How to bake whole eggplant in the oven - recipes with video. How long to bake eggplant in the oven and microwave

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

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

Training

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

• Each copy should be dense, without scratches, dark purple or black.
• After selection, they must be thoroughly washed, getting rid of dust and remnants of the earth.
• The most suitable cut for cooking in the oven is cutting into circles. The tail is cut off. You can use a special grater that will allow you to achieve the same thickness of the slices or use a knife. In preparation for stuffing, the eggplant is cut lengthwise into two halves.
• You can get rid of bitterness by pre-salting them. After 30 minutes, drain the resulting liquid.
• Bake at 180 degrees for 20 minutes.

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

calories

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

Classic roast recipe

The easiest cooking option is circles with the addition of oil.

Ingredients:

• Eggplant - 3 pcs.
• Salt - to taste.
• Oil (olive, sunflower) - 1 tablespoon.
• Baking parchment.

Cooking:

1. Rinse the vegetables well, get rid of the tail. Cut into equal circles.
2. Put in a deep plate in layers, alternating each with a small amount of salt. Leave for 15-20 minutes (this will remove the bitterness). At this time, preheat the oven to 180 degrees. Drain the resulting liquid from the plate.
3. Place the slices on a baking sheet lined with parchment. Apply oil with a brush to each piece.
4. Bake for 20 minutes until crispy and soft in the middle of the circle. Time may vary slightly, you will have to check each time.

Video recipe

Eggplant with tomatoes and cheese

You can give a special taste to "blue" with the help of familiar products.

Ingredients:

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

Cooking:

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

Whole eggplant stuffed with vegetables

Ingredients:

• Eggplant - 3 pieces.
• Bulgarian pepper - 1 piece.
• Carrot - 1 pc.
• Onions - 2 heads.
• Garlic - 2 cloves.
• Grated cheese - 150 g.
• Mayonnaise - 100 g.
• Spices: ground pepper and salt.

Cooking:

1. Wash each vegetable well, remove the tail, cut lengthwise. Salt and leave for half an hour. Using a spoon, get rid of the seeds and pulp, being careful not to damage the edges.
2. Filling preparation. Grate the carrots, cut all the other vegetables and the eggplant core into small cubes, squeeze the garlic with a press.
3. First fry the onion in vegetable oil until golden, then add everything else. Cook for 5 minutes, the last to put the garlic, pepper, salt and mix.
4. Stuffing. Lay the halves on a parchment-lined baking sheet. Put a fried vegetable mixture on each, top with mayonnaise and sprinkle with cheese.
5. Baking. Send to the oven (temperature 180 degrees) for half an hour.

Delicious eggplant with minced meat

The recipe is suitable for both a holiday and an everyday family dinner.

Ingredients:

• Eggplant - 1 kg.
• Minced meat (pork + beef) - 0.5 kg.
• Salt, pepper - 1 teaspoon.
• Onion - 1 head.
• Sour cream (you can mayonnaise) - 100 g.
• Grated cheese - 150 g.

Cooking:

1. Cut the eggplant into 2-3 parts along (depending on size) and in half across. Salt and set aside for half an hour to leave the bitterness.
2. Finely chop the onion, mix with minced meat, add pepper and salt, mix thoroughly.
3. Put eggplant slices on a baking sheet, minced meat on them.
4. In a separate bowl, make a mixture of cheese and mayonnaise, apply to the top layer.
5. Bake for 40 minutes at 180 degrees.

How to bake eggplant for caviar

The taste is vaguely reminiscent of mushrooms. To prepare, pre-bake the eggplant in the oven.

ADVICE! Pierce the skins with a knife or fork to prevent them from bursting while baking.

Cooking:

1. Wash the vegetables and, without cutting, put in a heat-resistant form.
2. Send to an oven preheated to 200-230 degrees.
3. Cook until soft, it will take half an hour.
4. After baking, transfer to a container with a lid (duckling dish, saucepan) and steam until cool.
5. Remove skin and chop.

Videos cooking

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. There are 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 delicious 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.

Also different are these eggplants with 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. We make 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 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 food site.

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. In the original recipe, peppers and tomatoes need to be peeled, then fried, but it is more useful and faster to puree everything with a blender.
3. In a heat-resistant form, lay out, alternating, circles of vegetables, 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 saturate for a long time 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

The fastest recipe for delicious blue ones with tomatoes and cheese is 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 lunch 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.

