Easy Ways To Healthy Baked Stuffed Eggplant Recipes
Lightly spray an ovenproof dish large enough to hold two eggplant shells with vegetable oil.
Healthy baked stuffed eggplant recipes - Carefully turn each eggplant half over and use 2 spoons to open and widen the slits. To stuff the eggplant we need to roast it first so that the skin can be roast before stuffing otherwise it won t have time to cook properly once it s stuffed. Serve garnished with thyme.
Stuff the slits with the vegetable mixture pressing it down gently. Fill the scooped out eggplant halves with this mixture dividing it evenly between the two halves. Place a wedge of tomato in the middle of each half.
Traditional versions of this dish can tip the scales at nearly 1 000 calories and 30g sat fat per serving. Evenly divide the reserved sliced pepper among the halves. Bake at 400 for 20 25 minutes or until shells are tender.
Store in in the freezer bags or individual containers. Prepare and roast eggplant. This stuffed eggplant can be frozen for up to 3 months.
Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer. Add the mushrooms zucchini red pepper and eggplant pulp. Set eggplant halves on top.
Check also our greek moussaka recipe lasagna with beef and eggplants. Sprinkle with parmesan cheese. Cut the eggplants into half lengthwise.
Divide mixture evenly between the eggplant shells. Saute for 4 6 minutes or until vegetables are crisp tender. Eggplant can be frozen.
A large eggplant is hollowed out and it s flesh is mixed with italian sausage garlic bread crumbs and parmesan cheese. This makeover cuts that by more than two thirds and still has plenty of marinara melty cheese and crispy baked eggplant. Stir in tomato paste wheat germ if used and eggplant pulp.
Fill with the ground meat mixture and sprinkle with cheese. Cook 5 minutes or just until warm. Use a spoon to scoop out the eggplant flesh leaving about a quarter of an inch around the edges.
Let s see how we do it. First up this stunning and healthy eggplant parmesan. Season with salt and pepper.
Salt the eggplant and let it sweat out any bitterness optional. In a bowl mix together the cooked eggplant vegetables beef herbs 1 cup of the cheese 1 4 cup of the bread crumbs and the egg. Bake 20 to 30 minutes.
After the eggplant has baked for 15 minutes remove from the oven. The filling is then stuffed back into the shells topped with parmesan cheese and baked. Cook for 1 minute.
How to make stuffed eggplant. Spoon meat mixture into each eggplant shell and place in prepared dish. I you love feta you should check our vegetarian greek salad.
Reheat in the oven for about 10 20 minutes until warmed through. Preheat oven to 180 c approximately 350 f and bake the eggplants about 45 minutes. Toast pine nuts in a dry frying pan and distribute over the eggplant halves.
Fill a pan with the remaining tomatoes. Think of the process in terms of three main steps although i break it down a bit more in the recipe box below. Stir in the tomatoes wheat germ parsley thyme salt pepper and pepper flakes.
