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Stuffed eggplant

Stuffed eggplant

Put 3 eggs to boil, about 15 minutes after it boils. Meanwhile, cut the eggplant lengthwise and remove the core with a spoon. Sprinkle with lemon juice, so as not to oxidize.

Prepare the filling: cut the ham into cubes, as well as the sausages and the eggplant core. After the eggs have cooled, cut them into cubes.

Put all the ingredients in a bowl, over which add salt, pepper, a raw egg, 100 g of cheese, and olive oil.

Grease a pan with olive oil. Fill the eggplant with this mixture, and add it to the pan. Cut the onion into rounds and add over the eggplant.

Place in the oven until the eggplant is soft. Remove to a plate and garnish with bell peppers and grated cheese.

It can be served with a slice of ham, tomato sauce and lemon.


Eggplant stuffed with vegetables

For a tasty, healthy lunch that does not exceed the calorie limit, I recommend eggplants stuffed with vegetables. A serving has no more than 250 calories and is quite large, and the smell of ripe eggplant will spread throughout the house.

  • 2 eggplants
  • 3 tomatoes
  • 1 carrot
  • 1 red pepper
  • 1 onion
  • 1 bunch parsley
  • 1 tablespoon olive oil
  • salt to taste
  • 10-15 wolf leaves

Choose medium-sized eggplants. Wash them well and cut them in half, lengthwise. You are going to empty their thighs, cutting around with a knife with a thin tip. Leave about 1 cm next to the shell, so that it remains a solid base for the filling to be added. Be careful not to cut the peel as well. It requires a little attention, but you will successfully complete the operation.

Next, cut the core into cubes and place it in the hot pan with a little olive oil. Add the rest of the diced vegetables and cover with a lid to harden. Match with a little salt, put the chopped parsley and loboda, mix and start filling the eggplant. Preheat the oven to 190 degrees C, place the stuffed eggplants in a tray (it would be better to put baking paper) and leave them for 20 minutes. Serve hot, but delicious and cold.


Eggplants stuffed in the oven

One serving contains: 457 Kcal, 58 g Carbohydrates, 31 g Protein, 9 g Fat, 23 g Fiber

Ingredients for 2 servings

  • Fresh eggplant (1000 g)
  • Red bell peppers (100 g)
  • Carrots (100 g)
  • White onion (40 g)
  • Soybeans (60 g)
  • Tofu cheese (100 g)
  • Tomato juice (400 ml)
  • Rye bread (40 g)
  • Olive oil (10 ml / 2 teaspoons)

Spices (optional): Fresh parsley leaves, Black peppercorns, Garlic, Salt, Bay leaf, Thyme

Method of preparation

  1. Eggplants are cut in half lengthwise, hollowed out of the core and salted.
  2. Cut the onion into small pieces and cut the peppers and carrots into cubes
  3. The soybeans are boiled according to the instructions on the package and then drained.
  4. Put the olive oil, onion, pepper, carrot, eggplant core, crushed garlic and drained soybeans in a frying pan.
  5. Add the tomato juice, peppercorns, salt, thyme, bay leaf and leave on the fire for 15-20 minutes.
  6. Fill the eggplant halves with this mixture, then place them in a tray lined with baking paper and place in the preheated oven for 20-30 minutes.
  7. At the end, sprinkle grated tofu and season with fresh parsley leaves.

Eggplants stuffed in the oven is an example of lunch from the KiloStop Green recipe book, which you can find with KiloStop Detox in the Easter Fast Package. This package is specially designed by me and my colleagues for people who want to lose weight but do not have time to organize or go to the gym.

