Oven-Baked Stuffed Eggplants with Vegetables

Bright, juicy, look beautiful on the holiday table! Eggplants with vegetables baked in the oven are a delicious, aromatic filling with delicate cheese in blue boats. A hearty dish that children and adults will appreciate. These stuffed eggplants will inevitably be the center of attention.
cook time: 1h
Maya Lindell
Oven-Baked Stuffed Eggplants with Vegetables

Nutrition Facts (per serving)

93
Calories
6g
Fat
6g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Eggplant 2 pc
bell pepper 1 pc
Zucchini 1 pc
Onion 1 pc
Garlic 2 clove
Parsley 10 g
Vegetable oil 1 tbsp
Butter 1 tbsp

Fill:

Cream 100 ml
Ricotta 100 g
Eggs 1 pc
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to bake eggplants with vegetables in the oven? To begin, prepare the necessary ingredients according to the list. It is worth considering that the exact amount of ingredients depends on the size of the eggplants you choose. My eggplants are medium, not very long and moderately large. Therefore, there was just enough filling for 4 halves.

Step 2

Step 2
Wash the eggplants and dry. Cut each vegetable in half lengthwise. Carefully, so as not to damage the walls, use a teaspoon or a noisette to scoop out the pulp, leaving the walls 1 cm thick to form boats.

Step 3

Step 3
Cut the eggplant pulp into small cubes. If the pulp is bitter, add salt and leave for 10 minutes. Then rinse and squeeze.

Step 4

Step 4
Peel the bell pepper from seeds and stems and cut into small cubes. To make the dish more beautiful, you can use peppers of different colors, for example, red and yellow.

Step 5

Step 5
Wash the zucchini thoroughly. If the vegetable is young, then leave the skin and seeds; if it is old, remove it. Cut the zucchini into small cubes. You can replace regular zucchini with zucchini.

Step 6

Step 6
Cut the onion into small cubes.

Step 7

Step 7
Finely chop the garlic with a knife.

Step 8

Step 8
Wash the parsley, dry and finely chop. If you wish, you can replace or supplement with other herbs, for example, dill, green onions, cilantro, or use a mixture of different herbs.

Step 9

Step 9
Heat the butter in a frying pan. Add zucchini, bell pepper, onion and garlic. Fry, stirring, 5 minutes. How to choose a frying pan and oil for frying, read the articles at the end of this recipe.

Step 10

Step 10
At the end, add some of the chopped herbs. Remove the pan from the heat and cool the vegetables.

Step 11

Step 11
For filling, prepare the necessary ingredients. Cream with a fat content of 20% or more is suitable. You can replace ricotta with any other soft cheese to taste: brine mozzarella, feta cheese, feta, etc.

Step 12

Step 12
In a bowl, combine the egg and cream and beat until smooth.

Step 13

Step 13
Add the crumbled ricotta, ground pepper and salt to the cream and stir again.

Step 14

Step 14
Pour the egg-cheese mixture into the pan with the fried vegetables and stir.

Step 15

Step 15
Wrap the eggplant boats in foil and place on a baking sheet. Read about the use of foil in the article on this topic. You will find the link at the end of this recipe.

Step 16

Step 16
Fill with vegetable mixture. Drizzle olive oil on top. Bake the eggplants in an oven preheated to 180°C for 35-40 minutes until cooked. The times are approximate, be guided by the operating characteristics of your oven. Read about the operation of different ovens in the article at the end of the recipe.

Step 17

Step 17
Place the eggplants on a plate and sprinkle with the remaining herbs. Bon appetit!

Additional rubrics

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