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Vegetarian Stuffed Eggplant

0

40 min

Vegetarian Stuffed Eggplant

Vegetarian Stuffed Eggplant Photo 1

Time

40 min

Serving

3 persons

Calories

188

Rating

4.00★ (1)

Author: Antonina Blum

Eggplant stuffed with vegetables is an unusual appetizer, which turns out very tasty, bright and appetizing. If you like vegetable dishes, then these eggplant tomato and pepper stuffed boats will definitely appeal to you.

Ingredients

  • eggplant: 2 piece
  • tomatoes: 2 piece
  • carrots: 1 piece
  • onion: 1 piece
  • sweet yellow pepper: 1 piece
  • black pepper: 0.5 tsp
  • salt: 2 pinch
  • olive oil: 3 Tbsp
  • dill: 1 tsp (dried)

Metric Conversion

Stages of cooking

Vegetarian Stuffed Eggplant Photo 2 1
Vegetarian Stuffed Eggplant Photo 3 2
Vegetarian Stuffed Eggplant Photo 4 3
Vegetarian Stuffed Eggplant Photo 5 4
Vegetarian Stuffed Eggplant Photo 6 5
Vegetarian Stuffed Eggplant Photo 7 6
Vegetarian Stuffed Eggplant Photo 8 7
  1. Pre-washed and dried eggplants cut into two parts. Remove from each part of the pulp so that the halves look like boats. Eggplant halves sprinkle with salt and leave for about 20 minutes. During this time, bitterness will go away.

    Vegetarian Stuffed Eggplant Photo 2
  2. All the necessary vegetables wash and dry. Clean the carrots, onions and garlic cloves. Grate carrots, cut the onion into small cubes, chop garlic.

    Vegetarian Stuffed Eggplant Photo 3
  3. Cut tomatoes into cubes.

    Vegetarian Stuffed Eggplant Photo 4
  4. Peeled peppers finely chopped into cubes.

    Vegetarian Stuffed Eggplant Photo 5
  5. All vegetables fry in the pan with olive oil for about 10 minutes.

    Vegetarian Stuffed Eggplant Photo 6
  6. Wash salt from eggplants halves and dry them.

    Vegetarian Stuffed Eggplant Photo 7
  7. Boats fill with filling and place on a baking sheet. The oven is turned on and heated to 180 ° C. Bake stuffed eggplants for 15 minutes.

    Vegetarian Stuffed Eggplant Photo 8

History of the Vegetarian Stuffed Eggplant:

Eggplants have been used in Mediterranean and Middle Eastern cuisine for centuries. Stuffed eggplant is a popular dish found in many of these cuisines. The dish has now become popular worldwide due to its taste, health benefits, and versatility. The stuffing for eggplants can vary greatly, from rice to ground meat, but this vegetarian recipe features a flavorful blend of vegetables and spices.

Tips and Tricks for Vegetarian Stuffed Eggplant Recipe:

  1. Choose eggplants that are firm and shiny with no soft spots or discoloration.
  2. Salt the eggplants before stuffing to remove excess moisture and bitterness.
  3. Use a sharp knife to remove the pulp from the eggplant halves, leaving a thin layer of flesh intact.
  4. Feel free to adjust the spices to your preference, adding more or less depending on your taste.
  5. To make the dish vegan, replace honey with maple syrup or another plant-based sweetener.

Tips for presenting the dish:

  1. Serve the eggplant boats on a bed of fresh herbs, such as parsley or basil.
  2. Garnish with sliced cherry tomatoes or avocado for added color and flavor.
  3. Drizzle with a balsamic glaze or lemon juice for a tangy kick.
  4. Serve with a side of rice or crusty bread to soak up the flavorful juices.

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