Stuffed Baby Eggplant Recipes

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STUFFED BABY EGGPLANT RECIPE



Stuffed Baby Eggplant Recipe image

Stuffed Baby Eggplant with a vegetarian breadcrumb filling can be enjoyed as a side dish, main dish or they are small enough to be served as an antipasto dish.

Provided by Nadia Fazio

Categories     antipasto     Main Course     Side Dish

Number Of Ingredients 11

4 baby eggplant ((about 600 grams or 1.3 lbs))
1 small onion (finely diced)
1 garlic clove (finely minced)
1/2 cup tomato passata ((or fresh finely diced tomato))
1 cup fresh breadcrumbs (from day old bread)
1 cup cubed mozzarella cheese
2 tbsp grated Pecorino Romano cheese (plus extra for sprinkling on top)
1/4 cup parsley (chopped)
1 large egg
2 tbsp olive oil (plus extra for greasing pan and drizzling on top)
Salt and pepper (to taste )

Steps:

  • Preheat oven to 350 degrees F and grease a baking sheet.
  • Begin by cutting the eggplant in half, lengthwise, and hollowing them. I use a knife to score the flesh of the eggplant and then a spoon to scoop out the flesh. Set aside the flesh in a bowl.
  • Drizzle olive oil over the hollowed baby eggplant, salt lightly and bake in a 350 degrees F preheated oven for 15 minutes.

Nutrition Facts : Calories 179 kcal, Carbohydrate 19 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 219 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

VEGGIE-STUFFED EGGPLANT



Veggie-Stuffed Eggplant image

Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 14

1 medium eggplant
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/2 cup chopped sweet red pepper
3/4 cup seeded chopped tomatoes
1/4 cup toasted wheat germ
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Dash crushed red pepper flakes
1 tablespoon grated Parmesan cheese

Steps:

  • Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.

Nutrition Facts : Calories 186 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 363mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges

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

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 EGGPLANTS



Stuffed Baby Eggplants image

Tender baby eggplants are stuffed with cheese and tomatoes in this dish.

Provided by Deborah Mele

Categories     Vegetables - Eggplant

Time 50m

Number Of Ingredients 10

1/3 Cup Grated Pecorino Romano Cheese
6 Baby Eggplants (4 Inches In Length)
3 Tablespoons Olive Oil
1 Medium Onion, Peeled & Diced
2 Garlic Cloves, Minced
5 Medium Ripe Tomatoes, Cored, And Lightly Squeezed To Remove Seeds
2 Large Eggs, Lightly Beaten
1/4 Cup Grated Pecorino Romano Cheese
3 Teaspoons Finely Chopped Fresh Parsley
Salt & Pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the eggplants in half, and use a sharp knife to cut around the outer edge leaving a small border without piercing the skin.
  • Use a spoon to scoop out the flesh, and finely chop it.
  • Place the eggplants cut side up on a baking sheet.
  • In a frying pan, heat the oil over medium heat, and then cook the onion until it is translucent, and 5 minutes.
  • Add the garlic and eggplant flesh, and continue to cook until soft, about 8 to 10 minutes.
  • Add the tomatoes and cook another 5 minutes until the mixture is thick.
  • Remove the pan from the stove and stir in the eggs, cheese, parsley, and salt and pepper to taste.
  • Spoon the filling in to the eggplant shells, and top with the grated cheese.
  • Bake until puffed and golden brown, about 25 to 30 minutes.
  • Serve at room temperature.

Nutrition Facts : Calories 339 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 12 grams fat, Fiber 16 grams fiber, Protein 10 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 eggplant, Sodium 196 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

STUFFED BABY EGGPLANT



Stuffed Baby Eggplant image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

8 baby eggplants, about the size of a lemon
1/4 cup extra-virgin olive oil
6 shallots, minced
4 garlic cloves
2 pounds ground lamb
3 large vine-ripe tomatoes, peeled and finely chopped
Sea salt and freshly ground black pepper
1 small bunch fresh flat-leaf parsley, finely chopped, reserve some for garnish
1 tablespoon finely chopped fresh mint leaves
1 lemon, juiced
3/4 cup chicken stock
1 lemon, sliced paper-thin

