How to bake blue ones. Recipes for baked eggplants in the oven entirely from experienced chefs

bbcgoodfood.com

Ingredients

• 2 eggplants;
• 4 tomatoes;
• 150 g mozzarella;
• ¼ bunch of basil.

Preparation

Cut the eggplants in half lengthwise. You don't have to cut the stems off the vegetables. Place the eggplants on a baking sheet, skin side down, and drizzle with olive oil. Place in an oven preheated to 200°C for 25 minutes to soften.

delish.com

Ingredients

• 3 eggplants;
• salt - to taste;
• 1 tablespoon olive oil;
• 1 onion;
• 3 cloves of garlic;
• 2 teaspoons dried oregano;
• 600–700 g of tomato paste;
• 450 g ricotta;
• 50 g parmesan;
• ½ bunch of parsley;
• 300–400 g mozzarella.

Preparation

Cut off the ends of the eggplants. Cut the vegetables into longitudinal strips approximately ½ cm wide. Place them in a single layer on a wire rack, add salt and leave for 20 minutes. Turn over, salt again and leave for another 20 minutes. Then pat the vegetables dry with a paper towel.

Heat oil in a frying pan over medium heat. Add finely chopped onion, chopped garlic, oregano, salt and pepper and fry for several minutes until the onion becomes transparent. Add the tomato paste, stir and cook for a few more minutes until the paste is heated through.

In a separate container, combine ricotta, grated Parmesan (save some for sprinkling the lasagna), chopped parsley, salt and pepper.

Grease the bottom of a baking dish with a little tomato sauce. Place a few strips of eggplant on top, spread some of the ricotta and some of the grated mozzarella over them. Make another 1-2 layers in the same way. Finally, spread the tomato sauce, mozzarella and remaining Parmesan over the eggplants.

Cover the pan with foil and place in an oven preheated to 200°C for 35 minutes.

bbcgoodfood.com

Ingredients

• 3 eggplants;
• 1 red onion;
• 4 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon capers - optional;
• 80 g olives;
• 400 g tomatoes;
• 3 tablespoons red wine vinegar;
• 1 tablespoon sugar.

Preparation

Cut the eggplant into medium cubes and chop the onion. Place them in a baking dish, drizzle with oil, season and toss. Bake at 190°C for 20 minutes.

Then add capers, olives, cut into small cubes, vinegar and sugar to the vegetables. Stir and cook for another 20 minutes, stirring occasionally, until the ingredients are soft.

cook.supermg.com

Ingredients

• 3 eggplants;
• salt - to taste;
• 3 large tomatoes;
• 6 large champignons;
• 200 g sour cream;
• 3 cloves of garlic;
• 3 tablespoons olive oil;
• 100 g hard cheese.

Preparation

Cut the eggplants into slices about 1 cm thick. Sprinkle them with salt and leave for half an hour. Then rinse and dry with paper towels. Cut the tomatoes and champignons into the same circles as the eggplants. Mix sour cream and chopped garlic.

Place the eggplants in a single layer on a greased baking sheet. Place a slice of champignon and tomato on each piece. Grease with sour cream and sprinkle with grated. Bake at 180°C for about 30 minutes.

healthfulpursuit.com

Ingredients

• 2 eggplants;
• 1–2 cloves of garlic;
• ½ tablespoon paprika;
• 1 teaspoon dried oregano;
• ½ teaspoon dried thyme;
• ½ teaspoon turmeric;
• ½ teaspoon ground black pepper;
• salt - to taste.

Preparation

Slice the eggplants into very thin slices. If they are thick, the cooking time will have to be doubled.

Place the eggplants on baking sheets and brush with oil. Mix chopped garlic, paprika, oregano, thyme, turmeric, pepper and salt. You can add other spices to your taste. Sprinkle the eggplants with the resulting seasoning, turn over, brush with oil again and sprinkle with seasoning.

Bake the eggplants at 120°C for 50–60 minutes.

bbcgoodfood.com

Ingredients

• 2 eggplants;
• 3 bell peppers of different colors;
• 1 zucchini;
• ½ bunch of rosemary;
• 2–3 cloves of garlic;
• 3 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 4 chicken breasts without skin;
• 250 g cherry tomatoes.

Preparation

Cut the eggplants into large pieces, the seeded peppers into small strips, and the zucchini into half circles. If the zucchini is old, remove the skin from it.

Place vegetables in a baking dish. Add to them half the chopped rosemary, 1-2 chopped garlic cloves, 2 tablespoons of oil and seasoning. Stir and place in an oven preheated to 200°C for 20 minutes.

Mix the remaining oil, chopped garlic, salt, pepper and almost all the chopped rosemary. Save 4 whole branches for later. Make small slits in the breasts and rub the chicken with the herb butter.

Cut the tomatoes in half and add to the vegetables. Place the chicken breasts there. Place a sprig of rosemary on each of them. Bake in the oven for another 18-20 minutes until the chicken is cooked through.

7. Whole baked eggplants stuffed with cheese

Ingredients

• 80 ml olive oil;
• 3 cloves of garlic;
• several sprigs of parsley;
• 2 tablespoons grated Parmesan;
• 2 eggplants;
• salt - to taste;
• ground black pepper - to taste;
• 170–200 g mozzarella.

Preparation

Mix butter, chopped garlic, chopped parsley and Parmesan. Make deep, lattice-shaped slits on the eggplants as shown in the video. Place vegetables on foil.

Brush the eggplant generously with the oil mixture and season with salt and pepper. Stuff the vegetables with grated mozzarella. Wrap the eggplants in foil and bake at 200°C for an hour.

skinnytaste.com

Ingredients

• 3 tablespoons olive oil;
• 1 large eggplant;
• 60 ml water;
• salt - to taste;
• ground black pepper - to taste;
• 2–3 cloves of garlic;
• 200 g canned or white beans;
• ¼ bunch of parsley;
• 100 g breadcrumbs.

Preparation

Heat ½ tablespoon of oil in a frying pan. Place eggplant there, cut into medium pieces, and pour in water. Season with salt and pepper and cook over medium heat for about 15 minutes, stirring occasionally, until the eggplant is softened.

Place it in a blender bowl. Add another ½ tablespoon of oil to the pan and fry the finely chopped onion and garlic for about 3-5 minutes. Add onion, garlic, beans and chopped parsley to the eggplant and puree in a blender until smooth, but not pureed.

Mix the resulting mass with breadcrumbs. Add salt and pepper. You can add other herbs or spices to suit your taste.