Because the organization of meals is important even during fasting, we have prepared a package to help you get through this period. It contains:

  • The cookbook "KiloStop Green" comes to your aid with a variety of dishes that can represent your vegetarian diet until Easter. This will help you lose weight and prepare your body for the next difficult period. The book contains 84 unique combinations, respectively 21 recipes for breakfast, snack, lunch and dinner.
  • The cookbook "KiloStop Detox" will help you eliminate toxins from your body, in a very healthy way and with the help of recipes specially designed by our doctors. It includes 84 delicious recipes, respectively 21 recipes for breakfast, snack, lunch and dinner.
  • eBook site Weight Loss Course written by Dr. Laura Ene, the KiloStop Weight Loss and Maintenance Expert, is your first step behind the scenes of nutrition and teaches you how to put together the right diet for you to help you lose weight smartly and without frustration.

Buy now the Easter Lent Package and enjoy an enviable figure!


Stuffed eggplant

1. Rinse the rice in a little water, then boil in 600 ml of water. Leave on low heat.

2. Peel and wash the potatoes, cut into cubes and bring to a boil in salted water over medium heat. After boiling, remove, drain and mix with a pinch of salt and a drop of oil. Garnish with finely chopped green parsley.

3. Peel the peppers and leeks, cut into cubes and add to the rice. Stir, season with salt and a drop of oil and put in the oven for a few minutes.

4. Cut the eggplant in half, lengthwise, dig out the core with the seeds and add a little salt. Then put it in the oven for a few minutes to brown.

5. After all the components are ready, fill the eggplant with rice with vegetables, garnish with greens, olive slices and serve with a garnish of natural potatoes.


4 & # 8211 5 small eggplants, 200 g minced pork or chicken, 1 egg, 2 large onions, 2 tomatoes, 1 bell pepper, 1 carrot, 2 cloves garlic, 100 ml oil, salt to taste.

With a thin kitchen knife, cut the eggplant in a zigzag pattern in half. We take out the core, leaving a little of it on the walls of the vegetables. Rinse the eggplants in some water and turn them face down on a towel to drain the accumulated water.


Eggplants stuffed in the oven

One serving contains: 457 Kcal, 58 g Carbohydrates, 31 g Protein, 9 g Fat, 23 g Fiber

Ingredients for 2 servings

  • Fresh eggplant (1000 g)
  • Red bell peppers (100 g)
  • Carrots (100 g)
  • White onion (40 g)
  • Soybeans (60 g)
  • Tofu cheese (100 g)
  • Tomato juice (400 ml)
  • Rye bread (40 g)
  • Olive oil (10 ml / 2 teaspoons)

Spices (optional): Fresh Parsley Leaves, Black Peppercorns, Garlic, Salt, Bay Leaf, Thyme

Method of preparation

  1. Eggplants are cut in half lengthwise, hollowed out of the core and salted.
  2. Cut the onion into small pieces and cut the peppers and carrots into cubes
  3. The soybeans are boiled according to the instructions on the package and then drained.
  4. Put the olive oil, onion, pepper, carrot, eggplant core, crushed garlic and drained soybeans in a frying pan.
  5. Add the tomato juice, peppercorns, salt, thyme, bay leaf and leave on the fire for 15-20 minutes.
  6. Fill the eggplant halves with this mixture, then place them in a tray lined with baking paper and place in the preheated oven for 20-30 minutes.
  7. At the end, sprinkle grated tofu and season with fresh parsley leaves.

Eggplants stuffed in the oven is an example of lunch from the KiloStop Green recipe book, which you can find with KiloStop Detox in the Easter Fast Package. This package is specially designed by me and my colleagues for people who want to lose weight but do not have time to organize or go to the gym.

Because the organization of meals is important even during fasting, we have prepared a package to help you get through this period. It contains:

  • The cookbook "KiloStop Green" comes to your aid with a variety of dishes that can represent your vegetarian diet until Easter. This will help you lose weight and prepare your body for the next difficult period. The book contains 84 unique combinations, respectively 21 recipes for breakfast, snack, lunch and dinner.
  • The cookbook "KiloStop Detox" will help you eliminate toxins from your body, in a very healthy way and with the help of recipes specially designed by our doctors. It includes 84 delicious recipes, respectively 21 recipes for breakfast, snack, lunch and dinner.
  • eBook site Weight Loss Course written by Dr. Laura Ene, the KiloStop Weight Loss and Maintenance Expert, is your first step behind the scenes of nutrition and teaches you how to put together the right diet for you to help you lose weight smartly and without frustration.

