Eggplants in an electric oven. How many minutes should you bake eggplants in the oven?

Eggplants are one of the favorite vegetables of most Russian families, which they almost never get tired of. 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. In this case, ground black pepper can be added to two layers at once - on the garlic and on the top layer of 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 is 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: aromatic eggplants with the most tender chicken meat in a creamy “cap” are an ideal option for a full meal.

Divide the blue ones in half and treat for bitterness. To do this, dip them in warm water and thoroughly salt them 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, chopped onions and herbs, add salt 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 eggplant recipes. 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 ruin 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 we prepare the caramel: mix soy sauce, mirin, sugar in a saucepan - 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 absorb 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 blue ones whole, don’t forget to make punctures so that steam can escape from the bright vegetable.

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.

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.

2 medium eggplants;
1.5 tablespoons of vegetable oil;
2.5 teaspoons of Provençal herbs;
1.5 cups of tomato paste;
300 g Russian cheese (can be replaced with Parmesan);
a pinch of salt.

How long will it take: 45-50 minutes.

The calorie content of the dish for 1 serving is 158 Kcal.

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.

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 is 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.

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: aromatic eggplants with the most tender chicken meat in a creamy “cap” are an ideal option for a full meal.

Caramel blue ones

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.

Culinary tricks for cooking eggplants

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 blue ones whole, don’t forget to make punctures so that steam can escape from the bright vegetable.

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Eggplant in the oven

Cut into rings or tongues, brush with vegetable (or butter) oil if desired - and place on a baking sheet. Once cooled, add sauce (mayonnaise or cheese, creamy), top with garlic, tomato and herbs. Not too greasy and homemade delicious. For caviar or stuffing, bake the eggplant whole in the oven - prick the skin with a fork, 30 minutes and you're done. Inside there is tender pulp for a paste-like spread on bread, a base for baked vegetable caviar and many other recipes.
Moussaka (or eggplant lasagna, as they like to call it) deserves the title of the most delicious eggplant dish. Ratatouille is a chic “poor man's plate” that even non-poor gourmets do not refuse these days. The crust of this vegetable is highly valued - it gives dishes a special piquancy, spice, and aroma. It is not cut off.
Casseroles with “blue” are rich in composition and variety. There are meat and lean ones. For a beautiful top, mix breadcrumbs and Parmesan, sprinkle the pan with the contents, and evenly arrange pieces of butter.
Stuffed “blue ones” are an excellent tasty and festive option for preparing them. In the form of cups or khachapuri (if you cut it lengthwise and turn it inside out a little) it has a lot of filling and a play of flavors.

1000.menu

Cooking eggplants in the oven is a simple and fairly quick way to cook these vegetables. In addition, there are a lot of interesting recipes for cooking eggplants, many of which you will find in our article.

To prepare delicious dishes from eggplants, they must be properly processed. Before baking or frying, cut the eggplants into slices, sprinkle with salt and leave for half an hour. Then you need to rinse the slices well in cold water and dry with a paper towel. Thanks to this procedure, you will relieve eggplants from unpleasant bitterness. To use eggplants in salads or as a topping, slice them and bake them in the oven for half an hour, then cut them into cubes. If you don't know how long to bake eggplants, watch their color. As soon as the slices turn brown, remove the pan from the oven.

Eggplant baked with tomatoes and cheese

Eggplant, tomatoes and cheese – you can’t think of a better combination!

You will need: 1 eggplant, 2 tomatoes, 1 egg, 12 tbsp. flour, 10 tbsp. bread crumbs, 100 g hard cheese, 1 tsp. dried basil, 1 tsp. dried oregano, 2 tbsp. vegetable oil, salt, pepper, fresh parsley to taste.

Preparation. Cut the eggplant and tomatoes into slices. Salt the eggplant slices and leave for 30 minutes. Then remove the released moisture with a napkin, add a little more salt and pepper and roll the slices first in flour, then in beaten egg, and then in breadcrumbs. Place the eggplant slices on a baking sheet, drizzle with oil, sprinkle with herbs and bake in an oven preheated to 175 degrees for 15 minutes. Then sprinkle each eggplant slice with grated cheese, top with a slice of tomato, top with more cheese and herbs, and bake for another 10 minutes. When serving, sprinkle with parsley.