Form the mixture into balls and place on a baking sheet greased with the remaining oil. Bake the meatballs at 190°C for 25–30 minutes until lightly browned.

currychocolate.blogspot.com

Ingredients

• 2 eggplants;
• salt - to taste;
• a few tablespoons of olive oil;
• 1–2 cloves of garlic;
• 300 g minced beef;
• ¼ bunch of dill or parsley;
• 1 tomato;
• ground black pepper - to taste;
• 50–100 g hard cheese.

Preparation

Cut the eggplants in half lengthwise. Cut the pulp out of them, leaving the walls about 1 cm thick. Cut the pulp into large cubes. Sprinkle over the eggplant boats and pulp and leave for 20 minutes. Then rinse with water and dry with paper towels.

Place the boats in a baking dish and brush them with 2 tablespoons of oil. Place in an oven preheated to 230°C for 15 minutes.

Heat a couple of tablespoons of oil in a frying pan over medium heat. Place the eggplant pulp there, fry until golden brown and transfer to a plate. Fry finely chopped onion and garlic and add them to the pulp.

Pour a little more oil into the pan, add the beef and fry, stirring occasionally, until it is browned. Then add chopped herbs, eggplant pulp, onion, garlic and tomato cut into small cubes. Season with salt and pepper and stir.

Stuff eggplant boats with minced meat and vegetables. Sprinkle with grated cheese and bake at 180°C for about 30 minutes.

Ingredients

• 1 eggplant;
• 100 g flour;
• salt - to taste;
• 3 eggs;
• 150 g breadcrumbs;
• 50 g parmesan.

Preparation

Cut the eggplant into circles about ½ cm wide. Cut out the core, forming rings.

bbcgoodfood.com

Ingredients

• 3 eggplants;
• a few tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 2 onions;
• 2 cloves of garlic;
• 500 g potatoes;
• 4–5 large tomatoes;
• several sprigs of thyme;
• ½ lemon;
• 180 g goat cheese;
• 100 g olives.

Preparation

Cut off the ends of the eggplants. Cut the vegetables into thin longitudinal strips and place on a baking sheet. Brush them with 1-2 tablespoons of oil on both sides and sprinkle with salt and pepper. Place the baking sheet in an oven preheated to 180°C for 15 minutes. Then place the eggplants on a paper towel.

Heat 1 tablespoon oil in a frying pan over medium heat. Fry finely chopped onion on it for 10-12 minutes. Then add chopped garlic and cook for a few more minutes. Peel and cut it into very thin slices.

Grease a baking dish with oil. Place half the potatoes there, distribute half the eggplants, half the onions and garlic and half the tomatoes, cut into thin slices, on top. Sprinkle with some chopped thyme, some grated lemon zest and a light squeeze of lemon juice. Season and distribute half the cheese and half the sliced ​​olives.

Repeat all layers except potato layer. Place the remaining potatoes on top and brush with olive oil. Bake the dish at 180°C for about 45 minutes until the potatoes are cooked through and lightly browned.

Eggplants are served as a main dish, warm salad, appetizer or side dish. They are combined with meat, poultry, mushrooms, walnuts, and various vegetables. The aromatic fruits are prepared on the grill, in a sleeve, in foil, in pots or in a slow cooker. Five recommendations will help you bake eggplants in the oven as quickly and deliciously as possible.

1. Bitterness. The blue ones contain solanine, a substance that gives the fruits bitterness. To prevent the slices from becoming bitter, soak them in salt water for half an hour before cooking.
2. Age . Ripe fruits take a little longer to cook. Fry them first - this will add softness and reduce cooking time. Young vegetables can be baked immediately.
3. Quality . Fresh specimens have a bright blue-black peel, juicy pulp with a small proportion of seeds.
4. Drying. Sliced ​​vegetables will cook faster if you dry the slices before cooking.
5. Slicing. Shredded slices are cooked for no more than 15 minutes at a temperature of 180°C; baking whole fruits takes a little more than half an hour.

10 ways to make baked eggplants delicious in the oven

Recipes for eggplant in the oven are varied and varied. For dinner with family members, appetizers of blue cheese crusted with potatoes or mushrooms, which can be baked in the oven, are suitable. Boats or rolls with walnuts will look spectacular on the holiday table. If you follow the advice and do everything correctly, the dishes will turn out to be finger-licking good. The selection below contains ten cooking options for any, even the most fastidious, taste.

With tomatoes and parmesan

Peculiarities . Baked eggplants with cheese and tomatoes will decorate both everyday and holiday meals. Garlic gives the dish a piquant spiciness, and the tomato and cheese filling awakens the appetite.

What it consists of:

• eggplants - two;
• tomato - one;
• garlic - three cloves;
• parmesan - 80 g;
• sour cream - 100 ml;
• spices;
• salt, pepper

Step by step

1. Cut the blue ones into circles, fry in a drop of oil until golden brown.
2. Chop the tomatoes into thin rings.
3. Chop the garlic cloves and mix with sour cream.
4. Grate Parmesan into crumbs.
5. Place the fried mugs in the first layer in a heat-resistant form, brush with sour cream.
6. Cover them with tomato slices, salt and brush with garlic sauce.
7. Decorate the top of the snack with grated Parmesan and place in the oven for half an hour at 180°C.
8. When serving, sprinkle with fresh herbs.

Don't overdo it with tomatoes. If there are a lot of them, the snack will “flow”.

boats

Peculiarities . How long does it take to cook a dish in the oven? Baked eggplants with minced meat in the oven are a hearty dinner option. A juicy and nutritious dish in pieces, but at the same time light.

What it consists of:

• eggplants - three;
• minced beef - 500 g;
• onion - one head;
• carrots - one;
• cheese - 150 g;
• tomatoes - two;
• garlic - three cloves;
• spices, salt.

How to bake

1. Cut the eggplants crosswise and scrape out the pulp. Fill with water and reserve for filling.
2. Salt the boats and leave for a while.
3. Chop the onion, carrots and garlic and start frying in oil.
4. Squeeze out the moisture from the pulp and cut into bars. Add to vegetable mixture.
5. Remove the skin from the tomatoes, chop them and fry them too.
6. Add minced meat and spices, stir, fry for another ten minutes.
7. Fill the eggplant boats with the resulting filling and place them on a baking sheet.
8. Sprinkle generously with cheese crumbles.
9. Place the pan in the oven for 40 minutes and cook at 200°C.

