Delicious Eggplant Recipes That Everyone Will Love
published on 24 June, 2019 at 13:01
Cheese Stuffed Eggplant:
Ingredients:
1 medium eggplant;
1 medium tomato;
100 g/3.5 oz mozzarella cheese;
¼ cup feta cheese;
1 tsp thyme;
salt and pepper to taste;
1 tsp olive oil (+ more for serving);
chopped parsley for serving.
Instructions
Preheat your oven to 190 degrees C (375 F).
Slice the eggplant thinly leaving them attached to the stem. Press the eggplant to flatten it and open like a fan.
Fill each slice with tomato and mozzarella, season with salt, pepper and thyme. Drizzle with olive oil and top with half of the feta cheese.
Bake for 25 minutes. Serve drizzled with more olive oil and sprinkled with leftover feta and chopped parsley.
1 medium eggplant;
1 medium tomato;
100 g/3.5 oz mozzarella cheese;
¼ cup feta cheese;
1 tsp thyme;
salt and pepper to taste;
1 tsp olive oil (+ more for serving);
chopped parsley for serving.
Instructions
Preheat your oven to 190 degrees C (375 F).
Slice the eggplant thinly leaving them attached to the stem. Press the eggplant to flatten it and open like a fan.
Fill each slice with tomato and mozzarella, season with salt, pepper and thyme. Drizzle with olive oil and top with half of the feta cheese.
Bake for 25 minutes. Serve drizzled with more olive oil and sprinkled with leftover feta and chopped parsley.
Cheese Stuffed Eggplant
Ingredients:
1 medium eggplant;
2 garlic cloves;
2 tbsp chopped fresh parsley;
¼ cup olive oil;
½ cup shredded mozzarella cheese;
½ tsp red pepper flakes;
salt and pepper to taste.
Instructions
Preheat your oven to 180 degrees C (350 F).
Slice the eggplant 2/3 way down crosswise. Rub with salt and pepper.
Mix minced garlic with olive oil, parsley, salt and pepper.
Fill slits on eggplant with half of the parsley-garlic olive oil, add shredded cheese and drizzle leftover oil on top. Sprinkle with red pepper flakes.
Bake for 30 minutes wrapped in foil like a boat. Top with more fresh parsley before serving if needed.
Ingredients:
1 medium eggplant;
2 garlic cloves;
2 tbsp chopped fresh parsley;
¼ cup olive oil;
½ cup shredded mozzarella cheese;
½ tsp red pepper flakes;
salt and pepper to taste.
Instructions
Preheat your oven to 180 degrees C (350 F).
Slice the eggplant 2/3 way down crosswise. Rub with salt and pepper.
Mix minced garlic with olive oil, parsley, salt and pepper.
Fill slits on eggplant with half of the parsley-garlic olive oil, add shredded cheese and drizzle leftover oil on top. Sprinkle with red pepper flakes.
Bake for 30 minutes wrapped in foil like a boat. Top with more fresh parsley before serving if needed.
------------------------------
Eggplant surprise:
Ingredients:
3 eggplants;
500 g (1 pound) minced beef;
2 tbsp parsley;
2 eggs;
9 slices mozzarella cheese;
1 cup shredded mozzarella;
2 cups tomato sauce.
3 eggplants;
500 g (1 pound) minced beef;
2 tbsp parsley;
2 eggs;
9 slices mozzarella cheese;
1 cup shredded mozzarella;
2 cups tomato sauce.
Instructions
Cut off green parts of each eggplant and grill them for 5 minutes. Cover hot eggplants with plastic and let them sweat while making minced beef mix.
For the mix combine minced beef with eggs, parsley and a generous pinch of salt.
Remove skin of grilled eggplants, make 3 slices in each one and put cheese slices into each slit.
Spread 1/3 of the minced meat on a piece of plastic wrap, put eggplant on each and roll to cover the vegetable completely and shown on the video. Repeat with leftover eggplants and meat.
Preheat oven to 180C/350F.
Pour 2/3 of tomato sauce in a baking pan, our eggplants in and pour leftover sauce over.
Sprinkle with cheese and bake for 15 minutes.
Cut off green parts of each eggplant and grill them for 5 minutes. Cover hot eggplants with plastic and let them sweat while making minced beef mix.
For the mix combine minced beef with eggs, parsley and a generous pinch of salt.
Remove skin of grilled eggplants, make 3 slices in each one and put cheese slices into each slit.
Spread 1/3 of the minced meat on a piece of plastic wrap, put eggplant on each and roll to cover the vegetable completely and shown on the video. Repeat with leftover eggplants and meat.
Preheat oven to 180C/350F.
Pour 2/3 of tomato sauce in a baking pan, our eggplants in and pour leftover sauce over.
Sprinkle with cheese and bake for 15 minutes.
----------------------------
Fried Stuffed eggplants:
Ingredients:
3 Eggplants
Olive Oil
1 cloves Garlic
1/2 cup Onion
1/2 cup Tomatoes, chopped
500g Ground Beef
300g Tomato Sauce
Parsley, chopped
Baked Potato
3 Eggplants
Olive Oil
1 cloves Garlic
1/2 cup Onion
1/2 cup Tomatoes, chopped
500g Ground Beef
300g Tomato Sauce
Parsley, chopped
Baked Potato
Peel eggplants leaving some the skin. Fry until golden.
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot, add garlic, onion, chopped tomatoes, ground beef and tomato sauce.
Add parsley and mix.
Stuff eggplants with meat and add tomatoes.
Place baking potato near the eggplants.
Cover with tomato sauce and bake at 350ºF/180ºC for 45 min
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot, add garlic, onion, chopped tomatoes, ground beef and tomato sauce.
Add parsley and mix.
Stuff eggplants with meat and add tomatoes.
Place baking potato near the eggplants.
Cover with tomato sauce and bake at 350ºF/180ºC for 45 min
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