Stuffed eggplants - 7 cooking recipes

Cut lengthwise into two halves, boil if desired, remove the pulp, fill. Divide crosswise into 2-3 parts, use a knife and spoon to make “cups”, then follow the previous example. Cut into plates so that they are connected at the stalk, blanch until soft, fan out and place something tasty between the layers. Almost any type of “minced meat” is suitable for filling in the first and second ways. This includes minced meat, and pieces of chicken, beef and pork (fry or boil before filling the “basket”). Sauces like bolognese, veloute or béchamel are also suitable. Tomatoes, bell peppers, mushrooms, onions, all varieties of cabbage, garlic (mandatory), wild garlic, tarragon, parsley - combinations of these products can be used for stuffed eggplants. For the third method, anything that can be cut into slices is suitable - cheese, boiled egg , tomato, olives (olives), boiled chicken, mushrooms. It is better to make all eggplant “fillers” moderately fatty and juicy; dryness in this dish will only interfere. This dish loves cheese, use it for the crust. Another option for a delicious top is a mixture of white bread crumbs (preferably a homemade recipe), garlic, parsley and vegetable oil. The crunch is for the whole house, the aroma is for the whole yard.