3 of the Easiest-Ever Eggplant Recipes to try right now!

Name: 3 of the Easiest-Ever Eggplant Recipes to try right now!
Uploaded: 2019-10-31T16:40:49Z
Duration: PT242.735S
Channel: Top Cookist ideas

published on 31 October, 2019 at 17:40

1 Eggplant mini pizzas

INGREDIENTS
eggplant
Parmesan cheese
cherry tomatoes
cheese
olives

METHOD
1. Cut the eggplant into thick slices, season them with salt and bake at 180°C for 15 minutes.
2. Drizzle with olive oil, add the cherry tomatoes and provola cheese.
3. Bake at 180°C for 10 minutes.
4. Serve hot!

2 Eggplant skewers

INGREDIENTS
2 big eggplants
300 g ground meet
300 g tomato sauce
1/2 glass water
3 tbsp parmesan cheese
100 g cheese for choice
1 egg
Basil for taste
Salt 2 tsp
3 tbsp breadcrumbs

METHOD

In a bowl mix together meet with egg, add in parmesan, salt, breadcrumbs, basil and water as needed.
Cut the eggplant into two pieces and then make an incision from both sides, put all eggplant pieces into salted water for about 20 minutes.
Then fill each eggplant with meat and secure it with toothpicks, fry in hot oil for about 3 minutes from each side.
Pour tomato sauce in the baking pan and put the eggplants on it.
Add some water to the pan, pour the sausages on eggplants, sprinkle with basil leaves and put cheese pieces on it. Bake for 30 minutes at 180 ‘ C ( 356 ‘ F)

3 Eggplants au gratin

INGREDIENTS
eggplants
100g breadcrumbs
80g Parmesan cheese
basil
salt
pepper
cherry tomatoes
garlic
olive oil

METHOD
1. Slice (not too thin) the eggplants.
2. Season with salt and drizzle with olive oil.
3. Prepare the mixture that will be used as the crust over the eggplants by mixing together the Parmesan cheese and breadcrumbs, then add the spices, cherry tomatoes and a couple of spoonfuls of olive oil.
4. Cover the eggplant slices with the mixture and bake at 180°C for 20 minutes.

4 Stuffed eggplants

INGREDIENTS
- eggplant 4
- ground meAt 600 grams
- garlic cloves 2
- onion
- red bell pepper
- salt 2 tsp
- pepper 1-2 tsp
- paprika 2 tsp
- olive oil
- tomato sauce 3 tbsp
- oregano 2 tsp
- shredded mozzarella 1 cup

METHOD

With a rolling pin roll out the eggplant and transfer it to a bowl with water and salt.
Cut the pepper, onion and garlic.
Blend ground meat with pepper, onion, garlic, species and olive oil.
Mix water with tomato sauce and olive oil.
Transfer eggplants on baking pan and cut it with a knife in the middle.
Fill up eggplants with the meat mixture. Pour a sauce all over the eggplants and pan. Sprinkle with oregano.
Bake for 60-70 minutes at 180 C ( 356 F )
Sprinkle mozzarella on top of hot eggplants.

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