Stuffed Eggplant Recipes Baked Stuffed Eggplant Vegan Lentils Easy Recipe Elavegan Lentil

Alright y'all, it's time to get in the kitchen and whip up some deliciousness! Today, we're talking about stuffed eggplant – a classic dish that's popular in many cultures. We've got two recipes for y'all to try, so let's get started. First up, we've got a baked stuffed eggplant recipe that's easy to make and full of flavor. To get started, preheat your oven to 375°F. Then, take two large eggplants and cut them in half lengthwise. Score the flesh of each half with a knife, being careful not to cut through the skin. Sprinkle with salt and place them cut-side down on a baking sheet. Bake for about 30 minutes or until tender. While the eggplants are baking, you can get started on the filling. In a skillet, brown 1 pound of ground beef or lamb. Once it's browned, add 1 chopped onion, 2 minced garlic cloves, and 1 chopped tomato. Cook until the onion is translucent, then add 1 teaspoon of cumin, 1 teaspoon of paprika, and 1/4 teaspoon of cinnamon. Cook for a few minutes more, then remove from heat. Once the eggplants are done baking, carefully scoop out the flesh with a spoon, leaving a 1/4-inch border all around. Chop up the scooped-out eggplant and add it to the skillet with the meat mixture. Cook for a few minutes more, then spoon the mixture into the eggplant halves. Top each half with a sprinkle of feta cheese, then bake for another 10-15 minutes or until the cheese is melted and bubbly. Serve hot and enjoy! Next up, we've got an Italian-inspired stuffed eggplant recipe that's sure to impress. To get started, preheat your oven to 375°F. Then, take two large eggplants and cut them in half lengthwise. Score the flesh of each half with a knife, being careful not to cut through the skin. Sprinkle with salt and place them cut-side down on a baking sheet. Bake for about 30 minutes or until tender. While the eggplants are baking, you can get started on the filling. In a skillet, brown 1 pound of ground beef or pork sausage. Once it's browned, add 1 chopped onion, 2 minced garlic cloves, and 1 chopped bell pepper. Cook until the onion is translucent, then add 1 teaspoon of oregano, 1 teaspoon of basil, and 1/2 teaspoon of red pepper flakes. Cook for a few minutes more, then remove from heat. Once the eggplants are done baking, carefully scoop out the flesh with a spoon, leaving a 1/4-inch border all around. Chop up the scooped-out eggplant and add it to the skillet with the meat mixture. Cook for a few minutes more, then spoon the mixture into the eggplant halves. Top each half with a sprinkle of mozzarella cheese, then bake for another 10-15 minutes or until the cheese is melted and bubbly. Serve hot and enjoy! So there y'all have it – two delicious stuffed eggplant recipes that are perfect for any occasion. Give 'em a try and let us know what y'all think!

If you are searching about Greek Stuffed Eggplant - Papoutsakia - 30 days of Greek food you've came to the right page. We have 35 Pics about Greek Stuffed Eggplant - Papoutsakia - 30 days of Greek food like Baked Stuffed Eggplant with Italian Sausage Recipe | Food & Wine, Greek Stuffed Eggplant - Papoutsakia - 30 days of Greek food and also Easy Stuffed Mini Eggplants – 2 Sisters Recipes by Anna and Liz. Here you go:

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