Eggplant baked with minced meat

To prepare eggplant for this recipe, use minced chicken.

You will need: 1 kg eggplants, 1 onion, 0.5 kg minced meat, 0.5 kg tomatoes, 2 eggs, 1 tbsp. milk, vegetable oil, fresh parsley, salt and pepper to taste.

Preparation. Heat the oil in a frying pan, fry the minced meat and chopped onion. Add the chopped tomatoes, bring to a boil and simmer over low heat, covering the pan with a lid, for about 20 minutes, stirring occasionally. Then add chopped parsley, salt and pepper and simmer for another 10 minutes. Cut the eggplants into slices and place a third in an even layer in a baking dish, sprinkle with salt. Place half the sauce on top, then another layer of eggplant and a layer of sauce. Place the remaining third of the eggplants on top of the sauce and bake in an oven preheated to 175 degrees for 35 minutes. Then pour over the egg beaten with milk and a pinch of salt and bake for another 10-15 minutes until golden brown.

Zucchini and eggplant baked in the oven

Young zucchini goes well with eggplant. Add a little more cherry tomatoes, cheese and in half an hour you have a delicious hearty lunch ready.

You will need: 2 eggplants, 3 zucchini, 250 g cherry tomatoes, 4 cloves garlic, 100 g hard cheese, 1 tbsp. vegetable oil, fresh parsley and basil, salt and pepper to taste.

Preparation. Cut the eggplants and zucchini into large cubes, cut the tomatoes in half and place everything in a bowl. Add chopped garlic, salt and pepper, butter, chopped herbs and half the grated cheese, stir. Place the vegetables in a baking dish and place in an oven preheated to 175 degrees for 25 minutes, then cover the dish with foil and bake for another 10-15 minutes. Sprinkle the remaining cheese and herbs over the vegetables and serve.

Fan-baked eggplants

Baked eggplants in the shape of a fan are a beautiful and tasty appetizer.

You will need: 1 eggplant, 2-3 tomatoes, 2 cloves of garlic, 200 g feta cheese, fresh basil, vegetable oil, salt and pepper to taste.

Preparation. Cut the eggplant to make a fan. Sprinkle the cut eggplant slices with salt, leave for half an hour, then rinse with cold water and wipe with a napkin. Sprinkle each slice with oil, salt and pepper and place on a parchment-lined baking sheet. Place tomato slices between the eggplant slices and sprinkle with chopped garlic and basil. Bake the eggplant “fan” in an oven preheated to 175 degrees for 45 minutes. Sprinkle the finished dish with feta cheese and serve.

Baked eggplants with vegetables

Eggplant and other vegetables can be used to make a hearty casserole.

You will need: 2 eggplants, 1 zucchini, 2 bell peppers, 1 onion, 3 cloves of garlic, 100 g hard cheese, 3 tbsp. tomato paste, 1 bay leaf, thyme and basil, vegetable oil, salt and pepper to taste.

Preparation. Fry chopped onion and garlic in hot oil. Season with salt and pepper, add tomato paste, bay leaf, chopped herbs and diced peppers, stir and simmer for 5-10 minutes. Cut the eggplant and zucchini into thin slices. Place a little sauce on the bottom of the baking dish and place eggplant and zucchini slices on top in an even layer. Pour the remaining sauce over the vegetables, sprinkle with grated cheese, cover the dish with foil and bake in an oven preheated to 190 degrees for 40 minutes.

Eggplant boats with minced meat

Vegetables and minced meat are a classic filling for boats made from eggplant halves.

You will need: 1-2 eggplants, 400 g minced meat, 1 onion, 3 cloves of garlic, 100 g champignons, 2 tbsp. vegetable oil, 1 tsp. dried oregano, basil leaves, salt and pepper to taste.