I continue the vegetable theme. While autumn is still going on, I want to get enough of its gifts and get benefits for the body from vegetables. Let's put aside canning for a day and rest. But so that the thought of unharvested fruits does not bother you, I suggest preparing a delicious and quick dinner from baked eggplant. All the recipes I found are designed for cooking in the oven. Therefore, I will describe this method.

So, baking blue ones in the oven may be the main cooking option, or it may turn out to be the final one. If you first fry or boil the fruits, and only then send them to bake. Below I will show you in more detail how to do this.

Well, since you are reading this article, then you probably store more than one kilogram of this vegetable. Therefore, I advise you to get information about cooking from them, pickle, as well.

The easiest way to prepare is to simply bake the eggplants with salt. In addition, there is oil and spices for flavor. This option is for those who like to enjoy the natural taste of vegetables, or just follow the figure. Because in this recipe we will not use high-calorie sauces and additives.

Below is a detailed description of the process. And also a recommendation on how to make sure that the vegetable pulp does not dry out when baking.

We will take:

• 1 eggplant,
• salt - 1 tsp,
• pepper,
• sunflower oil - 1 tsp

We take a vegetable, wash it and cut it into halves. On the cut, we make long cuts, perpendicular to each other, and also not reaching the lower skin.

Pour salt into these slits. Rub it with your fingers and leave for half an hour. If juice stands out, then squeeze the pulp a little with your hands.

Spray the pulp with oil and send it to a baking sheet, which is covered with parchment paper.

To keep the inside tender, spread the halves with the pulp down, so it does not dry out.

If you do not want to turn the halves, then grease the slices with mayonnaise or yogurt.

After half an hour of cooking at a temperature of 170 degrees, we get our dinner. Top it with cheese.

How to cook little blue fans with tomatoes and cheese

A very beautiful presentation of blue ones in the form of a fan was invented. This is when the fruit is cut into slices. And between them the filling is laid.

Such beauty immediately attracts the attention and discussion of the guests. I also think that the invariable advantage of this dish is that it cooks very quickly. Even a first grader can do it.

I'm not listing the exact amount of ingredients here because it depends on the size of your vegetables and can vary a lot.

Fan products:

• 2 eggplants
• 100 - 150 g of cheese,
• 4-5 tomatoes,
• dill and parsley,
• salt,
• pepper,
• 8-9 cloves of garlic.

We wash the blue ones and begin to make a fan out of it. We cut the fruit lengthwise into plates of 1 centimeter, without cutting to the top.

Then we salt each petal and leave it for 15 minutes so that it absorbs the taste.

During this time, prepare the rest of the ingredients. Cut the tomato into thin rings. Try to choose not very large fruits.

Ideally, when the size of the tomato circle completely matches the width of the fan petal.

We cut the cheese into slices. For this purpose, it is more convenient to use a product of hard varieties. Refrigerate it in advance so that it does not stick to the knife.

For the sauce, finely chop the dill and parsley. You can take other types of greens. I usually take only parsley, because in the Urals, dill is already slowly moving away.

Squeeze the head of garlic into a common bowl, salt and add a little olive oil.

Then we open the lower petal, spread sauce with herbs on it, a couple of circles of tomato and cheese go on it.

Then we unfold the second layer and also fill it.

We do this with each branch of the fan.

We shift it to a baking sheet and send it to the oven for 25 minutes at 190 degrees.
It is better to eat this dish while still hot, so that the cheese stretches deliciously.

How to bake eggplant in the oven with cheese and garlic

It is also very easy to give eggplant a spicy flavor. To do this, add garlic to it. But in order for the vegetable to become beautiful, and it can be served on the table like a king, I advise you to use cheese.

In this recipe, we will also take cottage cheese, because at high temperatures, it will also melt into cheese. You can choose not to use it or just replace it. However, homogeneous cottage cheese gives tenderness to the whole dish.

Compound:

• 4 eggplants
• 0.2 kg of cheese,
• 0.25 kg of cottage cheese,
• 1 egg
• 3 cloves of garlic
• salt,
• pepper.

Cut the blue fruits in half, keeping the stem. To quickly prepare this dish, we will boil the vegetables a little.

Boil the blue ones in salted water for 10 minutes.

We take it out of boiling water with a slotted spoon and leave it on the table to cool.

During this time, finely chop the garlic, chop the greens and grate the cheese on a coarse grater.

