Eggplant - one of the most useful and dietary vegetables, contains a lot of valuable elements: vegetable proteins, as well as potassium, phosphorus and iron. Many housewives are used to frying them, but this is not the most The best way preserve the usefulness of the product, as eggplants absorb all the fat and become not the easiest dish to digest. Now housewives are armed with ovens, air grills, grills and multicookers, which allow you to cook delicious dishes without extra oil.

Today's selection is devoted to eggplant recipes in the oven. Simple, tasty, fragrant and original recipes with instructions and photos will help you cook wonderful dishes and please your loved ones!
Helpful Hints! When buying eggplant, it is better to give preference to not the largest fruits, it is better to take medium-sized vegetables, uniform in color throughout the fruit, while being strong and firm, without spots. If you bought already overripe eggplant, then you should remove the core, but the peel is never cut off.

Good to know! An important point in cooking eggplant in the oven is to remove bitterness, as it can spoil the taste of the dish. To do this, you need to cut the eggplants (depending on what you will cook, they are cut into rings or longitudinal slices), sprinkle with salt and let lie for 15 minutes, then rinse or wipe with a paper towel. With the help of such a simple method, you will get rid of bitterness.

Oven baked eggplant

For such simple recipe you will need:

• 2-3 medium sized eggplants
• spices or spices to your taste
• 40-50 gr. cheese (optional)

Cooking:

1. We wash the vegetables, cut off the tails from both ends and cut into rings (as in the photo), or you can bake in the oven in longitudinal slices.

2. Before cooking, you need to get rid of bitterness. To do this, put the chopped eggplants on paper towels and salt them on top. Leave for 15-20 minutes. Then wipe or rinse from salt, so excess juice and bitterness will go away.

3. We put the oven to warm up to 200 degrees. At this time, we begin to spread the eggplant on a baking sheet or in a baking dish. Grease all the slices with oil on top so that they do not burn. Then sprinkle spices on top.

4. Put in the oven and cook for 20 minutes until done. The vegetables should be soft and the edges should be brown and crispy. 5 minutes before readiness, you can sprinkle with grated cheese.

Recipe for eggplant in the oven with tomatoes, cheese and mushrooms

A great recipe that has Slovak roots. For this dish you will need:

• 2 eggplants
• 4 or 5 tomatoes
• 3 garlic cloves (finely chopped)
• Brie/Camembert or other soft cheese
• champignons - 200 gr.,
• some breadcrumbs
• 40-50 gr. grated hard cheese

Cooking:

1. To begin with, wash the eggplants, cut off the tails and cut them into rings. We remove the bitterness by sprinkling them with salt. Leave on for 15-20 minutes, then rinse.

2. We cut the rest of the products. While the eggplant is resting, prepare a baking dish. It is better to take a form with high sides. Coating the form olive oil and sprinkle the bottom breadcrumbs. Crackers will absorb some of the moisture during the baking process. We set the oven to warm up to 200 degrees.

3. We begin to lay out all the ingredients in the form. Put half of the eggplants on the bottom, half of the tomatoes in the second layer, then all the garlic, put all the soft cheese on the garlic (it needs to be cut into pieces). Then we make another layer of eggplant, after the tomatoes, and on top of the mushrooms.

4. Bake all this beauty in the oven for 45 minutes. After 45 minutes, sprinkle the dish on top with grated hard cheese. Put another 10 minutes. And it's done! Bon appetit!

Eggplant baked with tomatoes and minced meat

Ingredients:

• 2 eggplant
• 1 garlic clove
• 0.5 kg. ground beef
• 2-3 tomatoes
• glass of tomato paste
• 3 tablespoons of olive oil
• salt and pepper to taste
• basil or parsley - half a bunch
• 100 gr hard cheese, grated

1. Before starting cooking, you need to preheat the oven to 180 degrees. My eggplants, cut into rings and salt to get rid of bitterness, for about 15 minutes. At this time, we will prepare minced meat.

2. Heat a large non-stick skillet over medium heat. Once the pan is hot, add 1 tbsp. l. olive oil, saute the chopped garlic for 1 minute (be careful not to let the garlic turn brown), then add the minced meat and cook it for about 5 minutes, then add tomato paste. Mix well and cook for another 5 minutes. Add salt and pepper. Remove skillet from heat and add chopped basil or parsley. Drain excess liquid from minced meat.

