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Peppers stuffed with eggplant salad

Peppers stuffed with eggplant salad

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The eggplants are removed from the freezer in the evening, in order to thaw naturally, in a strainer and to drain the liquid well.

Onions are cleaned, washed and finely chopped.

Wash the cherry tomatoes and cut.

Wash the peppers, cut them in half and clean the stalks and seeds.

When the eggplants have drained well, chop them well with a wooden chopper and then add sunflower oil to taste and mix until smooth.

Add finely chopped onion and season with salt and pepper to taste.

Fill the peppers cut in half with 2-3 teaspoons of salad (depending on the size of the peppers) and garnish with slices of red onion and quarters / halves of cherry tomatoes.

Refrigerate until served.


Remove the eggplant in the evening from the freezer, so that during the night, it thaws naturally. To do this, put them in a strainer, so that in the meantime they will drain the liquid.


To chop the eggplant, better use a wood chipper. It is said that it is healthier this way ...


Use red onion, which is not hot and gives a good taste to the dishes, especially when it is raw.


The oil, salt and pepper are put according to everyone's taste.

Peppers stuffed with rice and minced pork!

1.Wash the rice and cover it with hot water. Let it simmer for as long as you prepare the other ingredients (15-20 minutes).

2. Wash the peppers and clean them of stalks and seeds, preserving their integrity.

3.Cut the carrots into short, thin strips (or pass them through a large grater), and 2 onions - in half crescents.

4. Heat 10-12 tablespoons of oil in a large skillet. Add the onion and carrot to it. Fry them for 7-8 minutes, until they soften, stirring periodically.

5.Add the tomato paste. Stirring constantly, fry the vegetables for another minute.

6.Put the minced meat, scalded rice, a teaspoon of salt, ground black pepper, a teaspoon of granulated garlic and about 1/3 of the frying pan in a deep bowl. After the frying has cooled down a bit, add the chopped greens and mix the composition well.

7.Pour 1 liter of water into the remaining frying pan. Add 2 teaspoons of salt, ½ teaspoon of granulated garlic and a tablespoon of paprika. Stir and bring the sauce to a boil. Take it off the fire.

8. Pour 1-2 tablespoons of tomato sauce (from the pan) into the pan or tuciul, in which you will boil the stuffed peppers. Fill the peppers with the meat and rice composition (do not fill them with the tip, because the rice will expand during cooking and fill them completely), then place them upright in the prepared bowl. If they do not all take place in a vertical position, place them in a horizontal position over the other peppers.

9. We have a little meat and rice left over: we shaped it into large meatballs and put them on the surface of the stuffed peppers. This way we will get a complex dish with several elements.

10. Pour the tomato sauce from the pan into the pan. If it is not enough to cover the peppers almost completely, add another 400-500 ml of water.

11.Cut the remaining onion and fresh tomato into rounds or crescents. Spread them on the surface of stuffed peppers and meatballs.

12. Cover the pan with a lid and put it on high heat to bring the contents to the boil. Boil the stuffed peppers for 25-35 minutes from the moment of boiling (depending on their size), on low heat (so as not to burn, do not completely cover the pan with the lid).

If some peppers are not completely covered with sauce, after 10-15 minutes of boiling, turn them on the other side.

13. At the end you can sprinkle the surface of the peppers with a little ground black pepper, a little granulated garlic and chopped greens. Remove the pan from the heat and let the peppers rest for 5 minutes, covering them with the lid.

Garden diary

Giga, this is the most easy way to make stuffed peppers. Thank you for passing by, my friend. Pozdrawiam.

I like both recipes !! I'm not talking about the dream garden !! many kisses

Antonina, on your part, the compliment has maximum value. These are simple recipes that allow me not to waste much time in the kitchen, especially in summer, when the heat is hard to bear.

super recipes. I will try for sure!

Super simple, super good! Coco, write me how you did it.

I like it, too! Sounds good and if it's fast the better. I'll try too. Thanks for the recipes.

With pleasure, Flordel! In the summer I can't wait to cook, so I'm content with simpler dishes. Only for the bite I sweat in the pan.