Preparation. Cut the eggplants in half lengthwise and carefully remove the pulp with a spoon. Heat oil in a frying pan and fry chopped onion. Add chopped eggplant pulp, mushrooms and chopped garlic. Stir and simmer for 10 minutes. Add minced meat, oregano, salt and pepper. Simmer for another 10 minutes. Then add chopped basil leaves, mix, put the filling in the eggplant boats and bake in an oven preheated to 200 degrees for 30-35 minutes until ready.

Baked stuffed eggplants

You can use various vegetables as a filling for eggplants.

You will need: 4 eggplants, 1 onion, 2 cloves of garlic, 150 g of champignons, 1 zucchini, 1 tomato, fresh thyme and oregano, vegetable oil, salt and pepper to taste.

Preparation. Cut the eggplants in half lengthwise and remove the pulp. Heat oil in a frying pan and fry diced or chopped vegetables and mushrooms, season with salt and pepper. Place the filling in the eggplant halves and bake in an oven preheated to 175°C for 20-30 minutes.

Baked eggplant salad

Baked eggplant salad is a dish of Moroccan cuisine. Serve it warm with fresh bread.

You will need: 1 kg eggplants, 2-3 cloves of garlic, 4 tomatoes, 1.5 tsp. ground paprika, 1.5 tsp. cumin, 1 bay leaf, 1 tsp. lemon juice, 0.5 cups of water, vegetable oil, cilantro, salt and pepper to taste.

Preparation. Cut the eggplants into slices, place on a baking sheet lined with parchment, sprinkle with oil, sprinkle with salt and bake in an oven preheated to 220°C for 30 minutes. Heat the oil in a frying pan and fry the chopped garlic. Add paprika, cumin and pepper. Then add chopped tomatoes, water, bay leaf, salt. Bring to a boil and cook for 5 minutes. Cut the baked eggplants into cubes and combine with vegetables in a frying pan. Simmer over low heat, covered, for another 5 minutes. Then remove the pan from the heat, sprinkle the vegetables with lemon juice, add salt if necessary and serve with a sprinkle of cilantro.

Moussaka with eggplant in Greek style

Preparing moussaka with eggplant is quite a troublesome task, but the result is worth the effort.

You will need: 4 eggplants, 4 onions, 6 cloves of garlic, 1 kg of minced meat, 800 ml of tomato paste, 4 eggs, 4 tbsp. flour, 2 tbsp. milk, 100 g hard cheese, 6 tbsp. butter, 10 tbsp. breadcrumbs, 0.5 tbsp. dry wine, 2 tbsp. wine vinegar, 0.5 tsp. ground cinnamon, 0.5 tsp. ground nutmeg, 2 tsp. dried oregano, parsley, vegetable oil, salt and pepper to taste.

Preparation. Heat a little vegetable oil in a frying pan and fry 1 chopped onion and 2 cloves of garlic. Add tomato paste (set aside 250 ml first), chopped parsley, oregano, cinnamon and vinegar. Stir and simmer for 25 minutes. Heat a little more vegetable oil in a deep saucepan and fry the remaining chopped onion and garlic. Add the minced meat, pour in the wine and bring to a boil. Simmer until the wine has evaporated, add nutmeg, salt and pepper to taste. Then transfer the tomato mixture into the pan, add the remaining 250 ml of tomato paste, stir and simmer over low heat for about 1 hour. For the béchamel sauce, melt 4 tbsp in a saucepan. butter and, stirring, add flour. Pour in the heated milk, bring to a boil, stirring with a whisk, and cook for 20 minutes. Add salt, pepper and nutmeg. Separately, beat the eggs and pour into the cooled sauce, stir. Sprinkle the bottom of the baking dish with 2 tbsp. breadcrumbs, spread half of the thinly sliced eggplants in an even layer. Top with meat sauce, half the grated cheese and half the bread crumbs. Then add another layer of eggplant, pour bechamel sauce, sprinkle with remaining cheese and breadcrumbs. Place the remaining butter on top of the layers and bake the moussaka in an oven preheated to 180 degrees for 45 minutes.

Prepare delicious eggplant dishes and share your unusual recipes in the comments!

