Stuffed Baby Eggplants 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

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

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 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 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.

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.

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.

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.

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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From topinspired.com


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


STUFFED BABY EGGPLANT RECIPE - STUFFED BABY EGGPLANTS | ITALIAN …
2020-12-17 Aug 11, 2014 - Ingredients. 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.
From findrecipeworld.com


STUFFED EGGPLANT WITH GROUND BEEF | THE MEDITERRANEAN DISH
2017-09-11 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


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


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 chillies and 16 more.
From yummly.com


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