MUSHROOM STUFFED EGGPLANT (AUBERGINE)
Make and share this Mushroom Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
- Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
- While eggplant shells are in oven, finely chop the eggplant pulp.
- In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
- Stir in parmesan cheese and HALF of the breadcrumbs.
- Turn oven down to 350°F Remove eggplant shells.
- Spoon mixture into eggplant shells.
- Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
- Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.
Nutrition Facts : Calories 187.2, Fat 10.1, SaturatedFat 6, Cholesterol 26.3, Sodium 596.2, Carbohydrate 17.9, Fiber 5.7, Sugar 5.4, Protein 8.6
EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE
This is the final recipe I am entering from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. It is yet another eggplant recipe, but 1 I found especially appealing for its use of prepared stuffing mix & simple ingredients w/a quick & easy prep. I have not tried this, but hope some of you will give it a try & enjoy the outcome.
Provided by twissis
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
- Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
- Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
- Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
- Bake for 30 min or till hot & bubbly. Serve immediately.
- NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
- NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.
ITALIAN-STYLE STUFFED AUBERGINES
Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
- Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.
- When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.
Nutrition Facts : Calories 266 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.17 milligram of sodium
CREOLE STUFFED EGGPLANT (AUBERGINE)
I love eggplant, and am always looking for delicious new ways of preparing them. Here's an interesting recipe for stuffing the purple beauties! :)
Provided by Julesong
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Heat the butter and olive oil together in large skillet.
- Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
- Add the diced bell pepper and continue to saute until the onion is golden.
- In the meantime, stem the eggplants and cut them in half lengthwise.
- With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
- Leave a sturdy shell of about 1/4" all around.
- Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
- Add a bit of water, just enough to keep the mixture moist.
- Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
- Stir in the bread crumbs.
- Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
- Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
- Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
- Serve with a bit of grated Parmesan for garnish.
- Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.
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
STUFFED EGGPLANT (AUBERGINE)
Make and share this Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by ngibsonn
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut eggplant in half length-wise.
- Carefully scoop out flesh leaving ½-inch on bottom and sides.
- Chop up flesh and place into a colander in sink; toss with ¼ C salt.
- Top with a heavy bowl or pot and let stand for 30 minutes.
- After ½ hour, rinse the chopped eggplant thoroughly with cold water; drain well.
- Heat large skillet or pot; add oil.
- Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
- Add peppers, eggplant, zucchini, and mushrooms.
- Cook 5-10 minutes over medium heat.
- Drain mixture.
- Add bread crumbs and cheesel mix thoroughly.
- Fill each eggplant half with mixture.
- OPTIONAL: Top with additional grated cheese.
- Bake at 350° for 25 minutes.
MOROCCAN STUFFED EGGPLANT (AUBERGINE)
A quick to make mid-week main course with a Moroccan twist, adapted from a recent issue of the Australian 'Women's Day'.
Provided by bluemoon downunder
Categories Onions
Time 1h5m
Yield 4 stuffed eggplant halves, 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 200°C.
- Using a small knife and a spoon, carefully remove the flesh from the eggplant halves without breaking the skin, and chop the flesh coarsely.
- Place the eggplant halves onto a baking tray, cut side up, drizzle with 1 tablespoon of oil and bake for 10-15 minutes, until tender.
- Meanwhile, heat 2 tablespoons of oil in a large pan, over a medium heat, and sauté the eggplant flesh for 3-5 minutes, until it is golden and tender; remove from the pan and set aside.
- In the same pan, heat the remaining oil over a high heat and sauté the onion and garlic for 1 minute, then add the ground meat and cook for 4-5 minutes, until it is well browned, breaking up the lumps as it browns with the back of a spoon.
- Return the eggplant to the pan, add the Moroccan seasoning and cook, stirring, for 1 minute, until fragrant. Stir in the tomato, pine nuts and sugar and season to taste.
- Fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and Parmesan.
- Bake for 25-30 minutes, until golden and tender.
- Serve with the tomato and cucumber salad and fresh crusty bread.
- Tomato and Cucumber Salad: Chop the cucumber and toss the cucumber pieces and halved cherry tomatoes with the olive oil and red wine vinegar and season to taste.
Nutrition Facts : Calories 638.5, Fat 45.1, SaturatedFat 10.8, Cholesterol 86.1, Sodium 144.6, Carbohydrate 32.7, Fiber 12.6, Sugar 14.5, Protein 30.5
STUFFED EGGPLANT (AUBERGINE)
Make and share this Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Faith lt3
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
- Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
- Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
- Bake in preheated oven for 30 minutes.
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- Cut the stems off and hollow out the centres of the aubergines to make room for the stuffing. To do that, you will need a special courgette or zucchini corer to get rid of the flesh.Leave about 1/2 inch of rim of aubergine and make sure not to make any holes.
- Arrange the stuffed aubergines/eggplants in a pot. Then add water or vegetable stock and cook for 15 minutes.
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- To prepare these extra juicy shoe-shaped ‘melitzanes papoutsakia’ recipe, cut the eggplants in two pieces and carve them crosswise (the flesh). Season the eggplants and place them in a colander for about half an hour. Wash them with plenty of water and drain them on some kitchen paper.
- Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper. Bake the eggplants for 40 minutes, until softened.
- In the meantime, prepare the meat sauce for the ‘papoutsakia’. Peel and chop the onions and garlic. Place a large pan on medium heat, add some olive oil and the onions and sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the minced beef breaking it up with your spoon and sauté. Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the canned tomatoes, the cinnamon stick, a pinch of sugar, the oregano and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. At the end, add 1-2 handfuls grated cheese and chopped parsley and stir.
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