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Bulgarian baked eggplants (an excellent vegetable side dish)

Peel the eggplants and cut into cubes. Heat half the vegetable oil and fry the eggplants, stirring, for 7-8 minutes. Salt and pepper to taste and place in a baking dish. Wash the tomatoes, cut into cubes, add to the pan along with Feta and parsley. Drizzle the mixture with the remaining oil and stir gently. Bake for 15 minutes...

Baked eggplant stuffed with chicken.

Preheat the oven to 180C. Wash the eggplants and wipe dry. Pierce the eggplants with a fork in several places and grease with vegetable oil. Cover a baking sheet with foil or baking paper, place the eggplants on the baking sheet and bake until soft, about 25-30 minutes (depending on your oven). Remove the finished eggplants from the oven, let cool slightly. Until...

Eggplant baked with feta.

Wash and dry the eggplants. Bake on a gas burner, turning constantly, until the skin is charred and the eggplant is soft. If you have an electric stove, bake directly on the stove, after covering it with foil. When baked on the stove, eggplants turn out “smoky.” Peel the finished eggplants under running water and place in a colander. That...

Baked eggplants with meat and vegetables

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Baked eggplants with sour cream sauce and salsa

Cut the eggplants into two parts, make cuts and place in a preheated oven for 25-30 minutes (until ready). Prepare sour cream sauce by mixing sour cream (yogurt), finely chopped parsley (dill) and garlic pressed through a press. Add salt and pepper (I also used red) to taste. Prepare tomato salsa. To do this, finely chop...

Eggplant baked with feta cheese (option hundred hundred)

Everything is extremely simple: Wash the eggplants, cut off the tail, make deep cuts (not all the way through) about a centimeter apart. Wash the tomatoes, cut in half, cut into very thin slices. Cut the cheese into as thin slices as possible, in proportion to the eggplants. Beat garlic, rosemary and olive oil in a blender. Assembly: eggplant…

Eggplant baked with tomatoes and cheese

Cut the eggplants into slices about 1 cm thick. Sprinkle with salt. After 30 minutes, blot the released juice with a towel. Fry the eggplants in vegetable oil on both sides until golden brown. Cut the tomatoes into slices. Finely squeeze the garlic through a garlic press. Place the eggplants in a baking dish, put a little on each circle...

Baked eggplants with smoked undercut

Wash and dry the eggplants, cut off the tail, and cut them in half lengthwise. Eggplants should not have many seeds. On the side of the cut, make shallow cuts with a knife. The recipe calls for no salt, but I add a little salt. According to the recipe, the undercut should also be cut lengthwise into “slices”, but I had a small piece, and I also think: “what difference does it make, lengthwise or...

Baked eggplant

1. Sprinkle eggplants with olive oil and bake in an oven preheated to 180C until cooked. 2. Mix olive oil with garlic, salt and pepper passed through a press. 3. Cut the tomato and cheese into cubes. Chop the greens, chop the nuts coarsely. 4. Cut the finished eggplants on one side and open them like a book. Cut the eggplant flesh...

Baked eggplants with curd and cheese filling

Wash the eggplants and cut into 2 halves. Boil in salted water for about 15 minutes. While the eggplants are cooking, make the filling. Grate the cheese on a coarse grater, pass the garlic through a garlic press (I used no garlic), mix and add cottage cheese (I used no grains), salt, pepper, add chopped herbs. Drain the eggplants in a colander, and...

Gordon Ramsay's Baked Eggplant with Basil

Spray a baking sheet with olive oil (I also lined it with baking paper). Cut the eggplants into thin circles and place on the baking sheet. Sprinkle more oil on top and place in an oven preheated to 200*C for 5-8 minutes (it took me a little longer). The eggplant should be soft and golden brown. In butter (I added...

Baked eggplant with feta cheese

1. Cut the eggplants in half and place in salted water for 25 minutes. Remove and dry. 2.Then heat the frying pan and fry on each side for 2-3 minutes with a little olive oil. 3.Cut the tomatoes into cubes. 4.Place the eggplants on a baking tray and cover each eggplant half with chopped...

