Eggplants stuffed with champignons, baked in the oven. Eggplants stuffed with mushrooms Eggplants stuffed with mushrooms and chicken

step by step recipe with photos

Royal-looking, glossy eggplants, thanks to their dense, porous flesh, are an ideal base for any filling, providing ample possibilities for stuffing. The presented recipe is based precisely on this property.

By carefully removing the core with small seeds, you can make a kind of boat out of each vegetable, on which you can make a very exciting journey. To say it will be a ton of fun would be a bit of an exaggeration, and the dish will certainly impress if the boat isn't overloaded: the filling is quite high in calories. Alternatively, you can fry only the mushrooms and only saute the remaining vegetables.

Ingredients

eggplants 2 pcs.
tomato 1 pc.
sweet pepper 1 pc.
champignons 4-5 pcs.
onion 1 pc.
vegetable oil for frying
ground black pepper

Preparation

1. To prepare eggplant boats, buy fresh and firm vegetables without damage or black spots. The seeds should not be large, and the peel should not be very rough. It is best to use small vegetables. Rinse the eggplants and dry with a towel. Cut into two halves lengthwise. Using a teaspoon, carefully scoop out the pulp. Don't throw it away; you will need it to prepare the filling.

2. Grease the inside of the cleaned boats with vegetable oil, add a little salt and pepper. Transfer to a baking sheet and bake in the oven at 190-200 degrees for 20-25 minutes until the vegetables become a little soft. Focus on your stove.

3. Prepare the filling. Peel the onion and cut it into cubes. Rinse the champignons. Cut into thin half-slices along with the stem. Fry in vegetable oil for 8-10 minutes over moderate heat. Place the fried mushrooms and onions in a separate bowl.

4. Remove seeds from the pepper and cut into cubes. Rinse the tomato, cut into two parts and remove the liquid core with a spoon. Cut the pulp into small pieces. Cut the eggplant center into small pieces. Fry the prepared ingredients in vegetable oil for 5-8 minutes.

6. Add fried mushrooms. Add some salt and pepper. Stir and turn off the heat.

7. Remove the baked eggplants from the oven. Fill them with mushroom filling. Place in the oven for 10-15 minutes at a temperature of 180-190 degrees.

8. Stuffed eggplants are ready. Serve as a stand-alone snack, warm or cold.

When the warm and sunny season comes, there are much more vegetables around. We often want to replace fatty meat and flour dishes with light, tasty vegetable ones. You always want to eat delicious food, so now is the time to remember your favorite dish - baked eggplants stuffed with various delicious fillings.

You can use many different products as filling. It will be delicious with vegetables and mushrooms. Minced meat or chicken fillet with garlic, herbs and cheese. There are so many recipes for cooking eggplant in the oven that it’s simply dizzying. Very often, garlic and cheese are added to the filling, because when baked, the golden brown crust will make the eggplants also beautiful.

Baked eggplants can be eaten hot, like a real lunch or dinner. Or you can prepare it in advance and let it cool, then you will have an excellent cold appetizer for a holiday or the arrival of guests.

This dish does not require much time; almost any cooking method will take you about half an hour, most of which the eggplants will be baked in the oven.

But let's see how you can deliciously cook stuffed baked eggplants.

For anyone who loves eggplants, this is a familiar and favorite recipe. Baked eggplants perfectly retain their own taste, and if you add some vegetables to them and bake them with a cheese crust, the resulting delicacy is simply licking your fingers. One of my favorite recipes, and I love it for its simplicity and speed of preparation. You can please both yourself and your guests with such delicious food in a matter of minutes.

You will need:

medium-sized eggplants - 3 pieces;
carrots - 1 piece;
onion - 1 piece;
sweet pepper - 1/2 piece;
cheese - 100-150 grams;
greenery;
salt and pepper to taste.

You will need:

1. Cut a clean, ripe eggplant without dents lengthwise into two halves, including the skin. The peel is needed to make the eggplant boat tough; if you don’t like it, you don’t have to eat it in the end. With a fork you can easily get the tasty core out. Cut out the core of the eggplant. To do this, make a circular cut along the skin, and then transverse ones. Each piece can then be pryed with a knife or spoon and removed.

2. Cut the extracted eggplant pulp into medium-sized cubes, much like you would cut vegetables into soup or salad. Later we will put them back as part of the filling. Salt these pieces and leave for now.

