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Eggs stuffed with eggplant

Eggs stuffed with eggplant

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Servings: 1

Preparation time: less than 90 minutes

RECIPE PREPARATION Eggs stuffed with eggplant:

Boil the eggs in cold water with a little salt and leave them for about 4-5 minutes, until they become hard! Peel and cut each egg in half, then remove the yolk and fill them with eggplant. Season with a little salt and add a pinch of mayonnaise. Let them cool for 2 hours after which they can be served

  • 2 medium eggplants
  • 1 onion
  • 100 ml broth
  • 100 g couscous (not to be confused with pasta that is found under this name)
  • Parsley
  • Salt pepper

Preparation for Eggplant stuffed with couscous, quick recipe, fasting

We prepare the eggplant

Wash the whole eggplants and cut them into two pieces. Peel a squash, grate it and chop it finely.

Sprinkle a little salt in the hollow eggplants and set them aside.

Cut the onion and season it with eggplant pieces, add the broth and season with salt and pepper.

Boil the couscous in salted water. Strain the couscous and mix with the onion sauce, eggplant and broth and chopped parsley.

Wash the eggplant with the bitter juice left and dab them with napkins.

Fill the eggplants and put them in the preheated oven at 180 degrees for 30 minutes or until slightly browned.

Serve cold or hot, with fresh parsley on top.

Choose equal, not too big, long eggplants that have a beautiful shape.
Good appetite .

The average grade given by the jury for this recipe is 8.25.

Recipes with Gina Bradea & raquo Recipes & raquo Eggplants stuffed with couscous, quick recipe, fasting

Beat the egg whites with a fork.

The napkins are removed from the white layers (only the colored layer is used) and different shapes are cut or it can be used whole, as you prefer.

Eggs are washed, boiled, then left to cool, so you can hold them.

With a brush, place the egg whites on the surface of the egg, then place the cut napkin. After that, with the brush soaked in the egg white, pass over the napkin, pressing lightly, so that there are no air gaps.

If the napkin is placed on the entire surface of the egg, then it is made in portions. Take a napkin, put it over the egg greased with egg white, pass it again with egg white on top and cut the excess napkin. Do the same until the whole egg is covered.

Leave the eggs to dry at room temperature, then refrigerate.

That's it, & bdquoreteta & rdquo of eggs painted with napkin is ready. It is not difficult at all, it is an environmentally friendly method and available to anyone. As I told you, this method can be applied very well with children, they will have fun and will be very proud of the result.

I invite you to try this method of painting eggs for Easter. I also invite you to take a look at the cake recipe with 10 yolks, as well as the classic drob recipe, some delicacies that should not be missing from any Easter meal.

The recipe and the photos belong to him Gigi Vulturu, blog contributor Good appetite, recipes with Gina Bradea.

Eggplant stuffed with vegetables and cheese

  • 4 eggplants
  • 2 tablespoons oil
  • 1 onion
  • 2 peppers
  • 4 tomatoes
  • 100 g of cheese
  • parsley
  • salt
  • pepper.

Method of preparation

Cut the eggplant in half lengthwise and scoop out the seeds with a spoon.
Chop onions, peppers and hollowed eggplant pulp. Heat 2 tablespoons of oil in a pan and sauté the vegetables until all the ingredients change color. Remove the vegetables to a bowl and mix with the diced tomatoes and grated cheese.

Fill the eggplants with this composition and bake them covered with aluminum foil or baking for 40 minutes at 180 degrees. Then remove the foil and put the eggplant in the oven again for another 15-20 minutes, or until browned to taste.

Eggplant stuffed with meat and vegetables

Ingredients for eggplant recipe stuffed with vegetables

Out of these quantities come 2 servings:

  • 2 matching eggplants
  • 3 tomatoes
  • 1 ardei kapia
  • 100g olives (I used kalamata)
  • 50g walnut kernels
  • olive oil
  • salt
  • oregano
  • chopped greens

To start, preheat the oven to 200 degrees Celsius.

Cut the tomatoes into cubes as well as the peppers. Cut the walnut kernel into small pieces.

Eggplants are grown inside, then seasoned with salt and oregano and sprinkled with a little olive oil.

Place them in the pan and place the tomatoes, peppers, olives and walnut kernels on top. Add a little more msaline oil and put the tray in the oven for about 30 minutes.

After they have browned nicely, take them out of the oven.