3. Lubricate the baking dish with oil, put the eggplants in the first layer, then the minced meat layer, after the tomatoes and one layer of cheese. Repeat and finish with a layer of eggplant. Sprinkle cheese on top and bake for 30 minutes until done. Bon appetit!

And for a snack recipe from the chef: stuffed eggplants in the oven

eggplant cubes bake at 190 degrees.
whole eggplant medium size (150-250 grams) bake at a temperature of 200 degrees for a large size (250-300 grams) bake at a temperature of 200 degrees.

Whole roast eggplant

eggplant preparation
Wash eggplant and pat dry with paper towels. Make a few punctures with a fork on one side or make small cuts. Place the eggplants in a baking dish with the pierced side up.

Baking in the oven
Put the eggplants in a baking bag, bake for 30-40 minutes at a temperature of 200 degrees. Turn eggplant over after 15 minutes of cooking.

Baking in a slow cooker
Put eggplants in the multicooker bowl with punctures up, close the lid. Select the "Baking" mode, bake for 30 minutes. Turn eggplant over after 15 minutes.

Airfrying
Put the fruits on the high grill of the air grill. Bake at high speed for 20 minutes at a temperature of 200 degrees, after 10 minutes of cooking, turn the eggplant over.

Microwave baking
Place the eggplant in a microwaveable bowl. Bake for 10 minutes at a power of 800 watts.

After baking
Let the eggplant cool slightly, remove the stalks, remove the skin.

Roast eggplant slices

Products
2-3 eggplant
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 and stuff the eggplant with it.
Baking in the oven
1. Put 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. Lubricate the bottom of the multicooker with oil, lay out the eggplants, sprinkle each layer with lemon juice.
2. Close the multicooker with a lid, set it to the "Extinguishing" mode.
3. Bake eggplant for 25 minutes.
Airfrying
1. Preheat the air grill to 180 degrees, put the eggplants on the middle radiator grill in 1 layer.
2. Drizzle eggplant with olive oil and lemon juice.
3. Bake eggplant for 20 minutes.
Microwave baking
1. Put eggplant circles on a dish, send to the microwave.
2. Bake eggplant for 5 minutes at a power of 750-800 watts and leave for 3 minutes without opening the microwave.

How to dry eggplant in the oven

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

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

eggplant in foil

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

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

Fkusnofakty

- signs of readiness baked eggplant - the eggplant should be soft and pierce easily with a fork.

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

- average price eggplants - in summer, eggplants are about 45 rubles / kilogram, in winter - 300-600 rubles. (on average in Moscow as of December 2017).

The best eggplants are thin, white in the cut and completely pitted. Such eggplants are juicy, they can be cooked without cutting off the peel.

Old eggplants may darken inside, while 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 a little or soak it in salted water. In this way, oil absorption can be prevented and remove bitterness eggplant.

eggplant very useful, they contain vitamins: C (ascorbic acid, anti-infective vitamin), B, B2 (improve emotional well-being), PP (improves metabolic processes), and carotene (protects human cells from external negative effects). 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 blood cholesterol, 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 cook sour cream sauce to eggplant
crushed walnuts, herbs, salt, crushed garlic, combine and mix, pour the resulting mass into sour cream, add lemon juice. Serve the sauce chilled in a gravy boat.

Tomato sauce for eggplant

Ingredients per pound eggplant
canned tomatoes in own juice- 1 can (400 grams)
Onion of medium size - 1 piece
Garlic - 1 clove
Vegetable oil - 2 tablespoons
Salt, sugar and pepper - to taste

How to cook tomato sauce to eggplant
Put the 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 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 gravy boat with finely chopped herbs.

For many housewives, their favorite way to cook eggplant is to bake them in the oven. Eggplants baked in the oven always look elegant and appetizing. The taste of this dish, no matter what the recipe is taken as a basis, is on top. In addition, baking allows you to save the maximum benefit.

Cooking features

Knowing the features of baking eggplant in the oven, it is impossible to get an unsuccessful dish. The secrets are very simple, but they must be observed. After all, a violation of the simple rules for preparing eggplant can not only adversely affect the organoleptic qualities of the finished dish, but also harm the health of those who will eat it.