Buy the Easter Lent Package now and enjoy an enviable figure!


Ingredients for 2 servings & # 8211 Vegetarian stuffed eggplants & # 8211 Imam Bayildi:

  • 2 medium eggplants, not very fat, bulging, but long
  • 2 onions
  • 2 bell peppers or kapia
  • 2 ripe tomatoes, but firm
  • 1 hot pepper or dried chili, optional
  • 3-4 cloves of garlic
  • 100 & # 8211 150 ml olive oil (the quantity also varies depending on the dish in which you will cook)
  • 150 ml of tomato juice or 70 g of tomato paste with 100 ml of water, to which you can add pepper paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon dried thyme
  • salt to taste

Ingredients for 2 servings & # 8211 Vegetarian stuffed eggplants & # 8211 Imam Bayildi:

  • 2 medium eggplants, not very fat, bulging, but long
  • 2 onions
  • 2 bell peppers or kapia
  • 2 ripe tomatoes, but firm
  • 1 hot pepper or dried chili, optional
  • 3-4 cloves of garlic
  • 100 & # 8211 150 ml olive oil (the quantity also varies depending on the dish in which you will cook)
  • 150 ml of tomato juice or 70 g of tomato paste with 100 ml of water, to which you can add pepper paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon dried thyme
  • salt to taste

Stuffed eggplant

I feel like stuffed eggplant! I told myself. So I searched the fridge and with what I found there I thought I could decorate some venerable eggplants. I admit that this is the first time I prepare stuffed eggplants, but I will definitely try other types of fillings. I make you judge the result. I loved it warmly but also cold.

Ingredients needed to fill 2 medium-sized eggplants:

  • 2 eggplants
  • 100 grams of mushroom mushrooms
  • a zucchini
  • a carrot
  • a capsicum pepper
  • 2 tablespoons inactive yeast flakes
  • pink salt
  • fresh basil or any other fresh greens (parsley, dill, oregano)
  • olive oil
  • natural spices: curry, oregano, chili, dehydrated vegetable spice

Method of preparation:

  1. Eggplants to wash and cut in half. Remove the core and form eggplant baskets that can't wait to be filled.
  2. Peel a squash, grate it and cut it into cubes. Cut cubes and zucchini and peppers.
  3. We will give the carrot through the large grater.
  4. Put the whole composition in a pan with a little olive oil and let it simmer, putting the lid on. After 13-15 minutes the composition is ready to be put in eggplant baskets. But not before being seasoned with salt, spices, organo and curry.
  5. Put a baking sheet in an oven tray and grease it with a little olive oil, and then place the eggplant.
  6. While the oven heats up to warmly receive the decorated eggplant, pour the composition into baskets.
  7. Put the tray in the oven for 25-30 minutes at the top of the oven, to catch a nice crust.

When the eggplants sizzle with joy we know they are ready. We let them cool a bit and before we pile up to devour them, we put a magic stop through the finely chopped green basil and yeast flakes. Now the eggplants are ready for the holiday. So is your stomach!

If you tried retaliation, I am waiting for your opinions through a comment.