My dear, but it's completely different from how I used to be. I remain deeply indebted for secrets and how I do it as I post it as a sign of gratitude. We also prefer it with fresh bread and Kalamata olives. Endlessly. A quarter of a kilo of Feta is too little for a large family. I will multiply by two. or three.
Thank you so much!
By the way, we also made musaca and we thought of you when we ate it, because we made it with pumpkin and eggplant and feta and bechamel as we eat in Greece. Great warmth and satisfaction.
All good and increase in all

Adinuca, I hope it goes well. With pleasure !
And we really like to eat moussaka. I make a huge tray, to stay the next day, because it is very good and cold. But the feta is not put on the girl. Do you put in bechamel?

Thanks for the recipes DANI,
I will try them for
that I like peppers!
I wish you an excellent weekend!
I hug you my dear!

You know Dani that I eat peppers like apples, but your recipe is without meat and my father doesn't eat. so I have no one to do it for. I'd rather eat pepper cheese, easier for me. Have a nice weekend.

Elena, with pleasure! Successful and safe.
The weekend looks great (we will go to the sea).
I hope you spend it to your heart's content!
All the best !

Mom, you put a schnitzel next to you. What to do, my father does not deny.
I always think of you, when I see the peppers, which turn red in the garden. Have you seen the donuts? I think they are the first donuts raised in Greek soil. Nikolis likes it a lot.
We will go to Lefkada - the classic siesta route to the monastery.
I was kissing you .

God, I've never eaten a cheese-hot pepper combination. I think you have some sensations :))
When my peppers are hot, I'll try too. Kiss!

It's a classic recipe in Greek cuisine. I've tried it in many ways, but that's the basic thing. You will remember me, Vasi!

What a recipe you put here!
Tomorrow I'll stop right in the kitchen. I'll watch my wife prepare the appetizer described above.

Dani, your peppers look sooo. good. I love these simple, but of so delicious Mediterranean recipes! Thanks!

What a beautiful musical background, makes me dream of your Greece!
Dani, these recipes must be really tasty. I will definitely try them. Thank you dear friend! There's a nice atmosphere here by you.
A hug Lights @

On Friday and Saturday I also escaped to Moeciu where I came with a fantastic sheep cheese !!
Tomorrow I think you know what I'm doing, right? :)

Mihai, you have to tell me your impressions after tasting the hot cheese! I hope you enjoy !

Christina, the simple food is always the best. I try, to follow the traditional way of cooking. Thank you!

Peppers stuffed with eggplant

  • Peppers stuffed with eggplant (Maria Baciu / Epoch Times) Peppers stuffed with eggplant
  • Preparing vegetables (Maria Baciu / Epoch Times) Preparing vegetables
  • Preparation of the filling (Maria Baciu / Epoch Times) Preparation of the filling
  • Fill the peppers with eggplant paste, and put a lid on a slice of tomato on top (Maria Baciu / Epoch Times) Fill the peppers with eggplant paste, and put a lid on a slice of tomato on top
  • Sauce preparation (Maria Baciu / Epoch Times) Sauce preparation
  • Peppers with sauce are baked (Maria Baciu / Epoch Times) Peppers with sauce are baked
  • Bake until the peppers are soft (Maria Baciu / Epoch Times) Bake until the peppers are soft
  • We wish you good luck! (Maria Baciu / Epoch Times) We wish you good luck!

Here's a delicious recipe for vegetarians, and more. Peppers stuffed with eggplant are a dish that can successfully rival the traditional eggplant salad. Although it is traditionally popular especially towards the end of summer, you will find that it is just as tasty in winter or early spring, when instead of fresh vegetables, you can successfully use eggplant and / or peppers for the winter. If you give up the egg, it can be an excellent fasting recipe.


  • 4 large peppers or 6 suitable peppers
  • 500 g tomatoes
  • 2 large eggplants / or a bag of eggplant put in the freezer / or eggplant in a jar
  • 2 onions
  • 1 or
  • 2 tablespoons flour
  • 2 tablespoons oil
  • 1/2 teaspoon sugar
  • salt, pepper, 1 tablespoon parsley and chopped dill


Wash the peppers, dry them, then remove the core and remove the seeds.

Bake the eggplant as for salad. In winter, you can use eggplant put for the winter either in a jar or frozen. In this case, thaw and allow to drain for about half an hour in a fine strainer.

Mix the ripe, peeled and chopped eggplant with the fried onion, egg, salt, pepper and flour.

