How to cook eggplants in the oven. Eggplant recipes in the oven: a selection of dietary, holiday, meat and cheese options

Hello all readers of my blog. In the previous article we already talked about how to cook fried ones. Here, at your request, I would like to continue this topic. But just describe in detail how to bake them in the oven so that they are not only tasty, but also quick, and most importantly, without much hassle.

This wonderful vegetable is a fairly popular product all over the world. You can cook it with both vegetables and minced meat. In any case, it will be tasty and satisfying. Therefore, you can serve it to the table with or without a side dish, it’s up to you to decide. For example, my family and I love to make such dishes as snacks.

This is the most beautiful way. But don't think it's complicated. This is wrong. After all, any dish prepared from this vegetable is considered very tasty. It serves perfectly as a good snack not only for a holiday, but also on any other day. Having tried it, your friends will be very delighted with this food. So cook and see for yourself.

Ingredients:

• Eggplant – 2 pcs.;
• Tomato – 4 pcs.;
• Suluguni cheese – 300 gr.;
• Bell pepper – 2 pcs.;
• Garlic – 1 pc.;
• Basil – 20 gr.;
• Cilantro – 20 gr.;
• Mixture of peppers - to taste;
• Salt - to taste.

Preparation:

1. First, let’s wash all the vegetables and herbs. Dry with a paper towel or napkin to remove excess moisture.

2. Peel the garlic from the husks, and the pepper from the seeds.

3. Place two tomatoes in a deep bowl and pour boiling water over them. This will make it easier for us to get rid of the peel. Leave for a while while we prepare other ingredients for the sauce.

4. bell pepper chop into small pieces.

5. We also chop some of the greens.

6. Take the tomatoes out of the water and peel and remove the stems. Cut into small cubes.

Set this cut aside for a while.

7. Remove the stem of the eggplants. And we cut them into strips 1 cm thick, not all the way to the end, to make a fan.

8. Salt each blue petal and set aside on a plate. After lying down, they will secrete bitter juice.

9. Cut the other two tomatoes into circles 5 - 7 mm thick.

10. Chop the remaining greens and put them in a small deep cup.

11. Finely chop the garlic or squeeze it through a press. You can also use a fine grater. We send it to basil and cilantro.

Mix thoroughly with a fork. If desired, you can add coriander.

12. Suluguni needs cheese. But sometimes it is difficult to find in stores, so you can replace it with another. It needs to be cut into long pieces equal to the size of our eggplant petals.

A replacement for this dairy product can be Adyghe cheese or feta cheese. But since it must melt, mix it with regular cheese durum varieties or mozzarella.

13. Place pepper in a heated frying pan with vegetable oil. Fry it until it becomes soft.

14. We also send tomatoes with herbs there and you can add a little salt. Add the pepper mixture. Stir and cover with a lid. Simmer over low heat until all the liquid has evaporated.

The sauce can be made spicy by adding adjika or chili. But this is optional.

15. Remove all the liquid from the eggplants and begin stuffing them. First, put a mixture of herbs and garlic on the petal, then tomato and cheese. We press it on top with another plastic.

We do this until the end. Place the vegetables on a baking sheet greased with vegetable oil or lined with foil.

You can use a wooden skewer to secure the fan so it doesn’t fall apart.

16. Place our vegetable mass on top of them. Place in the oven, preheated to 180 degrees for 20 - 25 minutes.

Isn't it true that this dish will look very beautiful on the holiday table? And it can be used not only as an appetizer, but as a side dish.

Recipe for eggplant stuffed with minced meat

I want to eat such a yummy all year round, at least daily. But in winter this pleasure is very expensive, and in summer there is always something else besides this. But it's still worth trying. This is what my wife does when she wants something original.

Ingredients:

• Eggplant – 5 pcs.;
• Minced meat (pork + beef) – 300 gr.;
• Hard cheese – 100 gr.;
• Tomato – 3 pcs.;
• Onions – 1 pc.;
• Garlic – 3 cloves;
• Salt - to taste;
• Thyme – 1 tsp;
• Basil – 1 tsp;
• Ground crackers - 2 tbsp. l.;
• Vegetable oil - for frying;
• Greens - to taste.

Preparation:

1. Wash all vegetables and herbs and dry them to remove excess moisture.

2. Cut off the stems from eggplants (it’s better to take small ones). Place them in a saucepan and pour boiling water over them. Cook over low heat for about 10 minutes. Then we cool them a little so that you can work with them.

This is done to ensure that the time they spend in the oven is minimal.

3. Peel the onion and garlic and finely chop. Fry in a heated frying pan with vegetable oil until golden brown.

4. You can use any minced meat, but ours is mixed. Add it to vegetables. And at the same moment, add salt, pepper, and also add spices.

5. Cut the tomatoes into small cubes and send them there. Cook until all the liquid has evaporated.

6. Finely chop the greens and put them in a deep container.

7. Cut the eggplants in half along the entire length. We remove the pulp with a knife or a tablespoon, but not all. Leave it somewhere around 5 mm. This is how we get boats.

