Autumn gives us a lot of delicious and healthy vegetables, which make excellent independent dishes and original snacks. One of these delicacies is oven-baked eggplant stuffed with champignons. Even a novice cook can cook them if desired.
Rules for the preparation of ingredients
When it comes to eggplant, many people think of caviar from this vegetable or its circles fried in oil. In fact, we are talking about a universal product, from which many much more interesting and delicious meals. The main thing is to show imagination and not be afraid to experiment, using the most unexpected ingredients.
If you want the good old classics, then you can opt for a win-win combination of mushrooms and vegetables. The key to the success of the dish is the proper preparation of eggplant and champignons, which requires certain skills and knowledge.
Processing vegetables
In order for the dish to turn out well, you need to familiarize yourself with the intricacies proper preparation its main ingredients. First of all, we are talking about vegetables:
- Eggplants are very good both fried, baked, and stewed, if only to get rid of their inherent bitterness, due to the high concentration of solanine in the pulp. Some housewives cut vegetables and salt them liberally, as salt tends to absorb bitterness. However, this technique does not always allow you to get a 100% result, especially if large pieces of eggplant or their whole halves are used. That is why experts strongly recommend placing vegetables in a concentrated saline solution, leaving them in it for 20-30 minutes.
- Even a minimal presence in a saline solution leads to the fact that vegetables are salted. After soaking, they must be thoroughly rinsed using a flowing jet. In addition, they must be salted with extreme caution so as not to spoil the finished dish (especially important if the recipe provides for salty fillings and sauces).
- Eggplants that are meant to be stuffed should not be peeled or they risk losing their shape and becoming mashed during the baking process.
- It is necessary to take out the pulp from eggplants after preliminary application of the "mesh", which is performed with a sharp knife. The result should be cubes that are very easy to get with a teaspoon. In this case, one should act with extreme caution so as not to violate the integrity of the shell. The wall thickness of the workpiece should be about 7 mm, which will allow the eggplant to remain very tender, but at the same time not lose shape and the necessary rigidity.
- Do not throw away the pulp, because it can be a great addition to the filling, after going through a certain preparation process.
Light vegetable salad"PVL"
In order for the peeled vegetables not to darken and become weathered while the minced meat is being prepared for them, it is necessary to sprinkle the inside of the eggplant halves with a mixture of freshly squeezed lemon juice and olive oil. This technique can be resorted to in the preparation of many other ingredients, whether raw champignons or any vegetables.
Use of greenhouse and forest mushrooms
Recently, champignons cultivated in mycelium have been increasingly used, which do not need additional processing and can be eaten even raw. It is enough just to peel the mushrooms from the thin skin and rinse them in a colander under running water. Nevertheless, this type of mushroom is inferior in taste and aroma to wild champignons, which can be found not only in forests, but also in fields and the forest-steppe zone.
Such mushrooms should not be eaten without additional processing , which includes not only peeling and thorough washing, but also preliminary boiling in two waters with the addition of a whole onion, carrots and various roots. Additives are necessary in order to absorb all the toxic substances that wild champignons tend to absorb like a sponge. After boiling, mushrooms can be fried and baked, but it is better to get rid of the broth, not only because of its inky color, but also because of settled debris and harmful substances.
In addition, a preliminary one-hour soaking of mushrooms in salted water is shown, thanks to which the pores of the mushrooms can open and release all the accumulated sand and debris into the water.
This technique is also resorted to in order to get rid of all kinds of bugs and larvae. After the specified time, the mushrooms are carefully removed with a slotted spoon, washed in running water and subjected to the following processing steps.
Salad "Mink coat"
Oven-baked eggplants have many advantages, because they are less high-calorie than when fried in oil, and more juicy due to the right filling. As for taste characteristics ready meal, then they completely depend on the additional ingredients and their combination.
List of required products
To prepare delicious and fragrant eggplant stuffed with mushrooms, you can use different combinations and cooking technologies. If you want the good old classics, then it is worth preparing such a food set:
- 2 medium eggplant even shape (you can use both oblong and round vegetables);
- 200 grams of raw or 150 grams of boiled champignons;
- 1 large onion;
- a glass of fat sour cream (25%) or cream (20-33%);
- 30 grams of butter;
- vegetable oil for frying;
- a teaspoon of flour without a slide;
- 100-150 grams of hard cheese;
- fresh greens;
- spices and spices to taste.
