Delicious Lenten eggplant dish in the oven. How to bake eggplants in the oven without filling? Eggplant "Summer Night"

In the past, before the invention of modern kitchen appliances, eggplants were mostly fried. Thus, a healthy and tasty vegetable turned into a fatty dish with an off-scale level of carcinogens. The fact is that when frying, eggplants absorb a large amount of oil. But using an oven eliminates this nuisance; now there are many recipes for baking foods, incl. and eggplants. Oven-baked eggplants are probably the most popular vegetable dishes prepared using this technology. Moreover, this vegetable is prepared both independently and in combination with other products. For example, eggplants with tomatoes in the oven, eggplants with cheese in the oven, eggplants with minced meat in the oven, zucchini and eggplants in the oven have proven themselves very well. Very tasty combination options are also possible, for example, eggplants with tomatoes and cheese in the oven. A juicy and sour appetizer - eggplants baked in the oven with tomatoes will decorate any holiday table. And a savory dish - eggplant baked in the oven with cheese - can be an alternative to many heavier and more complex snacks on your table.

A separate rich culinary theme is stuffed eggplants in the oven. There are so many options that it’s impossible to describe everything; housewives continue to experiment and invent new dishes. Eggplants are stuffed with meat, meat with cereals, finely chopped other vegetables, etc.

If you want to cook delicious eggplants in the oven or quickly cook eggplants in the oven, carefully study our recipes, there are many of them. This vegetable is multifaceted and allows you to work wonders with yourself. A little creativity, and you have a wonderful appetizer on your table - eggplants in the oven; you can easily select recipes to suit your taste. Don't forget to look at the photos of the dishes, they are so delicious, these eggplants in the oven. The photo only emphasizes their attractiveness. Cook eggplants in the oven; recipes with photos are a good basis for your success.

And a few more tips for preparing this dish:

You need to remove the bitterness from eggplants. To do this, cut them in half and add salt, then leave for 20 minutes. Then rinse the vegetables under running water - the bitterness will go away along with the juice;

For baking, choose medium-sized, evenly colored fruits; they should be juicy, with green tails. The peel is not removed from the eggplant, and if the fruit is overripe, remove the core; it is not suitable for use;

When stuffing, the filling must be half cooked, as the eggplants cook quickly. Everything will take up to 40 minutes;

Experienced chefs advise placing eggplants under a weight, this will force the eggplants to give up unnecessary juice and prevent excess fat absorption;

You can add piquancy to the dish by stuffing the eggplants with garlic cloves.

7 recipes for eggplant baked in the oven

Do you like eggplants? If yes, then you will definitely like this article with a selection of recipes. After all, it contains wonderful quick ways to prepare this vegetable. A huge advantage of these recipes is that we will use them to cook all the dishes in the oven. And this, as you know, is a way in which food, in addition to being simply tasty, also becomes healthy.

Delicious eggplant baked in the oven with tomatoes and cheese

This is the most delicious vegetable dish I have ever prepared. And it is also very beautiful, it is always pleasant to serve it at the table and no less pleasant to eat.

We will need:

eggplants - 4 pieces
cheese - 250 gr
tomatoes - 8 pcs
bell pepper - 1 piece
garlic - 2 cloves
basil - 1 - 2 sprigs
salt, ground black pepper to taste
spices to taste and desire
vegetable oil - 2 - 3 tbsp. spoons

Preparation:

1. Wash and dry the “blue” ones. Then, without cutting off the stalk, but only trimming it, and cutting off the “skirt”, cut it in the form of a fan. To do this, you need to arm yourself with a very sharp knife and make cuts, starting from the blunt nose and right under the stalk. The thickness of the strips should be from 1 to 1.5 cm.

That is, simply put, you need to cut it in such a way that the strips are held by the stalk, and when opened, they form a fan.

2. Salt the white pulp, lightly rubbing the crystals with your fingers. We do this carefully so as not to break our workpiece. Let it sit for 10 - 15 minutes so that it becomes softer and all the bitterness comes out.

To make the process go faster, place a cutting board on the cut vegetables, and place a small saucepan of water on it.

3. Prepare garlic oil. To do this, chop the garlic and pour oil into it. It will brew and be ready. You can add the spices you like to the resulting mixture.

4. Cut the tomatoes into circles, and if they are large, then each of them into two more halves. We will insert them into the “fan”. And also cut the bell pepper into half rings. Of course, you can do without it, but it will give an incomparable aroma to the whole dish.

