Baked Stuffed Baby Eggplant Aubergine Recipes

BAKED STUFFED BABY EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 400 degrees.
• Cut each eggplant in half lengthwise then make shallow cuts in cut side at 1/2-inch intervals.
• Brush cut sides with 1 teaspoon olive oil and place eggplants, cut-side down, on greased baking sheet.
• Bake for 15 to 20 minutes until tender with fork, remove from oven to cool and reduce oven heat to 350 degrees.
• In a large skillet, heat remaining oil over medium-high heat until hot.
• Add garlic, onion and red pepper; sauté for one minute until tender.
• Next, add rice through tomatoes, stir together well.
• Scoop out eggplant pulp from each halve leaving 1/2-inch thick shells and set shells aside.
• Chop pulp, add to rice mixture and mix well.
• Spoon mixture evenly into eggplant shells, sprinkle with cheese, cover and bake for 20 minutes.
• Uncover and bake an additional 10 minutes or until lightly browned.
• Garnish with more fresh basil and feta cheese, if desired.

STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

STUFFED BABY EGGPLANT

Steps:

• Preheat oven to 350 degrees.
• Prepare eggplants by slicing them in half lengthwise.
• Scoop out the inside of the eggplant and cut into cubes.
• Lay cubes on several paper towels and squeeze any moisture out of them by hand.
• Boil shells in a large stockpot for 2 minutes and allow to cool.
• Place a tablespoon of olive oil in a hot skillet. Add eggplant, onion, and garlic and saute.
• In a large mixing bowl, stir the saute mixture into the remaining ingredients and combine well. Add a second tablespoon of water if mixture is too dry. If mixture is too loose, add more bread crumbs.
• Fill the cooled eggplant shells with the mixture.
• Add a tablespoon of olive oil to a hot skillet. Place eggplants top side down in skillet and brown over medium heat.
• Place browned stuffed baby eggplants in a baking dish.
• Drizzle with remaining olive oil and bake for 30 minutes in a 350 degree oven.