The above recipe can be simplified or, conversely, made even more complex and interesting by adding all sorts of ingredients. In the case of eggplants stuffed with mushrooms, such auxiliary components as nuts will be very relevant (not only the usual walnuts are suitable, but also pistachios, almonds, cedar, hazelnuts and cashews), savory soft cheeses with mold and creamy taste, sweet dried berries or dried fruits that emphasize the salty taste (dates, figs, cranberries, dried apricots, cherries, raisins), as well as meat, fish and poultry in any form.
If you want to cook vegetarian dish, which will give odds to any meat and seafood, you can enrich its taste with such unusual products as truffle oil and mushroom flour. The last ingredient is quite realistic to do yourself. To do this, simply grind a handful of dry mushrooms or any other fragrant in a coffee grinder. forest mushrooms. The resulting flour should be added one tablespoon at a time during the preparation of sauces and roasts.
Baked sushi snow crab
Step by step master class
Stuffing eggplant is really very simple, especially if you follow a certain algorithm of actions. We are talking about the following stages of preparation and their sequence:
- After preparing the eggplant halves, it is necessary to chop their pulp (cutting into a medium cube is suitable). Vegetables should be fried in hot oil, in which you can add a couple of garlic cloves and seedless chili pepper rings so that they can give off their flavor.
- After the eggplants are browned, you need to add onion cubes to them and fry them together until half cooked.
- Since mushrooms tend to absorb other people's odors almost instantly, it is recommended to sauté them separately from vegetables in a small amount of vegetable oil. For the same reason, mushrooms should be seasoned immediately so that they absorb spices and spices.
- When the plates of champignons acquire a golden hue, you need to add to them the entire norm of butter and flour. As soon as the flour becomes light brown, you need to add sour cream, previously diluted with vegetable or mushroom broth. Boil down the sauce until it thickens.
- At the very end of cooking, creamy mushroom mass is added vegetable stew without excess liquid and oil (excess fat can be blotted with a paper towel or a regular serving napkin).
- Do not rush to stuff eggplant boats with hot sauce, because you can easily burn yourself. In addition, the stuffing mass should thicken a little, and for this it is better for it to cool at least a little. To evenly distribute the sauce, it is recommended to fill the eggplant blanks not individually, but all at once, laying out a tablespoon of the filling until it runs out.
- Since all the ingredients except the base are ready, you can bake vegetables at a high temperature (220-230 ° C) for a short period of time (no more than 15-20 minutes). To make the boats rosy and appetizing, they should be generously sprinkled with grated hard cheese of your favorite variety, which will surely melt and form a rich crispy crust. Instead, you can use soft mozzarella, which melts perfectly under the influence of high temperatures.
When baking stuffed eggplant, you should be prepared for the fact that juice will stand out from them. That is why for cooking it is recommended to use a form lubricated with any fat, which will retain the constantly released juice.
When the warm and sunny season comes, then there are much more vegetables around. We often want to replace fatty meat and flour dishes with light vegetable and tasty ones. You always want to eat deliciously, and therefore it's time to remember about favourite dish- Baked eggplants stuffed with various appetizing fillings.
As a filling, you can use many different products. It will be delicious with vegetables and mushrooms. Minced meat or chicken fillet with garlic, herbs and cheese. There are so many recipes for cooking eggplant in the oven that your eyes just run wide. Very often, garlic and cheese are added to the filling, because when baked, the golden crust will make the eggplants also beautiful.
Baked eggplant can be eaten hot, like a real lunch or dinner. And you can prepare in advance and let cool, then you will get a great cold appetizer for a holiday or the arrival of guests.
This dish does not take much time, almost any method of cooking will take you about half an hour, most of which eggplant will be baked in the oven.
But let's see how you can deliciously cook stuffed baked eggplants.