5. Also cut the cheese so that it can be conveniently arranged in a “fan”. If there is mozzarella, then it will be just perfect. If not, then basically any hard cheese will do.

6. Meanwhile, our “little blue ones” have become slightly limp, and we need to lightly squeeze out excess moisture from them. Then coat the plates with garlic oil, along with all the spices and garlic.

7. And you can place tomatoes in the slots.

And then cheese and two or three rings of bell pepper. For taste and aroma, add delicious-smelling basil there.

8. Grease a baking sheet with vegetable oil. Arrange “fans” and whole small tomatoes, and also place the remaining bell pepper on top of all this splendor.

9. Place our beauty in an oven preheated to 180 degrees and bake for 20 minutes.

10. At the end of cooking, take out the baking sheet and let the dish cool slightly, five minutes will be enough. Place the “fans” on portion plates and serve. Eat with pleasure, enjoying the taste, aroma and appearance of a wonderful dish.

Don't look at how long the description is. Everything is prepared very simply and quickly.

Hot sandwiches with golden cheese crust

This dish can be served as an appetizer on a holiday table, or as a sandwich for a snack. And instead of the usual piece of bread, we will serve a circle of vegetable.

This sandwich is delicious both hot and cold. Prepare such a dish, and I am sure that it will not leave you indifferent.

We will need:

eggplant - 1 piece (large)
onion - 1 pc.
carrots - 1 piece (small)
bell pepper - half
garlic - 2 cloves
cheese - 100 gr
sour cream or mayonnaise - 2 tbsp. spoons
vegetable oil - 3 - 4 tbsp. spoons
paprika - 2 teaspoons without top
salt, pepper to taste
greens for serving

Preparation:

1. Wash the vegetable, dry it and cut it into slices 1 cm thick.

It is better to choose a large fruit, but not very thick. It will already have too many seeds. There is also quite a lot of bitterness in this one.

Transfer the slices to a bowl and sprinkle with salt. It will help get rid of bitterness and moisture. Leave in this state for 20 - 30 minutes. Then squeeze each piece slightly, being careful not to break it or damage its integrity.

2. While the pieces are letting out their juice, let’s move on to other vegetables. Cut the onion into quarters of rings, brightly colored bell peppers into strips, and grate the carrots.

3. Then fry everything in a frying pan, separately in its own zone, for the time being, without stirring the components. Add paprika, as well as salt and pepper to taste. And at this stage, all the components can be mixed so that they exchange their tastes.

4. Grate hard cheese, such as Parmesan, on a fine grater. And then chop the garlic, you can use the same grater for this. Add paprika to them, and also add sour cream or mayonnaise. If you add sour cream, you can add a little salt to the mixture.

5. Grease a baking dish with vegetable oil and place circles of prepared and squeezed vegetables. Top with the roasted vegetable mixture and then the cheese. Distribute everything evenly so that there is enough for all the pieces.

6. Place the pan in an oven preheated to 200 degrees and bake for 20 minutes.

Then take it out and put it on a plate, serve and taste. Delicate aromatic sandwiches will not leave you indifferent. They turned out very tasty.

A simple and quick way to bake “blue ones” in garlic sauce

This is the simplest recipe with a minimum of ingredients and the same minimum of time spent on preparation. And the baked vegetable turns out so tasty that you will definitely want to repeat its preparation soon.

If desired, you can add cheese to the recipe. And if you rub it on top, you get a dish with a new taste.

We will need:

eggplant - 1 piece
mayonnaise - 50 ml
garlic - 4 cloves
salt, pepper to taste

Preparation:

1. Wash and dry the vegetables. It is best to take it in medium size. Then cut into circles 0.7 - 0.8 cm thick and add salt.

Let stand like this for 30 minutes. During this time, the circles will release juice, and bitterness will come out through it.

2. Then the cut pieces will need to be wiped with paper towels; in fact, this procedure will remove the bitter juice from them.

3. In the meantime, we have free time, we can prepare garlic mayonnaise sauce. To do this, chop the garlic using a press and put it in mayonnaise. If you can cook it at home, that would be just great. If not, then a store-bought one will also do just fine.

Also add ground black pepper to it, and if you wish, add a pinch of your favorite spices. A mixture of Provençal herbs is perfect for these purposes.

4. Coat each circle with garlic mayonnaise mixture on all sides.

Place them on a baking sheet lined with parchment paper.

