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Baked eggplant in the oven. How to bake eggplant in the oven without filling? Delicious eggplant baked in the oven with tomatoes and cheese

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Oven-cooked eggplant is one of the healthiest and easiest foods to eat. These baked vegetables retain most of the vitamins, are low in calories, and are very tasty. Eggplant can become a main dish, appetizer, side dish or caviar, depending on the specific recipe.

How to bake eggplant in the oven

If you want to cook a bright, light dish for a festive table or a family dinner, then you can bake eggplant in the oven. This vegetable goes well with various foods: tomatoes, minced meat, pork, beef, chicken, turkey, mushrooms, legumes, cheese, and so on. Eggplants (blue, as they are popularly called), made in the oven, always turn out fragrant, juicy and satisfying. They are cooked in pots, on the grill, in a baking sheet or brazier, baked in foil or a sleeve.

How much to bake

Before embarking on culinary activities, you should find out how much eggplant is cooked in the oven. The time for this process depends on several factors:

  • young fruits are baked quickly, and more mature ones are recommended to be fried in advance;
  • a whole eggplant or its halves are cooked for 40 minutes at a temperature of 200 degrees;
  • blue ones, cut across or lengthwise, bake for no more than 15 minutes.

Recipes with eggplant in the oven

There are many different options for how to make a delicious blue dish. If you follow the advice of experienced chefs, the result will be just lick your fingers. Below are the most popular eggplant recipes in the oven. A step-by-step description of the process with a photo will help you create a fragrant and tasty treat in a short period of time.

Baked eggplant

Recipes for eggplant in the oven are simple and suitable for any occasion. For example, you can make spicy blue ones with cheese, tomatoes and walnuts - such baked blue ones turn out to be savory, juicy and nutritious. This vitamin flavored dish is served cold or warm, with sour cream or another favorite sauce.

Ingredients:

  • young blue ones - half a kilo;
  • walnuts (peeled) - 50 grams;
  • cheese - 100 g;
  • tomatoes - 4 pieces;
  • garlic - 1 head;
  • salt pepper.

Cooking method:

  1. The blue ones are cut into circles. Pour in salted water for 60 minutes to remove bitterness.
  2. Garlic and nuts are crushed on a grater, mixed.
  3. The cheese is rubbed too.
  4. The baking sheet is smeared with sunflower oil, blue ones are laid out on it. They are sprinkled with a nut-garlic mixture.
  5. On top are sliced ​​tomatoes.
  6. The dish is salted, peppered and sprinkled with cheese.
  7. Bake for half an hour at 180 degrees.

With tomatoes and cheese

If you need to quickly prepare a healthy dietary breakfast for the whole family, then eggplant baked with tomatoes and cheese is ideal. This light appetizer also includes mushrooms, which gives it an appetizing pleasant aroma. All products are perfectly combined with each other, hot vegetarian sandwiches come out nutritious and tasty.

Ingredients:

  • tomatoes - 2 pcs.;
  • blue ones - 2 fruits;
  • champignons - 100 grams;
  • homemade mayonnaise - 1 tbsp.;
  • baguette;
  • sunflower oil;
  • fresh greens;
  • spices.

Cooking method:

  1. The purple vegetable is cut in circles.
  2. Soaked in salt water, they are blue, laid out on a paper napkin so that all excess liquid is gone. Lightly fried in oil on both sides.
  3. Tomatoes are cut into slices, champignons - into slices.
  4. Baguette pieces are smeared with mayonnaise, blue ones are placed on top, then mushrooms and tomatoes.
  5. The cooking process takes 15 minutes at 200°C.
  6. An original, hearty eggplant dish in the oven is ready.
  7. Decorate with greens and serve to the table (as in the photo).

stuffed

Another tasty, healthy and lean dish is eggplant with minced meat, baked in the oven. Blue halves stuffed with minced meat with the addition of fresh vegetables will be a good side dish for fried potatoes or porridge. The dish is light yet nutritious. No one will remain indifferent to such a meal, it is worth tasting it at least once.

Ingredients:

  • minced chicken - 300 g;
  • eggplant - 500 g;
  • carrot - 1 piece;
  • onions - 1 head;
  • hard cheese - 100 g;
  • tomatoes - 2 pcs.;
  • garlic - 3 cloves;
  • spices, seasonings - to taste.

Cooking method:

  1. The blue ones are washed well, cut lengthwise into two halves.
  2. The pulp is removed from them, which must be put in a deep bowl and poured with water.
  3. Halves of a purple vegetable are laid out on a plate, salted, set aside for 30 minutes.
  4. Peeled onions, carrots and garlic are finely chopped with a knife. Lightly browned in oil.
  5. Eggplant pulp, slices of tomatoes, minced meat are laid with vegetables.
  6. All components are salted, peppered and mixed well.
  7. "Baskets" of blue ones, stuffed with cooked stuffing, are placed on a baking sheet.
  8. Top the dish generously sprinkled with grated cheese.
  9. Bake 40 minutes.

boats

How to cook a simple, but tasty and beautiful dish? You can take note of an interesting recipe - eggplant boats baked in the oven. This appetizer is perfect for treating guests or family gatherings. Boats are quickly made, and their stunning aroma scatters around the house from the very first minutes of baking. To create a dish you need a minimum of products and the same amount of effort.

