Zucchini stuffed eggplants recipe

Zucchini Stuffed Eggplants Recipe


Stuffed Eggplants


Eggplants happens to be one of my most favorite veggies. Love them fried, cooked, roasted, and grilled. But stuffed eggplants are the ones I prefer and make more often. I have a few recipes for stuffed eggplants.

Stuffed eggplants with spiced ground meat, stuffed with rice, yoghurt … I’ll share the one with zucchini, since I’ve got so many requests from my Armenian viewers who are doing lent and vegan diet is much needed for those.

This is a very easy to make appetizer and I’m sure if you give it a try, you’ll be making it quite often.

Happy cooking!




Zucchini stuffed eggplants recipe

Ingredients 

Zucchini stuffed eggplants recipe

7-8 medium size eggplants,choose the ones that are even not crooked for easy frying

You will also need a pot filled with salted cold water, proportions to 8 cups of water add 2-3 tbs salt

Additionally you will need about ¼ cup of olive oil ,or as much as it needs to lightly drizzle all the eggplants before frying

I prefer that method rather deep frying, as eggplants tend to absorb too much oil when fried in lots of oil

Zucchini stuffed eggplants recipe

For the stuffing

1 medium onion, finely chopped

1 medium zucchini, cut into small cubes

1-2 fresh green chili peppers or 1 large bell pepper, cut into small cubes

4-5 tbs olive oil

½ cup diced tomato, fresh or canned

1 tbs red pepper paste

2-3 tbs salsa (optional)

4-5 garlic cloves, minced

2-3 tbs fresh cilantro,finely chopped,plus extra for garnish in the dish after it’s cooked

Zucchini stuffed eggplants recipe

Salt and pepper to taste

½ tsp curry powder

½ tsp turmeric

1 tsp crushed red chili pepper (optional, leave out if you don’t like spicy )

You will also need ½ cup tomato sauce mixed with ½ cup water

Zucchini stuffed eggplants recipe

Directions for Stuffed Eggplants

Zucchini stuffed eggplants recipe




Wash and peel the eggplants, leave about ½ “ of the peel on the eggplant

Place the peeled veggies in salted water,cover with a plate to make sure they are fully covered with salty water, set aside

Salted water will help to remove the bitterness of the eggplants

Start making the filling

Sautée the onion with olive oil until translucent

Add chopped zucchini, peppers and cook until slightly softened

Mix in the crushed tomato,pepper paste and salsa

Cook another 2-3 minutes and add all the seasonings and spices

Remove from the heat and set aside to cool down

Zucchini stuffed eggplants recipe

Start preheating the fry pan

Drain the eggplants and pat dry with a paper towel

Drizzle with oil and massage that oil into the eggplants ,to cover them with oil entirely

Fry on each dish until golden color

Set aside to cool down

stuffed aubergine recipe

At this point you can start preheating the oven to 400°F / 205°C degree

Arrange the eggplants in baking pan

Cut an opening leaving about an inch on the top and bottom

Place as much stuffing as you can fit inside that opening

Pour the water-tomato sauce mixture in between the eggplants

Cover with foil and bake 25-35 minutes

Remove the foil and allow to cook another 20-25 minutes

Garnish with fresh cilantro, optional

Serve stuffed eggplants warm or cold

Enjoy!
Zucchini stuffed eggplants recipe

Posted in Armenian Cuisine, Dinner Dishes, Vegetarian Meals.

heghineh

2 Comments

  1. This looks wonderful! I will make this wonderful recipe this week. Thank you from Austria! Keep up the wonderful recipes.

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