Add cheese, egg, garlic, herbs to the cottage cheese and mix the mass.

Scoop out the pulp from the vegetable halves with a spoon.

We do not throw it away, but grind it and add it to the cheese mass.

Line a baking sheet with parchment paper and lay out the eggplant. Well tamping the stuffing in it. Sprinkle a little cheese on top.

Bake in a preheated oven at 180 degrees for 30 minutes.

Vegetables under a delicious cheese crust are also enjoyed by children.

Eggplant boats with minced meat

Also convenient for stuffing, the shape of the boats fell in love with all housewives. You can put absolutely any filling in them. Even if you just mix the prepared pulp with butter and salt, it will be very tasty.

Well, we will make a full-fledged dish with minced meat. You can cook the boats in portions. So one half of the eggplant will fall on one person.

Well, in order for us to cook the whole dish faster, we will bring all the ingredients to readiness before baking.

Compound:

• 1 kg blue ones
• 0.3 kg minced meat,
• 4 tomatoes,
• 3 bulbs
• 4 garlic cloves,
• 180 g cheese
• bran (crackers) - 2 tsp,
• 1 tsp basil and thyme
• ground black,
• pepper,
• salt,
• vegetable oil,
• parsley.

Prepare eggplant for stuffing.

Cut off their tails. Put the fruit in a bowl. Pour a teaspoon of salt and pour boiling water. We put on a strong heating of the stove and cook for 10 minutes under the lid.

During this time, prepare the rest of the ingredients.

Dice the onion, tomatoes and finely chop the garlic.

Pour a little oil into a frying pan and fry the onion and garlic. Until they turn golden.
Add minced meat there and fry it until cooked. It should turn white on the inside.

Pour spices and salt into this mass.

When the meat turns white, add the tomatoes.

As soon as the pieces of tomatoes become soft, we turn off the heat of the pan. We need to evaporate all the liquid from the tomato, the minced meat should turn out dry.

Finely chop the parsley.

We take out the boiled eggplant and let them cool.

Cut the vegetable in half lengthwise. We cut out the pulp from it, indenting from the edge. The middle comes off easily, so do not press hard with a knife so as not to damage the skin.

Finely cut the pulp taken out of the fruit and mix with minced meat and herbs.

If the eggplants have hard seeds, they can be removed at this stage.

In this dressing, add bran or ground crackers. They will absorb not evaporated moisture from vegetables and minced meat. The boats will keep their shape and stuffing well. When the bran swells, the minced meat will turn out to be more uniform and plastic.

We take a sheet from the oven, coat it with oil and start stuffing the vegetable halves.

Put the filling in the boat and lightly tamp it with a spoon.

Three cheese and sprinkle on top of our portions.

Turn on the oven to heat to 170 degrees. After ten minutes, put a baking sheet with boats and bake for 20 minutes.

Baskets stuffed with meat in the oven

Another interesting serving of eggplant in the form of a basket. Previously, we cut the vegetable lengthwise, and now we will divide it across. You can take any meat for stuffing.

For this recipe, it is more convenient to use the Indian variety of blue ones. They grow very neat, round and small in size.

Compound:

• 2 eggplants
• salt,
• 2 pieces of beef shoulder - 250 g,
• 1 onion
• 2 tomatoes.

Remove the tails from the vegetable, cut it in half. We will make baskets from these halves. We align the parts in height and cut out the pulp, trying to step back from the sides and not cut through them.

Slightly cut off the peel from the sides for quick cooking. We salt the baskets from the inside.

We take meat, we have beef. We separate films, veins and bones from it. Cut fillet and soft parts very finely.

Chop the onion into small pieces.

Do not forget about the pulp that we took out of the eggplant. Also grind it finely.

We cut the tomatoes into circles. We will need 4 things. The rest of the pulp is used in the preparation of minced meat.

Baskets gave juice, wash them, dry them with a paper towel. At this stage, we can speed up their preparation: fry until half cooked or boil in a salt solution. But you can fill them in raw form, which we will do next.

Fry the meat in vegetable oil, then the onion. You need to fry for about 3 minutes. We put the pulp from the tomato there.

Add eggplant pulp, stir and simmer until dry. For excess moisture to evaporate. Don't forget to salt and pepper.

We fill the baskets with minced meat, put a circle of tomato on top.

We put in the oven at 200 degrees for about 50 minutes until fully cooked.

In order for the baskets to bake better, you can wrap them in foil and bake for 15 minutes. Then take out and cook.

