Stuffed eggplant: 3 delicious recipes

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Stuffed eggplants: recipes for 3 delicious preparations

By Aline Neissner

Many prepare eggplant (or eggplant) stuffed with minced meat in the classic way, but there are many ways to process healthy vegetables. Above all, lovers of Mediterranean cuisine should try and enjoy our recipe suggestions.

Stuffed aubergines can be made with many different foods, so there is something for everyone. © 123rf/teresaterra

Whether steamed, fried, boiled, au gratin, stuffed or grilled: eggplants can be processed in many different ways. This vegetable is suitable for both meat and vegetarian dishes and is served as a main meal, side dish, appetizer or even as a dessert.

Even if aubergines, also known as aubergines, do not necessarily offer the taste experience without spices and are therefore not for everyone, they can still boast in terms of health. They contain only few calories, as they consist mainly of water, but a lot of fiber and vitamins.

However, due to the weak solanine toxin that eggplants contain, the fruit should never be eaten raw, as this can lead to stomach irritation, vomiting, and headaches, among other things. You don’t have to! Because when prepared, vegetables simply taste delicious and have something to offer everyone.

What about stuffed eggplants, for example? TAG24 has several recipe come together for three different preparation options.

Stuffed Eggplant: Italian Style Recipe

Anyone who likes vegetarian food can create a delicious meal with this recipe. For the preparation of this recipe, in addition to the ingredients, a pot, a chopping board and a sharp knife, a pan or a baking pan, a frying pan with a spatula, a garlic press and a cheese grater must be provided.

The oven can be preheated to 230 degrees top/bottom heat or 210 degrees convection.

Italian-style stuffed aubergines contain no meat at all and are therefore also suitable for vegetarians.

Italian-style stuffed aubergines contain no meat at all and are therefore also suitable for vegetarians. © 123RF/thymolin

Stuffed Eggplant: Italian Style | ingredients

The amounts given make about four servings.

  • 4 eggplants (medium)
  • 2 steak tomatoes (large)
  • 2 cloves of garlic
  • 1 red onion
  • 2 slices of white bread (alternatively: 6 tablespoons of breadcrumbs)
  • 2 eggs
  • 125 g of mozzarella
  • 50 g of parmesan or pecorino (grated)
  • 4 tablespoons of olive oil
  • 2 tablespoons of black olives
  • 2 tablespoons of capers
  • 8 tablespoons parsley (fresh)
  • 2 tablespoons of oregano
  • a little chili
  • Salt pepper

Stuffed Eggplant: Italian Style | the preparation

1. Step: First, wash the eggplants and cut them in half lengthwise. After that, they are placed in boiling water with salt and left to boil in the water for five to ten minutes. Then remove and let cool on a kitchen towel.

2. Step: Steak tomatoes are washed and cut into small cubes. Peel the onion and also finely chop it. Peel the garlic.

3. Step: The cooled aubergine halves can now be carefully hollowed out with a small spoon, leaving an edge at least one centimeter wide. Pour a little olive oil into a baking dish or pan and spread the eggplants with the opening from above.

4. Step: The pieces of onion and oregano are fried in a heated pan with a little olive oil. Press the garlic through the press and add it together with the diced tomatoes. Let it all boil for about ten minutes.

5. Step: Cut the eggplant flesh into small pieces and season with salt and pepper. Roughly chop the olives and capers and add everything to the pan and simmer for a while. Then remove the pan from the heat and stir in the parsley.

6. Step: Slices of white bread should be soaked in a little water and squeezed again after a few minutes. It is then mixed into the filling along with the eggs.

7. Step: Now the mozzarella is cut into small pieces and added to the filling with grated parmesan or pecorino. If you like it a little more spicy, you can add some chili. Mix everything well again.

8. Step: The mixture is now spread evenly over the hollowed eggplant halves and a small drizzle of olive oil is added everywhere. The casserole dish is then placed in the oven for 25 to 30 minutes at 220 degrees top/bottom (200 degrees convection).

Italian-style stuffed eggplants are best enjoyed warm. Serve with a green salad and white bread.

Stuffed eggplants: Turkish style recipe

For the preparation of this dish, in addition to the ingredients, a pot, a cutting board and a sharp knife, a pan or roasting pan, a frying pan with a spatula, a garlic press and a can opener must be provided.