8. We won’t throw away the heart. We chop it into cubes and send it to the grass.

9. Add ready-made minced meat to them. Mix and taste. If necessary, add more salt.

10. Grease a baking sheet with vegetable oil or cover it with foil.

11. Stuff the eggplants and place them on a sheet.

12. Grind the cheese on a fine grater and sprinkle it on our boats.

13. Place in the oven, preheated to 180°, for 20 minutes.

After time has passed, we try and are surprised at our preparation. Bon appetit!

How to bake whole eggplants?

This dish can be used both independently and as a side dish. If desired, you can cook it with meat or poultry. We will not use it with this. Also, most people just bake it in the oven alone without using anything else. And then it is ready to be added crushed to any dish. Our recipe will be much tastier.

Ingredients:

• Eggplant – 1 pc.;
• Carrots – 1 pc.;
• Potatoes – 3 pcs.;
• Onions – 1 pc.;
• Bell pepper – 1 pc.;
• Tomato – 1 pc.;
• Garlic – 3 cloves;
• Parsley – 1 bunch;
• Dill – 1 bunch;
• Salt - to taste;
• Ground black pepper - to taste;
• Vegetable oil – 4 tbsp. l.

Preparation:

1. Wash and dry all vegetables and herbs.

2. Cut off the stem of the eggplant and pierce it with a fork in several places. Place in a bowl and pour warm water With salt.

3. Peel the carrots and potatoes and cut them into slices about 1.5 cm thick.

4. Peel the onion and cut it into 4 parts together with the tomato.

5. Grind the bell pepper into strips.

6. Finely chop the greens.

7. We put everything that we have prepared into a sleeve.

8. Squeeze the garlic there through a press.

9. Salt and pepper. Also add vegetable oil and mix.

10. Take the eggplant out of the water and wipe it. We send to the contents of the package.

11. Let the air out of the sleeve and close it. We make 3 punctures.

12. Place in the oven, preheated to 200°, for 20 minutes.

When serving, the finished vegetable can be cut.

Delicious recipe for eggplant with cheese and mushrooms

This dish is prepared very quickly and easily. If you are putting together a holiday table, it will look very beautiful on it. The taste is also quite unusual.

Ingredients:

• Eggplant – 2 pcs.;
• Mushrooms – 150 gr.;
• Tomato – 2 pcs.;
• Cheese – 100 gr.;
• Garlic – 3 cloves;
• Salt – 2 pinches;
• Onion – 1 pc.;
• Dill – 5 gr.;
• Mayonnaise – 200 ml.

Preparation:

1. Wash the eggplants. We remove the stalk from them and cut it to length. The plates should be about 1.5 cm thick.

2. Place them in a large cup and add salt. Let stand for 15 minutes so that all the bitterness comes out.

3. Chop the mushrooms into cubes.

4. We do the same with onions.

5. Cut the tomatoes into slices.

6. For the sauce, finely chop the dill and squeeze the garlic through a press. Mix with mayonnaise.

7. Place the blue ones on a baking sheet lined with foil.

8. Place on top of each layer: tomatoes, onions and mushrooms, sauce.

9. Place in the oven, preheated to 180 degrees, for 30 - 40 minutes. 20 minutes before ready, sprinkle with grated cheese.

The recipe is ready, and we move on to the next one.

Diet dish with vegetables

This wonderful dish is good for any occasion. Lunch, dinner or some holiday. You can cook it every day, as it contains very few calories.

Ingredients:

• Eggplant – 1 pc.;
• Zucchini – 1 pc.;
• Tomato – 2 pcs.;
• Tomato paste – 1 tbsp. l.;
• Water – 200 ml;
• Salt – 1 tsp;
• Provençal herbs - to taste;
• Ground black pepper - to taste;
• Olive oil – 2 tbsp. l.

Preparation:

1. Wash the vegetables and wipe until dry.

2. Cut them into circles same thickness: 1 cm.

It will be better if they are the same diameter. Then the dish will be more beautiful.

3. We lay them out in the form in a standing position, alternating, since they are different colors.

4. Make the fill. Mix the water tomato paste and olive oil. Add salt, pepper and herbs there. Mix and pour the contents of the form.

5. Cover everything with foil and put it in the oven. It will bake for 1 hour at 180°.

As you can see, if you are on a diet, preparing this meal is the easiest option.

Recipe for baked eggplants from Yulia Vysotskaya

This method will have a good bite. This dish is perfect as a snack for festive table. It prepares very quickly, which saves your precious time.

Ingredients:

• Eggplant – 1 pc.;
• Tomato – 2 pcs.;
• Mozzarella cheese – 100 gr.;
• Vegetable oil – 2 tbsp. l.;
• Basil – 3 sprigs;
• Garlic – 3 cloves;
• Chili pepper – 1 pod;
• Salt - to taste;
• Ground black pepper - to taste.

Preparation:

1. Wash and dry the vegetables.

2. We make cuts on the eggplant so that there is an accordion.

3. Cut one tomato in half and then into plastic slices.

4. We also cut the cheese into plastic pieces.

5. Insert the tomato into the slits and milk product alternating.

6. Place it on a baking sheet and sprinkle salt and pepper on top. We also water with vegetable oil.

7. Place in the oven, preheated to 180°, for 30 minutes.

8. Make the refueling. To do this, puree the tomato in a blender. Transfer it to a bowl.

9. Finely chop the chili and garlic and send it there.

10. Also chop the basil.

11. Mix everything and add a little salt. You can add your favorite herb mixture.

Pour this sauce over it ready dish and serve it on the table.