Ingredients:

  • blue ones - 4 pieces;
  • tomatoes - 2 pcs.;
  • onion - head;
  • vegetable oil - 2 tbsp. l.;
  • garlic - 2 cloves;
  • green canned peas - 150 g;
  • spices;
  • parsley - 1 bunch.

Cooking method:

  1. Boats are made from eggplants: vegetables are cut into 2 parts, the core is removed with a spoon.
  2. Parts of a purple vegetable are baked in the oven for half an hour (on a wire rack).
  3. The pulp is cut, slightly fried. Finely chopped onions, grated carrots and diced tomatoes are laid to it.
  4. Spices, chopped garlic, peas are added to the filling.
  5. Products are mixed, fried for 10 minutes.
  6. The boats are stuffed with the finished filling (as in the photo).
  7. The snack goes to the oven for 15 minutes.
  8. Garnish with parsley sprigs when serving.

With cheese

A healthy recipe for fans of a healthy diet is eggplant with cheese in the oven. The snack is an ideal option for people who are on a diet, watching their weight and health. The components that make up the dish are affordable and inexpensive, but a kind of casserole turns out to be tender, juicy, and has a refined taste. Blue ones can be made with hard or processed cheese.

Ingredients:

  • blue ones - 300 g;
  • cheese - 50 g;
  • eggs - 2 pieces;
  • butter - 30 g;
  • salt to taste.

Cooking method:

  1. The blue ones are thoroughly washed, freed from seeds, divided into 2 parts (across).
  2. Then they are boiled in salted water. The pulp is taken out.
  3. Cheese is crushed with a coarse grater, boiled eggs crumble into cubes. The products are combined, poured with melted butter and mixed.
  4. The blue ones are stuffed with the resulting mass, laid out on a baking sheet.
  5. Bake the dish for 10 minutes.

With tomatoes

Vegetable spicy and very appetizing appetizer - baked eggplant with tomatoes in the oven. This dish is a good option for a festive menu. The spiciness of the treat can be adjusted with the amount of garlic. You need to be careful with tomatoes: if you overdo it, the appetizer will become very soft and lose its aesthetic appearance. Before you cook fragrant blue ones, you need to buy all the ingredients.

Ingredients:

  • eggplant - 3 pcs.;
  • tomatoes - 2 pcs.;
  • garlic - 4 cloves;
  • onion - 1 pc.;
  • cheese - 50 grams;
  • basil;
  • breadcrumbs;
  • spices.

Cooking method:

  1. Eggplants are cut into circles. Rolled in breadcrumbs on both sides. Fried until golden brown.
  2. Place the circles on a baking sheet, which is greased with sunflower oil.
  3. The onion, garlic are chopped with a knife, fried a little, laid out on top of the little blue ones.
  4. Tomatoes are cut into rings, placed on the garlic-onion mass.
  5. The cheese is rubbed with a coarse grater, combined with chopped basil. The dish is sprinkled.
  6. The casserole cooks for 25 minutes at 200°C.

Whole

If you want to please your family or friends with a light, hearty dinner, then you should bake the whole eggplant in the oven. The filling of such an appetizer can be varied: mushrooms, vegetables, cheese (mozzarella, melted cheese, cheese), eggs, and so on. Classic tomatoes can be replaced with cherry tomatoes, which will add spice to the dish. It is advisable to cook blue ones using foil, because this way they will turn out more juicy and tasty.

Ingredients:

  • champignons - 200 g;
  • medium eggplant - 2 pcs.;
  • onion - head;
  • sweet salad pepper - 1 pc.;
  • cheese - 60 g;
  • sour cream - 1 tbsp. l.;
  • tomato - 1 pc.;
  • eggs - 2 pcs.;
  • spices, seasonings.

Cooking method:

  1. Blue ones are washed with running water. In each of them, a longitudinal incision is made.
  2. Vegetables are wrapped in foil, baked for 20 minutes (220 degrees).
  3. Mushrooms, tomatoes, bell peppers, onions are cut into squares. Roast until done. Combine with sour cream, mix.
  4. Eggplants are carefully opened along the cut line, the pulp is removed.
  5. Stuff vegetables with stuffing.
  6. Eggs are beaten, cheese is cut into pieces. The products are mixed and poured inside the blue ones.
  7. Bake 15 minutes.

With meat

Chanakhi is a very fragrant, nutritious and tasty Georgian dish. Eggplants with meat baked in the oven are quick and easy to prepare: this process does not require special culinary skills - you just need to put all the components of the dish in pots and bake. The classic recipe for creating a treat involves the use of lamb, but it can be replaced with other less fatty meats.