Casserole with blue and zucchini in sauce

Zucchini also do not have their bright taste, so they are great in addition to other vegetables. They also go well with any sauce. And this is important, because it will be the highlight of the recipe.

Products for the sauce:

• 4 tbsp butter,
• milk - 2 cups (500 ml),
• salt,
• 2-3 tbsp flour,
• pepper,
• egg.

Ingredients of the casserole:

• tomatoes - 5 pcs.,
• eggplant - 2 pcs.,
• zucchini,
• potatoes - 3 pcs.

We cut the eggplant into pucks. Sprinkle them with salt to release the juice.
The rest of the vegetables are also cut into circles. Three cheese on a grater.

Now on to making the sauce. Melt the butter in a frying pan. Then add flour to it.

As soon as a beautiful golden color appears, pour in the milk. Salt and pepper for taste.

Now wait until the sauce thickens. At this time, we should turn on low heating. Did you wait? Then, without wasting precious minutes, we drive in an egg.

We wash the eggplant, dry it on a paper towel.

We grease the baking sheet with oil and lay the vegetables in layers: blue ones, potatoes, zucchini, tomato.
Salt and pepper.

Spread the sauce over the surface of the casserole.

Sprinkle with cheese and put in the oven for 25 minutes at 180 degrees.

When ready, the dish looks very appetizing and bright.

Delicious eggplant recipe baked with chicken in the oven

Another delicious casserole option. Its peculiarity is that we will marinate the chicken fillet. It will become very tasty and tender.

Compound:

• 2 eggplants
• 600 g - chicken fillet,
• 180 g - hard cheese,
• tomatoes - 3 pcs.,
• salt,
• garlic,
• black pepper,
• chicken seasoning,
• greenery.

Sour Cream Sauce:

• 2 tbsp store sour cream of any fat content,
• 2 tsp ketchup (preferably tomato)
• spices and herbs to taste.

Take a form, measuring 22 by 28 cm.

Wash the chicken fillet and pat dry with paper towels. We cut it into plates across the fibers.

Sprinkle the slices with seasoning. And add 2 tbsp. soy sauce. Stir, set aside for 15 minutes. During this time, the fillet will be marinated with this dressing.

Cut the eggplant into rings. And sprinkle them with salt to make the juice stand out.

Three cheese or cut a piece into thin slices.

Cut the tomatoes into half rings.

Chop parsley and dill.

Lay the casserole in layers on a baking sheet. Put the eggplant first. We lay out the rings tightly to each other.

They have cheese on them. Then we take out the chicken fillet from the marinade and put it in the next layer.

Tomatoes are on it.

And with the last layer, lay the blue ones again. Topped with sour cream sauce.

It is very easy to prepare. Mix 2 tbsp. sour cream, squeeze 2 tsp into it. ketchup. You can add some herbs and spices to it.

We put the dish to bake in a preheated oven at 180 degrees. In time it will take 50 minutes.

Then we take out the baking sheet and squeeze the garlic onto the casserole.

Put a layer of cheese on top.

And put it in the still hot oven to melt it.

Ready casserole can be sprinkled with herbs.

How to cook potato casserole

Potatoes greatly increase the nutritional value. This is especially important if you do not use meat.
In the recipe, we will also prepare the filling, so the potatoes will bake well. It will become a soft and rich sauce.

We will use:

• 2 eggplants
• 2 potatoes
• 3 tomatoes
• hard cheese - 120 g,
• 1 egg
• 5 tsp sour cream
• salt, pepper, spices - to taste,
• vegetable oil.

Cut two large eggplants into slices.

Sprinkle with salt and leave for a while so that the moisture comes out.

We clean the potatoes and cut them into circles.

Tomatoes are peeled. The flesh is cut very thinly.

Blanch the potatoes in salted water, after boiling for 5 minutes.

Fry eggplant slices in vegetable oil until golden brown.

Grate 120 g of cheese.

We take a form (for this amount of products, a size of 20 * 16 cm is suitable) and lay the circles vertically alternating vegetables: potatoes, eggplant, tomato. And we repeat the whole chain again.

Sprinkle with salt and ground black pepper.

For the sauce, mix 1 chicken egg with 2 tablespoons of sour cream.

We put half of the cheese mass on the vegetables.

Pour in the egg with sour cream.