Entirely

Peculiarities . Baking whole eggplants in the oven is not difficult at all; it turns out a very tasty dish. The pulp can then be used for salads and snacks. Or you can cut the vegetable in half, pour over tomato or garlic sauce, sprinkle with herbs, and serve as a side dish. Choose small or medium-sized specimens - they bake faster. If the fruit is large, cut it in half.

What it consists of:

• eggplant - one;
• butter - 20 g;
• salt.

How to bake

1. Place the clean fruit on a baking sheet lined with foil.
2. Prick the peel in several places with a fork to prevent it from bursting during baking.
3. Rub with butter and salt.
4. Bake for 45 minutes, turning occasionally.
5. Cool the finished blueberry, remove the peel from it.
6. Add herbs and vegetables to the juicy pulp to taste.

Ratatouille

Peculiarities . Traditional French vegetable dish. Baked eggplants in the oven, olive oil and aromatic Provencal herbs add zest to the recipe. Ratatouille is suitable for vegetarians and fits into a healthy diet.

What it consists of:

• zucchini - two pieces;
• eggplants - two pieces;
• tomatoes - five pieces;
• bell pepper - one piece;
• onion - one head;
• garlic - four cloves;
• olive oil - 30 ml;
• Provencal herbs - 30 g;
• salt, pepper

How to bake

1. Cut the blue ones into circles, add salt and leave for half an hour. Then rinse under running water.
2. Also chop the zucchini into circles.
3. Cut three tomatoes into rings.
4. Pour hot water over two tomatoes and remove the skins from them. Then cut into cubes.
5. Remove the seeds from the pepper and cut into bars.
6. Chop the onion.
7. Grind the vegetable cubes (tomatoes, peppers, onions) in a blender until smooth.
8. Pour the sauce into the mold and place the vegetables in it.
9. Sprinkle with chopped garlic, aromatic herbs, and drizzle with olive oil.
10. Cover the pan with foil and place in the oven for 40 minutes. Then remove the foil and bake until golden brown for another 15 minutes.

Serve ratatouille as a side dish for meat. It can also be a snack if eaten with bread or toast.

With mozzarella

Peculiarities . Blue ones, baked with mozzarella and tomatoes, are a bright dish of Italian cuisine. Suitable as a light dinner for people on a diet.

What it consists of:

• eggplants - two;
• tomatoes - three;
• mozzarella - 200 g;
• garlic - two cloves;
• olive oil - 15 ml;
• Italian herbs - 30 g;
• basil - 20 g;
• salt.

How to bake

1. Cut the blue ones into rings about 1 cm thick.
2. Add salt and leave for half an hour to release the bitter juice.
3. Pass the garlic cloves through a press.
4. Place the tomatoes in boiling water for 15 seconds, remove them, peel them and chop them into rings.
5. Cut the cheese into thin slices.
6. Place eggplant slices, tomatoes and mozzarella in rows in a rectangular pan. If the shape is round, then distribute the ingredients in a spiral.
7. Sprinkle Italian herbs on top and drizzle with olive oil.
8. Garnish the finished dish with sprigs of fresh basil.

With cottage cheese

Peculiarities . Baked little blue ones with cottage cheese and cheese are a delicious and healthy snack. Dietary vegetables and cottage cheese can safely be considered a healthy diet, since this combination contains fiber and protein. This is the ideal food after a hard workout.

What it consists of:

• eggplants - two;
• cottage cheese - 130 g;
• cheese - 100 g;
• chicken egg - one;
• garlic - two cloves;
• greens - 30 g;
• salt.

How to bake

1. Wash the blue fruits, cut them into halves, and boil them for 20 minutes in salted water.
2. Grate the cheese on the middle section of the grater.
3. Chop the garlic with a sharp knife.
4. Finely chop the greens.
5. Cool the finished blue ones, carefully remove the contents from the boats with a knife
6. Cut into small pieces.
7. Combine eggplant pulp, cottage cheese, herbs and garlic. Break the egg, mix the ingredients.
8. Fill the boats with curd filling and bake in a special form for 35 minutes at 180°C.

fan

Peculiarities . Fan-baked eggplants in the oven look impressive on the table. They combine ease of preparation and richness of gastronomic colors.

What it consists of:

• eggplants - three pieces;
• tomatoes - three pieces;
• bell pepper - two pieces;
• garlic - four cloves;
• sour cream - 200 g;
• cheese - 100 g;
• bacon - 100 g;
• greens - 30 g;
• salt, pepper

How to bake

1. Cut the blue vegetable into two halves.
2. Cut each half into strips, not reaching the end. The stripes of the cutting should remain undivided. Add salt and leave for 25 minutes.
3. Rinse the vegetables from salt and dry.
4. Remove seeds from bell pepper and chop into long strips.
5. Divide the tomatoes into slices.
6. Cut the bacon and cheese into thin slices.
7. Chop the garlic and mix with sour cream.
8. Place the fan on a baking sheet lined with foil. Stuff each cut with cheese, meat, pepper and tomato.
9. Pepper, pour over garlic dressing.
10. Bake in the oven for 30 minutes at 180°C. Serve hot.

If you use large blue ones for baking, be sure to cut out the rough seeds from the middle of the fruit. If you need to reduce the calorie content of a dish, then it is better to use ham for the recipe.

With mushrooms

Peculiarities . If you add mushrooms and grated cheese to the classic combination of eggplant pulp and fresh tomatoes, the dish is ideal for a holiday meal.

What it consists of:

• eggplants - two pieces;
• tomatoes - two pieces;
• mushrooms - 250 g;
• sour cream - 150 g;
• cheese - 100 g;
• garlic - two cloves;
• salt, pepper

How to bake

1. Cut the blue fruits diagonally into rings. Add salt and leave for 15 minutes. Then rinse with water.
2. Chop the tomatoes into circles.
3. If the size allows, cut the champignons into circles. If not, then cubes.
4. Crush the garlic with a press and add to the sour cream.
5. Grind the cheese on a coarse grater.
6. Place eggplant rings in a baking dish and add salt.
7. Place mushrooms on top.
8. Cover the mushroom layer with tomato rings.
9. Coat the tomatoes with sour cream sauce and sprinkle with grated cheese.
10. Bake at 200°C for 30 minutes.
11. Serve the dish hot, sprinkled with fresh herbs.

With walnuts

Peculiarities . Blue ones with walnuts - a hearty and aromatic snack with Georgian roots. This dish can be proudly displayed on the holiday table. The rolls are more tender due to the fact that the blue ones are baked in the oven rather than fried. Different types of cheese will add flavor to the dish, so don’t be afraid to experiment.