Remove the eggplant on a plate.

Sprinkle chopped greens on top and enjoy :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Boiled egg paste with mustard for appetizers, stuffed eggs, mini sandwiches

My mother often makes this egg paste boiled with mustard and butter, especially to spread it on toast. We like to eat it in winter with red onions or in summer with chopped green onions and sprinkled on top.

Boiled egg paste is easy to prepare, fast and cheap. With it you can decorate small savory biscuits or strips of pepper, you can spread slices of toast for various sandwiches or you can fill boiled eggs. In the case of stuffed eggs, we will add the boiled yolks hollowed out of them. It's very spicy because we use whole boiled eggs.

We also make a variant of egg salad with mayonnaise and onion (the Jewish salad is called in Cluj), very good too & # 8211 the recipe here.

Both versions are very useful for recycling leftover Easter eggs. In this case, I seasoned the boiled egg paste with salt and pepper. The mustard is sour and spicy and should be a quality & # 8211 Dijon mustard. It can be extra fine or with whole mustard seeds.

From the quantities below it results approx. 4-6 servings of boiled egg paste & # 8211 depending on how you decide to serve it.

Eggplant stuffed with cheese and garlic in the oven

Eggplant stuffed with cheese and garlic, baked, recipe. Eggplant stuffed with feta cheese, stuffed with garlic, with a perfect taste

Not long ago, I published an article with impressions from my recent vacation in Greece. Somewhere, on top of everything, on the list of the best things to eat, I put these eggplants stuffed with cheese and garlic, which I discovered in my favorite tavern. Anyway, I had decided to try this delicacy at home and see if I would succeed. A few readers also asked me for the recipe, seeing the picture, so they hurried things. So I thought I'd give it a try, telling myself I can't fail. This stuffed eggplant is one of those simple dishes, with few ingredients but perfectly combined so the result is great.

The picture below is what I received at the restaurant. On one of the shifts, on the other, even if it tasted almost identical, the cheese was a little browner and I personally liked it more.

How I reproduced the recipe

Finally, on Wednesday, July 20, the stars aligned favorably. I also started the eggplant recipe stuffed with feta and garlic. The Greek menu described it as "Grilled aubergine stuffed with garlic and feta cheese" & # 8211 a clear indication that it was grilled. In support of this certainty came the distinct aroma of smoke. On the other hand, the tinge of rumen, the well-cooked cheese, the fact that the eggplant did not have charred peel made me think that the dish must have been grilled, but finished in the oven.

In an attempt to simplify things and make these eggplants taste as delicious as possible, I did not heat the grill for just two eggplants, but I preferred to bake them a little in a dry pan on the stove. You can do the same, using a frying pan that you don't use much or a piece of tin that some people keep especially for this purpose. The tip with the pan will also be useful for those who use the induction hob.

And now, the promised recipe, very simple but which, I am sure, will bring you a lot of satisfaction.

Eggplant stuffed with meat

Not only peppers go well with meat, but also eggplant. A famous combination that can be found in many international cuisines (Greek, Turkish, etc.) cannot be missing from our menu, due to its rich and consistent taste.

  • 1 medium eggplant, salt, olive oil
  • 300 g minced meat (I used beef mix with pork)
  • olive oil
  • 1 small onion
  • 1 red
  • garlic
  • 1 or
  • grated cheese or parmesan

Eggplant to wash and cut in half lengthwise. With the tip of the knife, cut the surface in the form of diamonds, carefully, without cutting the peel. Grease the eggplant halves with olive oil and sprinkle with oregano and a pinch of salt. Loosen the cuts a little, to get inside.

After seasoning, the eggplant halves are placed with the section down on a tray, which is placed in the oven heated to 200 degrees C, for about 25 minutes.

In a frying pan, lightly fry the chopped onion in olive oil, then the meat, stirring, until it changes color. Add the peeled and diced tomatoes and keep on the fire for about 5 minutes. Put the chopped garlic, then turn off the heat. After the composition cools down a bit, add the egg.

The baked eggplants are turned upside down, the baked part is pressed a little, to form a hollow. Distribute the meat filling over the eggplant. Sprinkle with grated cheese or parmesan and bake for 10-15 minutes.

TOTAL: 915 grams, 1354.3 calories, 75.9 protein, 103.1 fat, 28.4 carbohydrates, 14.6 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

How to make a recipe for eggplant stuffed with tuna?