Eggplant with cheese - a quick and tasty recipe

If guests arrive unexpectedly, then prepare this appetizer. Although there could be any reason for it. The main thing is desire and a good appetite, and you can always find a reason. I was in a restaurant not long ago and tried this dish. The next day, I just couldn’t resist and decided to cook it myself and this is what came out of it.

Ingredients:

• Eggplant – 1 pc.;
• Tomato – 2 pcs.;
• Cheese – 50 gr.;
• Mayonnaise – 100 ml;
• Garlic – 2 cloves;
• Salt – 2 pinches.

Preparation:

1. Cut the eggplant into slices and place in a cup.

2. Salt it and leave for 10 minutes so that all the bitterness comes out.

4. Place it in a mold greased with vegetable oil.

5. Spread the sauce on top and place the tomato on it.

6. Grind the cheese on a fine grater and sprinkle it on the tomato.

7. Bake in the oven at 180° for 20 minutes.

Video recipe for cooking eggplant for the winter

I bring to your attention a simple preparation method. The blue vegetable is cooked in the oven, thanks to which we use a little vegetable oil. Also contains chili pepper. Therefore, preservation will have a slight edge. It will be nice to take out such a jar in winter and remember summer, when everything is fresh and tasty.

So tasty and quick recipes we shared with you. Perhaps at first glance this may seem difficult to some. But I can say with confidence that you shouldn’t be scared. The taste of such dishes remains for a long time, so you will want to cook more and more. And I say goodbye to you for today, see you again!

Eggplant is an excellent vegetable with very few calories, but plenty of vitamins and pectin. This composition helps to remove waste and toxins from the body and improve the condition of the skin with regular use of the product. Well, then baking it would be a great idea for an everyday dinner. This is not at all as labor-intensive as it seems at first glance - you won’t have to stand at the stove for hours.

Whole eggplant baked in the oven

You will need medium sized eggplants. Wash the vegetables thoroughly without cutting off the stems. Make a small cut on one side of each. Place the eggplants, cut side up, on a wire rack and place it on a baking sheet. Heat the oven to 180 degrees and bake the vegetables in it for at least twenty minutes. You can check readiness with a match, toothpick, knife or fork. If they enter without pressing, the vegetable is ready. You can remove it from the oven, wait a little until it cools down a little, and peel it. This baked eggplant is delicious on its own, but it’s even better when eaten with butter, salt and garlic. You can also mash the vegetable into puree and use it as a side dish for any dish.

Eggplant baked in slices in the oven

Another option for preparing the so-called “blue ones” is baking in slices. Take medium-sized eggplants, wash and dry.

Cut each into three or four pieces, depending on the size of the vegetables. The thickness of one slice should be about two centimeters. Place the resulting slices in rows on a baking sheet, pour in vegetable oil and bake in the oven at 180 degrees. You can pre-salt it, or you can just bake it. When the slices are browned, they need to be removed from the oven. Eggplant baked in slices in the oven is wonderful combined with chopped garlic. It can be eaten as a separate dish, or served as a side dish.

Eggplant baked in the oven in foil

For connoisseurs of the most natural and dietary products I like cooking using foil the best. As with previous recipes, it is best to choose medium-sized eggplants.

Wash the vegetables, dry them with a paper towel or napkin, and carefully wrap each one in foil. Place them on a baking sheet so that there are free spaces between them, and place them in an oven preheated to 200 degrees for half an hour.

Fragrant eggplants with garlic

Another option for cooking in foil. Take four eggplants and four tomatoes, three hundred grams of hard cheese, garlic and salt. Chop the garlic and mix with oil, pepper and salt to make a sauce. Wash and dry the eggplants, make deep longitudinal cuts. Cut the tomatoes into thin slices, and the cheese into small rectangles. Brush the eggplant cuts with sauce, add tomatoes and cheese, and wrap in foil. Then place in the oven and bake at 200 degrees for about a quarter of an hour. Then unfold the foil and leave the uncovered eggplants in the oven for the same period of time. The prepared vegetables will turn out very juicy and piquant and will go well with any dish as an excellent side dish.

Eggplants are one of the favorite vegetables of most people. Russian families, which practically cannot get boring. The only characteristic characteristic of eggplants is bitterness. But you can easily get rid of it by properly preparing the eggplants.

To do this, you need to cut the blue ones and generously sprinkle them with salt. The fact is that all the bitterness is contained in the juice. Therefore, when after 20-30 minutes the salt has drawn out all the juice, rinse the vegetables in cold water.

After this, you can cook them and not be afraid that there will be bitterness in the dish. Let's move on to cooking, choosing your favorite recipes from those suggested below.

The fastest and most delicious way

Let's look at how to cook eggplant baked in the oven in detail. By the way, when preparing this dish, you should not pre-process the blue ones. Cut them into thin circles: approximately 0.5-1 cm. Transfer to a plate and evenly apply a mixture of sunflower vegetable oil, salt, pepper and Provençal herbs on them. Leave the vegetables to soak; At this time, preheat the oven to 200°C.

Oil a baking sheet, place the blue ones on it and put in the oven for 15 minutes to soften the vegetables.

After this, prepare a baking sheet with sides, and lay out in layers: blue ones, tomato paste, cheese, blue ones, tomato paste and cheese.