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside and scoop out the flesh inside. Discard the flesh you scoop out.
  • Coat a large saute pan with the oil and place over medium flame. Lightly fry the eggplants on all sides, until slightly charred and blistered; remove to a platter and set aside.
  • Return the pan to the heat and add the shallots and garlic, saute for 5 minutes, until soft and golden brown. Add the ground lamb to the pan and brown the meat well, breaking it up with a wooden spoon. Stir in the tomatoes, combine well, and let simmer for 5 minutes; season with salt and pepper. Toss in a couple of handfuls of the parsley, the mint, and lemon juice; continue to cook for 2 to 3 minutes. Remove the pan from the heat and let the stuffing cool slightly. Using a spoon, stuff the lamb filling into the eggplants until they feel full, but not overly packed.
  • Arrange the eggplants in a single layer in a large saucepan, pour the chicken stock over them and lay the lemon slices on top of each eggplant, drizzle with some more olive oil. Bake for 20 to 30 minutes, or until fork tender. Garnish with fresh parsley before serving.

STUFFED BABY EGGPLANTS



Stuffed Baby Eggplants image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 10h

Yield 10 to 12 servings

Number Of Ingredients 15

1/4 cup olive oil
2 cups finely chopped white onion
6 garlic cloves, sliced
2 tablespoons salt
4 cups canned chopped San Marzano tomatoes, with juice
1 cup white wine
2 cups beef stock or water
1 bay leaf
1 teaspoon freshly ground black pepper
1 tablespoon fresh oregano leaves
12 baby eggplants
Salt
2 pounds beef sage sausage
2 cups tomato sauce
8 ounces fresh mozzarella, grated or sliced

Steps:

  • Preheat oven to 350 degrees F.
  • In a 4-quart saucepan over medium heat, add oil. Add the onions, garlic, and salt. Sweat for 3 minutes or until vegetables are translucent and aromatic. Add the remaining ingredients and bring to a simmer. Simmer for 8 hours over low heat, stirring occasionally. Check seasoning.
  • Cut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up. Place the eggplant halves on a baking sheet and let sit for 1 hour. Place 1 1/2 ounces of sausage in each eggplant half. Place in the oven and bake for 15 minutes. Top each eggplant with some tomato sauce and fresh mozzarella. Place back into oven for 10 minutes or until the cheese melts.

NORTH AFRICAN BULGAR STUFFED BABY EGGPLANT



North African Bulgar Stuffed Baby Eggplant image

From: Choosy Beggars Blog, by Tina. I so enjoyed reading the post that I left the directions as written. Yes, they are a bit wordy but they are also clear and helpful with some personality tossed in. I'm not real sure about the prep time so what you see here is a guess, take your best shot.

Provided by Annacia

Categories     Grains

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

6 finger eggplants (about 4 in long)
1/2 cup coarse Bulgar wheat
1 1/2 cups boiling water, salted
3 tablespoons olive oil, divided
1 small yellow onion
6 garlic cloves
1 (16 ounce) can diced tomatoes (400g)
2 teaspoons honey
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon red pepper flakes
1/2 cup pine nuts
1 small bunch of fresh mint (1/2 cup chopped)
handful fresh parsley (1/2 cup chopped)
1/2 lemon, juice only
salt and pepper

Steps:

  • "Preheat the oven to 375ºF.
  • Cut each baby eggplant in half, keeping the stem end intact and going straight to the tail tip. Use one tablespoon of oil to brush liberally over the eggplants, both front and back, before laying them cut side up on a baking sheet. Tuck the oiled eggplant halves in the oven for approximately 20 minutes, or until the flesh is soft and easily pierced with a fork but the bodies have not collapsed.
  • While the eggplant are baking up, it's a perfect time to toast the pine nuts. Spread the nuts out on an ungreased baking sheet in a single layer. Tuck them in the oven for 3-5 minutes, shaking the pan halfway through. When the pine nuts are mostly golden brown (some may be darker and that is absolutely okay) they are toasted and ready. Shake the nuts off the pan and into a bowl so that they do not continue cooking with the ambient heat.
  • Cooking the bulghar is as easy as can be. Put it into a heatproof container and pour the boiling water over top. Sprinkle liberally with salt (about 1/2 tsp) and let it stand for 15 minutes. The grain will start to soak up that hot, salty water and rehydrate, becoming tender and fluffy. You could let the bulghar soak for as long as 30 minutes, but I like to drain it after 15 so that it is still a touch al dente. After all, when the bulgar is added to the tomato mixture and baked it will continue to soak up moisture so it shouldn't be mushy soft.
  • The nuts are toasted, the eggplant is baking, and the bulghar is soaking. Life is pretty good.
  • Chop the onions into a small, thin mince and finely mince the garlic. Put the aromatics in a large saucepan, along with the remaining two tablespoons of oil, and set it over medium heat. Starting the onions and garlic off in a cold pan will encourage them to deepen and sweeten without as much risk of burning.
  • After 5-7 minutes when the onions are a pale gold color add the diced tomatoes, honey and dried spices. Okay, so I totally didn't use diced tomatoes here. I used whole canned tomatoes, because I love to squish them into a pulp in my hands before adding them to the pan. We all have our quirky little habits, and that just happens to be one of mine. Give this a stir and turn the heat down slightly to medium low. You will need to cook the tomato mixture for at least 7-10 minutes, stirring fairly regularly, or until the liquid has reduced significantly in the pan.
  • Are the eggplants soft? As soon as they are cool enough to handle, use a small paring knife to score all around the edges of the eggplant, leaving a skin which is about 1/4″ thick. Carefully scoop out the flesh (I like to use a melon-baller to do this) which needs to be given a good chop.
  • When the tomato mixture has thickened enough that you can run a spoon through it and still see the bottom of the pan 5 seconds later, add the chopped eggplant flesh and stir it through. Let this cook for a minute or two so that the flavors can combine.
  • Finely chop the mint and parsley leaves. There should be slightly more mint than parsley, but be generous with both. Reserve one tablespoon of the chopped herbs to use as garnish.
  • Take the pan off the heat before adding the bulgar (which has been drained and squeezed dry) to the tomatoes, along with the pine nuts, mint and parsley. Stir everything together, squeeze in the juice of 1/2 lemon, and season quite generously with salt and pepper. You can't afford to be shy with the seasoning in a bulgar dish.
  • Spoon the stuffing into your gutted eggplant halves, pressing it together and really mounding it inches Your cupped palm is the best tool that you could have to keep the mixture in a pseudo-dome shape as you press it into the shells.
  • Bake the eggplant for 15-20 minutes, or until they are warmed through and the tops are just starting to brown. Sprinkle the eggplant with your reserved chopped parsley and mint, and serve with a bowl of black olives and some fresh pita bread on the side.
  • The sultry cinnamon and allspice, combined with smoky nutmeg and just a mere whiff of heat from the chili are enough to elevate a simple bulgar and tomato stuffing into the realm of the exotic in a non-intimidating way.
  • Light, clean, healthy and vegetarian dinners are always easier than I expect. In fact, I'm rather looking forward to putting the chicken breasts aside again a few days from now.".

MAMA CHIARELLO'S STUFFED EGGPLANT



Mama Chiarello's Stuffed Eggplant image

In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 1h20m

Yield 4

Number Of Ingredients 14

1 large eggplant
3 tablespoons extra-virgin olive oil
½ teaspoon grey sea salt
¼ teaspoon black pepper
½ pound ground beef
1 onion, diced small
1 red bell pepper, diced small
3 cloves garlic, finely chopped
½ cup chopped fresh parsley
½ cup chopped fresh basil leaves
1 ¼ cups grated Pecorino Romano cheese
½ cup Progresso® plain Panko crispy bread crumbs
1 whole egg
2 small tomatoes, chopped

Steps:

  • Heat 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. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
  • Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. 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 onion, pepper and garlic together in the oil.
  • In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
  • Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 36.3 g, Cholesterol 119.5 mg, Fat 33.1 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 10.9 g, Sodium 1163.8 mg, Sugar 8.6 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

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.