• Like other representatives of the nightshade family, eggplants have one unpleasant property - they contain solanine. This substance is harmful to health, besides, it gives the fruits bitterness, which persists even after heat treatment. The correct preliminary preparation of the “blue ones” for subsequent baking can save the situation. It involves the use of salt. There are several options here. One of them is to salt the eggplant cut in half or cut into pieces, after 20 minutes rinse well and dry. The second option is to soak for 20 minutes in salt water. After soaking, the fruits are also washed and dried.
• Solanine is less in mature fruits. Therefore, for baking, it is advisable to take, albeit medium-sized, but fully ripened vegetables. They are dark blue in color, without greenish spots.
• Eggplants that are too large are not the best choice for roasting. If you still decide to use these, then it will be better to remove large coarse seeds from the middle.
• Eggplants do not need to be peeled before baking, otherwise they may lose their shape. An exception are multi-component dishes in which eggplants are used already cut into medium-sized pieces. In these cases, it is advisable to pre-peel the vegetables.

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

Whole roasted eggplant

• eggplant - 1 kg;
• vegetable oil - 50 ml;
• salt - 50 g;
• water - 5 l.

Cooking method:

• Wash the eggplants, cut off the stems. Make a cross-shaped incision on the opposite side and continue the cuts along the entire fruit. In total, you should get 4 long, but shallow cuts.
• Prepare a saline solution and dip the eggplant in it for half an hour.
• Remove, rinse in running water, dry with a towel.
• Without peeling, brush eggplants with oil. Place them on the grill. Place a baking sheet under them.
• Turn on the oven and wait until the temperature in it reaches 180 degrees. After half an hour, check if the “blue ones” have already become soft. If steely - remove them from the oven, otherwise bake for another 10-20 minutes until the desired degree of softness.
• Cool the eggplants taken out of the oven, then use a spoon to separate the pulp from the skin.

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

Eggplant baked with garlic and herbs

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

Cooking method:

• Cut the washed and dried eggplant into slices about 2 cm thick. Sprinkle them with salt, leave for 20 minutes. Rinse with running water, dry again. Salt and pepper to taste. Place on a grill rack.
• Grill the eggplant for 5 minutes on each side.
• Lubricate a baking sheet or baking dish with oil, spread the eggplant circles (only half of them, leave the second part for now).
• Finely chop the cilantro.
• Pass the garlic through a press.
• Brush the aubergine slices in the tin with garlic. Put a little cilantro on each piece.
• Grate the cheese and divide it roughly in half. Sprinkle one half of the eggplant.
• Place the remaining eggplant on top.
• Sprinkle eggplant "turrets" with the remaining cheese.
• Put the form in an oven preheated to 200 degrees and bake eggplants in it for 10 minutes.

Cheese, cilantro and garlic very favorably set off the taste of baked eggplant. In addition, the dish looks original and appetizing.

Eggplant stuffed with vegetables

• eggplant - 0.5 kg;
• onion - 100 g;
• carrots - 100 g;
• bell pepper - 100 g;
• hard cheese - 50 g;
• vegetable oil - 30 ml;
• parsley greens - 4-6 branches;
• salt, black ground pepper- taste.

Cooking method:

• Wash the eggplant, cut off the tails, cut in half lengthwise.
• Salt and leave for 20 minutes.
• Shake off the salt, rinse, dry with paper towels.
• Spoon out the middle. Sprinkle the resulting "boats" with salt and pepper.
• Place each "boat" in foil so that it covers the outside of the eggplant.
• Eggplant pulp extracted from the middle of the fruit, cut into small cubes.
• Peel the onion, cut it into small pieces.
• Cut sweet pepper into small cubes.
• Grate the carrots coarse grater having previously cleaned it.
• Heat the oil in a frying pan, put the vegetables in the frying pan and fry them over low heat, stirring constantly, for 10 minutes.
• Chop parsley with a knife and mix with fried vegetables.
• Stuff the eggplant "boats" with the vegetable mass.
• Finely grate the cheese and sprinkle over the vegetables.
• Preheat the oven to 180 degrees and place a baking sheet with eggplants in it.
• After 20 minutes, ready-made eggplants can be taken out of the oven and served.

Before serving, you do not need to remove the eggplant from the foil.

Eggplant baked with minced meat in sour cream

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

Cooking method:

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

Eggplants taken out of the mold and laid out on plates will remain to be poured over with sour cream and garlic sauce. They are served hot.

There are many recipes for baked eggplant, and each of them is not like the other. So you can cook them in the oven at least every day - they will not be able to get bored.

Eggplant season will soon be in full swing. Surely many have already managed to cook blue ones according to their favorite recipes. And I am a real yummy too! I especially like to cook baked eggplant in the oven with tomatoes and cheese. I have tried several cooking methods.