The oven can be preheated to 200 degrees top/bottom heat or 180 degrees convection.

Eggplants stuffed with minced meat are the most classic type, if you don't like sheep cheese, you can replace it with other cheeses like gouda or edam.

Eggplants stuffed with minced meat are the most classic type, if you don’t like sheep cheese, you can replace it with other cheeses like gouda or edam. © 123RF/thymolin

Stuffed Eggplant: Turkish Style | ingredients

Amounts given make four servings.

  • 4 eggplants (medium)
  • 500 grams of minced meat
  • 250 g of feta cheese
  • 1 can of tomatoes (800 g)
  • 2 onions
  • 2 cloves of garlic
  • 2 spoons of parsley
  • 1 tablespoon of tomato paste
  • 1 tablespoon mint (dried)
  • 1 tablespoon of turmeric
  • 2 chili peppers (dried)
  • olive oil
  • Salt pepper

Stuffed Eggplant: Turkish Style | the preparation

1. Step: Eggplants are first washed well and split lengthwise. You can then carefully scrape out the inside meat with a small spoon and cut it into small pieces.

2. Step: Now the eggplants are fried on both sides in plenty of olive oil so that they remain al dente. Leave to cool on kitchen paper.

3. Step: Finely chop the onions and saute them in a pot with a little olive oil. Crush the chilies, crush the garlic and cover everything with the canned tomatoes. Larger pieces of tomato can be mashed with a fork. Add the spices (salt, pepper, turmeric, 1/2 teaspoon mint) and tomato paste and cook for about 15 minutes.

4. Step: Meanwhile, the minced meat can be seasoned with salt and pepper and fried in olive oil in a pan. Add the eggplant meat and thicken with a few spoons of tomato sauce. Fold in the parsley.

5. Step: Pour the tomato sauce into a pan with the remaining mint. Place the eggplant halves on top and fill with the minced meat mixture. At the end, feta cheese is sprinkled on it. The pan is placed in the oven for 30 minutes at a temperature of 175 degrees above/below (155 degrees circulating air).

Basmati rice and Turkish yogurt with fresh mint go well with Turkish-style stuffed eggplant.

Eggplant stuffed with ricotta – recipe

To prepare this dish, in addition to the ingredients, a bowl, a strainer, a cutting board and a sharp knife, a pan or roasting pan, a pan with a spatula and a can opener must be provided.

The oven can now be preheated to about 200 degrees conventional heat or 180 degrees convection.

If ricotta is too fatty for you, you can replace it with cottage cheese, for example.

If ricotta is too fatty for you, you can replace it with cottage cheese, for example. © 123RF/lenyvavsha

Eggplant stuffed with ricotta | ingredients

Amounts given make two to three servings.

  • 2 eggplants (large)
  • 2 cans of chopped tomatoes (400 g each)
  • 400 grams of ricotta
  • 40 g of pine nuts
  • 2 egg yolks
  • olive oil
  • 1 bunch of basil
  • Salt pepper

Eggplant stuffed with ricotta | the preparation

1. Step: First, the eggplants are washed well and then can be cut into thin slices lengthwise. Then they are coated with olive oil and fried in a pan on both sides. Drain them on kitchen paper and adjust them with salt and pepper.

2. Step: Wash the basil, shake dry and finely chop. Some leaves can be set aside later for decoration.

3. Step: Drain the ricotta in a colander and then mix in a bowl with the egg yolks, chopped basil, salt and pepper.

4. Step: Spread the ricotta evenly over the eggplant slices. Leave about a quarter of the dough. The slices are now carefully rolled and placed in a pan. The canned tomatoes are placed on top, everything is salted and peppered again and the remaining ricotta is spread over the rolls. The pan is now placed in the oven for about 30 minutes at a temperature of 200 degrees above/below (180 degrees fan).

5. Step: Meanwhile, the pine nuts can be fried in a pan. At the end, they are placed on the finished eggplant rolls with the remaining basil leaves.

These eggplant and ricotta rolls can be served with rice or baguette, for example.

TAG24 wishes all hobby cooks good luck and bon appetit!

Cover photo: 123rf/teresaterra

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