Traditional recipes

Eggplant stuffed with Mediterranean flavors.

Eggplant stuffed with Mediterranean flavors.

Wash the eggplant well and cut it in half, lengthwise, hollow until some boats are made. Do not cut the tail. The ships thus obtained are sprinkled with the juice from the lamiae so as not to oxidize. The eggplants are placed in a high tray, resistant to the oven, greased with oil.

In the meantime we are preparing filling.

In a wok pan, put the oil and butter on the fire, add the finely chopped onion, diced eggplant and diced zucchini, diced mushrooms, season with diced mushrooms. Season with salt and pepper, then add the chopped garlic. When the mushroom juice has decreased, add 1 slice of finely chopped prosciutto, and at the end the peeled and diced tomatoes, everything is prepared over high heat. Remove from the heat and add the finely chopped basil and oregano.

Fill the eggplant with this mixture. Put the tray in the preheated oven at 200gC for 30 minutes, remove the tray and place a slice of raw prosciutto on each eggplant, put the tray in the oven for 4-5 minutes until the ham is browned. , then remove and add slices of mozzarella. Leave in the oven for 3-4 minutes to melt the cheese. Sprinkle freshly chopped oregano on top. If you don't have it, the dried one is just as good.

Serve hot with yogurt alongside or even plain are just as good.


Eggplant stuffed with baked vegetables (Imam Bayildi)

Recipe of eggplant stuffed with baked vegetables it is specific to Ottoman cuisine. It is known in parts of the place as Imam Bayildi, or, in translation, "the sultan fainted".

It is an old recipe that you can find in cookbooks such as Silvia Jurcovan's, from which I was also inspired. In her recipe, the eggplants are boiled in water for 5 minutes, but it was more convenient for me to put them in the oven. I still had to heat the oven to put them with the vegetable filling.

Silvia Jurcovan calls them "breaded eggplants" and does not split them in two to fill them but cuts them sideways and then puts the filling in those notches made. It requires a little patience and encouragement.

But as I am always on the run and I like quick and easy recipes, I chose the eggplant stuffed with baked vegetables, in which the eggplants are cut in half and used as boats.

Maybe another time, when I have a little more free time, I will try Silvia Jurcovan's version, the one with breaded eggplants and somehow made in the oven but with tomato sauce.

But they would be done anyway, eggplant stuffed with baked vegetables they are certainly just as good and healthy.


Searched words "eggplant-stuffed-in-the-oven"

Wash the eggplant, wipe with a towel and slice into thin slices, but without cutting them at all, to remain a few millimeters uncut.

Cut the eggplant lengthwise into 2 equal halves, then dig with a spoon, leaving the walls 1-2 cm thick. After it is removed

Wash the eggplant well and cut it in half, lengthwise, hollow until some boats are made. Do not cut the tail. Ships like this

Cut the eggplant lengthwise in half and remove the core, which you chop finely. We boil the eggplant halves in boiling water with

Eggplants are peeled from the core and peeled, the carrots are boiled to be soft, thinner carrots are chosen to

Cut the eggplant in half, scoop out the core (cut the core into cubes and set aside) heat the oil, add the chopped onion

Peel a squash, grate it and cut it in half. Remove the eggplant core and place in a non-stick oven tray. eggplant

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Originally from India, eggplants are very popular in oriental and Mediterranean cuisines, as well as in Romania :) Personally,

Eggplants are washed, cleaned like a zebra, cut in half lengthwise. We remove the eggplant core, keeping the thick walls of approx.

Watching a show one day I saw this recipe and I thought I must try it. I admit that they came out

We wash the eggplants and cut them in half. We take out the core from each piece. We press the eggplant halves with salt and leave them for a while

1. Remove the tails, cut the eggplant in half - lengthwise - and remove the core (leave about 1.5 cm to each end). Sprinkle

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Wash the eggplants and cut them in half lengthwise. Remove the core from them, but not to the shell, leave a little of them.

