For filling with meat filling, not only zucchini, but also eggplant are perfect. Thick peel of the vegetable will not allow the contents to slip onto the baking tray, and the tender flesh can be added to the mince itself to make it more tender and juicier.
Eggplants stuffed with meat and baked in the oven
Ingredients:
- eggplant - 3 pieces;
- onion - 60 g;
- carrots - 90 g;
- minced meat - 450 g;
- tomato puree - 240 ml;
- Nutmeg, cumin and paprika - 1 tsp each;
- garlic teeth - 2 pieces;
- a handful of grated cheese, parsley leaves - for filing.
Preparation
After bringing the temperature of the oven to 200 degrees, put in it the eggplant "boats", that is, the skin with a cleaned pulp, and in the meantime, fill the filling.
On a drop of oil, save pieces of onions with garlic and carrots. To the vegetable frying, add the flesh of eggplant, and after 5 minutes, put the stuffing. Season the filling and place in the "boats", then return them to the oven for another 10 minutes. In the finale, the eggplants stuffed with meat are sprinkled with a mix of sliced greens and cheese.
Eggplants stuffed with meat in batter
Ingredients:
- large eggplant - 1 piece;
- minced meat - 300 g;
- flour - 80 g;
- egg - 1 piece;
- onion - 90 g;
- garlic cloves - 1 pc.
Preparation
Eggplant cut into thick rings, generously season with slices and leave for half an hour. Separate the liquid, cut all the flesh from the center of the piece, leaving a centimeter on the skin.
Cut out the pulp with the onion and combine with the stuffing. Divide the mixture into portions and each pound into the center of the eggplant ring so that a similar cutlet appears. Dip each stuffed eggplant in a batter cooked from a beaten egg with flour, and then brown in a lot of vegetable oil in a frying pan or deep frying pan.
Eggplants stuffed with meat and vegetables
Ingredients:
- eggplant - 3 pieces;
- onion - 70 g;
- garlic teeth - 2 pieces;
- sweet pepper - 90 g;
- minced meat - 450 g;
- carrots - 90 g;
- tomato paste - 40 g;
- fresh tomatoes - 120 g;
- cinnamon - 1/2 tsp;
- fresh mint leaves, feta cheese for serving.
Preparation
Before you cook eggplants stuffed with meat, remove the fruit from the fruit core. Salt the eggplant "boats" and leave for half an hour, after which the excess liquid drain and rinse the fruit. Remove the cut flesh and let it sit in the frying pan with the rest of the vegetables until ready. Season the vegetables with cinnamon and sea salt, add minced meat and wait until it comes to readiness.
Fill eggplant boats stuffing and put in a preheated to 175 degrees oven for half an hour. Before serving, the "boats" are sprinkled with mint and feta.
Eggplants stuffed with meat and rice in the oven
Ingredients:
- large eggplants - 2 pcs .;
- onion - 80 g;
- sweet pepper - 110 g;
- Dried oregano - 5 g;
- minced mutton of lamb - 380 g;
- boiled rice - 120 g;
- tomatoes - 250 g;
- a peel of one lemon;
- garlic teeth - 2 pieces;
- pine nuts - 30 g;
- bread crumb - 45 g;
- grated Parmesan - 45 g.
Preparation
Preheat the oven to 200 degrees. Eggplant, divide into two halves and remove from it 2/3 of the whole pulp. Sprinkle the remaining "boats" with oil and place in the oven for 15 minutes. This time is enough for us to make the filling. To do this, save the onions and chopped garlic with chunks of pepper, tomatoes and oregano. To vegetables, put minced meat and wait until it comes to readiness. Mix the meat base of the filling with rice and lay it in the cavities of the baked eggplant. Sprinkle the dish with chopped nuts, cheese, breadcrumbs. Another 15 minutes in the oven and you can be served to the table!