For anyone who loves eggplant, this is a familiar and favorite recipe. Baked eggplants perfectly retain their own taste, and if you add a few vegetables to them, and bake with a cheese crust, you get a delicacy just lick your fingers. One of my favorite recipes, and I love it for its simplicity and speed of preparation. You can please both yourself and your guests with such yummy in a matter of minutes.
You will need:
- medium-sized eggplant - 3 pieces;
- carrots - 1 piece;
- onion - 1 piece;
- Bell pepper- 1/2 piece;
- cheese - 100-150 grams;
- greenery;
- salt and pepper to taste.
You will need:
1. Cut a clean ripe eggplant without dents lengthwise into two halves along with the skin. The skin is needed for the rigidity of the eggplant boat, if you do not like it, you can not eat it in the end. With a fork, a delicious core goes perfectly. Cut out the core of the eggplant. To do this, make a circular incision along the skin, and then transverse. Each piece can then be pry with a knife or spoon and removed.
2. Cut the extracted eggplant pulp into medium-sized cubes, much like you cut vegetables into a soup or salad. Later we will lay them back as part of the filling. Salt these pieces and leave for now.
3. Cut the onion into thin slices and fry for vegetable oil until soft. Then add grated carrots to the pan.
4. When both the carrots and onions have softened, add the eggplant pieces to the pan. De-seeded sweet red pepper and cut into cubes. Put them in a pan with the rest of the vegetables and stew a little, about 10 minutes will be enough. Remember to lightly salt and pepper to taste.
5. Cool slightly vegetable stew what happened in the pan and start stuffing boats with them from the rest of the eggplant.
6. Cut out rectangles from the foil and wrap them around the bottoms of the eggplant boats. Spread the eggplant on a baking sheet and sprinkle with chopped herbs on top.
7. Place the eggplants in a preheated oven at 180 degrees and bake for 25-30 minutes. After that, take it out and sprinkle with grated cheese. Return to the oven for 10 minutes until the cheese is melted and nicely browned.
Let the cooked eggplants cool down a little and you can serve them on the table. These delicious baked eggplants can also be served cold and make a great appetizer.
Baked eggplant with cottage cheese, garlic and dill
This time we will bake eggplants with a delicious cheese and curd filling. Very gentle and pleasant combination with a light spice of garlic. Again, eggplant pulp will also be included in the filling. Outcome - juicy and fragrant dish, tasty and healthy, because nothing is fried anywhere, no fat is added.
You will need:
- eggplant - 2 pcs;
- low-fat cottage cheese - 150 grams;
- hard cheese - 150 grams;
- egg - 1 piece;
- garlic - 1 clove;
- fresh dill, basil and parsley - 2-3 branches each;
- salt to taste.
Cooking:
1. Cut the clean eggplant in half. You don’t need to peel, you can even leave the stem, because the vegetable itself will turn into a plate, and we will only eat the contents.
2. Put water in a large saucepan on the stove and let it boil, put the eggplant in it for 7-10 minutes so that they cook until soft.
3. Take a separate bowl while the eggplant is cooking, prepare the filling. Dense low-fat cottage cheese crumble and put in a bowl, grate the same cheese on a coarse grater. Squeeze the garlic through a press.
4. In a bowl of cottage cheese with cheese, break one a raw egg, it will give the components a strong bond and deliciously baked later in the oven. Finely chop the greens and add there too. Mix everything well.
5. Cool the cooked eggplants a little. Then take a tablespoon and use it to remove the pulp from the halves of the vegetable. Cut it into smaller pieces a little and mix with the prepared filling. Lightly salt and pepper to taste.
6. Refill the resulting empty eggplant skin boats by putting the filling in them. Lay the eggplant on foil or parchment paper on a baking sheet. and put in the oven for 15-20 minutes at a temperature of 180 degrees. The oven must be preheated.
When the baked eggplants with cottage cheese and garlic are ready, they will be covered with a beautiful golden brown. Take them out of the oven and arrange nicely on a platter.
Delicious both hot and cold, perfect for a holiday or a light hearty dinner for two. Bon Appetit!