How delicious to bake eggplant with tomatoes and cheese

The eggplant-tomato-cheese combo is the perfect base for not 5, or even 10, but hundreds of recipes! I will share only those that I have personally tried and which I am 100% sure of.

All of them will dietary, with a minimum of calories and a maximum of benefit. Of course, tasty, fragrant and appetizing- everything I like.

And everything is prepared simply - no 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 much.

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

Eggplant-boats baked in the oven with tomatoes and cheese

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

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

Nutritional value per 100 g:

1. Calories: 96
2. Proteins: 12,2
3. Fats 3,2
4. Carbohydrates: 4,8

What you need:

• eggplant - 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 eggplant. Divide in half, choose the middle with a spoon, salt (this will remove the bitterness). The stem can be removed if desired. It turns out beautiful boats, as in the photo.

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

Stuff eggplant halves with stuffing.

Cut the tomato into cubes, put on top of the minced meat.

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

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

You can serve the yummy yummy right away warm, although such baked eggplant boats with minced meat and cheese are delicious cold.

I even cook them in advance for a picnic, and serve them hot for a festive feast.

Baked eggplant with chicken and mushrooms

This is another recipe for making eggplant boats with meat, but only mushrooms are included.

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

These eggplants also differ from chicken breast baked in the oven using a creamy sauce.

Nutritional value per 100 g:

1. Calories: 84
2. Proteins: 5,2
3. Fats 4,6
4. Carbohydrates: 13,1

What you need:

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

How to do:

1. From the blue ones we make boats, select the pulp with a spoon, salt and leave for 10 minutes.
2. We cut the meat finely, champignons and tomatoes in the same way. Simmer all this under the lid in a pan with a non-stick coating) for 10 minutes.
3. From cream, grated cheese, soy sauce, herbs and garlic in a blender make the sauce.

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

   Just grind everything.

4. Now put the meat with mushrooms in the boats so that there is room for the sauce. Top with cream cheese mixture.
5. Cooking at 200 degrees for 30 minutes. Now the eggplants baked in the oven with tomatoes, mushrooms, cheese and chicken are ready.

Fan-shaped baked eggplant

Fan-baked eggplant was at one time so popular that a recipe with a photo 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 - easy to prepare, looks spectacular, the ingredients are quite affordable in season, incredibly tasty!

As a pp-shnik, I also like this dish for its low calorie content, as well as the correct way of cooking.

Nutritional value per 100 g:

1. Calories: 96
2. Proteins: 3,8
3. Fats 3,2
4. Carbohydrates: 14

What you need:

• eggplant - 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 eggplant baked in the oven with tomatoes and cheese, like any other blue appetizer, begins with the preparation of the eggplants themselves. Wash, wipe dry, cut lengthwise into thin plates so as not to reach the stem 1.5-2 cm. Rub well inside and out with a mixture of salt and pepper. Let the vegetables stand for 5 minutes - the bitterness will go away.
2. We cut the tomatoes and cheese into thin plates, look at the size - it should match the blue ones.
3. From yogurt, garlic, greens we make a sauce with which we coat the entire “fan”.
4. We put a piece of tomato and cheese between each eggplant plate. You can experiment and add thin rings of onions, carrots, bell peppers.
5. We bake for 25-30 minutes at a temperature of 200 degrees on a baking sheet covered with parchment.
6. We serve eggplants in a fan with vegetables, baked in the oven, as you like - it tastes good to me 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 eggplant baked in the oven with cheese.

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

Nutritional value per 100 g:

1. Calories: 69
2. Proteins: 4,8
3. Fats 1,8
4. Carbohydrates: 11

What you need:

vegetables:

• eggplant - 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 across into thin circles. Little blue salts - let bitterness come out
2. Grind all the ingredients for the sauce and send it to a blender - you should get a homogeneous mass. original recipe you need to remove the skin from peppers and tomatoes, then fry, but it’s more useful and faster to puree everything with a blender.
3. In a heat-resistant form, lay out, alternating, the circles of vegetables with the end, pour everything with sauce, level it, sprinkle with cheese on top. If you add meat, then either add it to the sauce, or arrange it in small meatballs between vegetables.
4. And now you can either cover with foil, or put directly in the mold in the baking sleeve.

