???? Italian Style Stuffed Eggplant with Roasted Vegetables and jalapeno pepper???? ????????????
♨️In this recipe video, we'll show you how to make a delicious and flavorful Italian-style stuffed eggplant dish that's sure to impress. We'll start by roasting a selection of fresh vegetables, including zucchini, red bell pepper, and onion, in the oven until they're tender and caramelized. Then, we'll mix these vegetables with fresh herbs, and some spicy jalapeno pepper to create a savory stuffing.
Next, we'll carefully hollow out some eggplants and fill them with the vegetable stuffing. After baking them in the oven until they're golden brown and bubbly, we'll garnish the eggplants with some fresh parsley and serve them up as a hearty and satisfying main course.
This recipe is perfect for anyone looking to enjoy the flavors of Italian cuisine in a healthy and nutritious way, and it's sure to be a hit with vegetarians and meat-lovers alike. So why not give it a try and impress your family and friends with this delicious and wholesome dish!♨️
???? Italian Style Stuffed Eggplant with Roasted Vegetables and jalapeno pepper???? ???????????????? Subscribe and get the latest delicious recipes ????
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???? RECIPE ????
INGREDIENTS
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Here is what you'll need!
Servings: 5
5 eggplants
3 tbsp olive oil
2 tsp salt
2 cup chopped onion
1 chopped garlic
2 cup jalapeno pepper
4 tomatoes
violet basil
1 cup chopped parsley
sugar
dill
PREPARATION
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1.Partly peel the eggplants and cut it in the middle with a knife.
2. arrange them in the pan. Grease 5 eggplants with olive oil. Sprinkle the salt on the eggplants.
3.Bake 450 °F (230 °C) 20 minutes.
4. Meanwhile, Put 2 tablespoons olive oil in a pan, 2 cups chopped onions, 1 chopped garlic and mix.Then add 2 cups jalapeno pepper.
5.Add 4 tomatoes and 3 violet basil mix and leave on for 10 minutes.
6.After cooking add 1 cup chopped parsley, 1 teaspoon salt and mix.
7. Sprinkle the sugar on the eggplants. Stuff the filling equally between eggplants.
8.Bake stuffed eggplants at 450 °F (230 °C) for 20 minutes.
9. Sprinkle the dill on the eggplant and enjoy it.
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Eggplant Salad is a tasty and easy Lunch Idea
Get the Recipe:
⭐️ Eggplant salad is an easy and delicious recipe made with roasted or air-fried eggplant, chickpeas, and other crunchy seasonal vegetables. It's perfect as a make-ahead meal, for potlucks, and picnics.
⭐️ Ingredients
2 medium eggplants + 2 teaspoon olive oil, ⅓ teaspoon salt, ¼ teaspoon pepper for roasting
1 can (15 oz) chickpeas or 1½ cups of cooked chickpeas (drained)
1 cup cherry tomatoes (chopped)
1 cup zucchini or cucumber (sliced)
½ cup black olives (sliced)
½ cup red onion (chopped)
1 cup yellow bell pepper (diced)
⅓ cup parsley (finely chopped)
½ pound pasta (optional) rotini, fusilli, penne, bow-ties
For the dressing
2 - 3 tablespoons extra virgin olive oil
2 - 3 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
Metric:
1100 grams eggplants + 2 teaspoon olive oil, ⅓ teaspoon salt, ¼ teaspoon pepper for roasting
230 grams chickpeas or 1½ cups of cooked chickpeas (drained)
160 grams cherry tomatoes (chopped)
130 grams zucchini or cucumber (sliced)
50 grams black olives (sliced)
60 grams red onion (chopped)
130 grams yellow bell pepper (diced)
10 grams parsley (finely chopped)
230 grams pasta (optional) rotini, fusilli, penne, bow-ties
For the dressing
40 grams extra virgin olive oil
45 grams lemon juice
3 grams salt
2 grams black pepper
BAKE eggplants in the oven for 20 minutes at 430°F or 220°C.
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Eggplant Caponata (for Pasta & Bruschetta)
Get the Recipe:
⭐️ Caponata is an Italian eggplant salad with a delicious sweet and sour flavor. We make it with roasted eggplant (instead of deep-fried) in less than 45 minutes.
Serve it as a starter, side dish, or a complete meal on pasta, it's a Sicilian classic.