Eggplant stuffed with chicken breast and cheese
Stuffed baked eggplant can be not only easy vegetable snack, but also very satisfying and nutritious dish. If you stuff eggplants with meat, then here you have a full meal for the whole family no worse than stuffed peppers, for example. Cheese crust will be a wonderful decoration. Many will agree with me that vegetables baked with cheese immediately become twice as tasty.
You will need:
- large eggplant - 2 pieces;
- chicken breast - 250-300 grams (1 piece of fillet);
- hard cheese - 100 grams;
- garlic - 1 clove;
- olive oil;
- Provence herbs and paprika - 1/2 teaspoon each;
- salt and pepper.
Cooking:
1. To make the stuffing out chicken breast It turned out juicy and tasty, you need to marinate the meat a little. Cut the breast into small pieces, put in a small plate. Add half a teaspoon of dried provencal herbs and the same amount of ground sweet paprika. Spray lightly olive oil no more than a tablespoon. Squeeze a clove of garlic to the chicken, you can grate it on a fine grater. Salt to taste and mix. Leave to marinate for a while while we prepare the eggplants themselves.
2. Prepare eggplant. Wash them, remove the stems and cut in half lengthwise. Put the eggplant halves in a baking dish, drizzle a little with olive oil and bake in the oven at 180 degrees for 20-25 minutes. During this time, the eggplant will be baked, soft and lightly browned on top.
3. Now you need to pull the pulp out of the eggplant without damaging its skin. Make a circular cut along the edge, and then pull out the middle with a spoon.
4. Cut the pulp that was cut into pieces and mix with the chicken meat that has marinated by this time. Salt the mixture a little, as the eggplant is not salty.
5. Lay the mixture chicken meat with eggplant back into the boats from the skin, flatten tightly and bake in the oven for 20 minutes.
6. After 20 minutes, remove the stuffed eggplant from the oven and sprinkle with grated cheese. Return to bake for another 5-7 minutes, until the appetizing cheese crust is browned.
Since the chicken itself is quickly cooked, and it was also marinated in advance, after half an hour of baking, the dish will be completely ready to eat. Let the eggplant cool slightly and serve with fresh herbs. Delicious lunch is ready!
Greek-style eggplant baked in the oven with ground beef and feta cheese
Continuing the theme meat filling for stuffed baked eggplants, I can’t help but remember and show you this recipe. Feta cheese is closely associated with Greece, most likely because, but believe me, in this form it is no less beautiful. The filling is prepared from minced meat fried with tomatoes with the addition of pieces of feta. It turns out incredibly tasty and I highly recommend trying this dish.
We have already used vegetables as a filling, chopped meat and even chicken too, let's turn to another favorite and delicious product. Mushrooms, or rather champignons, are ideal for this dish. If it is the season of forest mushrooms, then you can use them, but we have champignons available all year round and without any problems in any store. Plus, their delicate slightly sweet taste goes well with eggplant.
You will need:
- eggplant - 3 pieces;
- champignons - 500 grams;
- hard cheese - 150 grams;
- garlic - 2-3 cloves;
- fresh herbs (onions, dill, parsley) - in a small bunch.
Cooking:
1. Wash, dry and cut each eggplant into two halves. Cut the core of each part in the form of a lattice and salt. Let the eggplant sit for 10 minutes until it releases its juices, then pat the juices out with a paper towel.
2. Place eggplant halves in hot oil to fry. Brown the eggplant in a skillet until the center softens. Set them aside to cool slightly on a paper towel to absorb excess oil.
3. While the eggplants are cooling, prepare the filling. To do this, cut fresh champignons into smaller pieces and fry in butter. Salt them and lightly pepper them, let the excess liquid evaporate and lightly brown.
4. Grate the cheese. Chop greens with a knife and mix with cheese. Add very finely chopped garlic to them. Finally, mix this mixture with freshly fried mushrooms.
5. Take the cooled eggplant and use a spoon to pull out the pulp from the middle so that a small layer remains on the skin. Chop the pulp with a knife into small pieces. Add the eggplant pieces to the prepared mushroom and cheese filling.
