Aubergines Stuffed: 4 Recipes to Please Everyone

If you haven’t tried eggplants stuffed it is time to do it. The fillings that we have for each a, will surprise you. For those occasions when you want something more simple or even something more elaborate, these recipes are versatile and adaptable to any meal. Try it and share with us the recipes!

Aubergines Stuffed 4 Recipes to Please Everyone

When talking about recipes with eggplant, aubergines stuffed are the most common. But even here it can vary.

Want to know how? Then try one (or all) of our suggestions.

4 RECIPES AUBERGINES STUFFED

1. AUBERGINES STUFFED WITH MINCED MEAT

Is the recipe the more “traditional revenue”. This is a version that is healthier than the usual recipe.

– Ingredient –

  • 2 aubergines small (or 1 large)
  • 1 ripe tomato
  • ½ Onion
  • 1 clove of garlic
  • 1 c. tablespoon olive oil
  • 100g of minced meat (beef, pork or poultry)
  • Salt and pepper q. b.
  • 1 c. tablespoon chopped parsley

– Mode of preparation –

  1. First, wash the aubergines and cut them in half lengthwise.
  2. Then, with the help of a spoon, remove most of the pulp, taking care not to break the peel.
  3. The pulp of the eggplant which was ready to chop it into small pieces, as well as the onion and the garlic. Remove the skin and seed the tomato and chop it in small pieces.
  4. In a pan, saute the onion and garlic in olive oil.
  5. Then, add after the eggplant, the tomato and the minced meat. Season everything with salt and pepper and let it cook (for about 10 minutes) on low heat until the meat is soft.
  6. Stir in the chopped parsley and wrap well.
  7. Finally, fill the aubergines with the prepared minced meat and bring to light the oven (on a tray), pre-heated to 180º C, for 30 to 40 minutes, until the eggplant is cooked.

Aubergines Stuffed 4 Recipes to Please Everyone 3

2. AUBERGINES STUFFED WITH MOZARELA, TOMATO CHERRY AND FIGS

If you want to innovate on revenue of eggplant stuffed, this is a good choice, and promises to surprise even the palates more refined.

– Ingredient –

  • 1 large eggplant
  • 2 cloves garlic, minced
  • 1 ball mozarela cut fresh sliced
  • ½ Garlic-French cut slices into very thin
  • 2 fresh figs cut in quarters
  • Cherry tomatoes (cut in halves) q. b.
  • Olive oil q. b.
  • 4 c. tablespoon balsamic vinegar
  • 1 c. granulated sugar
  • Salt q. b.

– Mode of preparation –

  1. Cut the eggplant in half and make a cut diagonally in each half (careful not to cut the skin).
  2. Then, spread the garlic by the halves of the eggplant, drizzle with a little olive oil and season with salt.
  3. Place the eggplant on a baking tray, with the halves facing up, and bake in the oven, preheated to 180ºC, for 30 minutes.
  4. Meanwhile, heat three tablespoons of olive oil in a frying pan over a medium heat.
  5. When it is hot, add the cherry tomato and the garlic-French and leave to cook for 3 to 5 minutes.
  6. When the skins of the cherry tomatoes begin to burst and the garlic-French is soft, remove from the heat and reserve in a bowl or on a plate.
  7. In the same frying pan where you cooked the tomatoes and garlic-French, add the balsamic vinegar and the sugar, heat (medium). Bring to the boil slightly to reduce the vinegar until it is the consistency of a syrup.
  8. When the eggplant is baked, spread the slices of mozarela on top and then add the prepared of the cherry tomatoes with the garlic-French, and figs.
  9. Bring it back to the oven, 180º C, for 8 to 10 minutes, for hard grating cheese (until the cheese start to melt and bubble).
  10. To finish, remove from the oven and season with the balsamic reduction and with a little more salt (to taste). If you want, you can add a little more olive oil.

3. AUBERGINES STUFFED WITH TUNA

– Ingredient –

  • 4 aubergines medium/large
  • 1 chopped onion
  • 1 carrot, grated
  • 1 drizzle of olive oil
  • 1 c. tablespoon butter
  • 2 c. tablespoon of tomato purée
  • 1 c. tea honey (can use sugar)
  • 4 cans of tuna
  • 4 5 c. tablespoon soy sauce
  • Ground pepper at the time q. b.
  • 1 c. tea cumin
  • 1 c. tea of saffron of the indies
  • Cheese mozzarella grated q. b.

– Mode of preparation –

  1. Wash the eggplants and cut them in half.
  2. Then with the help of a spoon remove the pulp.
  3. Chop the pulp into small cubes and set aside.
  4. Melt the butter with the olive oil, add the onion and let fry a little in the heat low (until the onion is transparent).
  5. Then, add the pulp of the aubergines, grated carrot and season with the soy sauce (having regard to the fact that the soy sauce is naturally salty, so you must have to pay attention to the quantities of salt), cumin, turmeric, pepper and honey. Wrap well, cover and cook for 7 to 10 minutes.
  6. Then, add the pulp of tomatoes and the tuna previously drained. Wrap well and, if necessary, grind the spices (if you want you can add a little more soy sauce).
  7. Let cook a few more minutes and, after 5 minutes, turn off the heat and fill the aubergines. Finish the filling with a little cheese mozzarella.
  8. On the board where the aubergines, put the equivalent of a cup of tea water.
  9. Bake in the oven, pre-heated to 180º C, and let it cook for about 30 to 35 minutes.
  10. When they are ready, remove and let cool about 5 to 10 minutes before serving.

Aubergines Stuffed 4 Recipes to Please Everyone 2

4. AUBERGINES STUFFED WITH VEGETABLES

A proposal lighter.

– Ingredient –

  • 3 eggplants small
  • 2 c. tablespoon olive oil
  • 2 cloves of garlic
  • ½ Curgete
  • 2 carrots
  • 1 tomato
  • 3 sprigs of broccoli
  • Salt and pepper q. b.
  • Cheese mozzarella grated q. b.

– Mode of preparation –

  1. Wash the eggplant, cut it in half lengthwise and remove the pulp.
  2. In a saucepan with boiling water with salt, boil (for 5 minutes) the halves of aubergines, remove and set aside.
  3. Next, cut the core of the eggplant into small cubes. Cut also the carrots and the curgete.
  4. Finely chop garlic and sauté in olive oil.
  5. Then, add the cut vegetables and let it sauté.
  6. The tomato cut to cubes, add to the prepared earlier and let it cook.
  7. Add the broccoli cut and cook 1 more minute.
  8. Rectify the seasonings.
  9. Finally, fill the aubergines with the prepared vegetables and sprinkle with grated cheese.
  10. Bake in the oven, 180º C, for about 20 minutes.