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