Preheat the oven to 200 gr. Put the rice to boil for about 15 minutes. When it is well cooked, it is given by a jet


Stuffed eggplant

Here is a dish that my boy did not accept for the first time. But the next day he ate it with great appetite!
During periods of tooth eruption, I do not insist too much on new preparations, I let him experiment and decide what he wants to eat. And in the end the game was really successful!

Ingredient:
& # 8211 a suitable eggplant (organic)
& # 8211 250 gr minced beef
& # 8211 a white onion
& # 8211 2 cloves of garlic
& # 8211 1/3 yellow capsicum
& # 8211 1/3 red capsicum
& # 8211 tomato paste (broth without salt)
& # 8211 green parsley
& # 8211 a few strands of cepsoara
& # 8211 cherry tomatoes
& # 8211 lemon
& # 8211 pepper
& # 8211 mozzarella
& # 8211 unsalted butter
& # 8211 olive oil
& # 8211 apa

Method of preparation:
Wash the eggplant and cut it in half lengthwise. Peel a squash, grate it and sprinkle with a little lemon juice.
Peel the onion, garlic, pepper and chop finely. They are then stewed in olive oil, butter and water.

After a few minutes, add the minced beef and fill with a little water to cover the meat.
Cut the eggplant core into cubes and chop the cherry tomatoes.
Add over the meat and cook for another 20 minutes.

At the end, add a little homemade broth or tomato paste without salt and green parsley. Season with pepper and optional salt (after 2 years).
The eggplant pieces will be filled with this mixture and put in a heat-resistant dish (or a small tray) in the oven, over medium heat, for 40-45 minutes. You can also add a little water to the bowl.

In the last 5 minutes, sprinkle a little grated mozzarella and finely chopped onion on top and leave until the mozzarella melts and browns nicely!


Eggplant stuffed with minced meat

  • 4 eggplants
  • 400 gr minced meat
  • An onion
  • A carrot
  • 2-3 medium tomatoes
  • Half a bell pepper
  • 2 cloves of garlic
  • 200 gr grated cheese or parmesan or mozzarella
  • 30 ml oil
  • Spices: salt, pepper, thyme, dried or fresh parsley.

Method of preparation

Peel a squash, grate it and cut it into cubes. Do not throw the eggplant peel, as it will be used for filling. Peel a squash, grate it and squeeze the garlic. In a deep frying pan, add the finely chopped onion together with the pepper and carrot, and leave everything to harden, over high heat, for 2-3 minutes. When the carrot is hardened and the oil turns orange, add 50 ml of water and let the vegetables harden for another 5 minutes, over low heat.

Add the minced meat over the vegetables, mix and leave everything on the fire for about 10 minutes. After this time, add the diced or grated tomatoes, eggplant cubes and spices, and leave everything to boil for 10 -15 minutes.

When the filling is ready, remove from the heat and let it rest for a while. Meanwhile, the eggplant boats are washed under cold water and left to drain on napkins.

The meat and vegetable filling is put in the eggplant boats, and on top you add cheese or parmesan and everything is put in an oven tray in which you put a little water and cover with aluminum foil, without touching the eggplant, for about one hour.

When the eggplants are ready, take them out of the oven, sprinkle with fresh greens and can be eaten hot.


Articles containing the keyword eggplant

There is very little left of fasting, so today I come to your aid with a recipe for lunch, which will saturate you and prepare you for the second part of the day. Here's what you need to prepare baked stuffed eggplant, a very good recipe for a full and healthy lunch! According to [& # 8230]

Stuffed Mediterranean eggplant

Eggplants are the stars of the end of summer. That's why today I want to offer you a recipe for stuffed Mediterranean eggplants, just right for dinner. Moreover, according to studies, eggplant is rich in phenolic compounds, which have an antioxidant role, protecting against oxidative stress. In addition, they have anticancer, antimicrobial and antiviral properties due to their chlorogenic acid content. Stuffed Mediterranean Eggplant A serving contains: 195.7 Calories, [& # 8230]

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Italian eggplant turrets

Eggplants are the star vegetables of this month. For this reason, today I want to propose you a recipe that contains them, just right for dinner: Italian eggplant turrets. Here's how to make a satisfying, dietary meal at home with just 209 calories: Italian eggplant turrets A serving contains: 209 calories, [& # 8230]

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Kisir is a traditional Turkish salad made from bulgur, tomatoes, garlic, parsley, mint and lemon juice or pomegranate molasses. Lemon juice is used mainly in northwestern Turkey, while pomegranate molasses in the southeast. Spicy food lovers also add hot pepper flakes. Kisir is ideal for a light meal, appetizer or as a garnish for grilled dishes. Serve at room temperature or after cooling in the refrigerator.