5. Bake at a temperature of 200 - 220 degrees for 20 minutes. The circles should be slightly browned and a very tasty smell will spread throughout the kitchen.

Our simple dish is ready. You can transfer the circles to a plate and serve.

And if you cook with cheese, the top of the circles will be covered with a beautiful ruddy coat.

And it will turn out delicious in any of the selected options.

Eggplants with cheese, cottage cheese and garlic

Another way to deliciously bake our vegetable today in the oven is also very simple, both in terms of ingredients and preparation.

We will need:

eggplant - 1 piece
cottage cheese - 70 gr
cheese - 50 gr
garlic - 1 clove (small)
greens - 2 - 3 sprigs
egg - 1 pc.
salt, pepper to taste

Preparation:

1. Cut the vegetable lengthwise into two equal halves. There is no need to cut off the stem. Boil them in boiling salted water for 7 minutes. Then take it out and let it cool a little.

2. Meanwhile, let's prepare the filling. To do this, crush the cottage cheese with a masher to prepare mashed potatoes. This way it will be more uniform.

Add chopped garlic and herbs, grated cheese, and an egg (for this amount of ingredients we will need a small one). Or take just the yolk. And also salt and pepper to taste. Mix the mass.

3. Scoop out the pulp from the cooled vegetable with a spoon, leaving the edges at least 1 cm thick. Cut the pulp into small cubes and add to the cheese mixture.

4. Cover a baking sheet with parchment paper and place our improvised “boats” on its surface, fill them with minced meat.

To make the dish more appetizing in appearance, sprinkle grated cheese on top.

5. Bake in the oven at 180 degrees for 30 minutes. Then take it out and serve it to the table.

If the fruit is large, then this amount of ingredients will yield two servings. If you need more servings, increase the amount of all ingredients proportionally.

Cook and eat for your health!

Rolls with minced beef in tomato sauce

Meat dishes, of course, require a little more time to prepare than vegetable dishes. But we can’t do without them. Moreover, meat and eggplant go well together, and dishes with these ingredients always turn out simply delicious.

And here is one of the most excellent recipes. We will use ready-made minced beef in it. But if desired, the minced meat can be made from any other meat, as well as chicken. And of course, a mixture of different meats will make the dish even tastier.

We will need:

minced meat - 1 kg
eggplants - 1 kg
onion - 1 pc.
garlic - 2 cloves
mozzarella cheese - 150 gr
dried basil - 2 teaspoons
salt, ground red pepper to taste

For the sauce:

tomatoes - 800 gr (you can use tomato sauce)
garlic - 2 cloves
salt, red hot pepper
sugar - 0.5 tsp

Also prepare some vegetable oil to grease the baking dish.

Preparation:

1. Wash the “blue” ones and cut off the stalk. Then cut lengthwise into fairly thin strips, about 0.5 cm thick. We will be preparing rolls, and therefore, in order for it to roll up easily, such a thickness will be needed.

2. Line a baking tray with baking paper and place the sliced slabs in a row. Place in an oven preheated to 180 degrees for 10 minutes. During this time, the vegetable will become softer and it will be easier for us to cope with our task.

3. While the pieces are baking, let’s make the minced meat. I already have it ready, so I will only add onions and garlic to it. But to do this, the components must be crushed. You can do this in a blender, or you can twist it through a meat grinder. Choose a method more convenient for yourself.

If you don’t like the smell and taste of garlic in the meat filling, then add only onions.

You should also salt the minced meat to taste, add dried basil and red hot pepper to taste. If you don’t like spicy dishes, you can add ground black pepper or red pepper, but just a little.

Mix everything.

4. Immediately prepare the baking dish. We will use a glass form with high sides. It must be lubricated with vegetable oil.

5. Place a full tablespoon of minced meat on a plate of baked slice and roll into a roll. Place seam side down in pan. Make all the rolls in the same way and place them tightly in even rows.

6. Now we need to prepare the fill. It's easy to do. You can peel the tomatoes and puree them in a blender, or simply use thick tomato juice with pulp.

Add chopped garlic, salt and sugar to it and mix. Put on the fire, while stirring, wait until the mixture boils and cook for 10 minutes.

7. Then pour the resulting aromatic tomato juice over the waiting rolls and place in an oven preheated to 180 degrees for 40 - 45 minutes.

8. After the time has passed, remove the dish, sprinkle with grated cheese and bake for another 5 minutes.

If you use a different cheese, the time for the final stage may increase slightly. We need to achieve a state where it is completely melted.

