as the eggplant will absorb the oil.
  • (or use peanut oil which does not get too absorbed into vegie.).
  • After layering into your baking dish set oven to 350 degrees F.
  • Heat the second tablespoon on olive oil in a skillet and saute onion, peppers, and celery for 5 minutes.
  • Add the tomatoes and cook two minutes.
  • Add the paste, and water and spices.
  • Cook until thickened.
  • Pour over the eggplant evenly.
  • Sprinkle with the romano cheese.
  • Sprinkle with the cheddar cheese.
  • Sprinkle with the black pepper freshly ground.
  • Bake in the oven until cheese is melted and browned and all is heated thru.
  • approximately 15 to 20 minutes.
  • As you can tell from this recipe each item is already cooked to your preference before going into the oven for final 15 minutes.
  • So the thickness of the sauce and doness of the eggplant is already almost to its peak.
  • Alternative topping.
  • 3 whole eggs, a quarter cup of cheese grated and 1 cup bread crumbs, make a paste and smear over the top evenly (like a pie crust) then place in oven to bake the 20 minutes.

BAKED CREOLE EGGPLANT (AUBERGINE)



Baked Creole Eggplant (Aubergine) image

From the old Delmonico's Restaurant. That's the old classic Delmonico's, before it became Emeril's Delmonico. I have no idea if this dish or anything like it is still on the menu, but it's most certainly worth making at home ... a Creole classic!

Provided by Miss Annie

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 eggplants, diced (with or without peel)
1 onion, chopped
1 cup raw peeled shrimp, chopped
1 piece celery, chopped
1/2 cup butter or 1/2 cup oil
creole seasoning, to taste
salt & freshly ground black pepper, to taste
breadcrumbs or cracker crumb

Steps:

  • Boil eggplants until soft.
  • Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant.
  • Put in baking pan and sprinkle with bread crumbs or cracker crumbs.
  • Bake approximately 30 minutes at 350°F.

CREOLE STUFFED EGGPLANT (AUBERGINE)



Creole Stuffed Eggplant (Aubergine) image

I love eggplant, and am always looking for delicious new ways of preparing them. Here's an interesting recipe for stuffing the purple beauties! :)

Provided by Julesong

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 teaspoon olive oil
3 tablespoons chopped fresh basil
1 large onion, finely chopped
1/4 cup chopped fresh parsley
1/2 stalk celery, chopped fine (or more, to taste)
1/2 teaspoon dried thyme
3 garlic cloves, minced
1/4 teaspoon cayenne pepper, to taste
1 cup diced green bell pepper (or red or yellow or orange bell pepper or combination, if you prefer)
1/2 cup Italian breadcrumbs
4 tablespoons melted butter
2 medium eggplants

Steps:

  • Preheat oven to 375 degrees F.
  • Heat the butter and olive oil together in large skillet.
  • Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
  • Add the diced bell pepper and continue to saute until the onion is golden.
  • In the meantime, stem the eggplants and cut them in half lengthwise.
  • With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
  • Leave a sturdy shell of about 1/4" all around.
  • Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
  • Add a bit of water, just enough to keep the mixture moist.
  • Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
  • Stir in the bread crumbs.
  • Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
  • Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
  • Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
  • Serve with a bit of grated Parmesan for garnish.
  • Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.

RICOTTA-STUFFED ROLLED EGGPLANT (AUBERGINE)



Ricotta-Stuffed Rolled Eggplant (Aubergine) image

This is a killer of a dish that I have made many times to serve at a dinner party and also to my family, if desired the eggplant can also be layered with the cheese mixture in between the slices and instead of sprinkling Parmesan cheese on top I have used grated mozzarella cheese in place of the Parmesan cheese, or you may use both --- If you are rolling and stuffing the eggplant slices, make certain to slice them only 1/4-inch thick --- this dish is worth the time to make it is very good!

Provided by Kittencalrecipezazz

Categories     Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
1 -2 teaspoon seasoning salt
1 cup grated parmesan cheese
black pepper
5 large eggs, slightly beaten
4 cups fresh breadcrumbs
15 -18 eggplants, slices 2 medium eggplants (sliced lenghwise 1/4- inch thick, can cut a little larger than 1/4-inch)
2 cups mozzarella cheese, grated
2 cups ricotta cheese
1 1/4 cups grated parmesan cheese
1 egg yolk, slighty beaten
black pepper (to taste)
seasoning salt (to taste, I use seasoned salt) or white salt (to taste, I use seasoned salt)
1 teaspoon dried basil (rubbed between fingers to release the flavors)
4 cups cups pasta sauce (or more if needed)
parmesan cheese (for topping or can use grated mozzarella cheese)

Steps:

  • Set oven to 350°F.
  • Spray three baking sheets, and one 13 x 9-inch baking dish with non stick cooking spray.
  • Place flour in a shallow dish.
  • In another dish place the slightly beaten eggs.
  • In another dish mix together breadcrumbs with 1 cup Parmesan cheese (you should have three separate dishes).
  • Season eggplant slices with salt and pepper.
  • Coat each slice with flour, then in eggs, then in the breadcrumb mixture.
  • Arrange the eggplant slices in a single layer on baking sheets.
  • Bake the eggplant slices in three batches until the coating is golden, about 30 minutes (turning after 15 minutes) cool on the sheets.
  • In a bowl combine ricotta cheese, 2 cups grated mozzarella cheese, 1-1/4 cups Parmesan cheese, 1 egg yolk and 1 teaspoon dried basil; mix well to combine then season with salt and black pepper to taste (if you are a garlic-lover then you may add in 1/2 teaspoon garlic powder if desired).
  • Spread about 3-4 tablespoons ricotta filling evenly on the eggplant slices.
  • Starting at the short end, roll up the slices with the filling inside.
  • Arrange the eggplant slices seam-side down into prepared baking dish.
  • At this point you can cover and refrigerate the eggplant slices for up to 24 hours.
  • Set oven to 350°F.
  • Spoon the tomato sauce over the rolled slices, and sprinkle with about 1 cup grated Parmesan cheese.
  • Bake uncovered until the rolls are heated through and the mozzarella cheese inside the eggplant rolls melts (about 20-22 minutes).

ROLLED STUFFED EGGPLANT (AUBERGINE)



Rolled Stuffed Eggplant (Aubergine) image

Take the work out of entertaining with this make-ahead main dish! Original recipe by Joanne Scanapico with a few adapations of my own. It makes a "Delish" Italian meal. Prep and cook times are estimates since I haven't made it in awhile. Been on diets...Poor us!!

Provided by Judith N.

Categories     Savory Pies

Time 1h30m

Yield 30 rolls, 15 serving(s)

Number Of Ingredients 19

4 garlic cloves, finely chopped
1 cup vegetable oil
2 (28 ounce) cans crushed tomatoes, with puree
1 (6 ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil (can substitute fresh accordingly)
1 teaspoon dried oregano (can substitute fresh accordingly)
1 teaspoon dried parsley (can substitute fresh accordingly)
1 bay leaf (can substitute fresh accordingly)
4 cups plain breadcrumbs
2 cups sifted all-purpose flour
4 eggs
1/4 cup milk
2 eggplants (1 lb. each)
2 (15 ounce) containers ricotta cheese
1 (8 ounce) package mozzarella cheese, grated
1/2 cup grated parmesan cheese
2 cups chopped fresh parsley

Steps:

  • Saute garlic in 1 Tbls.
  • of oil in large saucepan until golden brown, about 4 minutes.
  • (Do Not Burn).
  • Working in batches, combine crushed tomatoes, tomato sauce, salt, pepper, basil, oregano, and parsley in blender.
  • Whirl until smooth.
  • Pour into saucepan.
  • Add bay leaf.
  • Bring to boiling.
  • Lower heat; simmer, partially covered, 30 minutes.
  • Reserve.
  • Combine crumbs and flour in large shallow pan.
  • Beat eggs and milk in large bowl.
  • Peel eggplants; cut lengthwise into 1/8-inch-thick slices.
  • Dip into egg mixture; dredge with flour mixture, shaking off excess.
  • Set on wax paper.
  • Working in batches and using about 3 Tbls.
  • of oil per batch, saute eggplant in large skillet until golden, 1 minute per side.
  • Drain on paper toweling.
  • Combine ricotta, mozzarella, parmesan and parsley in bowl; mix well.
  • Spread 2 to 3 Tbls.
  • on one side of each slice of eggplant.
  • Roll up jelly-roll fashion.
  • Spread 1 cup tomato sauce over bottom of each of two 11 3/4"x7 1/2"x1 3/4" baking dishes.
  • Arrange rolls seam-side down in single layer in dishes.
  • Spoon sauce over rolls; save remaining sauce to pass.
  • Bake, covered in preheated 450 degree oven for 30 minutes or until sauce is bubbly.
  • Garnish with chopped parsley, if you wish.
  • To make ahead: Prepare rolls early in day; bake just before serving.
  • Or freeze.
  • Defrost in refrigerator overnight; bake as above.
  • NOTE: I ALWAYS DOUBLE THE SAUCE RECIPE BECAUSE WE LIKE ALOT OF SAUCE.
  • IT'S UP TO YOU!

Nutrition Facts : Calories 537.7, Fat 30.1, SaturatedFat 10.3, Cholesterol 102, Sodium 797.4, Carbohydrate 47.8, Fiber 5.8, Sugar 8.2, Protein 20.6

ITALIAN-STYLE STUFFED AUBERGINES



Italian-style stuffed aubergines image

Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

2 aubergines
2 tbsp olive oil, plus extra for drizzling
1 large onion, finely chopped
4 garlic cloves, finely chopped
12 cherry tomatoes, halved
50g pitted green olives, chopped
handful basil leaves, chopped
125g ball vegetarian mozzarella, torn into bite-size pieces
handful fresh white breadcrumbs

Steps:

  • Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
  • Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.
  • When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.