Ingredients:

  • potatoes - 6 pcs.;
  • lamb - half a kilo;
  • onion - head;
  • garlic - 2 cloves;
  • little blue ones - 3 pcs.;
  • tomatoes - 2 pcs.;
  • bell pepper - 1 pc.;
  • greenery;
  • tomato paste - 3 tbsp. spoons.

Cooking method:

  1. The meat is cut into small long sticks.
  2. Potatoes, blue ones, tomatoes, peppers are cut into cubes.
  3. The onion and greens are finely chopped, the garlic is crushed under pressure.
  4. Products are laid out in layers in pots: lamb, potatoes, onions, blue ones, garlic, tomato paste, tomatoes, peppers and greens.
  5. Each new layer is salted and peppered.
  6. Pour three tablespoons of water into each pot.
  7. Cook for 2 hours at 180 degrees.

With vegetables

Eggplant with vegetables in the oven is a tender, juicy stuffed dish. It will be a great snack at work or serve as a healthy lunch for the family. All components of the snack are well combined, creating an indescribable taste sensation. You can use such a casserole cold or hot, adding the sauce to taste. It successfully complements any kind of meat or fish.

Ingredients:

  • blue - 2 pcs.;
  • tomatoes - 2 pcs.;
  • carrot - 1 pc.;
  • salad pepper - 2 pcs.;
  • onion - head;
  • feta cheese - 100 g;
  • salt pepper.

Cooking method:

  1. The main components are cut into pieces, laid out in water with salt.
  2. Then they need to be doused with hot water. Take out the pulp with a spoon. Bake vegetables for 15 minutes (180 degrees).
  3. The pulp is lightly fried, all vegetables are added to it, previously peeled and diced. Stir, salt and simmer for 5 minutes.
  4. The filling is transferred to a deep container, combined with chopped cheese, mixed.
  5. Eggplant boats are stuffed with vegetable mass.
  6. Cooking time - 20 minutes (temperature 180-190).

With potato

An interesting simple recipe - potatoes with eggplant and tomatoes in the oven. A nutritious, soft, vitamin dish will help refresh your daily diet. Potatoes plus chicken meat are the key to satiety of the side dish, and tomatoes and blue ones are the freshness and juiciness of the snack. The recipe includes any type of cheese (hard or soft), fresh herbs, spices and your favorite seasonings.

Ingredients:

  • potatoes - 3 pcs.;
  • eggplant - 2 pcs.;
  • chicken fillet - 250 g;
  • tomatoes - 2 pcs.;
  • cheese - 100 grams;
  • greenery;
  • black pepper, salt, spices.

Cooking method:

  1. The blue ones are cut into cubes, laid out on a baking sheet in an even layer.
  2. The potatoes are chopped on a grater, laid out on eggplant.
  3. The meat is cut into slices, which cover the potatoes. Salt, pepper.
  4. Another layer of blue ones, then tomatoes.
  5. Sprinkle the dish with grated cheese.
  6. Bake a snack for half an hour at 200 degrees.

To know exactly how delicious to bake eggplant in the oven, you should consider a few useful tips from experienced chefs:

  1. It is recommended to use elastic blue medium dimensions. The stalk of the vegetable should be fresh, the skin should be free of defects. Discuss

    Oven baked eggplant

Eggplants with vegetables and cheese baked in the oven are a delicious and tender appetizer that will impress any lover of vegetable dishes. The food will please with its amazing taste in everyday life and will be a great treat on the festive table.

Oven baked eggplant: recipe with vegetables and cheese

Ingredients:

  • 3 medium sized eggplants;
  • 4 small carrots;
  • 3 small tomatoes;
  • 3 cloves of garlic;
  • 2 small onions;
  • A bunch of fresh dill;
  • A piece of hard cheese (60-70 g);
  • sunflower or olive oil;
  • Salt;
  • Mayonnaise - 50 g.

Cooking time - 60-70 minutes.

How to bake eggplant with cheese and vegetables in the oven

For all eggplants, cut off the stalk, wash each fruit, wipe dry and cut lengthwise into two identical halves. Spread the eggplants on a tray or plate, sprinkle generously with salt, leave in this form for a quarter of an hour. During this time, salt will draw out bitterness from the pulp of the vegetable (if not all, then at least some of it).

In the meantime, prepare the rest of the ingredients. Peel and wash vegetables. Grate carrots and garlic on a medium-sized grater, and for cheese, use a slightly larger grater. Finely chop the dill greens. Cut the onion arbitrarily (large or small, you decide), and the tomatoes into thin circles.

Immediately send the carrots and onions to the pan, pour a little oil there and sauté the vegetables over medium heat for about 4 minutes.

Mix part of the cheese (about half) with chopped garlic and mayonnaise. Don't make the mixture too thin, it should be easy to hold onto a spoon.