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Eggplants stuffed in the oven

One serving contains: 457 Kcal, 58 g Carbohydrates, 31 g Protein, 9 g Fat, 23 g Fiber

Ingredients for 2 servings

  • Fresh eggplant (1000 g)
  • Red bell peppers (100 g)
  • Carrots (100 g)
  • White onion (40 g)
  • Soybeans (60 g)
  • Tofu cheese (100 g)
  • Tomato juice (400 ml)
  • Rye bread (40 g)
  • Olive oil (10 ml / 2 teaspoons)

Spices (optional): Fresh parsley leaves, Black peppercorns, Garlic, Salt, Bay leaf, Thyme

Method of preparation

  1. Eggplants are cut in half lengthwise, hollowed out of the core and salted.
  2. Cut the onion into small pieces and cut the peppers and carrots into cubes
  3. The soybeans are boiled according to the instructions on the package and then drained.
  4. Put the olive oil, onion, pepper, carrot, eggplant core, crushed garlic and drained soybeans in a frying pan.
  5. Add the tomato juice, peppercorns, salt, thyme, bay leaf and leave on the fire for 15-20 minutes.
  6. Fill the eggplant halves with this mixture, then place them in a tray lined with baking paper and place in the preheated oven for 20-30 minutes.
  7. At the end, sprinkle grated tofu and season with fresh parsley leaves.

Eggplants stuffed in the oven is an example of lunch from the KiloStop Green recipe book, which you can find with KiloStop Detox in the Easter Fast Package. This package is specially designed by me and my colleagues for people who want to lose weight but do not have time to organize or go to the gym.

Because the organization of meals is important even during fasting, we have prepared a package to help you get through this period. It contains:

  • The cookbook "KiloStop Green" comes to your aid with a variety of dishes that can represent your vegetarian diet until Easter. This will help you lose weight and prepare your body for the next difficult period. The book contains 84 unique combinations, respectively 21 recipes for breakfast, snack, lunch and dinner.
  • The cookbook "KiloStop Detox" will help you eliminate toxins from your body, in a very healthy way and with the help of recipes specially designed by our doctors. It includes 84 delicious recipes, respectively 21 recipes for breakfast, snack, lunch and dinner.
  • eBook site Weight Loss Course written by Dr. Laura Ene, the KiloStop Weight Loss and Maintenance Expert, is your first step behind the scenes of nutrition and teaches you how to put together the right diet for you to help you lose weight smartly and without frustration.

Buy the Easter Lent Package now and enjoy an enviable figure!


Eggplant stuffed with minced meat

72 comments:

It looks absolutely unique, so now you make me better understand the term culinary art, congratulations for the selection.
If you cook something like that, I want to see pictures of you and the way you prepared it.

I don't know if it's the culinary art that I do here, I just do everything I can to make the posted recipes come out :) I don't really understand the part with the pictures with me and the way it was prepared. and I've already cooked the stuffed eggplant above, haven't I? But to still seem to understand something, I say that if I posted pictures of myself with food, then I would deviate from this notion of culinary art you are talking about above and turn the blog into a blog. culinary in a kind of blog personal album with pictures like those posted by fishermen - they proudly holding the fish in their arms :)))

a woman is always impressed by a man who cooks well, I think hence the curiosity of the cousin. I'm making this recipe!

If I knew that, I would start cooking from childhood: D

I haven't made the recipe yet, but I would have a question.

Yes, eggplant peel is eaten. But not the tail, I kept it just to give better pictures :)

but you can also eat the tail :))

I tried this recipe, it's very tasty. My only problem is that when I put the eggplant portion on the plate, it turned into porridge. :( Although I have a huge palette for this kind of operation. But I never ate the eggplant peel, nor did I know it was eaten. Super interesting. What does it taste like? Looool

:)) What does it taste like. of eggplant :) It seems that you kept the eggplants in the oven for a long time, next time you should take them out earlier. To avoid such situations, I always check from time to time what I bake, regardless of the recipe.

Good evening, for a few weeks I came across this blog and I really liked it and since then I enter whenever I have the opportunity. These meatballs stuffed with meat have been made for a long time and we like them very much, and yours look delicious. Can I give you an idea? (or maybe you've already tried). Try stuffed with tuna, they are a treat. That's it, I'm leaving because I stretched a bit, congratulations for the blog and for the bigger one: D. Good night. True

Thank you Vero, if you promise to come in more often, then you are allowed to lie down as long as you want :) And thank you for the idea, I haven't tried the eggplant stuffed with tuna yet.