The dish goes into the oven for 20 minutes until a delicious golden crust of melted cheese appears.

Tomatoes, cheese and blueberries in the oven - the aroma throughout the apartment

For 6 servings you will need:

• 2 medium eggplants;
• 3 oblong red tomatoes;
• 150-200 g of Russian cheese;
• 2 cloves of young garlic;
• a pinch of salt and ground black pepper to taste.

How long will it take: 25 minutes.

The calorie content of the dish for 1 serving is 117 Kcal.

So, let's prepare eggplants baked with cheese and tomatoes in the oven. Prepare the blue ones, remove the bitterness from them using the “salt” method. After this, cut them into thick circles 1-1.5 cm and place on a pre-greased baking sheet.

The trick to “increased aroma” is to put pre-cut garlic between a slice of tomato and eggplant. Then a little grated cheese is distributed to set the resulting tower. Then the tomato is laid out, and the cheese is laid out again on top. Ground black pepper can be added to two layers at once - on the garlic and on upper layer cheese, then the turrets will turn out more piquant. Also, when preparing this dish, you should not forget about the saltiness of the cheese you choose.

Place the resulting turrets in a room preheated to 220°C for 20 minutes. Black pepper will inflame the vegetable layers, and garlic will add aroma and brightness of flavors.

Eggplant with minced meat - to the delight of my husband

For 6 servings you need:

• 2 large eggplants;
• 1 small tomato;
• 300 grams of minced meat ( the best option pork + beef);
• 2 tablespoons sunflower seeds;
• 2 onions;
• salt and seasonings to taste.

How long will it take: 1 hour 40 minutes.

The calorie content of the dish for 1 serving is 208 Kcal.

Eggplants with minced meat baked in the oven are quite easy to prepare. Cut the blue ones lengthwise into three equal parts, place them on parchment paper on a baking sheet and bake until softened (10-15 minutes at 200°C).

Then we let the vegetables “rest”, at this time we prepare the top layer. To do this, fry the minced meat with finely chopped onion, gradually adding tomatoes and black pepper, cut into strips, into the frying. 5 minutes before complete frying, stir in the sunflower seeds evenly.

Turn the soft layers of blue ones over and place the fried layer on top. If you wish, you can add a little grated cheese on top, but the ingredients harmonize very well even without this creamy support. Let the layers “get married” in the oven for about 10 minutes. Fragrant and satisfying eggplants are ready!

Stuffed eggplants with chicken - for those watching their figure

For 2 servings you need:

• 2 medium eggplants;
• 350 grams of minced chicken;
• 2 onions;
• bunch of parsley or cilantro
• 100 grams of medium salt cheese;
• salt to taste.

How long to prepare food and bake eggplants in the oven: 1 hour 15 minutes.

The calorie content of the dish for 1 serving is 64 Kcal.

This option is perfect for people watching their figure: fragrant eggplants with the most tender chicken meat in a creamy “cap” - ideal for a full meal.

Divide the blue ones in half and treat for bitterness. To do this, dip them in warm water and salt thoroughly to draw out the bitter juice. Then carefully cut out all the pulp, leaving empty “boats”. Cut the pulp into miniature strips, mix with minced chicken, add chopped onion and herbs to taste and put into boats.

Place the boats on parchment paper and sprinkle cheese on top. Then preheat the oven to 200°C and bake for an hour. Before serving, stuffed eggplants baked in the oven can be additionally sprinkled with chopped dill or parsley.

Caramel blue ones

One of the most original recipes eggplant. The simplicity of the dish goes well with the taste. Many people classify this dish as haute cuisine, thanks to its original ingredients. Lovers can add chili sauce - the spiciness will definitely not spoil this dish.

For a couple of servings you will need:

• 2 ripe eggplants;
• 2 teaspoons mirin;
• 5 teaspoons cane sugar;
• 3 pinches of sesame seeds;
• 1 tablespoon soy sauce;
• green shallots for garnish.

How long will it take: 1 hour 15 minutes.

The calorie content of the dish for 1 serving is 167 Kcal.

For this extravagant dish, you will need to cut the blue ones into slices, make small cuts on each layer and grease well with sesame oil. Next, bake the eggplants until a nice golden color.

Then prepare the caramel: mix in a saucepan soy sauce, mirin, sugar - after the mixture boils, wait for the pleasant color of the cappuccino. Let the sauce rest a little, then pour evenly over the layers of blueberries and sprinkle them with sesame seeds. And just before serving, you can decorate the eggplants with onions and the plate with neat drops of chili sauce. And now - the haute cuisine dish is ready!

Culinary tricks for cooking eggplants

Despite the wide variety of recipes on the Internet, not everyone cooks eggplants, because they are very easy to spoil. Not only is it necessary to get rid of bitterness in its raw form when preparing a dish, but tender eggplants also love to draw in all the oil and burn.

That is why this article introduces several tricks:

• Eggplants like to darken prematurely, so when using knives, we recommend using ceramic knives or knives made of high-quality stainless steel;
• The bitterness of eggplants can remove the salt. Make cuts on the blue ones and sprinkle them thoroughly with salt. After 60 minutes (if you are in a hurry, 20 minutes) of “salting”, rinse the vegetables with cold water;
• If you want to bake the whole blue ones, don’t forget to make punctures so that bright vegetable steam could come out.