   In the sleeve and ratatouille will remain juicy, and the cheese will be fried

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

5. How much to bake eggplant and zucchini in the oven, decide for yourself - if 40 minutes at a temperature of 200 degrees, you will get a more tender and fried dish, if a little less, then the vegetables will crunch a little. In any case, at least 30 minutes.
6. Serve as you like - with fresh vegetables, with, with a piece of bread from, etc.

Eggplant in Greek without oil

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

It’s good to enter such stuffed eggplant boats into the menu, a snack.

Nutritional value per 100 g:

1. Calories: 60
2. Proteins: 3,4
3. Fats 1,9
4. Carbohydrates: 7,4

What you need:

• eggplant - 3 pcs.
• tomatoes - 2 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• brown rice - 1/3 cup
• garlic - 2 or 3 cloves
• suluguni - 100 g
• salt, spices - to taste
• greens - a bunch.

Cooking steps:

1. From the little blue ones we make boats (we choose the pulp with a spoon), salt.
2. Let's cook rice - it is written about all the secrets of cooking brown rice.
3. We remove the peel from the tomatoes - scald, then immediately into cold water, make a cross-shaped incision and you're done. We cut into cubes.
4. Put the tomatoes, chopped onions, chopped eggplant pulp, grated carrots on a fine grater into a pan with a non-stick coating, salt, pepper and simmer under a lid over medium heat for 15 minutes. Sometimes we stir.
5. Right in the pan, mix the boiled rice with the resulting sauce, add the garlic.
6. We fill the boats with such minced meat, 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 blue ones: simple and quick

Most quick recipe cooking delicious blue ones with tomatoes and cheese - eggplant baked with vegetables and garlic in circles under cheese in the oven.

Cooking does not take much time and does not require any special efforts.

Nutritional value per 100 g:

1. Calories: 60
2. Proteins: 3,4
3. Fats 1,9
4. Carbohydrates: 7,4

Ingredients:

• eggplant - 2 pcs.
• zucchini - 2 pcs.
• tomatoes - 3-4 pcs.
• bell pepper - 3 pcs.
• garlic - 4 cloves
• cheese - 70 g

Process step by step:

1. We cut blue ones into circles, 1 cm thick. Salt.
2. Zucchini, tomatoes are also cut into similar circles.
3. We clean the Bulgarian pepper from seeds and cut it either in circles or simply in large squares.
4. Mince the garlic into small cubes.
5. We collect the turret: eggplant, zucchini, sprinkle with garlic, bell pepper, tomato, cheese.
6. We bake such turrets for 20-25 minutes in the oven at a temperature of 200 degrees.

• If you like these recipes, then prepare the boats for the winter - just freeze them individually and store them in bags. Then you don’t even need to defrost - you can immediately stuff it in the oven.
• You can freeze and already cooked - then put in the microwave and dinner is ready. Store already baked for no more than a month!
• Experiment with the filling by adding different vegetables - corn, peas, cauliflower and broccoli, minced fish, offal, etc. The scope for imagination is limitless!

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

The first option I usually cook for my son, he is a vegetarian. And the second option is eaten with pleasure by all other family members. But in both cases, the dish turns out to be very tasty. And that's why I always cook it on a full pan.

Since this dish contains both meat and vegetables, and the eggplant itself is hearty, meaty, I serve it without a side dish at all. Only with some light salad, well suited, for example, a salad of cucumbers and tomatoes, or cabbage with carrots and apples.

So, let's not waste time talking for a long time, because our task is to cook the dish quickly. Let's cook tasty dish and more likely to feed your family.

Oven baked eggplant with ground beef

We will need:

• eggplant - 1 kg
• minced beef - 400 gr
• tomato - 2 pcs
• onion - 1 pc.
• bell pepper - 1 pc.
• hard cheese - 150 gr
• spices - paprika, coriander, Provence herbs -1 teaspoon
• salt, pepper - to taste
• vegetable oil - 2-3 tbsp. spoons
• garlic - 2 cloves (optional)

Cooking:

1. Wash the eggplant and cut off the stem. It is better to use not very large fruits. And try to pick them the same size.

2. Heat water in a large saucepan. Salt. Put them in boiling water and cover with a lid. Cook for 3-4 minutes. Then take them out of the water with a slotted spoon, and put them on a dish. Let them cool down completely.