In the meantime, turn on the oven and leave to warm up to 200 ° C.
Rinse the eggplant halves under cold running water to wash off the bitterness pulled out of them with salt, and wipe dry with napkins.

You can carefully cut out the middle of each half of the eggplant, giving it the shape of a boat. In this case, cut the extracted vegetable pulp and sauté together with carrots and onions.

Line a baking sheet with a sheet of foil greased with oil. Lay the eggplant halves on it. If they slosh from side to side, turn each half over and cut along its entire length (right in the center) a narrow strip of skin with a little pulp (for stability).

Put a layer of browned vegetables (carrots and onions) on the surface of the halves. Determine the thickness of the layer yourself, based on your taste.

Brush with a thin layer of the garlic-cheese mixture.

Place tomato slices on top, sprinkle with cheese and dill.

Bake eggplant with vegetables and cheese in the oven for 35 - 45 minutes. Focus on the softness of the key vegetable.

You can serve a fragrant and deliciously delicious dish to the table hot or warm.

Bon appetit!

Eggplant is one of the favorite vegetables of most Russian families, which almost never get bored. The only feature characteristic of eggplant is bitterness. But you can easily get rid of it by properly preparing the eggplant.

To do this, cut the little 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 draws out all the juice, the vegetables are rinsed in cold water.

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

  • 2 medium eggplants;
  • 1.5 tablespoons of vegetable oil;
  • 2.5 teaspoons of Provence herbs;
  • 1.5 cups of tomato paste;
  • 300 g of 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.

Consider 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. We 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 Provence herbs on them. Leave the vegetables to soak; At this time, preheat the oven to 200°C.

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

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

The dish is sent to the oven for 20 minutes until a delicious golden crust of melted cheese appears.

Tomatoes, cheese and blue ones 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, we cook eggplant baked with cheese and tomatoes in the oven. Prepare blue ones, remove bitterness from them in a “salty” way. After that, cut them into dense circles 1-1.5 cm and put on a pre-greased baking sheet.

The trick of "increased aroma" is that between a slice of tomato and eggplant, you must put pre-cut garlic in circles. Then a little grated cheese is distributed to set the resulting turret. Then the tomato is laid out, and the cheese is laid out again on top. At the same time, black ground pepper can be added immediately to two layers - on garlic and on the top layer of cheese, then the turrets will turn out to be more piquant. Also, when preparing this dish, you should not forget about the salinity of your chosen cheese.

The resulting turrets are sent for 20 minutes to a preheated to 220 ° C. Black pepper will exasperate the vegetable layers, and garlic will add aroma and brightness of flavors.

Eggplant with minced meat - to the delight of her 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 of 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.

Preparing eggplant with minced meat, baked in the oven, is quite easy. We cut the blue ones lengthwise into three equal parts, put 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 onions, gradually adding chopped tomatoes and black pepper to the fry. 5 minutes before complete frying, stir in the sunflower seeds evenly.

We turn the soft blue layers over and lay the fried layer on top. You can add some grated cheese on top if you like, but the ingredients harmonize very well without that creamy backing. Let the layers “marry” in the oven for 10 minutes. Fragrant and satisfying eggplants are ready!

Stuffed eggplant with chicken - for those who follow the figure

For 2 servings you need:

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

How long to prepare food and bake eggplant 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 who watch their figure: fragrant eggplants with the most delicate chicken meat in a creamy “cap” are ideal for a full meal.

Divide the blue ones in half - process from bitterness. To do this, dip them in warm water and carefully 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, salt to taste and put in boats.

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

Caramel blue

One of the most original eggplant recipes. The simplicity of the dish is perfectly correlated with the taste component. Many refer this dish to the category of haute cuisine, thanks to the original ingredients. Fans can add chili sauce - this dish will definitely not spoil the spiciness.

For a couple of servings you will need:

  • 2 ripe eggplants;
  • 2 teaspoons mirin;
  • 5 teaspoons of cane sugar;
  • 3 pinches of sesame;
  • 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 eggplant until a nice golden color.

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

Cooking Tricks for Eggplant

Despite all the 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 raw form when preparing a dish, tender eggplants also love to draw all the oil into themselves and burn.

That is why this article presents a few 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 eggplant can remove salt. Make cuts on the blue ones and sprinkle them well with salt. After 60 minutes (if in a hurry, 20 minutes) of “salting”, rinse the vegetables with cold water;
  • If you want to bake whole blue ones, do not forget to make punctures so that steam can come out of a bright vegetable.

These uncomplicated dishes have the chic and deep taste of meaty eggplant, combined with exquisite seasonings and pleasant additions. The little blue ones are now the most common means of longevity, which any, even the most inexperienced housewife, can prepare.