Remove the finished dish from the oven and place it hot on plates in the required portions.

Eat with pleasure. The dish turns out appetizing and attractive, so it can be prepared either just for dinner or when guests arrive.

Eggplant baked in the oven with meat in Turkish style

And this is another way to cook vegetables with meat. And of course, we will use minced meat again. Today our dishes are quick, so if we want to cook them with meat, then it must be ground in a meat grinder.

This dish is notable because it is prepared this way in Turkey. And I must say that I had the opportunity to try it there. And I want to tell you that it is delicious, simply incredible. It would seem that everything is taken as simple as possible and the same as always, but apparently this genius lies in simplicity. And so we will cook.

We will need:

eggplants - 5 pcs.
minced beef - 250 gr
onions - 4 pcs.
garlic - 2 cloves
bell pepper - 2 pcs
parsley - a small bunch
vegetable oil
salt, pepper to taste
sugar - 0.5 tsp

For filling:

tomato paste - 2 tbsp. spoons
water - 1.5 cups

Preparation:

1. Wash the vegetables and, leaving the stalk, cut strips of skin from the fruit as shown in the photo.

Then make a deep longitudinal cut on one side and pour salted water over them so that they soften slightly and also so that the bitterness comes out. They need to be soaked in water for 30 minutes.

2. Dry the vegetables and grease them on all sides with vegetable oil. Grease the baking sheet with oil and place the prepared vegetables on it, preferably with the cut side up. If it doesn’t work out, no big deal, then we’ll just turn it over.

3. Place the baking sheet in the oven and bake until they are soft and lightly browned. Set the temperature to 180 degrees.

4. Prepare the filling. To do this, finely chop the onion and chop the garlic. Heat a frying pan, pour oil into it and fry them until soft.

5. Add bell pepper cut into small strips and chopped parsley. It is advisable to take green and red peppers, so the dish will look more attractive.

6. Place the minced meat in a frying pan, add salt and pepper, fry until it turns white.

7. Our vegetables lightly browned in the oven and also became soft. We take them out of the oven and use a spoon and knife to open them so that there is a place inside where we will put the filling. In this case, you can lightly crush the middle with a spoon so that there is more of this space.

There is no need to remove them from the baking sheet.

8. Sprinkle the inside with sugar; it will take just a couple of pinches. And then fill it with meat filling, spreading it out a lot, and quite tightly. There should be just enough for all the preparations.

Garnish with a tomato slice and a slice of sweet pepper.

9. Dilute tomato paste with water and pour into a baking tray.

10. Place in an oven preheated to 180 degrees to bake. It may take from 20 to 30 minutes to bring the dish to a state of readiness, depending on the features of the oven.

Look how beautiful we have turned out. And this is not his only advantage. The dish not only looks delicious, it also smells amazing and is very tasty! However, like everything they cook in Turkey.

A quick way to bake stuffed eggplants with cheese

In just 30 - 40 minutes, you can prepare a baked and healthy dish in the oven. Of these, it will bake for 20 minutes, and the rest of the time will be spent preparing the ingredients.

And the ingredients for cooking will be the simplest.

We will need:

eggplants - 4 pcs.
tomatoes - 3 pcs.
cheese - 200 gr
rosemary fresh or dried
salt, ground black pepper to taste
vegetable oil for greasing the pan
fresh herbs for garnish

Preparation:

1. Wash vegetables and dry with paper towels. Cut the tomatoes crosswise on top and pour boiling water over them for 5 minutes. Then drain the water and rinse the vegetables with cold water.

Then peel the skins and cut them into small cubes.

2. Cut the “blue ones” in half, lengthwise. Then cut out the flesh from the center, leaving the sides 1 - 1.5 cm. You will get such cute boats.

Sprinkle the inside with salt and pepper and let sit for 10 to 15 minutes. (In order not to waste time, you can also do tomatoes during this period.)

3. Meanwhile, cut the pulp from them into cubes. Cut it smaller, so the dish will cook faster and be more juicy.

4. Mix the chopped vegetables in one bowl, salt and pepper them to taste. Also add ground dried or chopped fresh rosemary. If you don’t have it, you can find a replacement in the form of thyme or a mixture of Provençal herbs.