Fill the peppers with the mixture obtained, then cover each pepper with a lid made of a slice of tomato. To give them a more special taste, the peppers are lightly fried in oil. It is then arranged in a vessel that withstands high temperatures.

Pour over them a sauce made from the caps left over from cleaning the peppers, boiled tomatoes, strained through a sieve and mixed with salt, sugar and the oil left over from frying the peppers.

Sprinkle chopped parsley and dill on top and bake on low heat. Bake until the peppers are soft.

Donuts stuffed with eggplant salad & # 8211 video?

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What ingredients do you need to make donuts filled with eggplant salad? ❓

1) 1 kg of eggplant for eggplant salad
2) 500 gr bell pepper for eggplant salad
3) 8-10 donuts of small or medium size
4) 8-10 large slices of pressed ham or other type of ham
5) some fresh dill or parsley leaves

How to make donut stuffed with eggplant salad step by step? ❓

1) fry the eggplant and about 500 g of bell pepper, then wait for it to cool and peel them
prepare a bell pepper and eggplant salad with mayonnaise (see this recipe for pepper eggplant salad) or another eggplant salad
2) cut the donuts as in the video using a sharp knife and remove the spine and seeds using a spoon, be careful not to drill the donuts
3) take a slice of ham and put it in the donut so that it surrounds the inside
4) keep the slice of ham from moving and fill the pepper with 3-4 tablespoons of eggplant salad
5) garnish the delicious donuts filled with eggplant and ham salad using dill or parsley leaves or as desired
6) put the plate of cold appetizers in the fridge at least 1 hour before serving (recommended)

Cooking tips about the recipe for donuts stuffed with eggplant salad?

Appetizer recipes are becoming more popular nowadays. This is because people like to eat more refined foods and socialize at home with friends.

Some of the most popular quick appetizers are stuffed tomatoes and peppers. These kinds of cold appetizers are very easy to make and are ready to serve in a very short time.

These appetizers are also delicious and do not require advanced cooking skills to achieve perfect results. Therefore, it is not surprising that people prepare stuffed peppers and tomatoes as quick appetizers!

Of course, there are a lot of appetizers with stuffed peppers. Some of the most commonly used fillings to make stuffed peppers are cottage cheese and fried eggplant salad.

Fried eggplant salad recipes are among the favorite appetizer salad appetizers in many countries, including those in Eastern Europe and the Middle East.

There are many types of fried eggplant salad recipes. In this appetizer recipe I used a recipe for pepper and eggplant fried salad. Obviously, you can use any eggplant salad that you like to prepare these donuts filled with eggplant salad and ham.

As for the ham, its use is not mandatory. However, I recommend you follow exactly the recipe, because the results are extremely spectacular! In addition, the appetizers are very, very tasty!

In this video, I used a black pepper crust pork ham. Of course, you can use any type of ham you like. The only thing you should pay attention to is to use large slices of ham that completely surround the inside of the peppers.

My recipe is made with donuts. You can also use red bell peppers, but do not use a variety with a sharp tip and choose peppers large enough to stand firmly on the plate.

Good appetite for donuts filled with eggplant salad and pressed ham!

More information on various types of cold appetizers is available here (in English).

Eggplant and zucchini food stuffed in the oven

Today, a light and tasty food.

I used 4 small eggplants, a large zucchini that I divided into 2, smoked bacon and outlaw muscles, I think there were no more than 200-250 g in total, a tomato, a piece of bell pepper, an onion medium, salt, pepper, oil, 2 eggs, grated cheese, green parsley.

I cleaned the zucchini and cut it into 2 pieces and then cut each of them in half lengthwise. I washed the eggplants and cut them in half lengthwise after removing the spine.

I cut the tomatoes and peppers into pieces, I cleaned the onions, I washed them, and I cut them into small pieces and then I hardened them in oil for a short time, just enough to become glassy.

I cut the ham and the smoked muscle into short strips on them and soaked them in oil for a few minutes, so that they took on a little color.

I filled the eggplant and pumpkin halves with the vegetables and the pieces of meat and sprinkled the remaining core between them. I gave salt and pepper.

I left it in the oven for another 5 minutes and then I took out the tray, letting the food cool down. I served it hot, with a little chopped parsley, fresh, on top.