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Eggplant in the oven

Cut into rings or tongues, grease with a brush with vegetable (or butter) oil if desired - and on a baking sheet. As they cool down, season with sauce (mayonnaise or cheese, creamy), top with garlic, tomato and greens. Not too greasy and delicious. For caviar or stuffing, eggplant is baked whole in the oven - prick the peel with a fork, 30 minutes and you're done. Inside there is a tender pulp for a pasty 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", which even non-poor gourmets do not refuse these days. The crust of this vegetable is very much appreciated - it gives the dishes a special piquancy, spiciness, aroma. She is not cut off.
Casseroles with "blue" are rich in composition and variety. There are meat and lean. For a beautiful top, mix breadcrumbs and parmesan, sprinkle the form with the contents, evenly spread the pieces of butter.
Stuffed "blue ones" are an excellent tasty and festive option for their preparation. In the form of cups or khachapuri (if cut lengthwise and slightly turned inside out), this is both a lot of toppings and a game of tastes.

1000.menu

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

To prepare delicious eggplant dishes, they must be properly processed. Before baking or frying, eggplants should be cut into slices, sprinkled with salt and left 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 save eggplant from unpleasant bitterness. To use eggplant in salads or as a topping, cut into slices and bake in the oven for half an hour, then cut into cubes. If you don't know how long to bake eggplants, watch their color. Once the slices are brown, remove the pan from the oven.

Eggplant baked with tomatoes and cheese



Eggplant, tomatoes and cheese - you can't imagine a better combination!

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

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

Eggplant baked with minced meat


For this eggplant recipe, use minced chicken.

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

Cooking. Heat the oil in a frying pan, fry the minced meat and chopped onion in it. Add chopped tomatoes, bring to a boil and simmer over low heat, covered with a lid, for about 20 minutes, stirring occasionally. Then add chopped parsley, salt, pepper and simmer for another 10 minutes. Cut the eggplant into slices and lay a third in an even layer in a baking dish, sprinkle with salt. Put half of the sauce on top, then another layer of eggplant and a layer of sauce. Put 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 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 some 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 garlic cloves, 100 g hard cheese, 1 tbsp. vegetable oil, fresh parsley and basil, salt and pepper to taste.

Cooking. Cut the eggplant and zucchini into large cubes, cut the tomatoes in half and put everything in a bowl. Add chopped garlic, salt and pepper, oil, chopped herbs and half of the grated cheese, mix. Put the vegetables in a baking dish and put in an oven preheated to 175 degrees for 25 minutes, then cover the form with foil and bake for another 10-15 minutes. Sprinkle the vegetables with the remaining cheese and herbs and serve.

Eggplant baked "fan"



Fan-shaped baked eggplant is a beautiful and tasty snack.

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

Cooking. Slice the eggplant to form a fan. Sprinkle the cut eggplant slices with salt, leave for half an hour, then rinse with cold water and wipe with a napkin. Drizzle each slice with oil, salt and pepper and place on a parchment-lined baking sheet. Place tomato slices between eggplant slices, sprinkle with minced 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 eggplant with vegetables



Eggplant and other vegetables make a hearty casserole.

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

Cooking. Saute chopped onion and garlic in hot oil. Salt, pepper, add tomato paste, bay leaf, chopped herbs and diced peppers, mix and simmer for 5-10 minutes. Cut eggplant and zucchini into thin slices. Put a little sauce on the bottom of the baking dish, lay the eggplant and zucchini slices in an even layer on top. Pour the vegetables with the remaining sauce, sprinkle with grated cheese, cover the form with foil and bake in an oven preheated to 190 degrees for 40 minutes.

Eggplant boats with minced meat



Vegetables and minced meat - 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.

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

Baked stuffed eggplant



Various vegetables can be used as stuffing for eggplant.

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

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

Baked eggplant salad



Roasted Eggplant Salad is a Moroccan dish. Serve it warm with fresh bread.

You will need: 1 kg eggplant, 2-3 garlic cloves, 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.

Cooking. Cut the eggplant into slices, put on a baking sheet covered 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 minced garlic. Add paprika, cumin and pepper. Then put chopped tomatoes, water, bay leaf, salt. Bring to a boil and cook for 5 minutes. Cut the baked eggplant into cubes and combine with vegetables in a pan. Simmer over low heat covered for another 5 minutes. Then remove the skillet from the heat, drizzle the vegetables with lemon juice, salt if necessary, and serve sprinkled with cilantro.

Greek eggplant moussaka



Cooking eggplant moussaka is a rather troublesome business, 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.

Cooking. 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 beforehand), chopped parsley, oregano, cinnamon and vinegar. Stir and simmer for 25 minutes. In a deep saucepan, heat a little more vegetable oil and fry the remaining chopped onion and garlic. Add minced meat, pour in wine and bring to a boil. Simmer until the wine has evaporated, add the nutmeg, salt and pepper to taste. Then transfer the tomato mixture to the pan, put the remaining 250 ml of tomato paste, mix and simmer over low heat for about 1 hour. For the bechamel sauce, melt 4 tbsp in a saucepan. butter and, stirring, add flour. Pour in the warmed 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, mix. Sprinkle the bottom of the baking dish with 2 tbsp. breadcrumbs, lay out in an even layer half of the eggplant cut into thin slices. Top with meat sauce, sprinkle with half the grated cheese and half the breadcrumbs. Then put another layer of eggplant, pour bechamel sauce, sprinkle with the remaining cheese and breadcrumbs. Put the remaining butter on top of the layers and bake the moussaka in an oven preheated to 180 degrees for 45 minutes.