Nutrition Facts : Calories 266 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.17 milligram of sodium

CHEESY STUFFED EGGPLANT RECIPE BY TASTY



Cheesy Stuffed Eggplant Recipe by Tasty image

Here's what you need: large eggplants, olive oil, kosher salt, freshly ground black pepper, olive oil, small yellow onion, garlic cloves, fresh thyme leaf, baby bella mushroom, farro, dry white wine, vegetable stock, unsalted butter, grated parmesan cheese, kosher salt, freshly ground black pepper, green sweet peas, cherry tomato, fresh parsley, grated parmesan cheese, fresh mozzarella cheese, olive oil, kosher salt, black pepper, fresh parsley

Provided by Tayo Ola

Categories     Dinner

Yield 4 servings

Number Of Ingredients 25

2 large eggplants
¼ cup olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
⅓ cup olive oil
1 small yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons fresh thyme leaf
2 ½ cups baby bella mushroom, sliced
1 ½ cups farro
⅓ cup dry white wine
3 cups vegetable stock
3 tablespoons unsalted butter
¾ cup grated parmesan cheese
1 ½ tablespoons kosher salt
1 ½ teaspoons freshly ground black pepper
⅓ cup green sweet peas
½ cup cherry tomato, halved
3 tablespoons fresh parsley, finely chopped
2 tablespoons grated parmesan cheese
8 slices fresh mozzarella cheese
olive oil, drizzle
kosher salt, to taste
black pepper, to taste
1 tablespoon fresh parsley, roughly chopped

Steps:

  • Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
  • Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
  • Roast the eggplant for 30-40 minutes, until tender.
  • Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
  • Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
  • Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
  • Gently fold in the sweet peas and cherry tomatoes, then the parsley.
  • Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
  • Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
  • Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
  • Enjoy!

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10 BEST GREEK STUFFED EGGPLANT VEGETARIAN RECIPES - YUMMLY
2022-07-24 Greek Stuffed Eggplant Keto & Low Carb Vegetarian Recipes. black pepper, red pepper, thyme, salt, kalamata, oregano, feta cheese and 6 more.
From yummly.com
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CREOLE STUFFED EGGPLANT RECIPE - RECIPELAND.COM
Preheat oven to 375℉ (190℃). Heat the oil in large skillet. Add the onion, celery, and garlic and sauté over low heat until the onion is translucent. Add the green pepper and continue to sauté until the onion is golden. In the meantime, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times ...
From recipeland.com
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CAPRESE STUFFED AUBERGINES - EASY CHEESY VEGETARIAN
2015-08-11 Heat the oven to 190°C (Gas Mark 5 / 375°F). Halve the aubergine lengthwise, and drizzle the cut sides lightly with olive oil. Bake for around 30 minutes, until fairly soft. When the aubergine is soft, allow it to cool a little, then scoop out a small amount of each half to create a boat shape. Stuff the aubergines with the diced mozzarella ...
From easycheesyvegetarian.com
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10 BEST VEGETARIAN STUFFED EGGPLANT AUBERGINE RECIPES | YUMMLY
2022-07-05 Greek Stuffed Eggplant Keto & Low Carb Vegetarian Recipes. thyme, red onion, cherry tomatoes, feta cheese, eggplant, black pepper and 7 more.
From yummly.com
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Top Asked Questions

How to cook stuffed aubergine (eggplant)?
These stuffed aubergines (eggplants) are very quick to prepare and taste delicious. An easy and yummy meal for the family. Remember to eat the skins! Pre-heat the oven to 180C. Wash the aubergines. Then cut the aubergines lengthways into two pieces. Scoop out the flesh, leaving about 1 cm in the skin.
How do you cook aubergines?
Chop the aubergine flesh and set it aside on a plate. Place the aubergine skins on a baking tray, drizzle with olive oil and salt and pepper and put in the oven for about 30 minutes. Meanwhile, cook the aubergine flesh in a wok with some olive oil until it is soft. Then add the garlic and cook for a further 2 minutes before setting aside.
Are stuffed aubergines vegetarian?
These Greek vegetarian stuffed aubergine/eggplant (yemista) recipe is so easy to make and packed with amazing flavours. These stuffed aubergines make the perfect vegetarian meal in themselves. But you can serve them as a side dish too.
What is an eggplant casserole?
“Small eggplants hollowed out, stuffed with smoked sausage and topped with melty mozzarella and tomato sauce.” “This is an adaption of a south beach recipe. I promise meat eaters won’t miss the beef!”

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