6. Place the filling in each half of the eggplant. Then put stuffed eggplants in a baking dish. Do not forget to grease the form with oil or lay with baking paper. Put the eggplant in the oven for 10 minutes in the oven and bake at 180-200 degrees. There is no need for longer, since all the products and vegetables are already ready, the main thing is to bake the filling and brown it to a delicious crust.
Sprinkle ready-made eggplants with fresh herbs, cut fresh tomatoes and serve for dinner. Also, baked eggplant with mushrooms can be very hearty side dish to anyone meat dish or .
Eggplant Italian style with tomatoes, basil and mozzarella
Mozzarella, tomatoes and basil. Do you think this is a recipe? Italian pizza? No, these are baked eggplant boats with the most delicious filling. gourmet dish for submission to festive table or just for fun. Basil should always be fresh and green. So much tastier.
You will need:
- large eggplants - 2 pieces;
- fleshy tomatoes - 2 pieces (or 1 large);
- mozzarella cheese - 100 grams;
- grated parmesan - 30 grams;
- fresh basil - sprig;
- olive oil;
- salt and pepper to taste.
Cooking:
1. First of all, cut the eggplants into two parts lengthwise to make boats. Carefully cut the middle of the flesh with a knife, leaving half a centimeter on the skin.
2. Put the empty eggplants on a baking sheet, lightly drizzle with olive oil, lightly salt and put in the oven for 15 minutes until soft. Temperature 180-200 degrees.
3. At this time, heat a frying pan on the stove with olive oil. Cut the part of the pulp that was taken out of the eggplant into cubes. Place in the pan to fry until they are softened and lightly browned.
4. Cut the tomato into small cubes and add to the eggplant in the pan. Salt lightly and simmer for a few minutes so that the tomatoes release their juice, and then it evaporates. After that, mix the filling with grated parmesan.
5. Cut the mozzarella into small pieces. Tear off the basil leaves from the stems and chop them too. Mix basil and mozzarella.
6. Remove the eggplant from the oven, the remaining pulp should be soft and cooked. Fill each boat with eggplant and tomato filling. Top with mozzarella and basil. In this form, put the stuffed eggplant back in the oven for another 5 minutes.
Mozzarella should melt, which means it's fine vegetable dish ready and ready to serve. Bon Appetit!
Tasty dish eggplant stuffed with mushrooms, and then baked in the oven with cheese.
Ingredients:
eggplant 2 pcs,
a few mushrooms, any mushrooms will do: oyster mushrooms, champignons, chanterelles ...., I always have dried shiitake mushrooms. dried mushrooms must be soaked for a few hours.
onion 1/2 piece,
tomato 1 pc,
Bell pepper,
greens a few branches,
cheese 80 - 100 gr,
vegetable oil 2 tablespoons,
salt,
ground spices to taste: coriander, pepper, oregano.
Important! Add to stuffing to taste. spicy sweet and sour sauce
type Indian chutney sauce, Mexican salsa sauce, Georgian tkemali sauce. I use a spicy sweet and sour sauce in the fridge, such as tamarind paste or tomato paste All you need is 1 teaspoon. Sauces, without a doubt, transform the taste stuffed eggplant.
The proportions of all vegetables, herbs and spices can be any and each time they will be obtained with a new taste.
Cooking, excellent cooking option stuffed eggplant:
First, soak dry mushrooms and wash all available vegetables and herbs.
We clean the onion, prepare the sweet pepper, tomato and eggplant. We cut the pepper lengthwise and remove the stalk and seeds, cut off the stalk of the eggplant and cut it lengthwise into equal parts. I make a notch on the eggplant pulp with a knife, and also cut it along the contour, leaving walls about 1 cm thick.
Now I take a teaspoon and take out the eggplant pulp cubes.
The resulting boats from raw eggplant lightly add salt and bake in an oven heated to 180 C degrees for 25-30 minutes. I usually use foil from a chocolate bar. It is very comfortable. I take two sheets of foil, for reliability, I put them one on top of the other. I put the halves of prepared eggplants on top, the main thing is that they fit completely on the foil. The baking time depends on the size of the eggplant. As soon as the eggplants are wrinkled, become soft, I take them out of the oven.