3. Cut the onion into thin pieces and fry in vegetable oil until soft. Then add grated carrots to the pan.

4. When both the carrots and onions have softened, add the eggplant pieces to the pan. Peel the sweet red pepper from seeds and cut into cubes. Place them in a frying pan with the rest of the vegetables and simmer a little, about 10 minutes will be enough. Don't forget to lightly salt and pepper to taste.

5. Cool the vegetable stew that came out in the frying pan a little and start stuffing the remaining eggplant boats with it.

6. Cut out rectangles from foil and wrap them around the bottoms of the eggplant boats. Place the eggplants on a baking sheet and sprinkle chopped herbs on top.

7. Place the eggplants in an oven preheated to 180 degrees and bake for 25-30 minutes. After this, remove and sprinkle with grated cheese. Return to the oven for 10 minutes until the cheese is melted and nicely browned.

Cool the finished eggplants a little and you can serve. These delicious baked eggplants can also be served cold, making a great appetizer.

Baked eggplants with cottage cheese, garlic and dill

This time we will bake eggplants with a delicious cheese and curd filling. A very gentle and pleasant combination with a slight pungency of garlic. Again, the filling will also include eggplant pulp. The result is a juicy and aromatic dish, tasty and healthy, because nothing is fried anywhere and no fat is added.

You will need:

eggplants - 2 pcs;
low-fat cottage cheese - 150 grams;
hard cheese - 150 grams;
egg - 1 piece;
garlic - 1 clove;
fresh dill, basil and parsley - 2-3 sprigs each;
salt to taste.

Preparation:

1. Cut clean eggplants in half. There is no need to peel, you can even leave the stem, because the vegetable itself will turn into a plate, and we will only eat the contents.

2. Place water in a large saucepan on the stove and let it boil, put the eggplants in there for 7-10 minutes so that they cook until soft.

3. Take a separate bowl; while the eggplants are cooking, prepare the filling. Crumble the thick low-fat cottage cheese and put it in a bowl, grate the cheese there on a coarse grater. Squeeze the garlic through a press.

4. Break one raw egg into a bowl with the cottage cheese and cheese; it will give the ingredients a strong bond and will be deliciously baked in the oven. Finely chop the greens and add them there. Mix everything well.

5. Cool the cooked eggplants a little. Then take a tablespoon and use it to scoop out the pulp from the vegetable halves. Cut it a little into smaller pieces and mix with the prepared filling. Lightly salt and pepper to taste.

6. Fill the resulting empty eggplant skin boats again by putting the filling in them. Place the eggplants on foil or baking paper on a baking sheet. and place in the oven for 15-20 minutes at 180 degrees. The oven must be preheated in advance.

When the baked eggplants with cottage cheese and garlic are ready, they will be covered with a beautiful golden brown crust. Take them out of the oven and arrange them beautifully on a platter.

Delicious both hot and cold, perfect for a holiday or a light hearty dinner for two. Bon appetit!

Eggplant stuffed with chicken breast and cheese

Stuffed baked eggplants can be not only a light vegetable snack, but also a very satisfying and nutritious dish. If you stuff eggplants with meat, then you have a complete meal for the whole family no worse than stuffed peppers, for example. The cheese crust will be a wonderful decoration. Many will agree with me that vegetables baked with cheese immediately become twice as tasty.

You will need:

large eggplants - 2 pieces;
chicken breast - 250-300 grams (1 piece of fillet);
hard cheese - 100 grams;
garlic - 1 clove;
olive oil;
Provençal herbs and paprika - 1/2 teaspoon each;
salt and pepper.

Preparation:

1. To make the chicken breast filling juicy and tasty, you need to marinate the meat a little. Cut the breast into small pieces and place in a small plate. Add half a teaspoon of dried Provençal herbs and the same amount of ground sweet paprika. Drizzle lightly with olive oil, no more than a tablespoon. Squeeze a clove of garlic onto the chicken, you can grate it on a fine grater. Add salt to taste and stir. Leave to marinate for a while while we prepare the eggplants themselves.

2. Prepare the eggplants. Wash them, remove the stems and cut them in half lengthwise. Place the eggplant halves in a baking dish, drizzle with a little olive oil and bake in the oven at 180 degrees for 20-25 minutes. During this time, the eggplants will bake, become soft and lightly browned on top.

3. Now you need to remove the pulp from the eggplant without damaging its skin. Make a circular cut around the edge and then use a spoon to scoop out the center.

