Useful Tips

Stuffed eggplant in the oven with meat, cheese, minced meat, carrots and garlic


  1. Wash the eggplants, cut along and remove the pulp. Sprinkle the eggplant boats with salt and leave for 30 minutes.
  2. Fill the eggplant pulp with cold water and leave for 30 minutes.
  3. Peel the onion and garlic. Wash peppers and tomatoes, peel seeds.
  4. Drain the eggplant pulp.
  5. Cut tomatoes, peppers, onions and eggplant pulp into cubes, finely chop the garlic.
  6. Heat the pan with vegetable oil and fry the onion until golden brown. Add minced meat to the onion and fry for another 7 minutes (the minced meat should become crumbly).
  7. Add the eggplant pulp, pepper, tomatoes and sauté for 10 minutes.
  8. Remove from heat, add garlic, salt and pepper, mix.
  9. Grate the cheese on a coarse grater.
  10. Drain the juice from the eggplant boats, fill with the filling, sprinkle with cheese on top and put on a baking sheet.
  11. Preheat the oven to 180 degrees. Bake boats at 180 degrees for 30 minutes. Sprinkle with herbs when serving.
  • Eggplant - 4 pcs.
  • Water - 100 gr.
  • Salt - 2 gr.
  • Filling:
  • Stuffing - 300 gr.
  • Tomatoes - 2 pcs.
  • Bulgarian pepper - 1 pc.
  • Onions - 2 pcs.
  • Garlic - 2 tooth.
  • Salt (to taste) - 2 gr.
  • Black pepper (to taste) - 2 gr.
  • Cheese - 100 gr.
  • Vegetable oil (for frying) - 30 gr.
  • Parsley - 20 gr.

Nutrition value of the dish “Eggplant stuffed with meat” (per 100 grams):

Stuffed Eggplant with Minced Meat in the Oven - Step by Step Photo Recipe

The first recipe, for example, will talk about cooking eggplant with minced meat, rice, carrot and onion frying and cheese. The finished dish is sure to enter the daily home menu and will appeal to both adults and children.

Cooking instruction

Cut the eggplant in half lengthwise and remove the pulp with a knife or a small spoon. Salt the resulting eggplant boats to taste and leave for 30 minutes. This will remove the bitterness from the vegetable. The remaining eggplant pulp can be used to cook a dish, such as vegetable stew.

Rinse thoroughly and pour boiled hot water for 20 minutes.

Chop both onions.

Rub carrots using a coarse grater.

Fry chopped vegetables in vegetable oil until slightly golden.

In the minced meat, add pepper and salt to taste, as well as soaked rice.

After 30 minutes, rinse the eggplant halves under running cold water and fill with the resulting meat. Lay out the “boats” on a baking sheet oiled.

On each put a small amount of fried carrot and onion mixture.

Grease with mayonnaise on top. Place the baked pan with stuffed eggplant in the oven. Bake at 180 degrees for 1 hour 10 minutes.

Using a fine grater, grate the cheese.

20 minutes before cooking, sprinkle eggplant with grated cheese. Continue to cook.

After the indicated time, the stuffed eggplants are ready.

When the dish has cooled a little, you can serve.

Eggplant stuffed with carrots and garlic

There are a great many recipes for stuffed eggplants; pork or ground beef is most often used as a filling. Vegetarians prefer vegetable stuffing. The most popular in such recipes are carrots and garlic.


  • Eggplant - 3 pcs.
  • Carrots - 2 pcs.
  • Onions - 2-4 pcs.
  • Tomatoes - 2 pcs.
  • Garlic - 4-5 cloves.
  • Hard cheese - 150 gr.
  • Mayonnaise, pepper, salt.
  • Butter.


  1. The first step is to get rid of the bitterness contained in the pulp of eggplant. To do this, rinse the fruit, cut the "tail". Cut each blue fruit in half, salt.
  2. After 20 minutes, press lightly to stack the juice. After that, carefully cut out the middle with a spoon or small knife.
  3. Cut the eggplant pulp into cubes, and grate the fresh carrots, grate or chop the onion too. Chop the tomatoes. Chop the garlic cloves.
  4. Passer vegetables in oil, starting with onions, adding carrots, tomatoes, and garlic in turn.
  5. Put almost finished stuffing in eggplant boats. To salt. Lightly grease with mayonnaise, pepper.
  6. Now sprinkle with cheese and bake.

Since the filling is almost ready, the dish is prepared very quickly. And it looks great!

Oven baked eggplant stuffed with vegetables

Not only carrots and garlic are worthy of becoming the main products in eggplant filling. Blue “loyally” apply to other familiar vegetables. You can cook the following vegetable platter as a filling.


  • Eggplant - 2-3 pcs.
  • Bell peppers - 3 pcs. different colors.
  • Carrots - 1 pc.
  • Garlic - 2-3 cloves.
  • Onion - 1 pc.
  • Tomatoes - 2 pcs.
  • Hard cheese - 100 gr.
  • Chicken eggs - 1 pc.
  • Salt, favorite seasonings.
  • Frying oil.
  • Greens for decoration.