5. Fill the “boats” with the mixture, distributing it all evenly.

6. Cut the cheese into long strips and place it on top of the vegetable mixture. If desired, you can also grate it.

7. Place the filled boats on a baking sheet lined with baking paper and greased with vegetable oil. Place in the oven to bake for 20 minutes. You will need a temperature of 200 degrees.

At the end of cooking, take out the baking sheet, place the finished dish on a plate, sprinkle with chopped herbs and serve. Eat while everything is hot, it will be very tasty.

Bon appetit!

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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.
greenery.

How to do:

We make boats from the blue ones, scoop out the pulp with a spoon, add salt and leave for 10 minutes.
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.
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.
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.
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:

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.
We cut the tomatoes and cheese into thin slices, look at the size - it should match the blue ones.
We make a sauce from yogurt, garlic, and herbs, which we coat the entire “fan”.
Place a piece of tomato and cheese between each eggplant slice. You can experiment and add thin rings of onions, carrots, and bell peppers.
Bake for 25-30 minutes at 200 degrees on a baking sheet lined with parchment.
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 - the 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:

Vegetables (eggplant, zucchini, tomatoes) - cut crosswise into thin slices. Salt the little blue ones - let the bitterness come out
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.
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.
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.
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.
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:

We make boats from the blue ones (select the pulp with a spoon), add salt.
Let's cook the rice - all the secrets of cooking brown rice are written here.
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.
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.
Mix the boiled rice with the resulting sauce directly in the frying pan, add garlic.
Fill the boats with this stuffing and sprinkle them with grated suluguni.
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:

To bake whole eggplant, you need to choose smooth, beautiful vegetables, without any blemishes on the skin;
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;
You should not buy large blue ones - the vegetable is either overripe or was grown with the help of inorganic fertilizers;
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;
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 allows you to preserve 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”, appetizing 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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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:

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.
The blue vegetable is very oil-absorbing, so use a non-stick pan or minimal oil when cooking it.
To prevent eggplants from immediately darkening, use stainless steel knives to peel them.
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.
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.

Cut the washed eggplants into plates lengthwise about 5 mm in size, but do not cut 1.5 cm to the end to make a fan.
Rub each plate with pepper and salt.
Cut the cheese into thin strips and the tomatoes into rings.
Between the blue plates, place 2 strips of cheese and 2 tomato slices.
Pour boiling water over the remaining tomatoes, peel, cut into small cubes and place in a frying pan with a little heat. oil
Add chopped garlic, lemon juice, sugar, salt to the tomatoes and fry until you get a sauce.
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:

Rinse the eggplants, cut into slices, place on a dry towel so that the moisture is absorbed and the oil does not “shoot” during frying.
Place the blue vegetable slices in a frying pan and fry in oil until golden brown on both sides.
Cut the tomatoes into slices, mushrooms into thin slices.
Spread each piece of bread with mayonnaise and sprinkle chopped garlic on top.
The next layer is fried eggplant, then mushrooms, and on top are round slices of tomatoes.
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.

Cut the eggplants in half and lengthwise, wash, remove the pulp, which finely chop separately.
Wash the onions and greens and chop finely.
Mix rice, onion, minced meat with eggplant pulp.
After filling the halves with the mixture, connect them and tie them with threads.
Place the “boats” carefully in a saucepan, add water, add salt, pepper, tomato, and simmer for 20 minutes over low heat.
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.

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

First, prepare the garlic sauce: pass the garlic through a press, combine with vegetable oil, salt, spices and stir.
Rinse the blue ones under running water, dry with a paper towel, and make cuts across or along the fruit with a sharp knife.
Cut the cheese into thin slices.
Make 4 large rectangles out of foil, place an eggplant on each of them.
Pour garlic sauce generously over each fruit and place one slice of cheese in the slits.
Wrap the foil and place the eggplants in a hot oven for 30 minutes.
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.

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.
To make the fruits cook faster, pour boiling water over them and keep covered for 5 minutes - they will become soft.
Cut the ham, cheese and pepper into slices.
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.
Grill eggplants, peppers, and ham on both sides.
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.

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

- a delicious addition to the main dish and side dish. They are also used for preparing various dietary dishes from eggplants. Eggplants in the oven are cooked with a minimum of refined olive oil, after preliminary soaking in a saline solution, which allows you to rid the vegetables of the characteristic eggplant bitterness caused by the presence of the substance solanine, and to fill the pores with water, which abundantly absorb fats during traditional frying in a frying pan. Eggplants in the oven are also prepared without breading to reduce the consumption of vegetable oil during baking. Eggplants baked in the oven using unrefined olive oil are lower in calories and more easily digestible. To obtain a soft, juicy dish, it is enough to form a thin oily crust on the vegetables, which prevents the evaporation of the liquid during cooking. Eggplants baked in the oven are not overcooked, are not saturated with fats, and retain valuable dietary properties, vitamins, macro and microelements contained in the pulp and peel of the fruit.