4. Cut the pulp that was cut into pieces and mix with the chicken meat that has been marinated by this time. Salt the mixture a little, as the eggplants are not salted.

5. Place the chicken and eggplant mixture back into the skin boats, smooth out tightly and bake in the oven for 20 minutes.

6. After 20 minutes, remove the stuffed eggplants from the oven and sprinkle with grated cheese. Return to bake for another 5-7 minutes until the delicious cheese crust has browned.

Since the chicken itself cooks quickly, and it was also marinated in advance, after half an hour of baking, the dish will be completely ready to eat. Let the eggplants cool slightly and serve with fresh herbs. A delicious lunch is ready!

Greek-style eggplant baked in the oven with minced beef and feta cheese

Continuing the theme of meat filling for stuffed baked eggplants, I can’t help but remember and show you this recipe. We closely associate feta cheese with Greece, most likely because of it, but believe me, in this form it is no less beautiful. The filling is made from minced meat fried with tomatoes with the addition of pieces of feta. It turns out incredibly tasty and I highly recommend trying to cook this dish.

We have already used vegetables as a filling, minced meat and even chicken too, let's turn to another favorite and tasty product. Mushrooms, or rather champignons, are ideal for this dish. If it is now the season of wild mushrooms, then you can use them, but we have champignons available all year round and without problems in any store. Plus, their delicate, slightly sweet taste goes well with eggplants.

You will need:

eggplants - 3 pieces;
champignons - 500 grams;
hard cheese - 150 grams;
garlic - 2-3 cloves;
fresh herbs (onion, dill, parsley) - a small bunch.

Preparation:

1. Wash, dry and cut each eggplant into two halves. Cut the core of each piece into a lattice shape and season with salt. Let the eggplant sit for 10 minutes until it releases its juices, then blot up any juices with a paper towel.

2. Place eggplant halves in hot oil to fry. Brown the eggplant in a frying pan until the center softens. Set them aside to cool slightly on a paper towel to absorb excess oil.

3. While the eggplants are cooling, prepare the filling. To do this, cut fresh champignons into smaller pieces and fry in butter. Salt them and lightly pepper them, let the excess liquid evaporate and lightly brown.

4. Grate the cheese. Chop the greens with a knife and mix with cheese. Add very finely chopped garlic to them. Finally mix this mixture with the freshly fried mushrooms.

5. Take the cooled eggplants and use a spoon to remove the pulp from the center so that a small layer remains on the skin. Chop the removed pulp into small pieces with a knife. Add the eggplant pieces to the prepared mushroom and cheese filling.

6. Place the filling in each eggplant half. Then place the stuffed eggplants in a baking dish. Don't forget to grease the pan with butter or line it with baking paper. Place the eggplants in the oven for 10 minutes and bake at 180-200 degrees. There is no need for longer, since all the products and vegetables are already ready, the main thing is to bake the filling and brown it until it’s delicious.

Sprinkle the finished eggplants with fresh herbs, chop fresh tomatoes and serve for lunch. Also, baked eggplants with mushrooms can be a very satisfying side dish for any meat dish or.

Italian eggplant with tomatoes, basil and mozzarella

Mozzarella, tomatoes and basil. Do you think this is an Italian pizza recipe? No, these are baked eggplant boats with the most delicious filling. An exquisite dish to serve on a holiday table or just for your own pleasure. The basil must be fresh and green. It tastes better this way.

You will need:

large eggplants - 2 pieces;
fleshy tomatoes - 2 pieces (or 1 large);
mozzarella cheese - 100 grams;
grated parmesan - 30 grams;
fresh basil - sprig;
olive oil;
salt and pepper to taste.

Preparation:

1. First of all, cut the eggplants into two parts lengthwise to form boats. Carefully cut out the middle of the flesh with a knife, leaving half a centimeter on the skin.

2. Place the empty eggplants on a baking sheet, lightly drizzle with olive oil, lightly salt and place in the oven for 15 minutes until soft. Temperature 180-200 degrees.

3. Meanwhile, heat a frying pan on the stove with olive oil. Cut some of the pulp that was removed from the eggplants into cubes. Place in a frying pan until they are softened and lightly browned.

4. Cut the tomato into small cubes and add to the eggplants in the frying pan. Lightly add salt and simmer for a few minutes so that the tomatoes release their juice and then it evaporates. After this, mix the filling with grated Parmesan.