And bake at 190 degrees for about 30 minutes until the potatoes are fully cooked. Then pour the remaining cheese and put the baking sheet back in the oven so that it melts.

Video recipe for cooking vegetable casserole with mushrooms

Love mushrooms? Have you already cooked milk mushrooms in a hot way, and marinated butternuts? I also advise you to add the leftovers to the eggplants baked in the oven. You will get a very tasty autumn dish.
By the way, you can use frozen mushrooms. But for this they need to be thawed and drained of the water that has appeared.

The video recipe is very detailed. I think that it will not be difficult for anyone to repeat the same actions that the hostess shows.

Eggplant baked in foil with herbs and cheese

Another simple option for preparing a delicious eggplant dish is in your piggy bank. You will need a very simple set of products. In some ways, this recipe resembles the very first one, when we cooked fruits only with salt. Here we will make cuts in the pulp a little differently and we will use foil. It will speed up the cooking process and prevent the skin and pulp of the vegetable from drying out.

Ingredients:

• 0.5 cup vegetable oil
• parsley,
• 1 eggplant
• 3 cloves of garlic
• salt,
• cheese - 50 g.

Let's start by making the sauce. Take half a glass of vegetable oil. Finely chop the parsley and send to the oil. Squeeze garlic into it and add some salt.

We take an eggplant, make cuts across the fruit a little, without cutting to the edge. Then we draw a knife along.

Cubes are obtained, but they do not separate from the vegetable.

We unfold the foil, put the vegetable on it and pour the sauce into the slots.

Top with grated cheese. We are trying to push it into the cuts. Fold the foil around the edges, leaving the top open so that it bakes.

We send to cook in the oven for 20 minutes at 180 degrees.

How to bake eggplant for the winter

It is very convenient to prepare vegetables for the winter. To do this, it is enough to bake them correctly. And you can store closed in jars or in freezer bags in the freezer.

By the way, you can bake blue ones like this not only in the oven, but also on the grill.

Ingredients:

• 5 pieces eggplant,
• 3 tsp salt,
• 2 tbsp vegetable oil per jar.

My eggplant, pierce the skin in several places. This is necessary so that the vegetables do not burst in the oven under the influence of high temperatures. We put it on a leaf and send it to the oven at a temperature of 240 degrees for 30-40 minutes.

Then let them cool down a bit and remove the skin. You can leave it, and cut the vegetable into circles.
We take clean sterile jars. Pour into them 1 tbsp. vegetable oil and lay the eggplant pulp. Sprinkle with a little salt. Pour another 1 tbsp on top. vegetable oil.

Cover with a lid and put in a pot of hot water to sterilize for 30 minutes. We seal the jars and put them away for storage.

If you want to freeze a baked vegetable. Then after it has cooled, separate the pulp from the skin. Fill bags with it and put it in the freezer.

In order to cook them on the grill, we also pierce the pulp in several places and send it to cook. But for uniform cooking, vegetables will need to be turned over.

These baked eggplants soaked in butter and salt are very tasty.

Oh, it turned out a lot of recipes, of course, these are not all variations of cooking blue ones in the oven. But each recipe turns out with a bang and will appeal to all lovers of this vegetable.

This is not the first Hugh Fearnley-Whittingstall recipe on my blog. This recipe can be considered basic recipe for roasting eggplant in the oven, as it contains products that are sure to be found in the kitchen of any hostess or owner: eggplant, garlic, chili, olive oil and yogurt.

The recipe also calls for sumac. To be honest, it was not in the recipe, but since I noticed that many cooks use it to dress oven-baked eggplant, and also because I had it in the kitchen, I just could not help but include it. I have already seasoned the sauce for turkey zucchini patties with zucchini with sumac. Hugh Fearnley-Whittingstall also advises in his book "Vegetables Every Day" to serve instead of yogurt sauce eggplant baked in the oven, with homemade pesto sauce. And you can turn this dish into a light lunch by serving them together with a salad (for example, couscous) and fresh bread. This is exactly how I like to eat them.