Baked eggplants with meat, mushrooms, vegetables and three types of cheese

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Baked stuffed eggplants in tomato sauce

I'm posting my version of Sunday lunch. Autumn, in my opinion, is the time of year when vegetables gain their flavor. In my opinion, this is quite quick to make, but tasty and bright 1. Boil the bulgur, according to the instructions on the package, until half cooked. Cool. Pass the meat through a meat grinder, I had (pork + veal), onions. 2. Add to...

Eggplant baked in almond breading

1. Wash the eggplants. 2. Peel and cut into slices 1.5 cm thick. Then place in cold, salted water for 20 minutes to remove excess bitterness. 3. Meanwhile, place the almonds in a blender. 4. Grind. 5. Combine chopped nuts, breadcrumbs, salt (1/2 tsp) and garlic, squeezed using a garlic press….

Baked eggplants with bulgur

1. We prepare dinner for two from vegetables and healthy bulgur. I consider this dinner to be very healthy and nutritious. 2. To prepare, cut the eggplants in half, peel the middle with a spoon, leaving the walls of the eggplant untouched. For piquancy, grease the eggplant “boats” with Sloboda ketchup. 3. Chop the eggplant pulp, dice the onion, chop the garlic,…

In the culinary sense, eggplant is usually considered a vegetable, but in fact the fruit of a plant from the Solanaceae family is a berry. The closest and most famous relatives of this crop are tomatoes and potatoes.
Eggplant contains many microelements useful to humans: fiber helps cleanse the body of waste and toxins, potassium supports the cardiovascular system, vitamins have a positive effect on overall well-being. When baked, most of the beneficial properties of this vegetable are preserved.

Selection and preparation of eggplants

The most juicy and tender dishes are obtained from not very large, thin eggplants. Such fruits are white when cut, do not contain seeds and can be baked directly with the skin.

Choose vegetables that are firm, heavy, and free of dents and damage. Even when ripe, they should be dense and elastic. During storage, some of the moisture evaporates, the fruit loses weight, and the skin wrinkles.

Before cooking, the eggplants must be washed, dried with a towel and cut, if required by the recipe. For fairly large and old vegetables, you need to cut off the skin, because after cooking it will become tough and unsuitable for food.

Eggplant absorbs oil like a sponge. To prevent the dish from being too greasy, the vegetables are pre-soaked in salted water. This will also help remove the bitterness that can sometimes be found in eggplants.

Temperature and time for baking eggplants in the oven

The temperature and cooking time depend on the size of the eggplants and their cutting.

To accurately understand that the dish is ready, you need to pierce the vegetable with a knife or fork. Softness indicates complete readiness.

Entirely

Small vegetables, up to 250 g, are cooked at 200 ºС for 25 minutes.

To cook a large eggplant weighing more than 250 g, it will take 30-40 minutes and an oven temperature of 200 ºC.

Ingredients:

eggplant;
butter.

Preparation:

Wash the vegetables, cut off the stem.
Pierce with a knife or fork in several places. Thanks to this, the eggplant skin will not burst due to temperature.
Place in a baking bag, add butter.
Place in an oven preheated to 200 ºС.
Turn over after 15 minutes.
Cook for 30-40 minutes.

Instead of a baking bag, you can use foil or simply line the bottom of the baking sheet with parchment paper.

In circles

Half a kilogram of vegetables cut into slices should be baked at a temperature of 190 ºC for 15-20 minutes;

Ingredients:

2-3 eggplants;
olive oil;
2 cloves of garlic;
salt, pepper to taste;
1 teaspoon lemon juice.

Preparation:

Wash the vegetables and cut into slices 1.5 cm wide.
Soak in salted water for 15 minutes.
Peel and cut the garlic into fairly large pieces.
Stuff eggplant mugs with garlic.
Grease a baking sheet with olive oil and sprinkle with lemon juice.
Place the eggplants in one layer, sprinkle with pepper and add salt.
Place in an oven preheated to 190 ºC.
Bake for 15-20 minutes.

Recipe for the occasion::

If desired, you can add other ingredients to this recipe, for example: tomatoes and grated cheese.

Halves or boats

One of the most popular recipes is eggplant boats. In this dish, the eggplant is soaked with the juices of other vegetables, the taste and aroma of the meat component.

