Eggplants Stuffed Vegetables

Since yesterday we indulged ourselves with the sweet braid and brioches What do you think if today we balance the weekend with some Eggplants Stuffed Vegetables? A very easy and useful recipe that helps us all to consume more vegetables in a healthy and delicious way.

Eggplants Stuffed Vegetables

Degree of difficulty: Easy

Preparation time: 20 minutes (+ another 15 approximately of baking)

Ingredients for 6 people:

  • 3 Eggplants a little big
  • 2 tomatoes mature
  • 1 onion
  • 1 Red pepper
  • 1 green pepper
  • 1 garlic clove
  • 2 or 3 tablespoons olive oil
  • Sal Island
  • Pepper

Preparation:

Clean the Eggplants, cut them in half and put them in salted water. Then heat the olive oil in a frying pan, saucepan or pot. Cut it off onion in squares and add it to the oil, let it simmer. On the other hand, you can wash and cut the peppers and tomatoes into small pieces. When the onion is almost transparent, add the rest of the vegetables and continue cooking over low heat until the tomato falls apart, stirring occasionally. While draining the aubergines and remove the inside with the help of a knife, a spoon or a vegetable dump.

Eggplants Stuffed Vegetables

When you see that the tomato has been discarded, add half a glass of water, shawl, Pepper, el garlic clove crushed and wait for it to start to boil. Cut the aubergine filling into small pieces and set them aside.

Eggplants Stuffed Vegetables

Add the inside of the eggplant to the rest of the vegetables and cook over medium heat until the eggplant is soft. Once ready, fill in the Eggplants, place them on a lightly greased baking tray and bake for approximately 15 minutes at 200ºC (the time and temperature may vary from one oven to another).

Eggplants Stuffed Vegetables

And you already have your Eggplants Stuffed Vegetables ready!

Eggplants Stuffed Vegetables

When serving ...

I served them all on the same plate and nearby I put a sauce maker with homemade bechamel sauce so that whoever wanted to add it. In my case it was a second course, although they can also be served as a starter (with some smaller aubergines) or as a side.

Recipe suggestions:

  • If you want to give it a more formal touch you can present them with the sauce bechamel already added, a Cherry tomato halved placed in the center of the eggplant and sprinkled with thyme. On more than one occasion they have caused success in this way.
  • Another option is to add cheese and gratin them, either with or without béchamel sauce.
  • You can add many more vegetables like carrots, mushrooms, courgettesEtc. ...

The best…

If you don't like vegetables, this is a good way to take them, since being mixed and cut into small pieces, the flavor is very different, and if you also add the sauce, the cheese or both, much better. With children they are a success!


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8 comments, leave yours

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  1.   Iris said

    What a rich and nutritious food! Where do I write so that you can send me more recipes?

    1.    ummu aisha said

      Hi Iris!

      Thank you very much for your comment:) In the left column there is a place where it says "Receive news in your email" and below there is a box. In that box write your email and click on «subscribe», you will receive an email to confirm the subscription and voila, from that moment you will receive all the news in your email ^ _ ^

      Enjoy the recipe! Greetings : )

  2.   Letizia duarte said

    What a delicious recipe, healthy and very low in calories .. thanks for sharing it!

    1.    ummu aisha said

      Hello Letizia!

      Thank you for leaving us a comment, I'm glad you like it ^ _ ^

      regards

  3.   Luis said

    What happens if I put the whole aubergines to cook in water (boiled)? And then I put the filling to avoid the oven?

    1.    ummu aisha said

      Hi Luis!

      It's a good option if you want to avoid baking :)

      Greetings and thanks for reading us

  4.   yo said

    Some elements such as times are missing in this recipe, such as the eggplant cooking time, which I think is important, I think the recipe is fine but the wording is a little lacking in information

    1.    ummu aisha said

      Hola!

      I vacuum the aubergines well and then we don't eat the skin, the baking is simply so that it does not look raw, but if you want to eat the skin you can bake them for 40-45 minutes, in that case it is better not to cook the vegetables too much before to fill them and thus they finish cooking in the oven; )

      Greetings and thanks for reading!