These simple dishes feature the rich, deep flavor of meaty eggplant combined with sophisticated seasonings and satisfying additions. Blue ones are still the most common longevity remedy that anyone, even the most inexperienced housewife, can prepare.

It is believed that eggplants, thanks to the potassium they contain, have a beneficial effect on the functioning of the heart and normalize the body's water-salt metabolism. It’s not for nothing that in the East they are called vegetables of longevity and are recommended for older people to eat regularly. In addition, eggplants are low in calories: only 24 kcal per 100 grams of product. At the same time, they help cleanse the intestines. Just what you need if you're watching your figure.

But sometimes even benefit is not an argument. Many housewives even today consider eggplants to be too capricious: they either turn black or taste bitter. Although these troubles are easy to avoid.

1. Before cooking, soak the eggplants in salted water for half an hour. Then rinse. This will remove the bitterness from the vegetables.
2. If you are preparing caviar, do not put the eggplants through a meat grinder or cut them with a metal knife. This may give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
3. To prevent eggplants from absorbing a lot of fat when frying, first scald them with boiling water.
4. To prevent the flesh from turning black, cook the eggplants over high heat.
5. If you want the eggplant slices or mugs to not lose their shape when cooked, do not peel them.

Moussaka

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This is a traditional Balkan and Middle Eastern dish made from eggplant and minced meat. Tasty and very filling.

Ingredients:

• 800 g eggplants;
• 800 g minced lamb or beef;
• 300 g tomatoes;
• 1 onion;
• 50 g hard cheese;
• 180 g dry white wine;
• olive oil for frying;
• salt and pepper to taste.

For the sauce:

• 500 ml milk ;
• 40 g butter;
• 30 g flour;
• 200 g hard cheese;
• 2 eggs;
• salt and nutmeg to taste.

Preparation

Let's start with the sauce. Melt the butter in a frying pan and “fry” the flour in it. At the same time, heat the milk a little (do not boil!). To ensure a lump-free sauce, the milk and the butter and flour mixture should be at approximately the same temperature. Pour the milk into the pan with the butter and flour, stirring constantly. Salt, add nutmeg. Bring to a boil, and then add grated cheese. Continue cooking, remembering to stir, until the cheese melts. Then remove from heat. While the mixture cools, beat the eggs in a separate bowl. After this, slowly pour them into the sauce, stirring thoroughly. The sauce is ready.

The onion for moussaka needs to be cut into half rings, the tomatoes should be peeled and chopped into cubes. We cut the eggplants into thin oblong slices (don't forget to soak them in salted water!) and fry them in olive oil on both sides. After frying, place them on paper towels to absorb excess fat. You also need to fry the onion (until soft) and minced meat. In the middle of frying, pour wine into the onions and minced meat and cook until the liquid evaporates. After this, add the tomatoes, salt, pepper and simmer for a few more minutes.

Assembling the moussaka: place the eggplants and minced meat in layers in a baking dish so that the eggplants are on top. Pour the sauce over everything and sprinkle with grated cheese. Place in the oven preheated to 180°C for 30–40 minutes.

Caponata

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This is a Sicilian stew made from eggplant and other vegetables. It is eaten both hot and cold, served as an independent dish, as well as a side dish and snack.

Ingredients:

• 800 g eggplants;
• 150 g olives;
• 90 g capers;
• 140 g onions;
• 50 g sugar;
• 400 ml tomato paste;
• 80 ml white wine vinegar;
• olive oil for frying;
• basil, salt and pepper to taste.

Preparation

Peel the eggplants, cut them into cubes and fry them in olive oil. To prevent vegetables from being too fatty, you can lightly pour boiling water over them before frying.

In a separate bowl, caramelize the onion with sugar (do not use butter) until golden. Then add capers there (remember that they can be pickles), olives, wine vinegar and a little olive oil. Simmer it all for about five minutes, then add the fried eggplants and tomato paste. Cook for another 7–10 minutes. A couple of minutes before cooking, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. You can generally do without it, since capers usually add the necessary saltiness to the dish.

Lasagna

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This is a variation of a traditional Italian dish where eggplant replaces the dough.

Ingredients:

• 800 g eggplants;
• 500 g minced beef;
• 500 g thick tomato paste;
• 100 g mozzarella;
• 100 g parmesan;
• 100 g breadcrumbs;
• 2 eggs;
• 2 tablespoons of water;

Preparation

We clean the eggplants and cut them into circles about one and a half centimeters thick. In a bowl, beat eggs with two tablespoons of water. In a separate bowl, mix grated Parmesan, breadcrumbs, salt and pepper. Dip each eggplant slice first into beaten eggs and then into a mixture of breadcrumbs and cheese. Place the eggplants on a greased baking sheet. olive oil. Preheat the oven to 180°C and place the eggplants there for 20–25 minutes, until the vegetables acquire an even golden brown crust.

At this time, fry the minced meat in olive oil (if desired, you can add salt and pepper). After about 10 minutes, add tomato paste to the minced meat. Bring the mixture to a boil and remove from heat.