Eggplant peel has a pronounced purple color, due to the high content of antioxidant substances - anthocyanins - in the neutral environment of the vegetable. Anthocyanins determine the common name for blue vegetables. Consumption of blueberries with peel has an adaptogenic, antispasmodic, choleretic, anti-inflammatory, anticancer, antiallergic, diuretic, laxative, photosensitizing, stimulating effect on the body; reduces fragility and permeability of capillaries, increases the elasticity of blood vessels; reduces cholesterol levels; increases visual acuity, normalizes intraocular pressure.

To prepare the dish, you should choose young, even slightly unripe fruits with undeveloped soft seeds. Ripe and overripe vegetables contain a large amount of the toxic substance solanine, a solution of table salt helps get rid of the excess.

The dish is suitable for dietary, vegetarian and healthy eating. The photo shows eggplants baked in the oven in circles, prepared as an addition to a dietary side dish. The dish is served hot with chopped herbs and garlic.

Ingredients

Eggplants – 3 pcs.
Refined olive oil – 2 tbsp.
Coarse table salt – 2 tbsp.

Oven baked eggplants - recipe

Wash the eggplants thoroughly. We do not remove the peel. Cut into circles or longitudinal slices with plates 5-7 cm thick.
We make a weak salt solution by dissolving 2 tbsp. table salt in two liters of cold boiled water.
Soak the prepared eggplant slices or plates in a salty solution for two hours to remove the characteristic bitterness of the vegetable. Then we put them in a colander and let the solution drain. You can squeeze the circles or plates slightly, but not too much, so that the oil is not absorbed during cooking.
Grease the prepared eggplant slices with a thin layer of refined olive oil and place on a baking sheet or wire rack. Cooking on a rack allows excess oil to drip down. We don't add salt. Vegetables were salted with brine.
Preheat the oven to 180 degrees.
Place the baking sheet on the middle level or evenly distribute the baking sheets along the height of the oven.
Eggplants baked in the oven are cooked at 180 degrees for 15 minutes. Cooking time is selected individually. Depends on the power characteristics of the electric stove, the electrical network of the house, the variety and thickness of the vegetables.
Don't wait for a crispy crust. The dish is ready when the vegetables become soft.
Serve eggplant baked in the oven as a side dish with chopped herbs and garlic, or use it as an ingredient for preparing various dishes.

When the warm and sunny season comes, there are much more vegetables around. We often want to replace fatty meat and flour dishes with light, tasty vegetable ones. You always want to eat delicious food, so now is the time to remember your favorite dish - baked eggplants stuffed with various delicious fillings.

You can use many different products as filling. 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 it’s simply dizzying. Very often, garlic and cheese are added to the filling, because when baked, the golden brown crust will make the eggplants also beautiful.

Baked eggplants can be eaten hot, like a real lunch or dinner. Or you can prepare it in advance and let it cool, then you will have an excellent cold appetizer for a holiday or the arrival of guests.

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

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

For anyone who loves eggplants, this is a familiar and favorite recipe. Baked eggplants perfectly retain their own taste, and if you add some vegetables to them and bake them with a cheese crust, the resulting delicacy is simply licking 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 delicious food in a matter of minutes.

You will need:

medium-sized eggplants - 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, including the skin. The peel is needed to make the eggplant boat tough; if you don’t like it, you don’t have to eat it in the end. With a fork you can easily get the tasty core out. Cut out the core of the eggplant. To do this, make a circular cut along the skin, and then transverse ones. Each piece can then be pryed with a knife or spoon and removed.

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

3. Cut the onion into thin pieces 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. Peel the sweet red pepper from seeds and cut into cubes. Place them in a frying pan with the rest of the vegetables and simmer a little, about 10 minutes will be enough. Don't forget to lightly salt and pepper to taste.

5. Cool the vegetable stew that came out in the frying pan a little and start stuffing the remaining eggplant boats with it.

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

7. Place the eggplants in an oven preheated to 180 degrees and bake for 25-30 minutes. After this, remove and sprinkle with grated cheese. Return to the oven for 10 minutes until the cheese is melted and nicely browned.

