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
EGGPLANT LOVERS STUFFED EGGPLANT
This is a delicious ground beef and eggplant dish for eggplant lovers! I have varied this dish several times by using ground pork and also Italian sausage meat either pork or chicken in place of the ground beef.
Provided by Paintpuddles
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
- Boil the scooped-out center part until very soft, about 10 to 12 minutes.
- Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper.
- Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly.
- Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat.
- In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
- In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
- Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
- Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 60 minutes in preheated oven. Let cool briefly, slice width-wise and serve.
UNSTUFFED STUFFED CURRIED EGGPLANT
This recipe traditionally uses small round eggplants that are stuffed. I use either the baby eggplants or the long thin ones and and don't bother with stuffing them. I just put the paste in the pan with the eggplants. It's much easier and still tastes great. Goes well with rice and yogurt for an authentic Indian meal.
Provided by alvinakatz
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fry the corriander and chilis in a bit of oil. Pulse them a few times in a Magic Bullet (or grind otherwise) with the salt until powdered. Then fry the bengal dal, urad dal, coconut and asafoetida in another tiny bit of oil. Add to the Magic Bullet and pulse a bit more until powdered.
- Heat 5-6 teaspoons of oil in a wok (with a lid). Add mustard seeds and cook until they turn grey and pop. Add eggplant and 1/2 cup water and tamarind and powdered mixture. Stir well. Cover wok and cook on low. Stir every 5 minutes and if the eggplant starts to stick, add more water. It will be done when the eggplant is very soft and mushy (about 20-30 minutes). The consistancy should be thick.
- Serve with rice and plain yogurt.
Nutrition Facts : Calories 71.7, Fat 3, SaturatedFat 0.4, Sodium 587.6, Carbohydrate 11.4, Fiber 5.2, Sugar 4.8, Protein 2.3
More about "unstuffed stuffed curried eggplant recipes"
STUFFED EGGPLANT CURRY RECIPE, ENNAI KATHRIKAI CURRY - COOK …
From cookclickndevour.com
5/5 (1)Total Time 40 minsCategory Side DishCalories 387 per serving
- Take all the ingredients for stuffing (peanuts, cashews, grated coconut, tamarind, cumin seeds, coriander seeds, red chili) in a small blender Jar. Grind to a paste with some water.
- Wash and pat dry the eggplants. Remove the stalk and make a slit halfway through in each eggplant.
- Heat 1 tablespoon oil in a kadai. Temper with mustard seeds. Add curry leaves and fry for 1 minute. Add chopped onions and saute till color changes slightly.
STUFFED CURRIED EGGPLANTS - CTV
From more.ctv.ca
- Preheat the oven to 375ºF. Peel the onion, garlic and ginger, place in a food processor with the cilantro stalks and chilies (seed, if you like) and whiz to a fine paste. Put the spices and curry leaves into a 36 x 25 centimeter roasting pan on a low heat with two tablespoons of oil and fry for one minute, or until smelling fantastic, stirring constantly. Tip in the paste and cook for five minutes, or until softened, stirring regularly. Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
- Leaving them intact at the stalk, cut the eggplants into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the pan (if using regular eggplants, simply trim then cut into one cetimeter rounds and sandwich the paste between them). Place the pan on a medium heat and fry for five minutes, turning halfway. Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to a boil. Cover with aluminum foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the cilantro leaves. Always good with fluffy rice, pappadams, yogurt and extra fresh chili.
CALABRIAN STUFFED EGGPLANTS, THE TRADITIONAL RECIPE
From bottegadicalabria.com
10 STUFFED EGGPLANT RECIPES | EATINGWELL
From eatingwell.com
STUFFED EGGPLANT CURRY | INDIAN | VEGETARIAN | RECIPE
From bawarchi.com
STUFFED EGGPLANT IN CURRY & COCONUT DAL - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 4 mins
STUFFED AND ROASTED EGGPLANT CURRY - A RECIPE BLOG
From arecipeblog.com
STUFFED CURRIED AUBERGINES | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
JAMIE OLIVER STUFFED CURRIED AUBERGINES | MEAT-FREE MEALS CHANNEL 4
From thehappyfoodie.co.uk
BAKED EGGPLANT STUFFED WITH CURRIED VEGETABLES | RECIPE | BAKED ...
From pinterest.ca
UNSTUFFED STUFFED CURRIED EGGPLANT RECIPES
From tfrecipes.com
SIMPLE STUFFED MAKDOUS RECIPE (CURED EGGPLANT) - ALPHAFOODIE
From alphafoodie.com
BAKED EGGPLANT STUFFED WITH CURRIED VEGETABLES | LISA'S KITCHEN ...
From foodandspice.com
STUFFED EGGPLANT CURRY RECIPE, ENNAI KATHRIKAI CURRY
From foodhousehome.com
STUFFED EGGPLANT RECIPE | RAGÚ
From ragu.com
STUFFED EGGPLANT | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
MUSHROOM-STUFFED EGGPLANT RECIPE - COOK.ME RECIPES
From cook.me
#curries #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #vegetables #indian #easy #3-steps-or-less
You'll also love