Potato Stuffed Oval Eggplant Recipes

MOM'S STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
• Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
• In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

STUFFED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 45 minutes, or until cooked through.
• Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
• To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
• Bake for another 30 minutes, or until heated through.

STUFFED EGGPLANT

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.

POTATO-STUFFED EGGPLANTS WITH INDIAN SPICES

Steps:

• Cut eggplant in half longitudinally.
• Place cut side up in microwave and cook on high 5mins or just until soft enough that you can scoop out the pulp leaving a firm shell. Reserve these shells.
• Heat one tablespoon oil and add cumin seeds. Just as they crackle, add ginger, chilis cumin and coriander powders.
• Stir in the potatoes, tomato and salt; cover and cook about 5mins over medium heat.
• Mix in the mashed eggplant, reduce heat and let cook until the potatoes are completely soft.
• Take the eggplant shells and fill each half with this potato-pulp mixture.
• In a small bowl make a paste of the flour and water. Spread this paste in a layer over the potatoes, ensuring the top and sides of the stuffing are completely covered.
• Sprinkle the chopped cilanto over the paste.
• Heat remaining oil in a large skillet, and pan-fry the eggplant in it, stuffing side down. The flour paste will form a shell on it as it fries.
• Turn over and fry the skin side too, until it crisps up.

STUFFED TOMATOES WITH EGGPLANT AND POTATO

Steps:

• Soak eggplant cubes into 3 teaspoons of salty water for about 15 minutes, drain, squeeze the excess water.
• Boil potato cubes for 10 minutes.
• Preheat the oven to 400 F.
• Cut a 1/2" slice off of top's of tomatoes and scoop insides out. Cut insides into small pieces and put aside.
• In a medium fry-pan, saute the onion with olive oil for 2 minutes and add garlic. Saute until soft.
• Add tomato pulp, eggplant and potatoes. Saute for about 5 minutes over medium heat.
• Add balsamic vinegar, salt, sugar, turmeric powder, curry powder and saute for 5 more minutes over low heat. Stir occasionally.
• Turn the heat off and add the rest of the ingredients, except cheese.
• Mix well.
• Fill the tomatoes with the mixture, using a teaspoon.
• Place the stuffed tomatoes in a baking dish. Sprinkle with cheese.
• Bake for 30 minutes.
• Serve hot.

CHEESY STUFFED EGGPLANT RECIPE BY TASTY

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!

STUFFED SICILIAN EGGPLANT RECIPE BY TASTY

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!

MEAT-STUFFED EGGPLANT

Steps:

• Preheat oven to 400 degrees F.
• Cut the eggplants in half lengthwise. Scoop out the flesh to make a shell about 1/2 to 1 inch thick. Finely chop the flesh and set aside.
• Heat 4 tablespoons of the olive oil in a large skillet over medium-high heat. Toss in the onion, and cook until it begins to soften, about 3 to 4 minutes. Crumble in the ground beef, and pour the wine over the meat. Cook, breaking up the beef with the back of a wooden spoon, until the meat releases its juices and they then cook away, about 6 or 7 minutes. Add the bell pepper and chopped eggplant, and season with 1 teaspoon of the salt. Cover, and cook until the vegetables are tender, about 10 minutes. Scrape into a bowl to cool.
• Pour the milk over the bread cubes in a small bowl. Once the bread has softened, squeeze out the excess milk and put the bread in the bowl with the cooled meat filling. Add the grated cheese, parsley, egg, and tomatoes, and mix well.
• Put the eggplant halves in a large baking dish, and drizzle with the remaining 4 tablespoons oil. Sprinkle with the remaining teaspoon salt, and toss well to coat all of the eggplant with the oil. Fill the eggplant halves with the filling, and arrange snugly in the baking dish. Cover the dish with foil, and bake until the eggplant is tender all the way through, about 40 to 45 minutes. Uncover, and bake until the top of the filling is browned and crispy, about 10 minutes more.

EGGPLANT AND POTATO GRATIN

Steps:

• Heat oven to 425 degrees. Slice the eggplants 1/4-inch thick, discarding the tops. Peel the potatoes or leave the skins on, and slice the potatoes 1/4-inch thick. Place the eggplant and potatoes in a large bowl and drizzle with the ghee. Toss with cumin, nigella, red-pepper flakes, cinnamon and 1 teaspoon salt.
• Lightly grease a 9-by-9-inch baking dish or similarly sized gratin dish with ghee, and place the gratin dish on a baking sheet.
• Add the tomatoes and garlic to the baking dish, season with salt and toss to combine. Arrange the eggplant and potato slices on top, alternating between the two vegetables.
• In a small bowl, mix the bread crumbs and Parmesan. Sprinkle the mixture over the sliced vegetables.
• Cover the dish tightly with aluminum foil and bake for 30 minutes. Uncover, and bake for another 15 to 20 minutes, until the top turns golden brown. Let the dish cool for 5 minutes before serving.

POTATO-STUFFED OVAL EGGPLANT

Steps:

• 1. Place the eggplant halves, cut side up, in a microwave-safe dish. Cover and cook on high 5 minutes, or until quite soft. Let cool and lightly scrape out the pulp, leaving behind a 1/4 inch of flesh along the inside of the shell. In a separate bowl, mash the pulp.2. Heat 1 tablespoon oil in a small nonstick wok or skillet and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger, coriander, and ground cumin, then mix in the potatoes, tomato, cilantro, green chili peppers, and salt. Cover the pan and cook over medium-high heat, stirring occasionally, about 3 minutes. Add the mashed eggplant, reduce the heat to low and cook until the potatoes are soft, about 15 to 20 minutes.3. Meanwhile, in a small bowl, mix together the flour and water to make a paste. Fill each eggplant half with the potato mixture and spread a layer of flour paste over the potatoes, making sure the top and sides are well covered by the paste. (For color contrast and visual presentation, this paste should encase only the potatoes inside the eggplants. The paste forms a shell, ensuring that the potatoes remain contained inside the eggplants when we pan-fry them.) Sprinkle the 2 tablespoons chopped cilantro on top of the paste.4. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat and place the eggplants in it, stuffing side down. Pan-fry, watching carefully and reducing the heat, until golden, 3 to 4 minutes. Turn over and pan-fry the skin side until crisp, 2 to 3 minutes. Transfer to a serving platter and serve whole, or make 1-inch cuts all the way through the eggplant shell before serving.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.