Place some of the eggplants in a baking dish, then cover them with tomato-meat sauce, sprinkle with 50 grams of mozzarella and place the eggplants on top again. If the shape is small and there is a lot of filling, you can make several layers. Sprinkle the remaining mozzarella on top and place in the oven (200°C) for 10–15 minutes (the cheese should melt).

Spaghetti dressing

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Eggplants can not only replace pasta, but also complement it perfectly. For example, you can use them to make vegetable spaghetti sauce.

Ingredients:

• 800 g eggplants;
• 500 g spaghetti;
• 400 g tomatoes;
• 4 cloves of garlic;
• olive oil;
• basil;
• salt and pepper to taste.

Preparation

For this recipe, the eggplants must first be baked in the oven. This will take about an hour: you need the vegetables to become soft. While the eggplants are baking, boil the spaghetti. Remove the eggplants from the oven, let them cool slightly, and then carefully remove the skins.

Finely chop the garlic and fry in heated olive oil for two minutes. Then add the tomatoes cut into large cubes. Simmer until almost all the liquid has evaporated. At the end of cooking, add the diced eggplants, salt and pepper to taste. Serve with spaghetti. The dish can be sprinkled with chopped basil.

Cutlets

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Ingredients:

• 3 small eggplants;
• 400 g chum salmon fillet or other sea ​​fish to your taste;
• 100 g hard cheese;
• 100 g butter;
• 2 tomatoes;
• 1 onion;
• salt and herbs to taste.

Preparation

Cut off the stems of the eggplants and cut the eggplants lengthwise to create “boats” (3 eggplants = 6 boats). Do not remove the skin - it will preserve the shape of the vegetables and the appearance of the dish. Cut the fish and tomatoes into small cubes; if desired, you can first remove the skin from the tomatoes. Finely chop the onion.

Place the eggplant boats on a greased baking sheet. Inside each of them we put fish, tomatoes, onions and a little butter. Salt, pepper and sprinkle with herbs to your taste. Then sprinkle each portion with grated cheese. Place the eggplants in a well-heated oven for 30–50 minutes. You can eat this dish with a spoon, scraping the pulp from the walls of the eggplant.

Grilled eggplant salad

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This simple salad can be made outdoors. It will be an excellent addition to other grilled meat dishes.

Ingredients:

• 1 large eggplant;
• 1 purple onion;
• 1 avocado;
• 1 lemon;
• rapeseed and olive oil;
• 1 tablespoon red wine vinegar;
• 1 teaspoon Dijon mustard;
• oregano and parsley;
• salt and ground black pepper to taste.

Preparation

Cut the eggplants into circles about 2.5 centimeters thick. Peel the onion and cut into large rings. Drizzle these vegetables with rapeseed oil until soft. When the eggplants and onions have cooled a little, cut them, as well as the peeled avocado, into large cubes.

In a separate bowl prepare the dressing. Mix red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. Let the mixture brew for a bit, and then season the salad with it. Salt, pepper, garnish with lemon slices and parsley sprigs.

Sticks in batter

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This is an easy summer snack. Eggplants prepared according to this recipe are lean, tender on the inside and with a crispy cheese crust on the outside.

Ingredients:

• 500 g eggplants;
• 150 g hard cheese;
• 1 egg;
• 100 g breadcrumbs;
• 3–4 cloves of garlic;
• olive oil;
• salt, ground black pepper, paprika and turmeric to taste.

Preparation

Cut the eggplants into strips about 3 centimeters thick and add salted water to remove the bitterness. After drying the eggplant slices on a paper towel, place them in a bowl, sprinkle with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, garlic pressed through a press). Leave for 5–10 minutes.

At this time, grate the cheese and mix it with breadcrumbs. In a separate bowl, beat the egg.

Place baking paper on a baking sheet and preheat the oven to 200°C. Dip each slice of eggplant first in the egg, and then in a mixture of cheese and crackers and place on a baking sheet. Cook the sticks in the oven for about 20 minutes. You can eat them both hot and cold - equally delicious.

Rolls

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There are many variations of eggplant rolls. Some people simply fry the vegetable, others bake it. Some use only cheese for the filling, others add carrots, mushrooms or tomatoes. We offer you the simplest cooking option.

Ingredients:

• 500 g eggplants;
• 100 g cream cheese;
• 2–3 cloves of garlic;
• olive oil for frying;
• salt, pepper and herbs to taste.

Preparation

Cut off the tops of the eggplants and cut them into slices about a centimeter thick. After getting rid of the bitterness (see life hacks above), fry the eggplants in olive oil. Remove excess fat using paper napkin. If you prefer baked vegetables, use the oven.

Pass the garlic through a press, finely chop the greens. Mix all this with cream cheese (if desired, add salt, pepper and other spices). Spread the cheese mixture in a thin layer on the eggplants. We wrap each plate with a roll and fasten it with a toothpick. Place the rolls on lettuce leaves and sprinkle with chopped walnuts(optional).

Turrets

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This appetizer is easy to prepare and looks impressive. Eggplant towers, laid out on a large plate and decorated with greens, are perfect for the holiday table.

Ingredients:

• 400 g eggplants;
• 400 g tomatoes;
• 300 g mozzarella;
• 3 tablespoons olive oil;
• balsamic vinegar;
• salt, ground black pepper and basil to taste.