I PROMISE that I TRY to enter more often because I really like your blog and I will probably give you another idea (want, don't want :)), that I like to "cook" but I like to do more sweets.VERO

Please satisfy my curiosity at least. How old are you ?: D

:) If you catch me in a good mood, maybe I will satisfy even more curiosities: D I turned 34.

Haha! Thanks.
I want to tell you that I recently started cooking and every time I use your recipes, because I don't trust other sites.
And you are also very pleasant as a person, I read your answers in several comments. :)
You are married?

Looks like I was too indiscreet this time: D, I'm too curious.
Today I made your potato ciulama recipe, and the white sauce came out, but it's really good anyway ... I'm 19 years old, and in a few days I will enter the first year of college. Your recipes helped me become independent of my mother :)), who for a while got bored of cooking. So thank you very much :)

You are not only curious, but also impatient. : P I didn't understand what indiscretion you are talking about, but now I saw that I missed your question 10 days ago :) I'm not married.
Good luck in college and tell me if you manage to maintain your newly obtained independence :)

Today I cooked tomato soup and the stuffed mushrooms with a friend turned out delicious. Unfortunately, I don't know if I will be able to afford to cook anymore, because I didn't get a place in the dormitory and the rent will be expensive, I won't have much money.
As for you, I guessed. That many people indirectly suggest that you would be married, and I deduced from your answers that I did not: D So I know myself:>

:) If you read absolutely all the comments, you would have seen that I said a few times that I am not married. For the most part, my recipes are not expensive at all. I still think you can continue cooking. You have to eat something too, right? : P

Today I made the stuffed eggplants and they were totally successful. I shaved cheese at the end and a little telemea. I had the pasta. The children really liked it. Tasty peppers are presented here. Congratulations! I'm still trying to get inspired.

Thank you! Very good idea with grated cheese over stuffed eggplant.

I make the same recipe only as I prepare a tomato sauce and a rice garnish

wonderful things are discovered by mistake..I thought I found the blog that completely satisfied me until I got here..I hope the confusion does not persist and I manage to cook on two blogs)

Dina, I'm very curious to see how things will evolve. ) Just don't tell me what the other culinary blog is, I'm so possessive that I don't even think I can bear to hear his name :))

Only if you suggest me how I make my gummy eggplant not come out, no matter how much it stays in the oven ..)

I'm still thinking about it, I don't have any suggestions yet :)

. your recipes inspire me a lot especially now that I am pregnant and I have a lot of cravings:) BRAVO with all my heart congratulations. Answer Delete

Thanks, Ramona! I know that by posting new recipes, I am also responsible for the emergence of new cravings :) Such an increase in cooking and easy pregnancy!

Optional cheese? : lol: I would have cut the meat and put some cheese mixed with some Parmesan cheese, to make it more flavorful.

Anyway, the pictures here are so beautiful, that even if I didn't know how good the stuffed eggplant is, I would still have suspected its delicacy. : D

:)) Diana, forgive me for this blasphemy! : P You haven't said anything in a while and I thought you might overlook it. or maybe you don't like cheese anymore and you have a passion for sweets: D

I disappear, I'll be back. but I still have a fine nose for cheese. : lol:

Madness of the senses! I decided: you are my favorite.

:) Thanks! The first step has been taken, but I think it will take some time until I become everyone's favorite.

Elena, when it comes to cooking, these baby steps today can turn into giant leaps tomorrow: D

If you are as good as your networks.