Cook: Hugh Fearnley-Whittingstall
Ingredients and utensils:

• 2 large eggplant (together about 700 grams)
• baking sheet

Sauce for pickling eggplant before baking in the oven:

• 3 garlic cloves
• 2-3 pinches of chili powder

• ½-1 red chili pepper
• 4-5 art. l. olive oil
• freshly ground black pepper
• salt

Sauce for eggplant baked in the oven:

• 4-6 art. l. yogurt
• mint leaves or coriander (cilantro) leaves
• 1 tsp sumac (optional)
• seeds of one pomegranate for decoration

Cooking method:

• Preheat oven to 190 degrees.
• Peel the garlic cloves and finely chop.
• If fresh chili is used, remove seeds and finely chop pepper.
• Cut the eggplant lengthwise into two equal halves.
• With a knife, make diagonal cuts 1-2 centimeters apart, depending on the size of the eggplant. The main thing is not to cut the eggplant skin with a knife. The ideal depth of cuts should be two-thirds of an eggplant half.
• Mix olive oil with garlic and chili.
• With a teaspoon, evenly distribute the olive oil with garlic and chili pepper between the eggplants so that the previously made cuts are well greased with oil. The main thing is that the inner surface of the eggplant is completely covered with oil. It should be noted that I still did not manage to make sure that the entire surface of the eggplant was covered with cooked oil with garlic and chili peppers. For each slice of eggplant, it also took one teaspoon of olive oil.
• Place eggplant slices on a baking sheet.
• Salt, pepper.
• Bake the eggplants in the oven for 50 minutes or until golden brown, and again until the vegetables are noticeably reduced in size.

How to bake eggplant in the oven?

Advice from Yotam Ottolenghi. There are several recipes in his book Jerusalem. In one of them, he advises when baking eggplant to also put a baking sheet with water on the lowest shelf of the oven. This will prevent the eggplant from drying out prematurely. I did just that, pouring water 1 cm high into a baking sheet. But according to him, this should be done only when there is only one baking sheet with eggplants in the oven (as in my case). If we are talking about several baking sheets, then the liquid in the eggplants themselves should be enough.

Serve the eggplant hot with or without sumac flavored yogurt and garnish with coriander or mint leaves and pomegranate seeds.

It can also be served with sumac yogurt sauce, which I have already made for turkey zucchini patties. Yes, and the eggplants themselves, cooked in the above way, can serve as an excellent side dish for these cutlets.

Eggplant just before going to the oven:

Serve eggplant hot with yoghurt (with or without sumac), garnished with coriander/mint leaves and pomegranate seeds. You can also serve them with sumac yogurt sauce, which I have already made with turkey zucchini patties.

Eggplant with sumac sauce:

How to choose the right eggplant?

Yotam Ottolenghi in his book "Jerusalem" also writes that good eggplant should be:

• light in weight
• do not contain many seeds inside
• have a hard, shiny shell.

Niki Segnit in her book Treasury of Taste also notes that the best sign of eggplant fitness is the elasticity of the vegetable, as she writes, the ideal eggplant should be elastic and shiny like the skin of a dolphin. Great comparison!

Eggplant with garlic

Speaking about flavor combinations, it must be said what exactly the combination eggplant with garlic is the basis of the recipe eggplant baked in the oven. Eggplant goes well with chili peppers, but remove the garlic from the recipe, and the dish immediately loses its piquancy in taste.

Nicky Segnit compares eggplant and garlic to an introvert and an extrovert. It is not difficult to guess who, or rather, what is what, if we recall the difficult nature of eggplant. Unpredictable, often bitter, requires attention when cooking, and also absorbs a huge amount of oil before turning into a delicious dish. But together, they complement each other perfectly. Baba ghanoush is another confirmation of this.

And here is another fact confirming the peculiar nature of the eggplant. How many of you, like me, have always thought that eggplant, like other vegetables, should be stored in the refrigerator? It turns out, no, you can't! At low temperatures, eggplants begin to darken and lose their flavor within a few days. The reason for this is perhaps that the early ancestor of the eggplant comes from Africa. Subsequently, he migrated to India and Southeast Asia, from where he was then brought by Arab traders to Spain in the Middle Ages. Thus, being from hot countries, our Indian guest does not like cold temperatures at all (and, accordingly, the refrigerator).

The most familiar eggplant variety for us is the variety named in the common people little blue. But there are many varieties of eggplant. Here, Indian eggplant photo- small, white, but in fact - the same eggplant. The difference in taste is hardly noticeable.

Inside, the Indian eggplant is very similar to the Blue ones.

Oven baked eggplant is one of my favorite summer dishes, but my favorite summer dish is probably scrambled eggs with tomatoes. Try it - you won't regret it!

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

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

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

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

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

Ingredients:

• Eggplant - any quantity

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

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

2. Cut off the tail from the fruit.

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

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