What it consists of:

• blue ones - three pieces;
• soft cheese - 160 g;
• walnuts - 90 g;
• garlic - two cloves;
• tomato - one piece;
• Provencal herbs - 30 g.

How to bake

1. Cut the eggplants into thin strips, sprinkle with oil and place in the oven for 15 minutes.
2. Grind the nuts and garlic in a blender until smooth.
3. Add soft cheese and spices to them, mix. Add some salt.
4. Chop the tomato into thin slices.
5. Place the nut filling on the eggplant slices and add a tomato slice. Carefully roll up. Secure with toothpicks if necessary.
6. Place the rolls in the oven for five minutes to deepen.
7. Serve the appetizer to the table when it has cooled, soaked in the juice and aroma of the ingredients. Garnish with cilantro if desired.

With potatoes

Peculiarities . A tasty and satisfying casserole of blueberries, potatoes and chicken, generously complemented by a delicious cheese crust. Vegetables add freshness to the dish, and meat adds satiety.

What it consists of:

• eggplants - two pieces;
• chicken breast - 400 g;
• potatoes - three pieces;
• tomatoes - two pieces;
• cheese - 150 g;
• mayonnaise - 150 g;
• green;
• salt, pepper

How to bake

1. Cut the eggplants into thin rings, add salt and leave for 20 minutes. Then rinse and place the first layer in the mold.
2. Peel the potatoes and grate them on a coarse grater. Place it as a second layer. Lubricate with a thin mesh of mayonnaise.
3. Cut the chicken breast into thin slices and place on top of the potatoes.
4. Lay out the rest of the blue ones.
5. Chop the tomatoes into rings and distribute on top. Apply a layer of mayonnaise.
6. Sprinkle with grated cheese and bake for half an hour at 200°C.

You can bake eggplants in the oven in different ways; each dish has its own flavor. You can prepare eggplant snacks every day without getting tired of enjoying new savory flavors.

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.

Eggplant cubes bake at 190 degrees.
Whole eggplants medium size (150-250 grams) bake at 200 degrees for, large size (250-300 grams) bake at 200 degrees.

Roasting whole eggplants

Preparing the eggplants
Wash the eggplants and dry with paper towels. Make several punctures with a fork on one side or make small cuts. Place the eggplants in a baking dish, pierced side up.

Baking in the oven
Place the eggplants in a baking bag and bake for 30-40 minutes at 200 degrees. After 15 minutes of cooking, turn the eggplants over.

Baking in a slow cooker
Place the eggplants in the multicooker bowl with the punctures facing up and close with the lid. Select the "Baking" mode and bake for 30 minutes. After 15 minutes, turn the eggplants over.

Baking in an air fryer
Place the fruits on the high rack of the air fryer. Bake at high speed for 20 minutes at a temperature of 200 degrees, after 10 minutes of cooking, turn the eggplants over.

Baking in the microwave
Place the eggplants in a microwave-safe dish. Bake for 10 minutes at 800 Watts.

After baking
Allow the finished eggplants to cool slightly, remove the stems and remove the skin.

Bake eggplant slices

Products
2-3 eggplants
Garlic - 2 cloves
Pepper and salt - on the tip of a knife
Olive oil - 2 tablespoons
Lemon juice - teaspoon

Food preparation
1. Wash the eggplants, cut lengthwise into slices half a centimeter thick and soak in salted water for 15 minutes.
2. Peel the garlic, chop it and stuff it into the eggplants.
Baking in the oven
1. Place the eggplants on a baking sheet in 1 layer, sprinkle with olive oil, sprinkle with lemon juice.
2. Preheat the oven to 200 degrees and place a baking sheet.

Baking in a slow cooker
1. Grease the bottom of the multicooker with oil, lay out the eggplants, sprinkle each layer with lemon juice.
2. Close the multicooker with a lid and set it to the “Stew” mode.
3. Bake eggplants for 25 minutes.
Baking in an air fryer
1. Preheat the air fryer to 180 degrees, place the eggplants on the middle radiator grill in 1 layer.
2. Drizzle the eggplants with olive oil and lemon juice.
3. Bake eggplants for 20 minutes.
Baking in the microwave
1. Place the eggplant slices on a dish and microwave.
2. Bake the eggplants for 5 minutes at a power of 750-800 watts and leave for 3 minutes without opening the microwave.

How to dry eggplants in the oven

1. Wash the eggplants, wipe dry with a napkin, and remove the skin.
2. Cut the eggplants into 1 centimeter thick sheets.
3. Place the eggplant leaves in a saline solution (150 grams of salt per 1 liter) for 20 minutes.
3. Preheat the oven to 60 degrees.
4. Place the eggplants on a baking sheet in 1 layer, place on the top level for 7 hours.
5. Store dried eggplants in a dry place.

Before preparing dishes from dried eggplants, they must be soaked in water for 4 hours.

Eggplants in foil

Products for cooking eggplants in foil
Eggplants - 3 pieces
Tomatoes - 3 pieces
Cheese - 200 grams
Garlic - 1 head
Salt, pepper - to taste
Vegetable oil - 3 tablespoons

How to cook eggplants in foil
Peel and finely chop the garlic, mix with 1 tablespoon of oil, salt and pepper. Wash the eggplants, dry them, make longitudinal cuts. Cut the cheese into pieces. Wash the tomatoes, cut into slices. Place cheese and tomatoes into the cuts of the eggplants and brush with garlic. Wrap the eggplants in foil and place on a baking sheet.
Preheat the oven to 200 degrees, place the baking sheet with eggplants in the oven for 20 minutes. Then remove the eggplants, unwrap the foil and return the eggplants to the oven for another 10 minutes.

Fkusnofacts

- Signs of readiness baked eggplant - the eggplant should be soft and easily pierced with a fork.

- Shelf life baked eggplants - 3 days in the refrigerator.

- Average price eggplants - in the summer, eggplants cost about 45 rubles per kilogram, in winter - 300-600 rubles. (average for Moscow as of December 2017).

The best eggplants are thin, white in cut and completely seedless. These eggplants turn out juicy and can be cooked without cutting off the skin.

Old eggplants may darken inside, but they can be eaten, but they may lose their structure when baked.

Eggplant absorbs a lot of oil during cooking; to prevent this, you need to boil it a little or soak the fruit in salted water. In this way, oil absorption can be prevented and remove bitterness eggplant.