  1. The technology is simple, but takes a long time, because it is necessary to rinse all the vegetables, cut the “tails”.
  2. Cut the eggplants across into long boats, lower them into salted water, pressing the lid.
  3. Grind the rest of the vegetables, cut into cubes, cut something, for example, onion and garlic, chop finely, grate the carrots.
  4. Put the little blue ones in the oven for 10 minutes. They will become softer, the middle will be easily selected from them. Dice it too.
  5. Sauté the vegetables in a pan, add the eggplant cubes last.
  6. Assorted vegetables, salt and pepper. Pour in a spoonful of soy sauce if desired.
  7. Grate cheese and mix with beaten egg.
  8. Put vegetable stuffing in eggplant boats, spread egg and cheese mass on top. As a result of baking, a very tasty and very beautiful crust will be obtained.

These eggplants are equally tasty in hot and cold form, so you can cook large portions to leave for breakfast.

Cheese Stuffed Eggplant Recipe

If for some reason there were no vegetables in the house, except for eggplant, or the mistress had time pressure, and you want to surprise the household, then you can use the following recipe, which uses hard or semi-hard cheese.


  • Eggplant - 2 pcs.
  • Hard cheese - 100 gr.
  • Tomatoes - 3-4 pcs.
  • Vegetable oil.
  • Salt.
  • Greens, for example, parsley.


  1. The technology is very simple. Rinse the eggplant, cut the "tail". Cut across so that you get long plates connected at one end.
  2. Prepared little blue salt, leave for a while. Press lightly with your hand, drain the juice that has separated out.
  3. Slice the cheese. Rinse the tomatoes and cut into slices too.
  4. Rinse the eggplant. Get wet with a napkin.
  5. Arrange in the form of a fan in a baking dish, greasing it with vegetable oil.
  6. Between the eggplant plates, spread the cheese and tomatoes evenly. You can grate a little cheese and sprinkle on top.
  7. Put in the oven.

The dish is cooked quickly, it looks pretty. Additionally, the finished dish needs to be decorated with greens. Spicy lovers can add garlic to the dish.

Oven eggplant boats stuffed with meat and baked in the oven

And yet there is no equal to eggplant, where the stuffing is minced. And it doesn’t matter if it’s pork mixed with beef or more tender chicken. Of course, you can not do without tomatoes and cheese: vegetables will give juiciness, and cheese - a beautiful golden crust.


  • Eggplant - 2-3 pcs.
  • Stuffing - 400 gr.
  • Tomato - 2 pcs.
  • Garlic - 2 cloves.
  • Hard cheese - 100 gr.
  • Greens, salt and spices.
  • A little vegetable oil.
  • Mayonnaise - 1-2 tbsp. l


  1. Rinse the eggplant, according to the recipe, the ponytails can not be cut. Core. Salt the boats.
  2. Turn the cut out part into cubes and also add a little salt. Give time so that they let the juice have to be drained to remove the bitterness.
  3. Using a culinary brush, brush the boats (on all sides) with vegetable oil. Place on a baking sheet. Bake for 10 minutes.
  4. Fry the minced meat in a pan, add the eggplant cubes into it, and later the tomatoes, chopped, for example, into cubes, chopped garlic and herbs. Season the filling with spices and salt.
  5. Put in boats. Grease with mayonnaise.
  6. Cheese on top as a final point. Bake until cooked.

There is a field for experiment, you can add other vegetables or mushrooms to the stuffing.

Tips & Tricks

The main rule - the eggplant must be rid of bitterness, otherwise the final dish will be spoiled. To do this, cut the vegetables and salt, the resulting juice is later drained. You can fill in the blue ones with salted water. Soak, drain and get wet.

As a filling, carrots are excellent in the company of onions, garlic, and other vegetables. There are recipes in which the stuffing includes minced meat, cheese, mushrooms, or both.

To get a golden crust, you can grease the eggplant boats with mayonnaise, fat sour cream, be sure to sprinkle with grated cheese.


eggplant 2-4 pcs
minced meat (beef with pork) 400 g
a tomato 1-2 pcs
onion 1 PC
garlic 1-3 cloves
cheese (like Russian) 150-200 g
parsley, dill 2 branches
mayonnaise (or sour cream)
cooking oil
freshly ground pepper

Fried champignons can be added to the filling, diced or sliced.

Transfer the onions and garlic into a bowl of eggplant.
Put the minced meat in a pan and fry over medium heat until tender, constantly kneading with a wooden spatula to break up large lumps.

Add the eggplant pulp, onions, tomatoes and herbs to the fried minced meat.

Season with salt and pepper, to taste, and mix well.

Fill the eggplant "boats" with meat filling.

Grease with mayonnaise or sour cream.

Sprinkle with grated cheese.

Bake eggplant for 30-40 minutes in an oven preheated to 180 ° C.
Serve with fresh vegetables and herbs.