How to Make Fantastic Stuffed Eggplants – Vegetarian Delicacies

Today’s recipe is a delicious vegetarian delicacy, that could be cooked for special occasions or for the pleasure of your family. It is a simple recipe, with few ingredients and a healthy one. Here I go with the recipe:

Ingredients: / Ingredientes:

  • 5 average eggplants / 5 berenjenas promedio
  • 1 sweet red pepper / 1 pimiento rojo dulce
  • 100 gr of cottage cheese / 100 gr del requesón
  • 1 egg / 1 huevo
  • 3 garlic cloves / 3 dientes de ajo
  • 1 bunch of fresh parsley / 1 manojo de perejil fresco
  • Salt, white pepper, olive oil / Sal, pimienta blanca, aceite de oliva.

Preparation: / Preparación:

Boil water in a stew-pot and add some salt in it. Wash the eggplants and remove the eggplants tails. Put the eggplants at the salted boiling water and leave them until softened. Remove the eggplants from the water and leave them aside to cool down.

Hervir el agua en una marmita y añadir un poco de sal en ella. Lavar las berenjenas y eliminar las colas berenjenas. Poner las berenjenas en el agua hirviendo con sal y dejarlas hasta que se ablanden. Retire las berenjenas del agua y dejar a un lado para refrescarse.

As soon as the eggplants are cooled down, divide them in two equal parts (along the long side of the eggplant). With the help of a knife, scrape the eggplant pulp and put it in a bowl, thinly chopped. Place the scraped eggplants into a baking-pan covered with baking paper. Add to the filling bowl: cottage cheese, egg, thinly chopped red pepper, thinly cut garlic, shredded parsley, salt if needed (depending on the saltiness of the cottage cheese), white pepper and 1 soup spoon of olive oil.

Tan pronto como las berenjenas se enfrían, dividirlos en dos partes iguales (a lo largo del lado largo de la berenjena). Con la ayuda de un cuchillo, raspar la pulpa de la berenjena y ponerlo en un recipiente finamente picado. Colocar las berenjenas raspadas en una tartera forrada con papel de hornear. Añadir a la taza del relleno: queso cottage, huevo, picado finamente el pimiento rojo, el ajo finamente cortado, perejil picado, sal si es necesario (dependiendo de la salinidad del queso cottage), pimienta blanca y 1 cucharada sopera de aceite de oliva.

With the help of a big spoon, mix well the filling at the bowl, until it turns to be uniform. Start filling the scraped eggplants and give them a nice shape of a half eggplant.

Con la ayuda de una cuchara grande, mezclar bien el relleno en el recipiente, hasta que se vuelva a ser uniforme. Comenzar a llenar las berenjenas raspadas y darles una buena forma de media berenjena.

Put the stuffed eggplants at the pre-heated oven for 30 minutes at 200. Attention! You know better your oven, so make sure to bake the stuffed eggplants until the filling starts to turn slightly into golden color. Nicely place 2 Fantastic Stuffed Eggplants in a plate, serving as one portion/person. Or nicely place them in a big plate looking like a flower. The second choice serves well when you have company and want to enjoy this delicacy with a glass of white wine.

Bon Appetite!

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Poner las berenjenas rellenas en el horno precalentado durante 30 minutos a 200. ¡Atención! Usted sabe mejor su horno, así que asegúrese de cocinar las berenjenas rellenas hasta que el relleno empieza a girar ligeramente en color dorado. Muy bien colocar 2 fantásticos rellenos de berenjenas en una placa que sirve como una porción / persona.
O bien colocarlos en un plato grande que parece una flor. La segunda opción sirve bien cuando se tiene compañía y desea disfrutar de este manjar con un vaso de vino blanco. ¡Buen provecho!

The stuffed eggplants in this recipe come out very light and with a fantastic taste. I encourage you to try this recipe at your home and let me know what was your experience with it.

Be Good and Eat Healthy!

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