Choose suitable eggplants, with a beautiful shape, not too thin, but not too bulging. Think of it being cut in 2, like boats & # 128578

Wash the eggplant, wipe and cut into 2 lengthwise. Remove the core with a spoon or teaspoon, being careful not to break the eggplant. Leave a layer of eggplant about 1 cm. Sprinkle with salt and set aside. & # 128578 During this time, they will leave their juice.

Eggplant stuffed with tuna

Cut onions, olives, celery and peppers into cubes, scald the tomatoes and peel and seeds, then cut into cubes. Put the onion, diced eggplant, celery and bell pepper on the fire, with the oil and a drop of water. Simmer until soft, about 10 minutes. Put in a bowl the drained tuna oil, diced tomatoes, the mixture of onion, celery and bell pepper, freshly ground pepper, salt, chopped olives, crushed garlic and finely chopped basil. Mix everything and taste, if necessary, adjust the taste with salt and pepper.

Do not mix much, so as not to crumble or suffocate for a long time, but just enough to soften a little. Bake everything in the oven. & # 128578 See what it looks like in the section: you can clearly see the differently colored cubes of vegetables, they are penetrated, soft, but without being pureed, you can see the colors distinctly. & # 128578 Without false modesty, I can say they are perfect !! & # 128578

Drain the eggplant juice, rinse with cold water and fill with the mixture.

Sprinkle with a little oil, put in the pan, pour a cup of water, cover with aluminum foil and put in the oven at 200 degrees. Leave for 20-25 minutes, then check. They will be almost ready. Now sprinkle with white wine and put in the oven for another 10-15 minutes to brown.

God, what a perfume is in the house, it smells insanely good. My husband smelled it when he entered the yard & # 128578, he parked the car at speed and couldn't climb the stairs, to get to the kitchen & # 128578. I have the kitchen upstairs, this is the house, so I sit like Juliet by the window and laugh at my husband when he comes home from work and I have prepared something good. I mean, almost every day. & # 128578

Shall I tell you that sometimes I lock the door and until he sings a serenade to me (but with all my heart and convincing), I don't let him into the house? Well, this was day 3 serenades. & # 128578 & # 128512

That's what it looks like my eggplants with tuna:

Let it breathe for 10 minutes, then you can serve it with a lot of appetite. & # 128578

Let me show you from another angle, to be sure that I make you salivate well. & # 128578

They are insanely good, cold or hot, so good that they are addictive, I tell you for sure! Since then we have done it 2 more times, we liked it so much. With serenades every time, of course.

What do you say, how many serenades is this recipe worth? I challenge you to prepare it and then tell me.

I leave you a picture, this is for you, to feel the scent. Stay tuned, I have 2 more recipes to write stuffed eggplant (I have already cooked and shot them in the picture) and there are more & hellip that I really like.

Ingredients Eggplant stuffed fasting in the oven, Turkish recipe "İmam bayıldı"

  • 2 medium-sized eggplants, rather long, 270-300 grams / piece each
  • 2 medium-sized onions & # 8211 about 100 grams / piece & # 8211 minced julienne (fish)
  • 1 diced bell pepper
  • 1-2 green hot peppers (optional)
  • 2 large tomatoes (or 200 grams of canned tomatoes)
  • 100 ml. tomato paste
  • 1 large clove of garlic
  • 80 ml. extra virgin olive oil
  • salt and freshly ground black pepper
  • lemon juice
  • 1 teaspoon of za & # 8217atar, which can be replaced with a little dried thyme
  • 1 bunch of chopped green parsley
  • optional, 1 small tomato for decoration

Preparation of eggplant stuffed fasting in the oven, Turkish recipe "İmam bayıldı" & # 8211 eggplant preparation

1. Prepare a large bowl in which you put 2 liters of cold water, 1 tablespoon of salt and the juice of 1/2 lemon. Stir until the salt dissolves.

2. Wash the whole eggplant well and toss with a kitchen towel. Shorten the tail of each eggplant, cutting the entire surface layer of the tail and keeping only as much as necessary to hold the eggplant together. The peel is cleaned at length, with a knife or a peeler, in strips about 2-3 cm wide, alternating with portions on which the peel is kept, obtaining a striped appearance. Put the cleaned eggplant in a bowl of salted water and lemon.