DATE-STUFFED BABY EGGPLANTS



Date-Stuffed Baby Eggplants image

Eggplant does double duty in this hearty dish -- baby eggplants are stuffed with a sweet-and-savory lamb filling, and Italian eggplant is paired with roasted red peppers for a bright, smoky relish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 31

1 medium Italian eggplant (about 10 ounces), halved lengthwise
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 cloves garlic, peeled
1 medium red onion, diced
3/4 cup roasted red peppers (from a jar), drained
2 tablespoons white vinegar
Zest of 1 lemon
1 tablespoon sugar
1/4 teaspoon red-pepper flakes
16 (3-inch) baby eggplants (about 2 pounds)
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 scallions, finely chopped
1 clove garlic, minced
1 cup basmati rice
1/4 cup cooked freekeh
2 tablespoons date paste
2 teaspoons tomato paste
1/2 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon ground turmeric
1/8 teaspoon red-pepper flakes
Pinch of ground ginger
Pinch of ground cinnamon
Pinch of ground cardamom
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh mint
Kosher salt and freshly ground black pepper
1/4 pound ground lamb
1/2 cup tahini
1/2 cup fresh lemon juice

Steps:

  • Make the bell pepper and eggplant relish: Preheat oven to 350 degrees. Brush eggplant all over with 2 tablespoons oil and season with a pinch of salt. Place cut-sides down on one half of a rimmed baking sheet. Place garlic cloves and onion in the center of a 12-inch piece of parchment-lined foil. Drizzle with remaining 2 tablespoons oil and season with salt and black pepper. Toss to combine. Wrap to enclose and place on the other side of the baking sheet. Bake until eggplant is very tender, about 20 minutes. Set aside to cool. Add cooled eggplant and roasted garlic and onion mixture, along with 2 teaspoons salt, 1/4 teaspoon black pepper, and remaining ingredients, to a food processor; process until smooth.
  • Make the stuffed eggplants: Preheat oven to 350 degrees. In a large bowl, toss eggplants with 1/4 cup oil, then transfer to a rimmed baking sheet. Bake, tossing every 5 minutes, until very tender, 20 to 25 minutes. Set aside to cool.
  • Heat remaining 1 tablespoon oil in a small skillet over medium. Add scallions and garlic and cook until softened. Set aside to cool.
  • Meanwhile, place rice in a bowl and add enough water to cover. Swirl water to rinse rice and drain. Repeat process 3 to 4 more times until water is clear. Cover rice with clean water and soak for 30 minutes, then drain.
  • In a medium bowl, combine cooled scallion and garlic mixture, freekeh, date paste, tomato paste, spices, parsley, and mint. Season with 3/4 teaspoon salt and a pinch of black pepper. Stir in lamb.
  • Once eggplants are cool enough to handle, use a paring knife to cut a slit in each eggplant from top to bottom, taking care not to cut all the way through. Carefully open each eggplant and fill with about 1 tablespoon lamb mixture.
  • Place stuffed eggplants in a baking dish large enough to hold eggplants in a single layer and bake until filling is thoroughly cooked, 15 to 20 minutes.
  • Meanwhile, combine drained rice, 2 cups water, and 1/2 teaspoon salt in a large saucepan. Bring to a boil and cook until rice is just tender, about 5 minutes. Drain rice in a colander.
  • Whisk together tahini and lemon juice until smooth in a small bowl. Thin with 1 to 2 tablespoons water, if necessary, and season with salt.
  • Transfer rice to a serving platter and top with eggplants. Serve with tahini sauce and bell pepper and eggplant relish.

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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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. …
From pinterest.ca


STUFFED BABY EGGPLANT RECIPE - EGGPLANT RECIPES AT …
2012-01-01 Position racks to divide oven in thirds. Heat to 425°F. Lightly coat 2 large rimmed baking sheets with nonstick spray. Scoop out eggplant flesh …
From womansday.com


GUTTI VANKAYA MASALA - STUFFED BABY EGGPLANT CURRY
2019-05-19 Today’s stuffed baby brinjal (eggplant) masala is close to famous bagara baingan but for the stuffing and the consistency of the curry. The plan was to make a bagara baingan like consistency to serve with bagara rice.But few minutes away from the stove and it is a thick curry.
From myspicykitchen.net