Eggplants are very useful, they contain vitamins: C (ascorbic acid, an anti-infective vitamin), B, B2 (improves emotional well-being), PP (improves metabolic processes), as well as carotene (protects human cells from external negative influences). Eggplant also has an extensive composition of minerals: sodium, potassium, magnesium, calcium, iron and phosphorus (necessary for the proper functioning of the body). Eating eggplant reduces cholesterol in the blood, the pulp of the fruit normalizes water metabolism in the body, and also improves heart function.

Sour cream sauce for eggplant

Walnut - 50 grams
Sour cream - 200 grams
Garlic - 2 cloves
Salt - 0.5 teaspoon
Lemon juice - 1 tablespoon
Greens - to taste

How to make sour cream sauce for eggplants
Combine and mix chopped walnuts, herbs, salt, crushed garlic, pour the resulting mass into sour cream, add lemon juice. Serve the sauce chilled in a gravy boat.

Tomato sauce for eggplant

Ingredients for half a kilo of eggplants
Canned tomatoes in their own juice - 1 can (400 grams)
Medium-sized onion - 1 piece
Garlic - 1 clove
Vegetable oil - 2 tablespoons
Salt, sugar and pepper - to taste

How to make tomato sauce for eggplants
Place finely chopped onion in a frying pan heated with oil and fry until golden brown. Add canned tomatoes and mash with a spoon in a frying pan, cook the sauce for another 10 minutes over low heat. 3 minutes before readiness, add finely chopped garlic, salt, sugar and pepper. Serve in a sauceboat with finely chopped herbs.

The eggplant-tomato-cheese combination is the ideal basis for not 5, or even 10, but hundreds of recipes! I will only share those that I have tried personally and whose effectiveness I am 100% sure of.

They all will dietary, with a minimum of calories and maximum benefits. Of course, tasty, aromatic and appetizing- everything I like.

And everything is simple to prepare - you don’t need to fry or carry out any other manipulations: preparation, baking in the oven and serving - that’s all!

Eggplants, tomatoes and other vegetables for these recipes should be chosen fresh, ripe, but not too ripe.

Any cheese with reduced fat content is suitable - mozzarella, suluguni, parmesan, etc. You can even try replacing it with low-fat soft cottage cheese, mixing it with salt and herbs.

Let the first one be my favorite recipe - eggplant boats baked in the oven with minced meat and cheese.

Low-calorie blueberries in combination with cheese and minced chicken are suitable for a snack and even for a late dinner, and will also decorate any holiday table.

What you need:

• eggplants - 2 pcs.
• tomato – 1 piece.
• minced chicken – 250-300 g
• low-fat cheese – 100 g
• green onions, cilantro – 20 g
• a pinch of salt and pepper.

Cooking recipe step by step:

Wash the eggplants. Divide in half, scoop out the middle with a spoon, add salt (this will remove the bitterness). The stalk can be removed if desired. You get beautiful boats, like in the photo.

Now let's figure out the filling. Chop the greens, mix with minced meat, salt and pepper.

Stuff the eggplant halves with minced meat.

Cut the tomato into cubes and place on top of the minced meat.

Bake eggplant boats with minced meat in the oven (200 degrees) for 15 minutes, then sprinkle with a little cheese, as in the photo.

Keep the stuffed eggplant boats in the oven until the cheese is lightly browned (about 10 - 15 minutes).

You can serve this delicious dish immediately warm, although these baked eggplant boats with minced meat and cheese are also delicious cold.

I even prepare them in advance for a picnic, and serve them hot for the holiday feast.

Baked eggplant with chicken and mushrooms

This is another recipe for making eggplant boats with meat, but only it contains mushrooms.

However, the chicken here is not in the form of minced meat, but chopped into pieces.

These eggplants with chicken breast baked in the oven also differ in the use of creamy sauce.

What you will need:

• chicken meat, preferably breast - 200 g
• mushrooms (champignons or any other) - 200 g
• eggplants - 4 pcs.
• tomato - 2 pcs.
• suluguni cheese - 50 g
• cream 10% - 70 ml
• garlic - 1 clove
• soy sauce - 1 tbsp.
• green.

How to do:

1. We make boats from the blue ones, scoop out the pulp with a spoon, add salt and leave for 10 minutes.
2. We cut the meat finely, champignons and tomatoes as well. Simmer all this under a lid in a non-stick frying pan for 10 minutes.
3. Make a sauce from cream, grated cheese, soy sauce, herbs and garlic in a blender.

   Don't overdo it so the cream doesn't start to turn into butter.

   Just chop everything up.

4. Now place the meat and mushrooms in the boats so that there is room left for the sauce. Pour the cream cheese mixture on top.
5. Cook at 200 degrees for 30 minutes. Now the eggplants baked in the oven with tomatoes, mushrooms, cheese and chicken are ready.

Fan baked eggplants

Fan-baked eggplants in the oven were so popular at one time that the recipe with photos could be found on every culinary website.

And what beautiful names this snack has - peacock tail, firebird.

I can say that the boom in baked eggplants is quite understandable - It’s easy to prepare, looks impressive, the ingredients are quite accessible in season, and incredibly tasty!

As a food lover, I also like this dish for its low calorie content, as well as the correct cooking method.

What you need:

• eggplants - 3 pcs.
• tomatoes - 2-3 pcs.
• cheese - 70-100 g
• dill or other greens - a good bunch
• garlic - 4 cloves
• salt, pepper - to taste
• yogurt - 1 tbsp.

How to cook:

1. Firebird eggplants, baked in the oven with tomatoes and cheese, like any other blueberry appetizer, begin by preparing the eggplants themselves. Wash, wipe dry, cut lengthwise into thin slices so as not to reach the stalk 1.5-2 cm. Rub well inside and outside with a mixture of salt and pepper. Let the vegetables stand for 5 minutes - this will remove the bitterness.
2. We cut the tomatoes and cheese into thin slices, look at the size - it should match the blue ones.
3. We make a sauce from yogurt, garlic, and herbs, which we coat the entire “fan”.
4. Place a piece of tomato and cheese between each eggplant slice. You can experiment and add thin rings of onions, carrots, and bell peppers.
5. Bake for 25-30 minutes at 200 degrees on a baking sheet lined with parchment.
6. We serve the eggplants in a fan with vegetables, baked in the oven, as you like - I find it delicious with tomato juice.

PP-ratatouille: vegetables with cheese

Ratatouille is nothing more than baked eggplants, peppers, tomatoes and other vegetables in the oven.

The classic version is purely vegetarian - only vegetables, spices and vegetable oil.

But I prefer peppers, tomatoes, zucchini and eggplants baked in the oven with cheese.

If you really like meat, you can also add chicken - casserole with minced meat is also very tasty.