Fregola is a variety of pasta from Sardinia, which is made from semolina and water. Roll the dough into thick spaghetti, then cut into couscous-like pieces and bake in the oven. Thus, it acquires a special aroma, similar to that of walnuts. The fregola cooks like a risotto, with seafood. Different types of shells are usually used, which are mixed with scrub, olive oil and garlic. There are two variants of fregola ai frutti di mare: rosso, with tomato juice, and bianco, without this ingredient.


Eggplant recipes

Eggplant stuffed with pork
Peel a squash, grate it and squeeze the juice. Wash and squeeze the juice. . Tomatoes stuffed with eggplant salad
Did you smile when you saw the title of the recipe? Surely we all know the tomatoes stuffed with eggplant salad and how many memories do not link us to the special occasions when we served this appetizer. . Zacusca with donuts
The time has come for cans and pickles and any housewife who expects to put her own dishes for the winter, no matter how hard she works with them, the satisfaction of seeing your pantry as a pharmacy cannot be surpassed by any canned food. . Zacusca with apples and carrots
From the quantities used for this zacusca (ie 6 pieces of each ingredient) you will get about 10 jars of 400 ml. . Zacusca with kapia peppers and beans
This zacusca is prepared especially in Transylvania, being considered a delicacy by housewives in the area. . Zacusca with celery
Although in general the ingredients for zacusca are from the same sphere and the process is very similar, you end up changing a single ingredient so that the whole taste differs. Thus, from year to year it is worth trying new types of zacusca. . Zacusca fast
Who says zacusca can only be cooked in industrial quantities? For quick housewives, who do not have much time available, we have prepared a quick zacusca recipe, only good for 4-5 jars to put on in winter, to taste. . Vegetable salad for the winter
Vegetable salad can be used as such, as a garnish for steaks but also chopped, as a base for stews or dishes. You will definitely find many uses for it once you have it on the shelves in the pantry. . Bulgarian eggplant
If you want to taste a Bulgarian specialty, try Bulgarian eggplants. Tasting this specialty you will be able to form an opinion about the taste and flavor of Bulgarian food. . Eggplant stuffed with chicken
Cut the eggplant crosswise, remove the core with a spoon, then put salt on them and set aside. Chop the core in a robot (or cubes) and leave in a bowl with a little salt on top. Chicken breast is cut into very thin strips,.

Searched words "eggplant-stuffed"

Wash the eggplant, wipe with a towel and slice into thin slices, but without cutting them at all, to remain a few millimeters uncut.

Cut the eggplant lengthwise into 2 equal halves, then dig with a spoon, leaving the walls 1-2 cm thick. After it is removed

Cut the eggplant in half lengthwise, remove the core with a spoon. Fry the onion, carrot and chicken breast (10 min),

Wash the eggplant well and cut it in half, lengthwise, hollow until some boats are made. Do not cut the tail. Ships like this

Cut the eggplant lengthwise in half and remove the core, which you chop finely. We boil the eggplant halves in boiling water with

Eggplants are peeled from the core and peeled, the carrots are boiled to be soft, thinner carrots are chosen to

Cut the eggplant in half, scoop out the core (cut the core into cubes and set aside) heat the oil, add the chopped onion

First we choose eggplants, which must be not too big, but only between 5 and 7 cm long. Even if they are not picked on the day when

It is an eggplant dish, tomato sauce and yogurt, often found in restaurants in Arab countries, especially in Lebanon, Jordan, Syria.