Italian-style stuffed aubergines: 3 recipes you'll love!
published on 21 March, 2019 at 12:25
Stuffed eggplants:
INGREDIENTS
1 eggplant
olive oil
salt
onion
350g ground beef
1 egg
bread, crumb only
pepper
50g Parmesan cheese
olive oil
salt
onion
350g ground beef
1 egg
bread, crumb only
pepper
50g Parmesan cheese
DIRECTIONS
1. Slice an eggplant in half and remove the pulp. Brush the inside of the eggplant shells with some olive oil and bake at 190°C for 20 minutes
2. In a pan, cook the eggplant’s pulp together with some oil and an onion.
3. Prepare the meat filling by mixing together the ground beef with the Parmesan cheese, the eggplant, parsley, egg and the crumb of a few slices of bread.
4. Fill the eggplant shells with this mixture, add some cherry tomatoes to give it some color and bake at 190°C for 15 minutes.
1. Slice an eggplant in half and remove the pulp. Brush the inside of the eggplant shells with some olive oil and bake at 190°C for 20 minutes
2. In a pan, cook the eggplant’s pulp together with some oil and an onion.
3. Prepare the meat filling by mixing together the ground beef with the Parmesan cheese, the eggplant, parsley, egg and the crumb of a few slices of bread.
4. Fill the eggplant shells with this mixture, add some cherry tomatoes to give it some color and bake at 190°C for 15 minutes.
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Hasselback eggplant:
INGREDIENTS
2 eggplant
2 eggplant
cheese
tomatoes
ham
tomatoes
ham
salt
olive oil
Parmesan cheese
olive oil
Parmesan cheese
DIRECTIONS
1. Slice the eggplants without cutting all the way through. Season with salt, add a bit of olive oil and bake at 180°C for 35 minutes.
2. Let the eggplants cool down a bit before stuffing them with cheese, ham and tomatoes.
3. Grate some Parmesan cheese over them and bake at 180°C for 20 minutes.
4. Serve hot.
1. Slice the eggplants without cutting all the way through. Season with salt, add a bit of olive oil and bake at 180°C for 35 minutes.
2. Let the eggplants cool down a bit before stuffing them with cheese, ham and tomatoes.
3. Grate some Parmesan cheese over them and bake at 180°C for 20 minutes.
4. Serve hot.
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Couscous stuffed eggplant:
INGREDIENTS
olive oil
salt
150g couscous
300ml hot water
1 eggplant
DIRECTIONS
1. Remove the pulp from the eggplant, add olive oil, and bake it at 200°C for 15 minutes.
2. Cook the pulp in a pan with some cherry tomatoes, then add the previously cooked couscous.
3. Fill the eggplant with the couscous and top with some Parmesan cheese and some provola cheese.
4. Bake at 200°C for 5 minutes.
olive oil
salt
150g couscous
300ml hot water
1 eggplant
DIRECTIONS
1. Remove the pulp from the eggplant, add olive oil, and bake it at 200°C for 15 minutes.
2. Cook the pulp in a pan with some cherry tomatoes, then add the previously cooked couscous.
3. Fill the eggplant with the couscous and top with some Parmesan cheese and some provola cheese.
4. Bake at 200°C for 5 minutes.
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