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

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Baked eggplant in Bulgarian style (an excellent vegetable side dish)

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Eggplant baked with feta.

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When the warm and sunny season comes, then there are much more vegetables around. We often want to replace fatty meat and flour dishes with light vegetable and tasty ones. You always want to eat deliciously, and therefore it's time to remember your favorite dish - baked eggplant stuffed with various delicious fillings.

As a filling, you can use many different products. It will be delicious with vegetables and mushrooms. Minced meat or chicken fillet with garlic, herbs and cheese. There are so many recipes for cooking eggplant in the oven that your eyes just run wide. Very often, garlic and cheese are added to the filling, because when baked, the golden crust will make the eggplants also beautiful.

Baked eggplant can be eaten hot, like a real lunch or dinner. And you can prepare in advance and let it cool, then you will get a great cold appetizer for the holiday or the arrival of guests.

This dish does not take much time, almost any method of cooking will take you about half an hour, most of which eggplant will be baked in the oven.

But let's see how you can deliciously cook stuffed baked eggplants.

For anyone who loves eggplant, this is a familiar and favorite recipe. Baked eggplants perfectly retain their own taste, and if you add a few vegetables to them, and bake with a cheese crust, you get a delicacy just lick your fingers. One of my favorite recipes, and I love it for its simplicity and speed of preparation. You can please both yourself and your guests with such yummy in a matter of minutes.

You will need:

  • medium-sized eggplant - 3 pieces;
  • carrots - 1 piece;
  • onion - 1 piece;
  • sweet pepper - 1/2 piece;
  • cheese - 100-150 grams;
  • greenery;
  • salt and pepper to taste.

You will need:

1. Cut a clean ripe eggplant without dents lengthwise into two halves along with the skin. The skin is needed for the rigidity of the eggplant boat, if you do not like it, you can not eat it in the end. With a fork, a delicious core goes perfectly. Cut out the core of the eggplant. To do this, make a circular incision along the skin, and then transverse. Each piece can then be pry with a knife or spoon and removed.

2. Cut the extracted eggplant pulp into medium-sized cubes, much like you cut vegetables into a soup or salad. Later we will lay them back as part of the filling. Salt these pieces and leave for now.

3. Cut the onion into thin slices and fry in vegetable oil until soft. Then add grated carrots to the pan.

4. When both the carrots and onions have softened, add the eggplant pieces to the pan. De-seeded sweet red pepper and cut into cubes. Put them in a pan with the rest of the vegetables and stew a little, about 10 minutes will be enough. Remember to lightly salt and pepper to taste.

5. Cool the vegetable stew a little, what happened in the pan and start stuffing the boats with it from the rest of the eggplant.

6. Cut out rectangles from the foil and wrap them around the bottoms of the eggplant boats. Spread the eggplant on a baking sheet and sprinkle with chopped herbs on top.

7. Place the eggplants in a preheated oven at 180 degrees and bake for 25-30 minutes. After that, take it out and sprinkle with grated cheese. Return to the oven for 10 minutes until the cheese is melted and nicely browned.

Let the cooked eggplants cool down a little and you can serve them on the table. These delicious baked eggplants can also be served cold and make a great appetizer.

Baked eggplant with cottage cheese, garlic and dill

This time we will bake eggplants with a delicious cheese and curd filling. Very gentle and pleasant combination with a light spice of garlic. Again, eggplant pulp will also be included in the filling. The result is a juicy and fragrant dish, tasty and healthy, because nothing is fried anywhere, no fat is added.

You will need:

  • eggplant - 2 pcs;
  • low-fat cottage cheese - 150 grams;
  • hard cheese - 150 grams;
  • egg - 1 piece;
  • garlic - 1 clove;
  • fresh dill, basil and parsley - 2-3 branches each;
  • salt to taste.

Cooking:

1. Cut the clean eggplant in half. You don’t need to peel, you can even leave the stem, because the vegetable itself will turn into a plate, and we will only eat the contents.

2. Put water in a large saucepan on the stove and let it boil, put the eggplant in it for 7-10 minutes so that they cook until soft.

3. Take a separate bowl while the eggplant is cooking, prepare the filling. Dense low-fat cottage cheese crumble and put in a bowl, grate the same cheese on a coarse grater. Squeeze the garlic through a press.

4. Break one raw egg into a bowl of cottage cheese with cheese, it will give the components a strong bond and will be deliciously baked later in the oven. Finely chop the greens and add there too. Mix everything well.