What you will need:

vegetables:

• eggplants - 2 pcs.
• zucchini - 2 small
• tomatoes - 3 pcs.

sauce:

• onion - 1 pc.
• garlic - 2 cloves
• cheese - 70 g
• bell pepper - 2 pcs.
• tomatoes - 1 pc.
• vegetable oil - 1 tbsp.
• salt, spices - to taste

How to bake:

1. Vegetables (eggplant, zucchini, tomatoes) - cut crosswise into thin slices. Salt the little blue ones - let the bitterness come out
2. Grind all the ingredients for the sauce and put them in a blender - you should get a homogeneous mass. In the original recipe, you need to peel the peppers and tomatoes, then fry them, but it’s healthier and faster to puree everything with a blender.
3. In a heat-resistant form, place slices of vegetables, alternating, end to end, fill everything with sauce, level it, sprinkle cheese on top. If you add meat, then either add it to the sauce or arrange it into small meatballs between vegetables.
4. And now you can either cover with foil or place directly in the pan in a baking sleeve.

   The ratatouille will remain juicy in the sleeve and the cheese will be fried

   If you use foil, you will need to remove it 10 minutes before the end of cooking.

5. Decide for yourself how long to bake eggplants and zucchini in the oven - if 40 minutes at a temperature of 200 degrees, you will get a more tender and crispy dish, if a little less, the vegetables will crunch a little. In any case, at least 30 minutes.
6. Serve as you like - with fresh vegetables, with tzatziki sauce, with a slice of whole grain bread, etc.

Greek eggplant without oil

Baked stuffed eggplants in the oven with garlic, cheese and rice without oil - a dish whose benefits are obvious: slow carbohydrates (brown rice) with fiber satiate for a long time with a low calorie content.

It’s good to include such stuffed eggplant boats in the lunch or snack menu.

What you need:

• eggplants - 3 pcs.
• tomatoes - 2 pcs.
• onions - 1 pc.
• carrots - 1 pc.
• brown rice - a third of a glass
• garlic - 2 or 3 cloves
• suluguni - 100 g
• salt, spices - to taste
• greens - a bunch.

Cooking steps:

1. We make boats from the blue ones (select the pulp with a spoon), add salt.
2. Let's cook the rice - all the secrets of cooking brown rice are written here.
3. We peel the tomatoes, scald them, then immediately put them in cold water, make a cross-shaped cut and everything is ready. Cut into cubes.
4. Place tomatoes, chopped onions, chopped eggplant, finely grated carrots in a non-stick frying pan, add salt and pepper and simmer covered over medium heat for 15 minutes. Sometimes we stir.
5. Mix the boiled rice with the resulting sauce directly in the frying pan, add garlic.
6. Fill the boats with this stuffing and sprinkle them with grated suluguni.
7. Bake for 30 minutes at 180 degrees under a sheet of foil. Then remove the sheet and keep in the oven for another 10 minutes.

Recipe for baked blueberries: simple and quick

The fastest recipe for making delicious blue ones with tomatoes and cheese is eggplant slices baked with vegetables and garlic under cheese in the oven.

Cooking will not take much time and will not require any special effort.

If you have your own proven fillings, share - after all, it should be both varied and tasty.

Eggplants, which have long been popularly called “blue”, are unusually healthy vegetables; many delicious dishes are prepared from them. They are preserved for the winter, lightly salted, fried in pans and baked in the oven. The last method is one of the most practical. Eggplants cooked in the oven whole or in slices look appetizing and aesthetically pleasing at the same time. Let's figure out how long it takes to bake eggplants in the oven.

Baked eggplants

Choosing the “right” vegetable

As you know, eggplants are enriched with a large amount of vitamins, fiber, organic substances and carbohydrates. In order for the blue ones to retain the maximum amount of these substances during the cooking process, they need to be baked in the oven. The first step towards a tasty and healthy dish is choosing and purchasing vegetables. Recommendations for selection are as follows:

1. To bake whole eggplant, you need to choose smooth, beautiful vegetables, without any blemishes on the skin;
2. You only need to buy freshly picked vegetables, since during storage the moisture evaporates from them and the eggplant withers and wrinkles. Fresh eggplants have a green and smooth tail;
3. You should not buy large blue ones - the vegetable is either overripe or was grown with the help of inorganic fertilizers;
4. It doesn’t matter what color the eggplant is, even green and pink, it can be ripe - the unusual color is a varietal feature. The main thing is that the surface is glossy and shiny;
5. For simultaneous cooking in one dish, it is better to choose fruits of the same variety.

Eggplants on a baking sheet

What you need to know before starting the process

In addition to the fact that baking in the oven is a quick cooking method that preserves the beneficial properties of vegetables, it is worth paying attention to it for one more reason. Due to the fact that during the cooking process the products do not come into contact with vegetable oil and fats, they do not accumulate extra calories and are suitable for people watching their figure.

There are several ways to bake blueberries in the oven:

• in foil,
• on a wire rack/baking tray;
• in a sleeve/baking bag.

It is important not to forget to remove the bitterness from the blue ones. What is needed for this?

• If you need to remove bitterness from sliced ​​eggplants, cover the pieces (plates, circles) with salt and leave for a while to release the juice, which will remove the bitter taste. Next, the vegetables are washed in a colander with cold running water;
• Whole vegetables are placed in a container with salted water under pressure and left overnight. Afterwards, also rinse with plenty of cold water.

Cooking time and temperature will depend on the size of the eggplants and whether they are baked whole or in slices.

Eggplant with tomatoes and cheese

Thus:

• 500 g of chopped vegetables will be cooked for 30 minutes at 190 degrees;
• It will take 30 minutes, at a temperature of 200 degrees, to bake small (200-300 g) blue ones;
• 50 minutes, at a temperature of 200 degrees, are needed to bring large fruits (400-500 g) to readiness.

How do you know when the eggplant is ready? It needs to be pierced with a fork - the skin should be soft and pliable.

Ingredients:

• eggplant of any type - 1 pc.,
• tomato – 1 pc.,
• garlic – 4 cloves,
• hard cheese – 100 g.,
• oil (sunflower or olive) – 2 tbsp. l.,
• greens – 100 g,
• spices, salt - to taste.