5. Cut the mozzarella into small pieces. Tear the basil leaves from the stems and chop them too. Mix basil and mozzarella.

6. Remove the eggplants from the oven; the remaining flesh should be soft and cooked. Fill each boat with eggplant and tomato filling. Top with mozzarella and basil. In this form, place the stuffed eggplants back in the oven for another 5 minutes.

The mozzarella should melt, which means that the wonderful vegetable dish is ready and can be served. Bon appetit!

After boiling, reduce the heat to minimum and continue cooking the mushrooms for 20 minutes. When the mushrooms are boiled, drain off the excess liquid.

Without removing from the stove, pour tomato juice into the fried onions and peppers and stir.

After a minute, add the fried mushrooms to the vegetables, add salt and pepper to taste. Stirring occasionally, simmer over low heat for 5 minutes, then remove from heat and the mushroom filling for stuffing eggplants is ready.

Cut the eggplant into two equal parts.

Using a tablespoon, scoop out the soft center. There is no need to throw it away; it can be used in another dish, for example, in a stew. Generously salt the eggplant boats and leave for 20 minutes.
After 20 minutes, wash off the salt and released juice from the “boats”. Dry the eggplants with a napkin and place in a dry baking dish. Place in a preheated oven.

Bake eggplant “boats” in the oven for 15-20 minutes at 180 degrees.

Sprinkle eggplants stuffed with mushrooms with grated hard cheese.

Eggplant boats baked with mushroom filling are hearty, tasty and very aromatic. This dish can be safely sent to the holiday table.

Autumn gives us a lot of tasty and healthy vegetables, which make excellent independent dishes and original snacks. One of these delicacies is oven-baked eggplant stuffed with champignons. Even a novice cook can prepare them if desired.

Rules for preparing ingredients

When it comes to eggplant, many people think of caviar from this vegetable or its slices fried in oil. In fact, we are talking about a universal product, from which many much more interesting and tasty dishes are obtained. The main thing is to show imagination and not be afraid to experiment, using the most unexpected ingredients.

If you want the good old classics, then you can opt for a win-win combination of mushrooms and vegetables. The key to the success of the dish is the correct preparation of eggplants and champignons, which requires certain skills and knowledge.

Vegetable processing

In order for the dish to turn out great, you need to familiarize yourself with the intricacies of proper preparation of its main ingredients. First of all, we are talking about vegetables:

Eggplants are very good when fried, baked, or stewed, if you just get rid of their inherent bitterness due to the high concentration of solanine in the pulp. Some housewives cut vegetables and add plenty of salt to them, since salt tends to absorb bitterness. However, this technique does not always allow one to obtain a 100% result, especially if large pieces of eggplant or their entire halves are used. That is why experts strongly recommend placing vegetables in a concentrated saline solution, leaving them in it for 20-30 minutes.
Even minimal exposure to a saline solution leads to the fact that vegetables are salted. After soaking, they must be thoroughly rinsed using a running stream. In addition, they must be salted with extreme caution so as not to spoil the finished dish (especially important if the recipe calls for salty fillings and sauces).
You should not peel the eggplants if they are intended for stuffing, otherwise they risk losing their shape and turning into puree during the baking process.
You need to remove the pulp from the eggplants after first applying a “mesh”, which is done using a sharp knife. The result should be cubes that are very easy to remove with a teaspoon. In this case, you should act with extreme caution so as not to damage the integrity of the shell. The thickness of the walls of the workpiece should be about 7 mm, which will allow the eggplants to remain very tender, but not lose their shape and the necessary rigidity.
You should not throw away the pulp, because it can become an excellent addition to the filling after going through a certain preparation process.

Squid with onions and peppers

To prevent the peeled vegetables from darkening or chapping while the minced meat is being prepared, you need to sprinkle the inside of the eggplant halves with a mixture of freshly squeezed lemon juice and olive oil. This technique can also be used when preparing many other ingredients, be it raw champignons or any vegetables.

Use of greenhouse and forest mushrooms

Recently, champignons cultivated in mycelium are increasingly being used, which do not require additional processing and can be eaten even raw. Simply peel the thin skins of the mushrooms and rinse them in a colander under running water. Nevertheless, this type of mushroom is inferior in taste and aroma to wild champignons, which can be found not only in forests, but also in fields and forest-steppe zones.

