STUFFED BABY EGGPLANT RECIPE
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
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
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
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
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
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
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
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
Provided by Michael Symon : Food Network
Categories appetizer
Time 10h
Yield 10 to 12 servings
Number Of Ingredients 15
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
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
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
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
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
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
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
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
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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