The boats are prepared at a temperature of 200 ºС. Baking time depends on the size of the eggplants and the filling. Medium vegetables with meat filling take an average of 25-30 minutes to cook.

Ingredients:

2 medium eggplants;
1 tomato;
250 g minced chicken;
100 g low-fat cheese;
herbs, salt and pepper to taste.

Preparation:

Wash the eggplants and cut them lengthwise into two halves.
Remove the core and salt the boats.
The stalk can be trimmed or left for beauty.
Chop the greens and mix with the minced meat. Place in eggplants.
Pour boiling water over the tomatoes, peel them, cut into cubes and place on top of the minced meat.
Place the eggplants in an oven preheated to 200 ºC and bake for 15 minutes.
Take out the boats and sprinkle with grated cheese.
Place back in the oven for 10-15 minutes.
A delicious dish is ready!

In this form, eggplants are good not only as a hot dish, but also chilled as a snack.

Eggplants (colloquially “blue” ones) are a source of fiber, phosphorus, iron and potassium. Due to their minimal fat content, these vegetables are ideal for a healthy diet, but their benefits directly depend on the method of preparation. For example, if you fry them in a large amount of oil, then they cannot be called light and dietary food.

Thanks to modern kitchen appliances, when baking vegetables, you can get the most healthy dish for the body. Below I will look at the most popular recipes for baking eggplant in the oven.

Preparation

You will need to choose the right product and prepare it for heat treatment. This is done in several stages.

Each copy must be dense, without scratches, dark purple or black in color.
After selection, they must be washed thoroughly, getting rid of dust and soil residues.
The most suitable cut for cooking in the oven is considered cutting into circles. The tail is cut off. You can use a special grater, which will allow you to achieve the same thickness of the slices, or use a knife. When preparing for stuffing, the eggplants are cut lengthwise into two halves.
You can get rid of bitterness by salting them first. After 30 minutes, drain the resulting liquid.
Bake at 180 degrees for 20 minutes.

IMPORTANT! Cooking time may vary depending on the specific oven, quantity and size of eggplant. It is necessary to check them or turn them over after a while.

Calorie content

Calorie content varies depending on the cooking option. Calorie table per 100 grams:

Classic baking recipe

The simplest cooking option is circles with added butter.

Ingredients

Servings: 6

eggplant 3 pcs
olive oil 1 tbsp. l.
salt to taste
baking parchment

Per serving

Calories: 39 kcal

Proteins: 1.3 g

Fats: 1.8 g

Carbohydrates: 4.6 g

25 min. Video recipe Print

Rinse the vegetables well and get rid of the tail. Cut into equal circles.

Place in layers in a deep plate, alternating each layer with a small amount of salt. Leave for 15-20 minutes (this will remove the bitterness). At this time, preheat the oven to 180 degrees. Drain the resulting liquid from the plate.

Place the circles on a baking sheet lined with parchment. Apply oil to each piece using a brush.

Bake for 20 minutes until crispy and soft in the middle. Times may vary slightly, you will have to check each time.

Eggplant with tomatoes and cheese

You can add a special taste to the “little blue” ones using familiar products.

Ingredients:

Eggplant – 2 pieces.
Tomato – 4 pieces.
Grated cheese – 100 g.
Garlic – 3 cloves.
Spices: salt, pepper.

How to cook:

Wash the vegetables well and cut into slices no more than 1 cm thick. Add salt in a separate container, leave for 30 minutes and then transfer to napkins to dry.
Peel the garlic, squeeze using a press or chop with a knife.
Place the circles in a heat-resistant form, put garlic, tomato on each and sprinkle with cheese.
Bake in an oven preheated to 180 degrees for 30 minutes.

Whole eggplants stuffed with vegetables

Ingredients:

Eggplant – 3 pieces.
Bell pepper – 1 piece.
Carrots – 1 pc.
Onion – 2 heads.
Garlic – 2 cloves.
Grated cheese – 150 g.
Mayonnaise – 100 g.
Spices: ground pepper and salt.