Such mushrooms cannot be eaten without additional processing., which includes not only peeling and thorough washing, but also preliminary boiling in two waters with the addition of a whole onion, carrots and various roots. Additives are necessary in order to absorb all the toxic substances that wild champignons tend to absorb like a sponge. After cooking, the mushrooms can be fried and baked, but it is better to get rid of the broth, not only because of its inky color, but also because of the settled debris and harmful substances.

In addition, preliminary soaking of the mushrooms in salted water for an hour is recommended, thanks to which the pores of the champignons can open and release all the accumulated sand and debris into the water.

This technique is also used to get rid of all kinds of bugs and larvae. After the specified time has passed, the mushrooms are carefully removed with a slotted spoon, washed in running water and subjected to the following processing steps.

Salad "Furor"

Eggplants baked in the oven have many advantages, because they turn out to be less caloric than when fried in oil, and more juicy due to the correctly selected filling. As for the taste characteristics of the finished dish, they completely depend on the additional ingredients and their combination.

List of required products

To prepare delicious and aromatic eggplants stuffed with mushrooms, you can use different combinations and cooking technologies. If you want the good old classics, then It’s worth preparing the following grocery set:

2 medium, evenly shaped eggplants (you can use both oblong and round vegetables);
200 grams of raw or 150 grams of boiled champignons;
1 large onion;
a glass of fat sour cream (25%) or cream (20-33%);
30 grams of butter;
vegetable oil for frying;
a level teaspoon of flour;
100−150 grams of hard cheese;
fresh herbs;
spices and spices to taste.

The given recipe can be simplified or, conversely, made even more complex and interesting by adding all kinds of ingredients. In the case of eggplants stuffed with mushrooms, such auxiliary components as nuts (not only the usual walnuts, but also pistachios, almonds, cedar, hazelnuts and cashews), savory soft cheeses with mold and creamy taste, sweet dried berries will be very relevant or dried fruits that highlight the salty taste (dates, figs, cranberries, dried apricots, cherries, raisins), as well as meat, fish and poultry in any form.

If you want to prepare a vegetarian dish that will give a head start to any meat and seafood, then you can enrich its taste with such unusual products as truffle oil and mushroom flour. The last ingredient is quite possible to make yourself. To do this, simply grind a handful of dry boletus mushrooms or any other aromatic forest mushrooms in a coffee grinder. The resulting flour should be added one tablespoon at a time when preparing sauces and roasts.

Recipes for cooking eggplants with onions in cream

Step-by-step master class

Stuffing eggplants is really very simple, especially if you follow a certain algorithm of actions. We are talking about the following stages of preparation and their order:

After preparing the eggplant halves, you need to chop their pulp (cutting into medium cubes is suitable). Vegetables should be fried in hot oil, in which you can simmer a couple of cloves of garlic and chili pepper rings without seeds so that they can release their aroma.
After the eggplants are browned, you need to add onion cubes to them and fry them together until half cooked.
Since mushrooms tend to absorb foreign odors almost instantly, it is recommended to sauté them separately from vegetables in a small amount of vegetable oil. For the same reason, champignons need to be seasoned immediately so that they absorb the spices and herbs.
When the champignon slices acquire a golden hue, you need to add all the butter and flour to them. As soon as the flour turns light brown, you need to add sour cream, previously diluted with vegetable or mushroom broth. Boil the sauce until it thickens.
At the very end of cooking, stewed vegetables are added to the creamy mushroom mixture without excess liquid and oil (excess fat can be blotted with a paper towel or a regular serving napkin).
Do not rush to fill eggplant boats with hot sauce, because you can easily get burned. In addition, the stuffing mixture should thicken a little, and for this it is better for it to cool at least a little. To distribute the sauce evenly, it is recommended to fill the eggplant preparations not individually, but all at once, adding a tablespoon of filling until it is finished.
Since all the ingredients except the base are ready-made, you can bake vegetables at high temperature (220-230 °C) for a short period of time (no more than 15-20 minutes). To make the boats rosy and appetizing, they should be generously sprinkled with grated hard cheese of your favorite variety, which will definitely melt and form a rich, crispy crust. Instead, you can use soft mozzarella, which melts perfectly under high temperatures.

When baking stuffed eggplants, you should be prepared for juice to leak out of them. That is why, when preparing the dish, it is recommended to use a form greased with any fat, which will retain the constantly released juice.