3. Place a plate or other weight on top of the eggplants to keep them immersed. Keep the eggplant in salted water and lemon for 45 minutes.

4. After 45 minutes, remove the eggplant from the water and press lightly on them, then whisk well with kitchen towels.

Baked eggplant stuffed eggplant, Turkish recipe "İmam bayıldı", vegetable preparation

5. While the eggplants are in the water bath with salt and lemon juice, we take care of the vegetables. We will clean and chop the julienne (fish) onions, we will crush the garlic and we will chop the diced bell pepper and seeds into cubes. The peppers used can be green, yellow, white garden peppers or red, as I happened to have.

6. The tomatoes are scalded as shown at recipe for tomato sauce in a jar (video), after they have been slightly notched beforehand. After scalding, put the tomatoes in a bowl of ice water then clean the skin and cut into cubes, keeping them aside until we need them. Alternatively, we can use canned tomatoes.

Baked stuffed eggplant, Turkish recipe "İmam bayıldı", toasted eggplant and preparation for stuffing

7. Once the 45 minutes required for the eggplants to soak in the brine salt have passed and they have been well whipped, turn on the oven and set it at 180 ° C.

8. We choose a pan of the right size, so that both eggplants fit in it. Heat the pan over medium heat and pour in 1/3 of the olive oil. After the oil is suitable for heating, put the eggplants in the pan and brown them, turning them on all sides. This eggplant browning takes about 8 minutes. Because eggplant absorbs a lot of oil, you may need to add 1 tablespoon during the operation.

9. After they are browned all around, the eggplants are taken directly into the tray where they will be baked. With a spoon, split lengthwise both eggplants, which were soaked during frying, making room in them as in boats, ready to receive the filling.

Eggplants stuffed with baked vegetables, Turkish recipe "İmam bayıldı", preparation of vegetable filling

10. Add the rest of the oil to the pan and immediately all the chopped onion and crushed garlic. Sprinkle with a little salt from the beginning, so that the onion removes the liquid contained and softens. Saute onions over low heat, soften without browning at all, about 8-10 minutes. We do not lose sight of it during this time, so that it does not burn.

11. After the onion has softened, add the bell pepper and, if you use it, the diced hot pepper. Stir frequently and cook together for another 3-4 minutes.

12. Add the diced tomatoes and, only if necessary and the sauce seems too dry, a few tablespoons of water. Boil everything for 10-15 minutes, until the liquid drops and the oil rises to the surface.
Turn off the heat and season the sauce with salt and pepper to taste. Add chopped green parsley, keeping a little for the preparation at the end and I added za & # 8217atar, which is a mixture of spices specific to the Middle East, The main ingredient of this spice is wild thyme. So if you don't have this spice, you can add thyme (if you want).

Filling eggplants and baking

13. The filling is divided between the two eggplants, making room with a spoon. Although it will look like too much stuffing for the two eggplants, we'll load them until they're all in, they'll be in the oven anyway.

14. Stir tomato broth (the 100 ml. recorded on the list of ingredients above) with as much water and pour into the pan, in addition to the stuffed eggplant. Optionally, place 2 quarters of tomatoes (from a small tomato) on top of the eggplants and place them in the preheated oven at 180 ° C, at an average height, for 45 minutes & # 8211 1 hour.

Turkish recipe "İmam bayıldı", serving

At the end of cooking in the oven, these stuffed eggplants in the oven, which made the imam faint, must be reddish and incredibly fragrant. Remove from the oven, leave to cool a bit, sprinkle with green parsley and serve hot, along with a fresh stick or any good bread, with which to absorb the last drop of incredibly tasty sauce next to them.

For a refreshing note, Turks usually offer next to these delicious stuffed eggplants İmam bayıldı and a simple yogurt sauce with lemon juice and mint. I also made this sauce, which gave authenticity and an even better taste to this dish, which is incredibly tasty anyway. If you want a 100% vegan dish, of course, it's enough to enjoy eggplant without any kind of yogurt sauce, they are a celebration in themselves. Let the recipe be useful and don't forget the promised story, you will find it here.


  1. Escorant

    I am sorry, it not absolutely that is necessary for me.

  2. Yolrajas

    What a pleasant phrase

  3. Mir

    Funny blog :)

  4. Shabei

    a curious question

  5. Voodoojind

    You have hit the spot. This is a great idea. I am ready to support you.

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