Eggplant with minced meat
Eggplant with minced meat
A collection of eggplant recipes with minced meat with photos and step-by-step instructions. We will tell you and show you how to cook eggplant with minced meat deliciously and simply!
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Eggplant recipes with minced meat
Ingredients
Minced meat – 400 g
Onions – 1.5 pcs.
Vegetable oil without aroma - how much is useful for frying vegetables
Potatoes – 3-4 pcs.
Eggplants – 2 pcs.
Hard cheese – 100 g
Butter – 50 g
Wheat flour – 50 g
Ground black pepper - to taste
Ingredients
Eggplants – 2-3 pcs.
Tomatoes – 2-3 pcs.
Chicken fillet – 350 g
Onions – 1 pc.
Hard cheese – 70 g
Refined sunflower oil – 80-100 g
Seasoning “Khmeli-suneli” – 1 tsp.
Ground black pepper – 0.5 tsp.
Ingredients
Potatoes – 2 pcs.
Sweet pepper – 2 pcs.
Garlic – 1 clove
Minced beef – 500 g
Onions – 1 pc.
Greens - to taste
Ground pepper - to taste
Ground coriander – 0.5 tsp.
Vegetable oil for frying
Frozen sweet peppers - for decoration
Fill:
Tomato paste – 2 tbsp.
Boiled water – 1.5 cups
Garlic – 1 clove
Spices - to taste
Ingredients
Minced beef – 500 g;
Garlic – 3-4 cloves;
Dry snow-white wine – 100 ml;
Salt, pepper - to taste.
Bechamel sauce:
Butter – 30 g;
Ground cumin – 0.5 tsp;
Ground paprika – 1/4 tsp;
Salt, pepper - to taste;
Nutmeg – 1/4 tsp;
Ingredients
Eggplants – 5 pcs.
Minced beef – 400 g
Tomato paste – 1 tbsp.
Vegetable oil – 4 tbsp.
Bell pepper – 1 pc.
Chili pepper – 1 pc.
Garlic – 6 cloves
Greens – 1 bunch
Sweet paprika – 1/2 tsp.
Ingredients
Eggplants – 600 g
Tomatoes – 600 g
Onion – 200 g
Minced meat – 400 g
Ground dark pepper - to taste
Sunflower oil - for frying
Hard cheese – 150 g
Ingredients
Eggplant – 100 g
Minced meat – 100 g
Onion – 50 g
Parsley – 1 sprig
Ghee butter – 1 tbsp.
Ingredients
Minced meat – 100 g
Chicken egg – 2 pcs.
Ingredients
Eggplants – 2 pcs.
Minced meat – 300 g
Sour cream – 200 ml.
Mushrooms (champignons) – 200 g
Onions – 1 pc.
Garlic – 2-3 cloves
Hard cheese – 70 g
Vegetable oil – 3 tbsp. l.
Salt, pepper, fragrant spices - to taste
Ingredients
Minced pork and beef – 200 g
Soy sauce – 1 tbsp.
Sesame oil – 1 tsp.
Chicken egg – 1 pc.
Vegetable oil for frying – 3 tbsp.
Ground dark pepper - a pinch
Dried garlic – a pinch (optional)
Ingredients
Minced beef – 300 g
Tomato paste – 2 tbsp.
Chili pepper – 1 pc.
Onions – 1 pc.
Garlic – 1 clove
Vegetable oil – 2 tbsp.
Ground dark pepper – 5 g
Ingredients
Homemade minced meat – 700 g
Round rice – 150 g
Ground peppers – 5 pcs.
Large tomatoes – 5 pcs.
Small eggplants – 3 pcs.
Fresh basil – 20 g
Garlic – 0.5 heads
Ground dark pepper - to taste
Ingredients
Minced meat for cutlets – 500 g;
Eggplant – 2 pieces;
Tomato – 2 pieces;
Sunflower oil – 30 ml;
Tomato juice – 1 glass;
Salt – 1 teaspoon.