While the eggplants are cooking in the oven, I make the filling. I chop the mushrooms.
I fry the chopped eggplant pulp in a heated frying pan with vegetable oil, add onions, season with spices and put chopped shiitake mushrooms, greens and spicy sweet and sour sauce.
Cooked fragrant and crazy delicious stuffing with mushrooms I stuff eggplant boats, put it with a spoon in the recess.
I put circles on top of the filling. fresh tomato or pieces of sweet pepper, so baked stuffed eggplant will be juicier and tastier. Stuffed eggplant top with grated cheese and chopped herbs.
I put the stuffed eggplants on foil and put them in a preheated oven for baking for 20-30 minutes, at a temperature of 180 - 190 degrees.
I serve hot baked stuffed eggplants to the table.
step by step recipe with photo
Glossy, regal-looking eggplants, thanks to their dense, porous flesh, are an ideal base for any filling, providing ample opportunities for stuffing. The presented recipe is based precisely on their property.
By carefully removing the core with small seeds, each vegetable can be made into a kind of boat, on which you can make a very exciting journey. To say that it will be a lot of fun would be a slight exaggeration, and the dish will certainly make an impression if the boat is not overloaded: the filling is quite high in calories. Alternatively, you can fry only the mushrooms, and only sauté the rest of the vegetables.
Ingredients
- eggplant 2 pcs.
- tomato 1 pc.
- sweet pepper 1 pc.
- champignons 4-5 pcs.
- onion 1 pc.
- vegetable oil for frying
- ground black pepper
Cooking
1. For the preparation of eggplant boats, buy fresh and dense vegetables without damage and black spots. The seeds should not be large, and the peel is very rough. It is best to use small vegetables. Rinse the eggplant and pat dry with a towel. Cut into two halves lengthwise. Carefully, using a teaspoon, scrape out the pulp. Do not throw it away, you will need it to prepare the filling.
2. Lubricate the cleaned boats inside with vegetable oil, salt and pepper a little. Transfer to a baking sheet and bake in an oven at a temperature of 190-200 degrees for 20-25 minutes, so that the vegetables become a little soft. Focus on your oven.
3. Prepare the filling. Peel the onion and cut it into cubes. Wash the mushrooms. Cut into thin half-plates along with the leg. Fry in vegetable oil for 8-10 minutes over moderate heat. Move the fried mushrooms with onions to a separate bowl.
4. Peel the pepper from seeds, cut into cubes. Rinse the tomato, cut into two parts and remove the liquid core with a spoon. Cut the pulp into small pieces. Cut the eggplant center into small pieces. Fry the prepared ingredients in vegetable oil for 5-8 minutes.
6. Add fried mushrooms. Salt and pepper. Stir and turn off the fire.
7. Remove the baked eggplant from the oven. fill them up mushroom stuffing. Send to the oven for 10-15 minutes at a temperature of 180-190 degrees.
8. Stuffed eggplants are ready. Serve as an appetizer either warm or cold.
After boiling, reduce the heat to a minimum and continue to cook the mushrooms for 20 minutes. When the mushrooms are boiled, drain the excess liquid.
Without removing from the stove, pour tomato juice to the fried onions and peppers and mix.
After a minute, put the fried mushrooms to the vegetables, salt and pepper to taste. Stirring occasionally, simmer over low heat for 5 minutes, then remove from heat and the mushroom stuffing for eggplant stuffing is ready.
Cut the eggplant into two equal parts.
Scoop out the soft center with a spoon. It does not need to be thrown away, it can be used in another dish, for example, in a stew. Copiously salt the eggplant "boats" and leave for 20 minutes. 
After 20 minutes, wash off the salt and the released juice from the "boats". Pat the eggplant dry with paper towels and place in a dry baking dish. Send to preheated oven.
Bake eggplant "boats" in the oven for 15-20 minutes at a temperature of 180 degrees.
eggplant, stuffed with mushrooms sprinkle with grated hard cheese on top.
Eggplant boats baked with mushroom filling are hearty, tasty and very fragrant. Such a dish can be safely sent to the festive table.
