Eggplant filling Calories

For stuffed vegetables, cook chopped eggplant with onion, tomato, and seasonings until tender, then let the mixture cool before filling the vegetables. Keep it fairly thick so it does not release excess liquid during baking.

Yes, eggplant filling freezes well. Cool it completely, pack it in airtight freezer-safe containers in portions, and thaw it in the refrigerator before reheating. If it becomes watery after thawing, simmer it briefly to reduce the liquid.

Eggplant filling usually keeps for 3 to 4 days in a covered container in the refrigerator. Refrigerate it once cooled, and reheat only the portion you plan to use rather than repeatedly warming the whole batch.

To keep eggplant filling from turning watery, cook it uncovered and let the liquid from the tomatoes evaporate. Avoid crowding the pan, and cook the mixture until it is thick before using it in pastry or stuffed vegetables.

You do not have to peel eggplant for eggplant filling. Thin-skinned eggplant can be chopped and cooked with its skin on; peel or partially peel larger eggplants if their skin is tough and would make the filling unpleasant.

If the eggplant tastes bitter, salt the chopped pieces and let them sit briefly, then rinse and dry them before cooking. This can reduce bitterness, although fresh modern eggplants often need no salting.

Eggplant filling also works in savory pies, turnovers, wraps, and sandwiches. Cool and drain it first if adding it to pastry, so moisture does not make the dough soggy.

Yes, you can make eggplant filling ahead and refrigerate it in a covered container. Let it cool before storing, then bring it back to serving temperature or use it cold as a sandwich or wrap filling.

Make eggplant filling less oily by cooking the chopped eggplant with onion and a small amount of oil instead of frying the pieces. Add a splash of water if needed to prevent sticking, then cook uncovered until the mixture thickens.