Ingredients
Minced meat – 500 g;
Onion – 1 piece;
Garlic – 1 clove;
Sweet paprika paste – 1 tsp;
Paprika paste, hot – ¼ tsp;
Reddish paprika – 1 piece;
Potatoes – 1-2 pcs;
On the side
Margarine – 1 tbsp;
Boiling water - 4 cups;
Ingredients
Eggplants – 2 pcs.
Onions – 1 pc.
Garlic – 3 cloves
Dried basil – 1 tsp.
Ground dark pepper - to taste
Ingredients
Onions – 1 pc.
Hard cheese – 40 g
Garlic clove – 1 pc.
Freshly chopped parsley – 1 tbsp.
Vegetable oil – 4 tbsp.
Salt, pepper, chili - to taste
Water – for soaking eggplants
Ingredients
Lamb – 700 g
Eggplants – 2 pcs.
Onions – 2 pcs.
Vegetable oil – 6 tbsp.
Sweet pepper – 1 pc.
Cilantro – 3-4 sprigs
Basil – 3-4 sprigs
Spices - to taste
Ingredients
Potatoes – 4 pcs.
Minced meat – 400 g
Onions – 2 pcs.
Vegetable oil – 1 tbsp.
Ground dark pepper
Ingredients
Minced meat – 400 g
Onions – 0.5 pcs.
Garlic – 2 cloves
Dry basil – 1 tbsp.
Salt, pepper - to taste
Tomato sauce:
Tomatoes in their juice – 2 cans (380 g each)
Garlic – 3 cloves
Provençal herbs – 1 tsp.
Rest:
Eggplants – 2 pcs.
Refined sunflower oil – 1 tbsp.
Mozzarella – 50 g
Ingredients
Eggplant – 290 g
Minced meat (I used pork) - 700 g
Garlic – 2 medium cloves
Pepper, h.m. - taste
Onions – 100 g
Walnuts – 50 g
Vegetable oil - for frying
Cinnamon (ground) - on the tip of a knife
Natural yogurt – 200 g
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Eggplants stuffed with meat and tomatoes
Ingredients for “Eggplant stuffed with meat and tomatoes”:
- Eggplant (small) – 4 pcs.
- Pork – 250 g
- Tomato – 3 pcs
- Onion - 1 pc.
- Garlic - 2 teeth.
- Hard cheese - 100 g
- Mayonnaise - 100 g
- Vegetable oil
Production time: 60 minutes
Nutritional and energy value:
| Ready meals | |||
| kcal 1873.8 kcal |
proteins 74.8 g |
fat 127.9 g |
carbohydrates 704.3 g |
| 100 g dish | |||
| kcal 88 kcal |
proteins 3.5 g |
fat 6 g |
carbohydrates 33.1 g |
Recipe for “Eggplant stuffed with meat and tomatoes”:
Cut the eggplants lengthwise and carefully scoop out the flesh with a spoon.
Pour salted water over the shell and leave for 30 minutes to release the juice.
Cut the eggplant pulp, onion and pork into cubes, put
the garlic into a garlic press;
Scald the tomatoes with boiling water and remove the skins!
Fry all prepared ingredients in vegetable oil for 10-15 minutes!
Grate the cheese on a small grater.
Wash the eggplant shell with water and fill it with minced meat, sprinkle with cheese and pour mayonnaise on top! Place the eggplants in a baking dish and place in the oven for 30-35 minutes!
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October 5, 2017 Alena Safronova #
August 21, 2010 ole4ka #
August 21, 2010 annapalna # (recipe creator)
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Broken eggplant stuffed with meat
For the recipe you will need:
- eggplants – 8 pcs. (small)
- minced meat – 500g
- onion – 1 pc.
- salt - to taste
- ground dark pepper - to taste
- ground cumin - to taste
Making recipe:
First, let's prepare the eggplant filling. Beat the minced meat (pork and beef) well, adding about 1/3 cup of cool water. Then add the onion, minced through a meat grinder, salt and pepper to taste. If desired, you can add ground cumin and fresh herbs. Mix the minced meat well and put it in the refrigerator to ripen.
Wash the eggplants and wipe dry with a cardboard towel. Now take a wooden rolling pin and simply, without fanaticism, beat any eggplant, turning from one side to the other. Later, roll the eggplants with the same rolling pin to beat them to a suitable degree of softness. Make sure not a single eggplant breaks.