Preparation:

Wash each vegetable well, remove the tail, cut lengthwise. Add salt and leave for half an hour. Using a spoon, remove the seeds and pulp, being careful not to damage the edges.
Preparing the filling. Grate the carrots, cut all other vegetables and the core of the eggplant into small cubes, squeeze the garlic with a press.
First fry the onion in vegetable oil until golden, then add everything else. Cook for 5 minutes, adding the garlic last, pepper, salt and stir.
Stuffing. Place the halves on a baking sheet covered with parchment. Place a fried vegetable mixture on each, add mayonnaise on top and sprinkle with cheese.
Baking. Place in the oven (temperature 180 degrees) for half an hour.

Delicious eggplants with minced meat

The recipe is suitable for both holidays and everyday family dinners.

Ingredients:

Eggplants – 1 kg.
Minced meat (pork + beef) – 0.5 kg.
Salt, pepper - 1 teaspoon.
Onion – 1 head.
Sour cream (mayonnaise is possible) – 100 g.
Grated cheese – 150 g.

Preparation:

Cut the eggplant into 2-3 pieces lengthwise (depending on size) and crosswise in half. Add salt and set aside for half an hour until the bitterness goes away.
Finely chop the onion, mix with the minced meat, add pepper and salt, mix thoroughly.
Place eggplant pieces on a baking sheet and mince on them.
In a separate bowl, make a mixture of cheese and mayonnaise, apply to the top layer.
Bake for 40 minutes at 180 degrees.

How to bake eggplants for caviar

Many housewives' favorite way to prepare eggplants is to bake them in the oven. Eggplants baked in the oven always look elegant and appetizing. The taste of this dish, no matter what recipe is taken as a basis, is excellent. In addition, baking allows you to preserve maximum benefits.

Cooking features

Knowing the peculiarities of baking eggplants in the oven, it is impossible to get an unsuccessful dish. The secrets are very simple, but they must be followed. After all, violating the simple rules for preparing eggplant can not only negatively affect the organoleptic qualities of the finished dish, but also cause harm to the health of those who eat it.

Like other members of the nightshade family, eggplants have one unpleasant property - they contain solanine. This substance is harmful to health, and also imparts bitterness to the fruit, which persists even after heat treatment. Correct preliminary preparation of the “little blue ones” for subsequent baking can save the situation. It involves the use of salt. There are several options here. One of them is to salt halved or sliced eggplant, after 20 minutes, rinse well and dry. The second option is to soak for 20 minutes in salt water. After soaking, the fruits are also washed and dried.
There is less solanine in ripe fruits. Therefore, for baking, it is advisable to take, although medium-sized, fully ripe vegetables. They are dark blue in color, without greenish spots.
Too large eggplants are not the best choice for baking. If you still decide to use these, then it would be better to remove large, coarse seeds from the middle.
There is no need to peel the eggplants before baking, otherwise they may lose their shape. The exception is multi-component dishes in which eggplants are used already cut into small pieces. In these cases, it is advisable to pre-clean the vegetables.

Some subtleties of the technology for preparing oven-baked eggplants may depend on the chosen recipe. After all, you can bake them whole, in round pieces, with or without minced meat.

Whole baked eggplants in the oven

eggplants – 1 kg;
vegetable oil – 50 ml;
salt – 50 g;
water – 5 l.

Cooking method:

Wash the eggplants, cut off the stems. Make a cross-shaped cut on the opposite side and continue cutting along the entire fruit. There should be a total of 4 long but shallow cuts.
Prepare a salt solution and soak the eggplants in it for half an hour.
Remove, rinse in running water, and dry with a towel.
Without peeling, brush the eggplants with oil. Place them on the grill grate. Place a baking sheet underneath.
Turn on the oven and wait until the temperature reaches 180 degrees. After half an hour, check to see if the “little blue ones” have become soft. If they have become, remove them from the oven, otherwise bake for another 10-20 minutes until desired degree of softness.
Cool the eggplants removed from the oven, then use a spoon to separate the flesh from the skin.

Recipe for the occasion::

Eggplants can be served whole or cut in half as a side dish, or used to make eggplant caviar. For example, the pulp can be put in a blender along with garlic and herbs and blended into a paste.