3. Peel and cut the onion into small cubes.

4. Heat the oil in a frying pan and fry the onion in it until slightly golden.

5. Add minced meat. So that the dish is not very fatty, I add Ground beef. But you can add minced pork + beef, or even minced chicken. Fry it, stirring constantly and breaking up lumps. Do not use a very large fire. Minced meat should languish, not fry. If it is fried too much, it will become tough. And we need the filling to be tender and airy.

6. After the minced meat has been fried over low heat for 5 minutes, add half a glass of meat or vegetable broth. I usually freeze the broth. Then, when I have it left, I pour it into special bags for freezing ice. And when you need broth for any dish, it is always at hand.

In principle, if you do not have broth, then you can add boiled water.

7. Cover and steam for 15 minutes.

8. Meanwhile, pour medium-sized tomatoes with boiling water for 4-5 minutes. Then rinse them with cold water and peel them. Then cut into cubes and add to minced meat with onions. Simmer while stirring until all the liquid has evaporated. There is no need to cover with a lid.

9. Add spices, salt and pepper to taste.

10. Cut the cooled eggplant into two halves lengthwise and take out part of the pulp.

11. Grind the pulp with a blender. Minced garlic can be added if desired.

12. Then mix the puree with minced meat.

13. Line a baking sheet parchment paper. Lubricate it with oil.

14. Fill the “eggplant boats” with stuffing and spread on a baking sheet. I got a full pan.

15. Cut the bell pepper into small cubes. Lay it on top of the filling. I use bright red pepper. Since the eggplant itself is dark, the filling, together with the minced meat, turns out to be darkish. Therefore, red pepper will add a bright color, and the dish will look beautiful.

16. Grate the cheese on a coarse grater. Better use cheese durum varieties. Sprinkle it thickly on top of the eggplant.

17. Preheat the oven to 180 degrees. Place on a baking sheet and bake for 20 minutes until golden brown.

18. Put the finished "boats" on a large flat dish, placing them in a circle. And add another bright paint in the form of greenery. Dill, parsley, basil or mint will do.

19. Eat with pleasure!

Not so long ago I shared with you another delicious recipe- This . If you haven't made one yet, I highly recommend it. The dish turns out not only tasty, but also bright, colorful and original in execution.

A next recipe quite simple.

Oven baked eggplant with tomatoes and cheese

We will need:

• eggplant - 2 pcs (large)
• tomatoes - 3 - 4 pcs
• garlic - 4 - 5 cloves
• cheese - 150 gr
• vegetable oil - 1-2 tbsp. spoons
• salt, pepper - to taste
• provencal herbs - 1 teaspoon
• greenery - for decoration

Cooking:

1. Cut the fruits into slices 0.7 cm thick and sprinkle them with salt. Let it sit for 10-15 minutes to let the bitterness go away. Then rinse them under running water and pat dry with paper towels.

2. Line a baking sheet with parchment paper and grease it with vegetable oil.

3. Put the sliced ​​\u200b\u200bcircles close enough to each other.

4. Grind the garlic, add 3 tablespoons of boiled water and 1 tbsp. spoon vegetable oil. Add a mixture of Provencal herbs and a little rosemary. Let the mixture stand for 10 minutes, then brush the surface of all the blanks with it.

5. Grate cheese and sprinkle on top of the circles.

6. Cut the tomatoes into slices and put on top of the eggplant and cheese. Lightly salt and sprinkle with pepper.

7. Preheat the oven to 180 degrees. Place on a baking sheet and bake for 25 minutes.

8. Ready meal put on a plate and sprinkle with chopped herbs.

In this version, we cut the "blue" circles. And you can cut them into long strips. And immediately lay out a row of cheese and tomatoes.

Or you can first spread the tomatoes, and then the cheese. Then they will turn out with a ruddy cheese crust.

There are actually many options. You can lubricate the layers with sour cream, or mayonnaise. You can make another layer of chopped and fried mushrooms with onions. Either way, they are delicious.

Therefore, choose any way. Or cook them different recipes. One today, another tomorrow! And each time you will get a different taste of dishes.

I used to visit China often for work. And they love this vegetable very much, and they know how to cook them deliciously. One day we did an experiment. We lived in China for seven days, and all seven days we went to dinner in different restaurants, and everywhere we ordered only one dish - eggplant with tomatoes, bell pepper, onion and garlic, fried in a pan. And they never brought us the same. All of them were different in taste, in serving, in the way of preparation.

So let us have such a variety of dishes from them, baked in the oven with tomatoes and cheese.

Bon appetit!