Eggplant rolls

How to cook:

To begin, the eggplants are washed and cut lengthwise into slices 0.5 cm thick. If it’s thicker, it won’t cook; if it’s thinner, it will burst. Then each slice is fried on both sides in oil in a frying pan. Frying time: 2 minutes on each side. While the eggplants are frying, you need to prepare the filling for the rolls. To do this, chop tomatoes, garlic and herbs. The resulting mixture should be brought to a boil over low heat and then add salt and spices. The resulting sauce is smeared onto the cooled strips, rolled into rolls and secured with a skewer or toothpick. The wrapped rolls are placed in a shallow baking dish and topped with grated cheese. Cooking time – 5 minutes at 180 degrees.

How to cook:

Washed and dried eggplants should be cut into two equal parts, sprinkled with salt and left for 30 minutes. Afterwards, they are washed under running cold water and the pulp is removed so that you get either cups or boats, whichever you prefer. The resulting boat (glass) is salted and placed in foil so that the top is open. The filling for the eggplant will be finely chopped vegetables and fried in sunflower (olive) oil. The resulting mixture is stuffed into the blue ones, which are then placed on a baking sheet, generously sprinkled with grated Parmesan cheese and placed in a preheated oven. Cooking time - 20 minutes at 180 degrees.

Ingredients:

• eggplants,
• butter.

Roasting whole eggplants

How to cook:

There is no specific amount of vegetables for the recipe - take as many as you want. To begin with, the eggplants are washed and destemmed. Then each vegetable is pierced in several places with a fork. This must be done so that they do not burst during baking. Afterwards, each eggplant is coated with oil and placed in a form covered with foil or parchment. Cooking time: 35 minutes at 200 degrees. During cooking, the eggplants must be turned over to another barrel.

Eggplant is a seasonal vegetable and can be enjoyed in summer and autumn. But, in order to enjoy warm days in winter, resourceful housewives freeze eggplants. Baked or raw, they are placed in the freezer, defrosted as needed and prepared for your favorite summer dishes.

At the height of the vegetable season, we prepare a simple dish for everyday life or festive events - eggplant baked with tomatoes and cheese. This juicy, aromatic and tasty mix can be eaten either hot or cold, as a side dish or as an independent snack.

In the recipe, tomato slices are placed on eggplants and baked with cheese, but if you wish, you can arrange the vegetables in a spiral in a single layer, like ratatouille. In any case, in the oven the vegetables soften safely, are saturated with the “seductive”, appetite-inducing smell of garlic and are in perfect harmony with the cheese crust.

Ingredients:

• eggplants - 500 g;
• tomatoes - 400 g;
• sour cream or mayonnaise - 4-5 tbsp. spoon;
• garlic - 2-3 cloves;
• cheese - 100 g;
• salt, pepper - to taste.

Bon appetit!

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Popular recipes

When using eggplants in cooking, people don’t really think about the benefits of these blue vegetables. Many people like them fried, others prefer to stew or boil them. We offer several recipes for such a snack as eggplant baked in the oven with tomatoes and cheese, which retains all its beneficial properties. This dish is incredibly tasty, and the zesty cheese crust is the perfect complement to the vegetables.

Eggplant is a healthy vegetable for the human body, as it contains B vitamins, which relieve insomnia and have a beneficial effect on the nervous system. One blue one contains a lot of vitamin C, PP, as well as micro- and macroelements - magnesium, manganese, copper, iron, calcium, potassium, phosphorus. Thanks to folic acid, doctors recommend that blue potatoes baked in the oven be included in the diet of pregnant women, and nazunin, which is contained in the skin of the vegetable, has powerful antioxidant properties.

Eggplant is a tricky vegetable to cook because it quickly darkens after peeling and tastes bitter. To ensure that fruit baked in the oven is always tasty, you need to know a few tricks:

1. Choose medium-sized blue ones with tightly fitting cups so that the fruit is firm, the stem is fresh, and the skin is shiny and without blemishes.
2. The blue vegetable is very oil-absorbing, so use a non-stick pan or minimal oil when cooking it.
3. To prevent eggplants from immediately darkening, use stainless steel knives to peel them.
4. To soften the bitter taste, cut the vegetables into pieces, add a little salt, and leave for half an hour. When the fruits release juice, rinse them under water.
5. If you bake the blue ones whole, then pierce them with a fork several times, making holes for steam to escape, and then place them in a preheated oven at 180 degrees for 15-20 minutes.

Be sure to include baked eggplants with cheese in the oven in your diet if you are watching your weight. By replacing the usual high-calorie side dishes with them, you can quickly achieve your goal, because this is a product with a reduced calorie content. Raw eggplant contains only 24 calories per 100 grams. If you bake it in the oven along with other vegetables without oil, the calorie content will increase slightly and will be about 120 kcal/100 g. We offer for your consideration several quick, tasty and healthy dietary recipes for stewed eggplants with cheese and tomatoes in the oven.

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Stuffed eggplants are an excellent snack for every day and a chic decoration for the holiday table. The filling for the blue one can be anything you want, but we will look at the simplest recipe with tomatoes and processed cheese. Other types of cheese will also be suitable, then the taste of the snack will change slightly, emphasizing its features, for example, Parmesan or soft cheese will give the dish a richer taste and a touch of piquancy. So, for eggplants stewed in the oven with melted cheese and tomatoes, we will need the following products:

• two medium eggplants;
• 4 ripe red tomatoes;
• 200 g cheese, preferably processed;
• 3 small cloves of garlic;
• herbs, sugar, salt, vegetable oil, pepper, lemon juice or apple cider vinegar - to taste.

1. Cut the washed eggplants into plates lengthwise about 5 mm in size, but do not cut to the end by 1.5 cm to make a fan.
2. Rub each plate with pepper and salt.
3. Cut the cheese into thin strips and the tomatoes into rings.
4. Between the blue plates, place 2 strips of cheese and 2 tomato slices.
5. Pour boiling water over the remaining tomatoes, peel, cut into small cubes and place in a frying pan with a little heat. oil
6. Add chopped garlic, lemon juice, sugar, salt to the tomatoes and fry until you get a sauce.
7. Pour the prepared sauce over the eggplants stuffed with tomatoes and cheese, then place in the oven for 20-25 minutes, after which the delicious appetizer is ready.

You already know how to cook eggplant baked in the oven with cheese. Let's look at how to prepare an excellent vegetarian breakfast - hot sandwiches with eggplant, tomatoes and mushrooms. This harmonious combination of products will not leave anyone indifferent, and thanks to toasted toast and mushrooms, the sandwiches will saturate the body for a long time. The dish is prepared very quickly. Ingredients:

• two small eggplants;
• two tomatoes;
• 100 grams of any mushrooms;
• 100 grams of homemade sour cream or mayonnaise;
• 3 cloves of garlic;
• one baguette or loaf of bread;
• rast. oil, salt, herbs.