5. Cool the cooked eggplants a little. Then take a tablespoon and use it to remove the pulp from the halves of the vegetable. Cut it into smaller pieces a little and mix with the prepared filling. Lightly salt and pepper to taste.

6. Refill the resulting empty eggplant skin boats by putting the filling in them. Lay the eggplant on foil or parchment paper on a baking sheet. and put in the oven for 15-20 minutes at a temperature of 180 degrees. The oven must be preheated.

When baked eggplants with cottage cheese and garlic are ready, they will be covered with a beautiful golden brown. Take them out of the oven and arrange nicely on a platter.

Delicious both hot and cold, perfect for a holiday or a light hearty dinner for two. Bon appetit!

Eggplant stuffed with chicken breast and cheese

Stuffed baked eggplant can be not only a light vegetable snack, but also a very satisfying and nutritious dish. If you stuff eggplants with meat, then here you have a full meal for the whole family no worse than stuffed peppers, for example. Cheese crust will be a wonderful decoration. Many will agree with me that vegetables baked with cheese immediately become twice as tasty.

You will need:

  • large eggplant - 2 pieces;
  • chicken breast - 250-300 grams (1 piece of fillet);
  • hard cheese - 100 grams;
  • garlic - 1 clove;
  • olive oil;
  • Provence herbs and paprika - 1/2 teaspoon each;
  • salt and pepper.

Cooking:

1. In order for the chicken breast filling to turn out juicy and tasty, you need to marinate the meat a little. Cut the breast into small pieces, put in a small plate. Add half a teaspoon of dried Provence herbs and the same amount of ground sweet paprika. Drizzle lightly with olive oil, no more than a tablespoon. Squeeze a clove of garlic to the chicken, you can grate it on a fine grater. Salt to taste and mix. Leave to marinate for a while while we prepare the eggplants themselves.

2. Prepare eggplant. Wash them, remove the stems and cut in half lengthwise. Put the eggplant halves in a baking dish, drizzle a little with olive oil and bake in the oven at 180 degrees for 20-25 minutes. During this time, the eggplant will be baked, soft and lightly browned on top.

3. Now you need to pull the pulp out of the eggplant without damaging its skin. Make a circular cut along the edge, and then pull out the middle with a spoon.

4. Cut the pulp that was cut into pieces and mix with the chicken meat that has marinated by this time. Salt the mixture a little, as the eggplant is not salty.

5. Place the eggplant/chicken mixture back into the skins, flatten evenly, and bake in the oven for 20 minutes.

6. After 20 minutes, remove the stuffed eggplant from the oven and sprinkle with grated cheese. Return to bake for another 5-7 minutes, until the appetizing cheese crust is browned.

Since the chicken itself is quickly cooked, and it was also marinated in advance, after half an hour of baking, the dish will be completely ready to eat. Let the eggplant cool slightly and serve with fresh herbs. Delicious lunch is ready!

Greek-style eggplant baked in the oven with ground beef and feta cheese

Continuing the theme of meat filling for stuffed baked eggplants, I can’t help but remember and show you this recipe. Feta cheese is closely associated with Greece, most likely because, but believe me, in this form it is no less beautiful. The filling is prepared from minced meat fried with tomatoes with the addition of pieces of feta. It turns out incredibly tasty and I highly recommend trying this dish.

We have already used vegetables as a filling, minced meat and even chicken too, let's turn to another favorite and tasty product. Mushrooms, or rather champignons, are ideal for this dish. If it is the season of forest mushrooms, then you can use them, but we have champignons available all year round and without any problems in any store. Plus, their delicate slightly sweet taste goes well with eggplant.

You will need:

  • eggplant - 3 pieces;
  • champignons - 500 grams;
  • hard cheese - 150 grams;
  • garlic - 2-3 cloves;
  • fresh herbs (onions, dill, parsley) - in a small bunch.

Cooking:

1. Wash, dry and cut each eggplant into two halves. Cut the core of each part in the form of a lattice and salt. Let the eggplant sit for 10 minutes until it releases its juices, then pat the juices out with a paper towel.

2. Place eggplant halves in hot oil to fry. Brown the eggplant in a skillet until the center softens. Set them aside to cool slightly on a paper towel to absorb excess oil.

3. While the eggplants are cooling, prepare the filling. To do this, cut fresh champignons into smaller pieces and fry in butter. Salt them and lightly pepper them, let the excess liquid evaporate and lightly brown.

4. Grate the cheese. Chop greens with a knife and mix with cheese. Add very finely chopped garlic to them. Finally, mix this mixture with freshly fried mushrooms.

5. Take the cooled eggplant and use a spoon to pull out the pulp from the middle so that a small layer remains on the skin. Chop the pulp with a knife into small pieces. Add the eggplant pieces to the prepared mushroom and cheese filling.