Make a cut on one side of the eggplant and press it deep with your fingers so that a pocket comes out.
Pour water into a bowl, add a little salt and put the eggplants in there while the sauce is being prepared.
For the sauce, cut the tomatoes in half and grate each half on a large grater.
Prepare sautéed vegetables. For this, grate the peeled carrots on a large grater and finely chop the onion. In a deep frying pan, heat the vegetable oil and sauté the onions and carrots in it.
Pour tomato juice into the sauté, stir and bring to a boil. Season to taste with salt, ground pepper, sugar. You can add any spice or seasoning mixture to your liking. If the tomato puree is very thick, add water until the sauce is the desired mixture. At the end of making the tomato sauce, add the garlic passed through a press. Cover the sauce with a lid and cook over low heat for about 10 minutes.
Stuff the eggplants with minced meat.
Add chopped herbs to the sauce
and place eggplants stuffed with meat into it.
Distribute the sauce so that the stuffed eggplants are at least half immersed in the sauce. You can cook eggplants on the stove or in the oven. In the first case, cover the pan with eggplants in the sauce with a lid and cook over low heat for at least 2 hours, so that they are completely steamed. In the second case, cover the pan with foil and place in an oven preheated to 190C for 40-45 minutes. In any case, eggplants beaten with a rolling pin will cook faster than usual. Serve the finished stuffed eggplants with meat hot along with the sauce in which they were cooked. Bon appetit!
Stuffed eggplants with minced meat in the oven
Cooking: 25 minutes
***Recipes from our chefs***
Now we will prepare stuffed eggplants stuffed with minced meat, which we will then bake in the oven. If you don't like eggplants, you can replace them with small zucchini.
To make this appetizer, you can use any kind of minced meat - pork, beef, or a mixed version. You can also add fried mushrooms, herbs or bell peppers to the minced meat. The cheese in my recipe comes out fried, if you don’t like it that way, you can add it 10 minutes before the dish is ready, then it will become “stretchy”. But cheese with a crispy crust will absolutely retain the juiciness of the dish.
Also remember that eggplants can be very bitter. To avoid this, they need to be salted and left for 30 minutes, then washed with running water. A good advantage of this dish is that we will not fry the eggplants, but bake them. This means that they will not only be tasty, but also healthy.
Ingredients for the recipe “Stuffed eggplants with minced meat in the oven”
- Eggplant – 1 pc.
- Tomato – 1 pc.
- Onions – 1 pc.
- Pork – 200 g
- Hard cheese – 100 g
- Salt (to taste) – 5 g
- Ground dark pepper (to taste) – 5 g
- Vegetable oil (for frying) – 10 g
- Ground ginger – 1 pinch
- Ground nutmeg – 1 pinch
Recipe for the dish “Stuffed eggplants with minced meat in the oven”
Rinse the pork and pass through a meat grinder. If you don't like pork, you can eat any other meat.
Peel the onions, rinse and also grind in a meat grinder.
Wash the eggplant, cut into four equal parts, any of which must be no more than 5 cm wide. If your eggplants are small, then cut them into the smallest number of pieces.
Remove the core from each eggplant ring.
Cut the pulp that you took out from the eggplant into small pieces.
Now start making the inside. Pour vegetable oil into a frying pan and heat. Then send the twisted minced meat with onion and chopped eggplant pulp to fry. Season with salt, ground black pepper, nutmeg and ground ginger.
Fry the filling for about 15 minutes, stirring it occasionally.
Wash the tomatoes, dry and cut into rings. Choose a tomato size that is approximately the same diameter as the eggplant.
Place tomato rings in a baking dish.
Place the eggplants on top of the tomatoes.
Fill any eggplant with the cooked inside.
Grate the cheese on a large grater and sprinkle it over the eggplants.
Cover the pan with a lid; if it is missing, use baking foil. Place the eggplants in a preheated oven at 180 degrees for 25 minutes.
When the eggplants are ready, remove them from the oven and place them on a plate.