Step-by-step cooking recipe:

1. Rinse the eggplants, cut into slices, place on a dry towel so that the moisture is absorbed and the oil does not “shoot” when frying.
2. Place the blue vegetable slices in a frying pan and fry in oil until golden brown on both sides.
3. Cut the tomatoes into slices, mushrooms into thin slices.
4. Spread each piece of bread with mayonnaise and sprinkle chopped garlic on top.
5. The next layer is fried eggplant, then mushrooms, and on top are round slices of tomatoes.
6. Place the sandwiches in the preheated oven for 15 minutes, then garnish with finely chopped herbs. Bon appetit!

“Boats” is a tasty and popular vegetable dish among housewives. But eggplants with vegetables can be safely stuffed with any type of meat, which will make them no longer a light dietary snack, but a full-fledged dish that is served for lunch or dinner. Ingredients:

• four eggplants;
• 300 grams of any minced meat;
• two tbsp. l. rice;
• three onions;
• two tbsp. l. tomato paste;
• two tbsp. l. mayonnaise;
• greens, pepper, salt.

1. Cut the eggplants in half and lengthwise, wash, remove the pulp, which finely chop separately.
2. Wash the onions and greens and chop finely.
3. Mix rice, onion, minced meat with eggplant pulp.
4. After filling the halves with the mixture, connect them and tie them with threads.
5. Place the “boats” carefully in a saucepan, add water, add salt, pepper, tomato, and simmer for 20 minutes over low heat.
6. Then place the stewed eggplants on a dish, remove the threads, brush with mayonnaise, pour over the sauce remaining after stewing, sprinkle with herbs, and serve.

Poultry cooked in pots with potatoes and eggplants is considered a culinary masterpiece. And if you cook the dish in the oven with mozzarella cheese, it will be worthy of the attention of true gourmets. Housewives pass on recipes for such dishes from generation to generation, constantly improving them. Let's get to know one of them. Ingredients:

• 1 kg of potatoes;
• 1 kg chicken fillet;
• two eggplants;
• three teeth garlic;
• three onions;
• 50 grams of mozzarella cheese;
• 500 grams of mayonnaise;
• rast. oil, pepper, salt.

1. Cut the chicken fillet into cubes, pepper, salt, add chopped garlic, and leave to marinate for half an hour.
2. Peel and fry the onions until translucent and the diced eggplants until golden brown.
3. Peel the potatoes and cut into cubes.
4. Place in pots in layers: fillet, onion, potatoes, mayonnaise, eggplant.
5. Fill each pot with boiling water so that the top layer does not completely cover.
6. Cover with a lid and place in the oven for 40 minutes.
7. When finished, remove the lids and finish with grated mozzarella cheese.
8. Place the uncovered pots in the oven for a few minutes, and when the cheese begins to melt, remove the finished dish.

Eggplants baked in foil with garlic are perfect for fasting days. Many housewives, after processing in the oven, freeze the blue ones in the freezer for the winter, because when prepared in this way, they retain all the useful elements and vitamins. Whole baked eggplants are also prepared on the oven rack, but we will look at a recipe for cooking them in a sleeve or foil. Ingredients:

• 4 medium eggplants;
• 4 teeth garlic;
• 50 grams of any hard cheese;
• 50 grams grows. oils;
• salt, spices.

1. First, prepare the garlic sauce: pass the garlic through a press, combine with vegetable oil, salt, spices and stir.
2. Rinse the blue ones under running water, dry with a paper towel, and make cuts across or along the fruit with a sharp knife.
3. Cut the cheese into thin slices.
4. Make 4 large rectangles out of foil, place an eggplant on each of them.
5. Pour garlic sauce generously over each fruit and place one slice of cheese in the slits.
6. Wrap the foil and place the eggplants in a hot oven for 30 minutes.
7. Unfold the foil when the time is up and continue to bake the blue ones for another 15 minutes, after which the dish is ready.

Grilled eggplant is a great summer appetizer that's easy to make while on vacation. Vegetables prepared this way are much healthier than fried ones, and even the most uninitiated person in cooking can cope with the recipe. To prepare the dish you will need the following ingredients:

• 4 large eggplants;
• 150 grams of ham;
• 150 grams of soft feta cheese;
• two green or yellow bell peppers;
• olive oil, lemon juice;
• pepper, salt.

1. On the washed blue ones, make longitudinal cuts, but not all the way, to form a fan. Do not cut off the stalk - it will hold the plates.
2. To make the fruits cook faster, pour boiling water over them and keep covered for 5 minutes - they will become soft.
3. Cut the ham, cheese and pepper into slices.
4. Dry the eggplants with a paper towel, then make a mixture of olive oil and lemon juice and marinate them for a couple of minutes before frying.
5. Grill eggplants, peppers, and ham on both sides.
6. Then fill each slice with a piece of feta cheese, ham, pepper, salt and pepper. The dish is ready!

Almost all housewives prepare vegetable rolls from eggplant for the festive table. This is a universal dish that can be eaten hot or cold. Regardless of what filling the rolls have, this recipe does not require much effort or time. It is impossible to spoil such a dish, because eggplants baked in the oven always turn out juicy and appetizing. Due to stewing, vegetables will not have many calories, so eggplant rolls baked with cheese and vegetables in the oven are suitable for any diet.

• three medium eggplants;
• one tomato;
• two teeth garlic;
• 50 grams of hard cheese;
• mayonnaise, salt, spices.

1. Cut the washed eggplants into long thin slices.
2. Sprinkle them with salt and leave for 20 minutes to remove the bitterness.
3. After the time is up, dry the eggplant slices with a paper towel.
4. On a grill or non-stick frying pan, fry the plates without oil on both sides.
5. For the filling, grate the cheese on a coarse grater and combine with chopped tomato, garlic, herbs, salt, spices, and mix.
6. Place the filling on each eggplant plate, roll it up, and secure with a skewer or toothpick.
7. Place the rolls with vegetables and cheese in the oven for 15-20 minutes.

Check out other recipes on how to deliciously cook eggplants with tomatoes and garlic.

Use eggplant baked in the oven to diversify your menu every day. These delicious and simple dishes do not require much imagination or a deep wallet. To prepare them you need the simplest set of ingredients: tomatoes, cheese, eggs, sweet peppers, minced meat. Our numerous recipes with photos will help you not make mistakes in preparation. But it’s even easier to cook oven-baked eggplants with the help of a video. See several original options for preparing blueberry snacks with vegetables and cheese.