6. Place the filling in each half of the eggplant. Then put stuffed eggplants in a baking dish. Do not forget to grease the form with oil or lay with baking paper. Put the eggplant in the oven for 10 minutes in the oven and bake at 180-200 degrees. There is no need for longer, since all the products and vegetables are already ready, the main thing is to bake the filling and brown it to a delicious crust.

Sprinkle ready-made eggplants with fresh herbs, cut fresh tomatoes and serve for dinner. Also, baked eggplant with mushrooms can be a very satisfying side dish for any meat dish or.

Eggplant Italian style with tomatoes, basil and mozzarella

Mozzarella, tomatoes and basil. Think this is an Italian pizza recipe? No, these are baked eggplant boats with the most delicious filling. An exquisite dish for serving on a festive table or just for your pleasure. Basil should always be fresh and green. So much tastier.

You will need:

  • large eggplants - 2 pieces;
  • fleshy tomatoes - 2 pieces (or 1 large);
  • mozzarella cheese - 100 grams;
  • grated parmesan - 30 grams;
  • fresh basil - sprig;
  • olive oil;
  • salt and pepper to taste.

Cooking:

1. First of all, cut the eggplants into two parts lengthwise to make boats. Carefully cut the middle of the flesh with a knife, leaving half a centimeter on the skin.

2. Put the empty eggplants on a baking sheet, lightly drizzle with olive oil, lightly salt and put in the oven for 15 minutes until soft. Temperature 180-200 degrees.

3. At this time, heat a frying pan on the stove with olive oil. Cut the part of the pulp that was taken out of the eggplant into cubes. Place in the pan to fry until they are softened and lightly browned.

4. Cut the tomato into small cubes and add to the eggplant in the pan. Salt lightly and simmer for a few minutes so that the tomatoes release their juice, and then it evaporates. After that, mix the filling with grated parmesan.

5. Cut the mozzarella into small pieces. Tear off the basil leaves from the stems and chop them too. Mix basil and mozzarella.

6. Remove the eggplant from the oven, the remaining pulp should be soft and cooked. Fill each boat with eggplant and tomato filling. Top with mozzarella and basil. In this form, put the stuffed eggplant back in the oven for another 5 minutes.

Mozzarella should melt, which means that a wonderful vegetable dish is ready and it can be served on the table. Bon appetit!

How to bake whole eggplant in the oven? How to choose the right vegetable for roasting good quality? Is it necessary to remove bitterness from fruits? Answers to all these questions in a step-by-step recipe with a photo. Video recipe.

Exotic eggplants have long been loved in our country. Many delicious dishes are prepared from them, they form the basis for delicious vegetable dishes, side dishes, salads and winter preparations. They are also prepared in many ways: boiled, baked in the oven and on the grill, fried in a pan, cooked in the microwave, double boiler, slow cooker, etc. Today we’ll talk about how to bake whole eggplants in the oven, where they can be cooked in foil, in a sleeve or on their own.

Baked blue ones, as they are also called, are tasty on their own, but they can also be used for various preparations: marinate, make caviar, freeze for future use for the winter or use on their own. In addition, baking: the most useful and gentle way of cooking. These blue ones contain the maximum amount of vitamins and minerals. For example, in comparison with boiled eggplants, where some of the benefits are boiled down, or with fried ones, which are soaked in oil.

It is important to choose the right eggplant for the dish. The blue ones should be with a green and smooth peduncle, which eventually turns brown, dries up and sometimes becomes covered with a white fungal coating. Large fruits can be overripe or grown with a lot of fertilizer, which is very harmful. The skin of the fruit is purple, pink, lilac, green, white or almost black. At the same time, it is always glossy, shiny and smooth. Wrinkled blue ones that are stored for a long time. Eggplants should not have mechanical damage: scratches, dents, cuts.

  • Calorie content per 100 g - 24 kcal.
  • Servings - any quantity
  • Cooking time - 20 minutes

Ingredients:

  • Eggplant - any quantity

Step-by-step cooking whole baked eggplant in the oven, recipe with photo:

1. Wash the eggplant and dry it with a paper towel.

2. Cut off the tail from the fruit.

3. Use a toothpick or fork to poke holes all over the vegetable. This is necessary so that the eggplant does not burst during baking. If you use young fruits, then they do not contain bitterness. If the vegetable is ripe, then you need to remove this bitterness first. To do this, place the eggplant in a container of water, to which add salt. Leave them for half an hour. Then rinse with running water and dry with a paper towel. The proportion of water and salt: for 1 liter of water - 1 tbsp. salt.

4. Place the eggplants on a baking sheet and send to bake in a preheated oven to 180 degrees for 20 minutes. However, the readiness of a vegetable depends on its size. Small blue ones weighing 200-300 g are baked in 20-25 minutes, fruits of 0.5 kg - 40-45 minutes. You can also bake eggplants cut into cubes, the cooking time is 15 minutes. Ready eggplant is soft inside with a ruddy wrinkled crust.