STUFFED BABY EGGPLANT RECIPE - HEALTHY.FOOD.COM
This is a recipe my aunt passed on to me. She's been making these for as long as I can remember, and everyone loves them. You can use whatever bread is on hand. Recipe works well with white, wheat, or Italian bread crumbs. If you are in a hurry, you can skip the final step of baking in the oven, and cook the eggplants on top of the stove. This dish is also great topped with tomato sauce and sliced mozzarella cheese just before placing in the oven. Just be sure to cover the pan with aluminum foil before baking, venting with a few knife slits.
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Prepare eggplants by slicing them in half lengthwise.
- Scoop out the inside of the eggplant and cut into cubes.
- Lay cubes on several paper towels and squeeze any moisture out of them by hand.
- Boil shells in a large stockpot for 2 minutes and allow to cool.
- Place a tablespoon of olive oil in a hot skillet. Add eggplant, onion, and garlic and saute.
- In a large mixing bowl, stir the saute mixture into the remaining ingredients and combine well. Add a second tablespoon of water if mixture is too dry. If mixture is too loose, add more bread crumbs.
- Fill the cooled eggplant shells with the mixture.
- Add a tablespoon of olive oil to a hot skillet. Place eggplants top side down in skillet and brown over medium heat.
- Place browned stuffed baby eggplants in a baking dish.
- Drizzle with remaining olive oil and bake for 30 minutes in a 350 degree oven.
Nutrition Facts : Calories 197.1, FatContent 9.2, SaturatedFatContent 2.7, CholesterolContent 36.3, SodiumContent 214.4, CarbohydrateContent 24.1, FiberContent 9.9, SugarContent 7.7, ProteinContent 7.7
BAKED STUFFED BABY EGGPLANT (AUBERGINE) RECIPE - FOOD.COM
Make and share this Baked Stuffed Baby Eggplant (Aubergine) recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Cut each eggplant in half lengthwise then make shallow cuts in cut side at 1/2-inch intervals.
- Brush cut sides with 1 teaspoon olive oil and place eggplants, cut-side down, on greased baking sheet.
- Bake for 15 to 20 minutes until tender with fork, remove from oven to cool and reduce oven heat to 350 degrees.
- In a large skillet, heat remaining oil over medium-high heat until hot.
- Add garlic, onion and red pepper; sauté for one minute until tender.
- Next, add rice through tomatoes, stir together well.
- Scoop out eggplant pulp from each halve leaving 1/2-inch thick shells and set shells aside.
- Chop pulp, add to rice mixture and mix well.
- Spoon mixture evenly into eggplant shells, sprinkle with cheese, cover and bake for 20 minutes.
- Uncover and bake an additional 10 minutes or until lightly browned.
- Garnish with more fresh basil and feta cheese, if desired.
Nutrition Facts : Calories 318, FatContent 6.4, SaturatedFatContent 2.1, CholesterolContent 8.3, SodiumContent 264.4, CarbohydrateContent 60.1, FiberContent 12.8, SugarContent 10.9, ProteinContent 9
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BAKED STUFFED BABY EGGPLANT (AUBERGINE) RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 318 per serving
- Garnish with more fresh basil and feta cheese, if desired.
STUFFED BABY EGGPLANT BITES RECIPE | CHEFDEHOME.COM
I love baby eggplant available once-in-a-while in farmers market. I often try various different combinations to stuff and bake these cute little eggplants (also known as brinjal or aubergines). Few of my most favorite stuffing are curried sweet yellow onions or tomato and cheese.
Many people often don't like taste of eggplants. Here is a quick recipe which explodes with flavor and will make any eggplant-hater love it in very first bite. Eggplant are soft and sweet, and baked breadcrumbs and cheese make nice crispy topping.
You can also mix some grated cheddar cheese with topping, however I have only used parmesan cheese and panko breadcrumbs for this recipe.
Eggplant Parmigiana for Appetizer!
Well, this is yet another delicious way you can serve these eggplant bites! As "Eggplant Parmigiana Bites".
Just top each baby eggplant with some grated mozzarella. No change in recipe instructions, and then instead of ketchup or chutney, serve it with side of warm Marinara Sauce. How good does that sound!
Sounds great to me!
Happy Cooking!
From chefdehome.com
Total Time 35 minutes
Cuisine Indian
- Remove from baking sheet and serve hot with cilantro chutney or tomato ketchup on the side. Or serve with Marinara Sauce for eggplant parmigiana bites!
STUFFED EGGPLANT RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.1
Total Time 1 hours 0 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 976.5 calories per serving
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
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