⭐️ Ingredients
2½ pounds (1 kg) eggplants 3 medium, diced and roasted with 1 tablespoon olive oil, ½ teaspoon salt, 2 twists black pepper
2 tablespoons extra virgin olive oil
1 white onion
2 ribs celery
1½ pounds (700 grams) vine tomatoes chopped
½ cup (70 grams) green olives pitted
2 tablespoons (20 grams) capers
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
1 cup (250 grams) water
4 tablespoons (60 grams) vinegar
2 tablespoons (25 grams) sugar
10 leaves basil
2 tablespoons (20 grams) pine nuts toasted, optional
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Roasted Eggplant Salad
This is one of my favorite ways to prepare eggplant: roast it at high heat with a little bit of oil and salt; then layer it into a composed salad. There are three elements to this salad:
1. Cucumber-yogurt sauce, seasoned with cumin, garlic, and fresh lemon. It's like a cross between an Indian raita and a Greek tzatziki.
2. Roasted eggplant, irresistible on its own, caramelized at the edges, creamy in the center.
3. Tomato salad, dressed in a simple mix of equal parts olive oil and white balsamic vinegar, plus flaky sea salt to taste. A handful of greens, such as arugula or sprouts, gets folded into the dressed tomatoes just before serving.
Find the full recipe here:
Greek Eggplant Meze with Red Bell Pepper | Easy recipe with step-by-step photos BayevsKitchen
Eggplant appetizers always have a lot in common. Whether it's babaganoush, Greek meze, eggplant caviar, whatever, there's likely to be garlic. So what? There are no fools. Every cuisine in the world knows that eggplant and garlic are a win-win combination. And you know another win-win combination? Roasted eggplant and cilantro.
I know that there are people who are extremely negative about cilantro. You and I don't understand each other, but since the conversation has led here, you can replace cilantro with parsley, or better yet, garlic greens.
???? Ingredients:
✔️ 2-3 eggplants (2 large or 3 medium)
✔️ 1 red pepper
✔️ 3 garlic cloves
✔️ 30 ml extra virgin olive oil
✔️ 3 sprigs of coriander
✔️ 1/2 tsp. salt
✔️ freshly ground black pepper
????How to cook:
1️⃣ Preheat the oven to 240 °C / 465 °F.Pierce the eggplants with a wooden skewer. Place the eggplants and peppers in a baking dish and place in the oven. Bake for 20 minutes.
2️⃣ At this time:Peel the garlic and grate it into a small bowl. Finely chop the cilantro and add to the garlic. Add 1/2 tsp salt and 30 ml extra virgin olive oil. Stir and set aside.
3️⃣ After 20 minutes, take the mold out of the oven, flip the eggplants and peppers to the other side, and place in the oven for another 10-15 minutes. Leave to cool.
4️⃣Remove the skin from the eggplant and peppers (also separate the peppers from the seeds), and put them in a mixing bowl. Mash with a fork until smooth. Pour dressing and mix well. Pepper with freshly ground black pepper, taste and add salt to taste, if necessary.
???? Check full step-by-step recipe at
Turkish Eggplant Shakshuka - Vegan Meze with Fried Eggplants & Chilies
The word shakshuka usually refers to a Middle Eastern / North African egg dish, but in Turkey, shakshuka or as we call it şakşuka is a vegan meze dish cooked in olive oil and usually served with drinks and made with eggplants.
This is one of the easiest and but surprisingly delicious meze dishes and the ingredients may vary from region to region, but eggplant is usually the main vegetable. In some regions it is made with green tomatoes and some versions includes potatos or zucchinis.
Possibly one of the most popular mezes in Turkey, şakşuka being a appetizer, it can also be enjoyed as an incredibly delicious vegan meal on its own.
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☕ Glass Measuring Jug 1 litre:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Turkish Kebab and Meat Knife:
???? Victorinox Peeler:
Ingredients:
• 3 eggplants, peeled in strips and diced
• 5 green chilies, roughly chopped
• 4 cups frying oil
• 3 medium size tomatoes, finely grated (400 ml (1+ ¾ cups) of tomato puree would do great)
• 3 tablespoons olive oil
• 5 garlic cloves, chopped
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp white wine vinegar
• 1 tsp sugar
To garnish
• 2 sprigs of parsley, chopped
#turkishmeze #shakshuka #şakşuka
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