Cool the finished eggplants a little and you can serve. These delicious baked eggplants can also be served cold, making a great appetizer.

Baked eggplants with cottage cheese, garlic and dill

This time we will bake eggplants with a delicious cheese and curd filling. A very gentle and pleasant combination with a slight pungency of garlic. Again, the filling will also include eggplant pulp. The result is a juicy and aromatic dish, tasty and healthy, because nothing is fried anywhere and no fat is added.

You will need:

eggplants - 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 sprigs each;
salt to taste.

Preparation:

1. Cut clean eggplants in half. There is no 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. Place water in a large saucepan on the stove and let it boil, put the eggplants in there for 7-10 minutes so that they cook until soft.

3. Take a separate bowl; while the eggplants are cooking, prepare the filling. Crumble the thick low-fat cottage cheese and place it in a bowl, grate the cheese there on a coarse grater. Squeeze the garlic through a press.

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

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

6. Fill the resulting empty eggplant skin boats again by putting the filling in them. Place the eggplants on foil or baking paper on a baking sheet. and place in the oven for 15-20 minutes at 180 degrees. The oven must be preheated in advance.

When the baked eggplants with cottage cheese and garlic are ready, they will be covered with a beautiful golden brown crust. Take them out of the oven and arrange them beautifully 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 eggplants can be not only a light vegetable snack, but also a very satisfying and nutritious dish. If you stuff eggplants with meat, then you have a complete meal for the whole family no worse than stuffed peppers, for example. The 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 eggplants - 2 pieces;
chicken breast - 250-300 grams (1 piece of fillet);
hard cheese - 100 grams;
garlic - 1 clove;
olive oil;
Provençal herbs and paprika - 1/2 teaspoon each;
salt and pepper.

Preparation:

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

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

3. Now you need to remove the pulp from the eggplant without damaging its skin. Make a circular cut around the edge and then use a spoon to scoop out the center.

4. Cut the pulp that was cut into pieces and mix with the chicken meat that has been marinated by this time. Salt the mixture a little, as the eggplants are not salted.

5. Place the chicken and eggplant mixture back into the skin boats, smooth out tightly and bake in the oven for 20 minutes.

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

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

Greek-style eggplant baked in the oven with minced 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. We closely associate feta cheese with Greece, most likely because of it, but believe me, in this form it is no less beautiful. The filling is made from minced meat fried with tomatoes with the addition of pieces of feta. It turns out incredibly tasty and I highly recommend trying to cook 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 now the season of wild mushrooms, then you can use them, but we have champignons available all year round and without problems in any store. Plus, their delicate, slightly sweet taste goes well with eggplants.

You will need:

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

Preparation:

1. Wash, dry and cut each eggplant into two halves. Cut the core of each piece into a lattice shape and season with salt. Let the eggplant sit for 10 minutes until it releases its juices, then blot up any juices with a paper towel.

2. Place eggplant halves in hot oil to fry. Brown the eggplant in a frying pan 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 the greens with a knife and mix with cheese. Add very finely chopped garlic to them. Finally mix this mixture with the freshly fried mushrooms.

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

6. Place the filling in each eggplant half. Then place the stuffed eggplants in a baking dish. Don't forget to grease the pan with butter or line it with baking paper. Place the eggplants in the oven for 10 minutes 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 until it’s delicious.

Sprinkle the finished eggplants with fresh herbs, chop fresh tomatoes and serve for lunch. Also, baked eggplants with mushrooms can be a very satisfying side dish for any meat dish or.

Italian eggplant with tomatoes, basil and mozzarella

Mozzarella, tomatoes and basil. Do you think this is an Italian pizza recipe? No, these are baked eggplant boats with the most delicious filling. An exquisite dish to serve on a holiday table or just for your own pleasure. The basil must be fresh and green. It tastes better this way.

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.

Preparation:

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

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

3. Meanwhile, heat a frying pan on the stove with olive oil. Cut some of the pulp that was removed from the eggplants into cubes. Place in a frying pan until they are softened and lightly browned.

4. Cut the tomato into small cubes and add to the eggplants in the frying pan. Lightly add salt and simmer for a few minutes so that the tomatoes release their juice and then it evaporates. After this, mix the filling with grated Parmesan.

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

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

The mozzarella should melt, which means that the wonderful vegetable dish is ready and can be served. Bon appetit!