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All recipes » Hot meals » Dishes from vegetables, mushrooms, legumes » Stuffed vegetables

Baked stuffed eggplant

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Baked stuffed eggplant

When the market saw a round eggplant, it happened to the recipe of eggplant you see on our website. I was convinced that I would find the recipe with no problems. But typing in the search "round eggplant", found nothing. Reviewed and defined in the search "stuffed eggplant" nothing! Well, just typing "eggplant" I saw as many as 50 pages!!! I remember seeing round eggplants here! On page 27, I was tired and went to the kitchen to invent the recipe herself. Take what happened!


Cooking time- Number of servings3

Ingredients for Baked stuffed eggplant




Step-by-step instruction of cooking Baked stuffed eggplant


Step 1

These are the eggplants I had.


Step 2

Should they have carefully scoop out the flesh, I took out a spoon. What was taken out, crushed.


Step 3

In vegetable oil fry the chopped eggplant with chopped mushrooms.


Step 4

Add diced red bell pepper, all together a little stew, add the hot pepper, cut into strips and chopped garlic. Add hot pepper according to your taste. I like everything very spicy, but the pepper was so spicy that even for me was too much.
Salt and pepper to taste.


Step 5

The resulting stuffing fill the eggplants, put them in a fireproof non-stick mold and bake in the oven until cooked, until the eggplants are soft.


Step 6

5 minutes until cooked eggplant to get. From tomatoes to sting the place of attachment of the stalk and make 2 cut along, but not the end to tomato opened like a flower. Gently place the flower of tomato on eggplant.


Step 7

At the top in the middle, add 1 tablespoon of feta and sprinkle with oregano.
Put in the oven high for 5 minutes so the tomatoes warm up, but not drip, and feta slightly melted.


Step 8

Serve the eggplant hot.

Bon appetit!