Eggplant baked with garlic and herbs

eggplants – 0.5 kg;
cheese – 0.2 kg;
fresh cilantro – 50 g;
garlic – 3 cloves;
vegetable oil – 50 ml;
salt, pepper - to taste.

Cooking method:

Cut the washed and dried eggplants into slices about 2 cm thick. Sprinkle them with salt and leave for 20 minutes. Rinse with running water and dry again. Salt and pepper to taste. Place on grill grate.
Grill the eggplants for 5 minutes on each side.
Grease a baking sheet or baking dish with oil, arrange the eggplant slices (only half of them, leave the other half for now).
Finely chop the cilantro.
Pass the garlic through a press.
Brush the eggplant slices lying in the mold with garlic. Place some cilantro on each piece.
Grate the cheese and divide it approximately in half. Sprinkle one half over the eggplants.
Place the remaining eggplant on top.
Sprinkle the eggplant “turrets” with the remaining cheese.
Place the pan in an oven preheated to 200 degrees and bake the eggplants in it for 10 minutes.

Cheese, cilantro and garlic greatly enhance the taste of baked eggplants. In addition, the dish looks original and appetizing.

Eggplant stuffed with vegetables

eggplants – 0.5 kg;
onion – 100 g;
carrots – 100 g;
bell pepper – 100 g;
hard cheese – 50 g;
vegetable oil – 30 ml;
parsley – 4–6 sprigs;
salt, ground black pepper - to taste.

Cooking method:

Wash the eggplants, cut off the stems, and cut in half lengthwise.
Add salt and leave for 20 minutes.
Shake off the salt, rinse, and dry with paper towels.
Use a spoon to remove the middle. Sprinkle the resulting “boats” with salt and pepper.
Place each “boat” in foil so that it covers the outside of the eggplant.
Cut the eggplant pulp extracted from the middle of the fruit into small cubes.
Peel the onion and cut it into small pieces.
Cut the sweet pepper into small cubes.
Grate the carrots on a coarse grater, after peeling them.
Heat the oil in a frying pan, add vegetables to the frying pan and fry them over low heat, stirring constantly, for 10 minutes.
Chop the parsley with a knife and mix with the fried vegetables.
Fill the eggplant boats with vegetable mixture.
Finely grate the cheese and sprinkle it over the vegetables.
Preheat the oven to 180 degrees and place a baking sheet with eggplants in it.
After 20 minutes, the finished eggplants can be removed from the oven and served.

There is no need to remove the eggplants from the foil before serving.

Eggplant baked with minced meat in sour cream

eggplants – 1 kg (4-5 pcs.);
minced meat – 0.2 kg;
tomatoes – 0.3 kg;
lemon – 0.5 pcs.;
garlic – 2 cloves;
onion – 100 g;
dill – 50 g;
sour cream – 0.2 l;
water or meat broth – 100 ml;
vegetable oil – 50 ml.

Cooking method:

Wash the eggplants, make a deep longitudinal cut so that the fruits open like a book.
Pour water into a saucepan, salt it, and bring to a boil. Dip the eggplants into it and cook for 10 minutes. Remove and dry.
Pour boiling water over the tomatoes, peel the skins, remove the seeds, and cut the pulp into small pieces of arbitrary shape.
Finely chop the onion and dill.
Place tomatoes in a frying pan, keep them on low heat for 5 minutes, add minced meat, broth, onion and dill, simmer everything for 10 minutes. Squeeze the juice of half a lemon and continue to simmer for another 5 minutes. Don't forget to add salt and pepper.
Place the minced meat between the eggplant halves and connect the halves. Place the eggplants tightly in a baking dish, after greasing it with oil. Cover the “little blue ones” with sour cream, using half of it.
Place in an oven preheated to 180 degrees for 40–50 minutes (you need to bake until the “blue” ones become soft).
Mix the remaining sour cream with the garlic passed through a press.

Remove the eggplants from the mold and place them on plates and pour them with sour cream and garlic sauce. They are served hot.

There are many recipes for making baked eggplant, and each of them is different from the other. So you can cook them in the oven even every day - you won’t get tired of them.

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