BHARVAAN BAINGAN (STUFFED BABY EGGPLANT) RECIPE
2021-11-24 Gather the ingredients. Place coriander, cumin, turmeric, chili powder, dried coconut, and chopped garlic in a bowl and mix until combined. Add the tamarind paste to the spice mix a little at a time to get a thick paste. Add salt to taste and mix well. Fill the slits in the eggplants with this spice paste.
From thespruceeats.com


10 BEST BABY EGGPLANT RECIPES | YUMMLY
2022-06-08 crushed red pepper, baby eggplant, chopped fresh mint, red wine vinegar and 5 more Indian Spice Stuffed Baby Eggplant Choose Beggars turmeric, brown sugar, tamarind paste, methi, cooking oil, ginger root and 13 more
From yummly.com


BEST STUFFED BABY EGGPLANT GREEK STYLE RECIPES - FOOD NETWORK …
2003-12-16 Preheat oven to 375 degrees F. Step 2. Cut eggplant in half lengthwise and drizzle with olive oil. Season with salt and pepper. Score flesh several times with knife. Transfer to a roasting pan or baking sheet. Roast until soft, about 20 minutes. Step 3. Scoop out the insides of the eggplant and reserve for stuffing.
From foodnetwork.ca


INSTANT POT STUFFED BABY EGGPLANT - MINISTRY OF CURRY
2017-02-16 Carefully add all the stuffed eggplants to the instant pot. Add any remaining stuffing. Add half a cup of water. Step 4: Close the lid with the pressure value set to sealing. Select Manual/Pressure Cook and adjust the cooking time to 4 minutes on low pressure. Do a quick release and open the Instant Pot.
From ministryofcurry.com


MINI STUFFED EGGPLANT PARMESAN - THE BAKING FAIRY
2017-06-14 Season lightly with salt and pepper. In a medium bowl, combine the milk and bread, and mash together with a fork. Add in the ground beef, egg, grated parmesan, and all of the seasonings. Add in the cooked eggplant. Mix everything together until well incorporated. At this point, preheat the oven to 400F.
From thebakingfairy.net


STUFFED BABY EGGPLANT – INDIAN VEGAN DISH – SHOWMETHECURRY.COM
Gently open the slits of the Eggplant and stuff with the spaices. 9. Turn 45 degrees and stuff the other slit of the Eggplant. 10. Gently yet firmly press the spices in and place in a plate. 11. Repeat and stuff all the Eggplants. 12. In a large wok heat 3 Tbsp Coconut Oil on medium heat.
From showmethecurry.com


STUFFED BABY EGGPLANT - MINISTRY OF CURRY
2015-12-17 Heat oil in a pan and add mustard seeds. Once they splutter gently line all the eggplants in the pan. Sprinkle any remaining stuffing on top. Cook covered on medium heat for 5 minutes. Turn the eggplants over, mixing gently and cook covered for another 5 minutes. Turn off the heat and let them sit for another 5 mins.
From ministryofcurry.com


GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA)
Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper. Bake the eggplants for 40 minutes, until softened. In the …
From mygreekdish.com


STUFFED BABY EGGPLANT | INDIAN | VEGETARIAN | RECIPE
How to Make Stuffed Baby Eggplant. Blend the coriander, green chillies and salt into a smooth paste. Heat the oil in a kadai. Cut the eggplant from top to the bottom, keeping the stem. Stuff the paste into each eggplant and add them to the oil. Fry them until the eggplants are done.
From bawarchi.com


STUFFED EGGPLANT BOATS - BAKED EGGPLANT RECIPES - COOKING …
2017-07-18 Place eggplant boats on a baking tray, lined with parchment paper and drizzled with olive oil. 2-3 tsp olive oil. Stuff the shells with prepared vegetables and feta, distribute it evenly to all eggplant boats. Bake for about 40 minutes until eggplants are tender and brown. Top with extra parsley, if you want.
From cookingjourneyblog.com