Hehe, I think I'm even better than my recipes: D But don't follow me, I've noticed that opinions are divided. :)

interesting recipe. ink I haven't tried it but I would like to. I've cooked something like this with a recipe from someone, that's why I would have a question: does the eggplant simply sit in the tray without being greased with something or without making a sauce? When I was cooking, I remember making a sauce from some tomatoes, a little grated, a little thyme, and a couple of cloves of garlic here and there. His eggplants before they were loaded would travel very little. I say I remember being lost in the recipe. thanks for the recipe I'll try it soon for tomorrow I make stew with hearts and pipote k to make the eggplant cheaper :))

Maria, in my recipe the eggplants are simply put in the tray and there is no need to harden them first. There are a multitude of variations of the eggplant recipe stuffed in the oven, so clearly you used another recipe. As everything in the kitchen comes down to the tastes of the cook, you can try to get the desired result by adapting my recipe. If you still have the patience to wait for the eggplant to become cheaper, I suggest you try it in the meantime. RECIPE this stuffed pumpkin, their price is now at the lowest possible level :) Stuffed eggplants can wait.

congratulations for the blog! when I am full of ideas, I will visit you with confidence :-) all the best and as many simple and not very expensive recipes as possible.

Thank you! If this is the case, then I want you to be full of ideas as often as possible :) You will surely find here more and more simple recipes with affordable ingredients. You can talk to me out loud, everyone does.

thanks, keep close. especially after the success I had yesterday with the stuffed eggplant :-)))

A, today I found out that you don't cook for anyone stable: d, if something hasn't changed in the meantime I have some white eggplants in the fridge and I think they will have this fate at the end with a sour cream volcano, already salivating.
Ms for your wonderful recipes.

Ehee, you found out a little hard. : P I'm cooking for someone stable, but I'm still unmarried :) I think your white eggplant with sour cream will look interesting, as if you prepared them for White Sensation :))

Hi!
I discovered this site a few weeks ago. I like all the recipes I've tried so far. Congratulations for this site. I tried this recipe for stuffed eggplant but it didn't work out. The eggplants came out raw and I don't understand why? I respected everything you wrote. Can you give me some advice, what could I do so that I don't come out raw and dry? Thank you in advance! ADRIAN

I guess you set a high temperature in the oven, Adriana. And so the eggplants did not have time to ripen in depth, they just "burned" on the surface. Next time, try to cook them on a low heat, as far away from the heat source as possible.

Very good recipe, I made it today and it's great. Because I had more stuffing (it was a 500 g casserole of meat) I improvised and found a zucchini that was sitting in the fridge in vain, so I sent it to keep the eggplants in the oven. I added a little spicy sauce. they went perfectly with a cold beer. that's why we're men in the pan

Radu, if we are men in the pan, that doesn't mean that we have completely renounced our manhood, right? :)) On the heat, the use of the oven necessarily requires some beer, I really should have recommended it in the recipe: D Good idea with the spicy sauce, I will try next time I make the stuffed eggplant.

to give a Mediterranean note, garlic can be replaced with oregano, allspice and cinnamon

Yes, you should know that oregano attracts me too, I really like that Mediterranean note you are talking about (many people say that the recipe is a Turkish or Greek version).

very good recipe worth trying I have made many times only I fry the eggplant a little before
I have another question where does the recipe come from?

Eva, I really have no idea where the recipe comes from. It's probably a version of the recipe that circulates around the Mediterranean :) I understand that in Turkish it's called Karniyarik, the translation would mean split stomach (belly) - but you probably know that :)) And it seems to me that the version with fried eggs It is much tastier before, but if you fry the eggplants, they absorb a lot of oil and the food becomes a bit nauseous, so we have to put them on some napkins as soon as we fry them, to absorb as much oil as possible. I try to please everyone with my recipes, so I chose a more dietary version of the recipe, which would contain as few fries as possible - plus this way the recipe is simpler, so less time spent in the kitchen (and less mess , a little salt oil while frying the eggplant): D

yes that's how it absorbs a lot of oil indeed here in turkey are made and sarmale in eggplant in pumpkin there are many Turkish recipes that I really like