Preparation

Cut the peeled eggplants into circles about a centimeter thick. Salt, pepper and fry on both sides in olive oil. We also cut the tomatoes into rounds. Cut the mozzarella into slices. The thickness of the cheese and tomatoes should be about a centimeter.

In a baking dish, greased with oil, we “build” towers: a circle of eggplant, a circle of tomato and a slice of cheese. Garnish each serving with basil sprigs and drizzle with balsamic vinegar. Place it all in the oven (200°C) for 15–20 minutes.

Snack "Peacock Tail"

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Another bright eggplant appetizer. Thanks to the unusual “design”, the dish will appeal not only to adults, but also to children who rarely eat vegetables willingly.

Ingredients:

• 500 g eggplants;
• 300 g tomatoes;
• 200 g cucumbers;
• 200 g feta cheese;
• half a jar of olives;
• 3 tablespoons sour cream;
• 2–3 cloves of garlic;
• olive oil;
• dill;
• salt to taste.

Preparation

Cut the eggplants diagonally to form oval slices. Soak in salted water, rinse and dry. After this, place on a baking sheet, sprinkle with olive oil and bake for 10–15 minutes at 200 °C.

Pass the garlic through a press and mix with sour cream and feta cheese until smooth. Cut tomatoes and cucumbers into slices. It is desirable that the latter be smaller in diameter than the former. Cut the pitted olives in half.

Place the eggplants in a mold on a large oblong plate. peacock tail. Grease each piece with cheese mixture. Then put a circle of tomato and cucumber on them. Again, a little cheese with garlic, and finally - half an olive. It should look like the eyes on a peacock's tail.

Heh

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Heh - this korean dish, which is usually made from meat, fish or vegetables such as eggplant. Eggplant heh can be served as a side dish for meat or as an independent dish.

Ingredients:

• 1.5 kg eggplants;
• 100 g paprika;
• 1 hot capsicum;
• 7–8 cloves of garlic;
• 2 tablespoons vegetable oil;
• vinegar.

Preparation

Cut the eggplants into cubes and get rid of the bitterness in the usual way. After this, fry them in vegetable oil. Cut the hot capsicum into thin rings and chop (not too finely) the garlic. We post it in Plastic container layers of eggplant, garlic and pepper. Sprinkle with vinegar, sprinkle a little paprika and repeat layers until the container is full. Vary the amount of pepper, garlic, paprika and vinegar to your taste. If you don't like it spicy, add these ingredients to a minimum. Cover the filled container with a lid and put it in the refrigerator for a day.

Eggplants open up scope for culinary imagination: the list of dishes made from them can be continued for a long time. We invite you to do this in the comments. Write if you like eggplants and share your signature recipes.

Eggplant is a very popular vegetable in modern cooking. It contains many useful substances which improve heart function and digestive system. All vitamins and microelements are best preserved during baking in the oven. This is the method most often used to prepare eggplant.

Oven-baked eggplant, depending on the recipe used, can become an appetizer, main course, caviar or even dessert. This purple vegetable goes well with almost any herbs, spices and sauces.

You can prepare eggplant by cutting it into slices or cubes. They must first be fried, mixed with other ingredients and placed in an oven preheated to high temperature. Often, products are layered like a casserole, topped with mayonnaise and sprinkled with hard cheese.

Stuffed eggplants are also very popular. To do this, the pulp is removed from them and “boats” are left. Finely chopped vegetables, meat, cheese, herbs, fish, etc. are placed inside. The eggplant pulp itself is not thrown away, but added to the filling. It can also be used separately to prepare caviar or sauce. The middle of the eggplant becomes especially tasty if you bake the whole vegetable.

Eggplant baked in the oven is served both cold and hot. It all depends on the specific recipe. You can decorate the dish with fresh herbs.

Delicious and at the same time healthy recipe, which will help the housewife quickly prepare a snack from a minimum amount of ingredients. You can treat yourself to this dish even during fasting or dieting. If desired, hard cheese can be replaced processed cheese"Friendship".

Ingredients:

• Eggplants – 300 g;
• Eggs – 2 pcs;
• Hard cheese – 50 g;
• Butter – 30 g;
• Salt.

Cooking method:

1. Wash the eggplants, remove the stems and seeds, cut lengthwise into two parts and dry.
2. Place a saucepan with water on the fire, add salt and place the eggplants in it.
3. Boil the eggs in a separate bowl, cool and chop finely.
4. Grate the cheese on a coarse grater and add to the eggs.
5. Melt the butter and pour it over the egg-cheese mixture.
6. Place the boiled eggplants on a baking sheet at a short distance from each other.
7. Fill each vegetable with filling.
8. Preheat the oven to 200 degrees and bake the eggplants for 5 minutes.

Interesting from the network

Boats stuffed with minced meat and baked in the oven are a wonderful option for an unusual dinner. The combination of meat and vegetable flavors will please even the most picky gourmet. If prepared correctly, such a dish will also decorate the table.

Ingredients:

• Eggplants – 500 g;
• Minced meat (any) – 300 g;
• Onion – 1 piece;
• Carrots – 1 piece;
• Cheese – 100 g;
• Tomatoes – 2 pcs;
• Garlic – 3 cloves;
• Salt pepper.