STUFFED BABY EGGPLANT PARMESAN - CHEFTINI
Instructions. Cut 4 eggplant in half and remove pulp. Set skins in a greased baking dish. Saute eggplant, onion, garlic, tomatoes, and herbs together until softened. Saute in a seperate pan chopped pork until cooked through and then add to eggplant mixture. In a bowl place breadcrumbs, paremsan cheese and provolone cheese.
From cheftini.com


STUFFED EGGPLANT WITH GROUND BEEF | THE MEDITERRANEAN DISH
2017-09-11 Instructions. Preheat oven to 425 degrees F. Place the eggplant, flesh side up, on a large tray. Sprinkle flesh with salt and set aside for 20 minutes so that the eggplant "sweats" its bitter juices. Over the sink, gently squeeze the eggplant to extract bitter juices. Wipe dry.
From themediterraneandish.com


STUFFED EGGPLANT {LEBANESE AUTHENTIC RECIPE} - FEELGOODFOODIE
2020-08-03 Heat the olive oil in a large deep pot on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Cook until the beef is browned, about 7-10 minutes. Add the uncooked rice, …
From feelgoodfoodie.net


INSTANT POT STUFFED BABY EGGPLANT CURRY - MADHU'S EVERYDAY INDIAN
2020-01-24 Step 6 – Add turmeric and one large tomato and cook for a minute. Step 7- Now add the left over masala paste to the onion tomato mixture. Add some water in the grinder jar to get every bit of the masala paste out and add it to the pot. Step 8 – Now cook the masala for two to three minutes and add the tamarind water.
From madhuseverydayindian.com


SPICE STUFFED BABY EGGPLANT RECIPE - MY DAINTY SOUL CURRY
2017-06-19 Cook the eggplants. Add a teaspoon of oil to a nonstick frying pan. Add each eggplant carefully and cover and cook. Turn the eggplants after a few minutes and cover and cook again. Once the eggplants look half cooked, add the rest spice mixture and toss well so that the spice coats the eggplants well.
From mydaintysoulcurry.com


10 BEST STUFFED BABY EGGPLANT RECIPES | YUMMLY
2022-05-25 Hyderabadi Baingan Ka Salan (Baby Eggplant simmered in Rich Spicy Gravy- Indian Style) ManiMukhija. sesame seeds, mint leaves, peanuts, onions, turmeric powder, baby eggplants and 16 more.
From yummly.co.uk


STUFFED BABY EGGPLANT RECIPE - ALL INFORMATION ABOUT HEALTHY …
10 Best Stuffed Baby Eggplant Recipes | Yummly hot www.yummly.com. Baked Stuffed Baby Eggplant (Aubergine) Food.com extra-virgin olive oil, crushed red pepper flakes, pepper, onion and 10 more Stuffed Baby Eggplant with Spiced Ground Beef, Bulgur and Pine Nuts The Mediterranean Dish lime, lean ground beef, eggplant, large garlic cloves, fresh mint and 10 more
From therecipes.info


STUFFED BABY EGGPLANT WITH TAHINI & GARLIC - HOUSE & HOME
8 baby eggplant, preferably 4-5 inches long (not including the stem) Olive oil, for brushing; 2-3 teaspoons tahini; ½ small package (about ½ ounce) of cilantro, finely chopped
From houseandhome.com


STUFFED BABY EGGPLANT RECIPE - NDTV FOOD
Fry it in hot oil and keep it aside. 2. Broil the sesame, cashew nut, poppy seeds, coconut, whole red chilli and make a fine paste. 3. Crush the peanut and keep it aside. 4. In a pan heat some oil, add curry leaves, chopped onion and fry till onion gets golden colour. 5.
From food.ndtv.com


STUFFED BABY EGGPLANT RECIPE | RECIPE | RECIPES, VEGAN DISHES, …
Mar 21, 2013 - Stuffed Baby Eggplant. Discover our recipe rated 4.5/5 by 20 members.
From pinterest.com


10 BEST STUFFED BABY EGGPLANT RECIPES | YUMMLY
2022-06-01 Hyderabadi Baingan Ka Salan (Baby Eggplant simmered in Rich Spicy Gravy- Indian Style) ManiMukhija. turmeric powder, salt, fenugreek seeds, peanuts, onions, red …
From yummly.com


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