Cooking method:

1. Wash the eggplants thoroughly and divide them into two parts (lengthwise).
2. Remove the eggplant pulp with a teaspoon, place in a bowl and cover with cold water.
3. Place the resulting boats on a dish and add salt. Leave to infuse for half an hour.
4. Peel and chop the onion, garlic and carrots.
5. Heat a frying pan, add the onion and fry it over medium heat.
6. Add garlic and carrots, continue to fry, stirring constantly.
7. Remove the pulp from a bowl of water, squeeze lightly and cut into cubes.
8. Place the pulp in the pan with the rest of the vegetables and stir.
9. Wash and chop the tomatoes, pour into a frying pan and stir.
10. Add minced meat, salt and pepper to vegetables, mix again.
11. Stuff the boats with the resulting filling and place them on a baking sheet.
12. Grate the cheese on a coarse grater and sprinkle on top of the filling.
13. Preheat the oven to 200 degrees, cook the eggplants for 40 minutes.

Great recipe for light dinner in the family. The composition of the filling can be changed according to your own preferences. Instead of a regular tomato, you can use cherry tomatoes. This will give the dish a more piquant taste. It is best to bake eggplants in foil, but you can do it without it.

Ingredients:

• Eggplants – 2 pcs;
• Onion – 1 piece;
• Bell pepper – 1 piece;
• Champignons – 7 pcs;
• Mayonnaise – 1 tbsp. l.;
• Cheese – 50 g;
• Eggs – 2 pcs;
• Tomato – 1 piece;
• Salt pepper.

Cooking method:

1. Wash the eggplants thoroughly and make a shallow longitudinal cut on one side of each.
2. Wrap the eggplants in foil and bake in the oven for 20 minutes at 260 degrees.
3. Chop the onion, cut the mushrooms into slices, peppers and tomatoes into cubes.
4. Place the vegetables in a frying pan and fry in vegetable oil until half cooked.
5. Remove the eggplants from the oven, carefully open them along the cut and scoop out the flesh with a teaspoon.
6. Add mayonnaise, salt and pepper inside the eggplant and mix.
7. Stuff eggplants with vegetable filling.
8. Beat the eggs with a whisk in a deep bowl.
9. Cheese cut small pieces and add to the eggs.
10. Pour the resulting mixture into the eggplants.
11. Place the dish in the oven and bake at the same temperature for 15 minutes.

A very hearty dish that can be used to diversify a holiday meal or simply please your loved ones for dinner. Potatoes and chicken add nutrition, and eggplant and tomatoes add freshness. The recipe is perfectly balanced in terms of the combination of meat and vegetables. You can sprinkle with grated cheese.

Ingredients:

• Eggplants – 2 pcs;
• Potatoes – 3 pcs;
• Tomatoes – 2 pcs;
• Chicken breast – 2 pcs;
• Garlic – 3 cloves;
• Salt pepper.

Cooking method:

1. Wash the eggplants and cut into slices. Place half on a baking sheet in a single row.
2. Grate the potatoes on a coarse grater and distribute evenly over the eggplants.
3. Rinse the fillet, lightly beat and cut into thin slices.
4. Place the chicken on top of the potatoes and season with salt and pepper.
5. Chop the garlic and sprinkle it on the dish.
6. Place the second part of the eggplants.
7. Cut the tomatoes into slices and distribute evenly over the eggplants.
8. Bake for 30 minutes at oven temperature 200 degrees.

A spicy vegetable snack for all occasions. Perfect for a small buffet. Garlic lovers are advised to add a couple more cloves to the recipe. But it’s better not to experiment with tomatoes - if there are too many of them, the dish will “flow”.

Ingredients:

• Eggplants – 3 pcs;
• Garlic – 3 cloves;
• Tomatoes – 2 pcs;
• Onion – 1 piece;
• Cheese – 50 g;
• Breadcrumbs;
• Basil;
• Salt pepper.

Cooking method:

1. Wash the eggplants thoroughly, cut off the stems and cut into 0.5 cm slices.
2. Place the crackers on a plate, add 1 pinch of salt and stir.
3. Dip each circle into breadcrumbs on both sides and place on a preheated frying pan.
4. Place the eggplants on a baking sheet greased with vegetable oil.
5. Peel and chop the garlic and onion, lightly fry in a frying pan.
6. Place fried vegetables on top of each circle.
7. Cut the tomatoes into rings and place them on the eggplants as well.
8. Grate the cheese, chop the basil, sprinkle on top of the dish.
9. Place in the oven and bake for 25 minutes at 200 degrees.

Now you know how to cook stuffed eggplants baked in the oven according to the recipe with photo. Bon appetit!

Eggplant is one of the most common vegetables used for cooking. delicious dishes. Baked in the oven, it will not only decorate any table, but will also preserve all its beneficial features. Before you cook eggplants, it is better to familiarize yourself with several useful recommendations:

• Ripe fresh eggplants should be blue-black in color with a shiny skin and few seeds;
• To prevent baked eggplants from becoming bitter, they must be left in water for half an hour before cooking;
• Immediately before starting heat treatment, eggplants, zucchini, tomatoes and other vegetables must be thoroughly dried. This way they will cook faster;
• To peel eggplant after baking in the oven, the easiest way is to let it cool in a plastic bag and then remove the skin;
• How long to bake eggplants will depend on their “age”. “Young” ones cook quickly, but “old” ones are better to fry in a frying pan first.