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

Many of us love eggplants. They can be prepared in different ways - they are fried, boiled, baked and even dried. But for the well-known baba ganoush, the eggplants are baked. Whole eggplants baked in the oven with the addition of garlic, aromatic herbs and spices are the most delicate and delicious appetizer. It is enjoyed by both meat-eaters as a side dish and vegetarians.

How to bake whole eggplants in the oven? Let's try to figure it out!

To bake eggplants, we need the eggplants themselves and an oven. There is also foil, which you can use to line a baking sheet for convenience. Then you won't have to wash it.

So, cover the baking sheet with foil.

Prick the eggplants with a fork 2-3 times. This is done so that the eggplants do not “explode” during baking.

Place the eggplants in the oven, preheated to 190-200 degrees, and cook for 35-45 minutes. The time depends on the size of the vegetables. In some cases, it is recommended to turn the eggplants onto another side for better baking. But my oven heats up evenly on all sides, and therefore I don’t turn the eggplants over.

Whole eggplants baked in the oven are ready. When they have cooled a little, remove the skin from them.

The tender and juicy flesh of the baked eggplant is ready. And then, as they say, it’s a matter of technique! Add garlic, onions, tomatoes or basil to your taste! Cut into small pieces, strips or grind with a blender. Season with oil and vinegar. All in your hands!

I usually cook the first option for my son, he is a vegetarian. And the second option is enjoyed by all other family members. But in both cases the dish turns out very tasty. And that’s why I always prepare a full baking sheet.

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

So, let’s not waste time talking, because our task is to prepare the dish quickly. Let's cook a delicious dish and feed your family sooner.

Eggplant baked in the oven with minced beef

We will need:

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

Preparation:

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

2. Heat water in a large saucepan. Add salt. Place them in boiling water and cover with a lid. Cook for 3-4 minutes. Then remove them from the water using a slotted spoon and place them on a plate. Let sit until they cool completely.

3. Peel the onion and cut into small cubes.

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

5. Add minced meat. To prevent the dish from being very fatty, I add minced beef. But you can also add minced pork + beef, or even minced chicken. Fry it, stirring constantly and breaking up lumps. Do not use very high heat. The minced meat should be simmered, not fried. If you fry it too much, it will become tough. And we need the filling to be tender and airy.

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

In principle, if you don’t have broth, you can add boiled water.

7. Cover with a lid and simmer for 15 minutes.

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

9. Add spices, salt and pepper to taste.

10. Cut the cooled eggplants into two halves lengthwise and remove some of the pulp.

11. Grind the pulp using a blender. If desired, you can add chopped garlic.

12. Then mix the puree together with the minced meat.

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

14. Fill the “eggplant boats” with the filling and place on a baking sheet. I ended up with a full pan.

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

16. Grate the cheese on a coarse grater. It is better to use hard cheese. Sprinkle it thickly on top of the eggplants.

17. Preheat the oven to 180 degrees in advance. Place a baking sheet and bake for 20 minutes until the cheese crust appears golden brown.

18. Place the finished “boats” on a large flat dish, arranging them in a circle. And add another bright color in the form of greenery. Dill, parsley, basil or mint will do.

19. Eat with pleasure!

Not long ago I shared with you another delicious recipe - this. If you haven’t made this before, I highly recommend making it. The dish is not only tasty, but also bright, colorful and original in execution.

And the next recipe is very simple.

Eggplant baked in the oven with tomatoes and cheese

We will need:

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

Preparation:

1. Cut the fruit into 0.7 cm thick slices and sprinkle them with salt. Let sit for 10-15 minutes until the bitterness goes away. Then rinse them under running water and dry with a paper towel.

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

3. Place the sliced ​​​​circles close enough to each other.

4. Chop the garlic, add 3 tablespoons of boiled water and 1 tbsp. a spoonful of vegetable oil. Add a mixture of Provençal herbs and a little rosemary. Let the mixture stand for 10 minutes, then lubricate the surface of all workpieces with it.

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

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

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

8. Place the finished dish on a plate and sprinkle with chopped herbs.

In this version, we cut the “little blue” ones into circles. Or you can cut them into long strips. And lay out a row of cheese and tomatoes at once.

Or you can lay out the tomatoes first, and then the cheese. Then they will turn out with a golden brown cheese crust.

There are actually a lot of options. You can grease the layers with sour cream or mayonnaise. You can make another layer of chopped and fried mushrooms and onions. In any form they turn out delicious.

Therefore, choose any method. Or cook them according to different recipes. Today one, tomorrow another! And every time you will get dishes that taste different.

I used to often travel to China for work. And there they really love this vegetable, and they know how to cook them deliciously. One day we conducted an experiment. We lived in China for seven days, and all seven days we went to dinner at different restaurants, and everywhere we ordered only one dish - eggplant with tomatoes, bell peppers, onions and garlic, fried in a frying pan. And they never brought us the same thing. They were all different in taste, presentation, and cooking method.

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

Bon appetit!

bbcgoodfood.com

Ingredients

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

Preparation

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

delish.com

Ingredients

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

Preparation

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

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

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

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

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

bbcgoodfood.com

Ingredients

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

Preparation

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

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

cook.supermg.com

Ingredients

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

Preparation

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

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

healthfulpursuit.com

Ingredients

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

Preparation

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

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

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

bbcgoodfood.com

Ingredients

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

Preparation

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

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

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

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

7. Whole baked eggplants stuffed with cheese

Ingredients

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

Preparation

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

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

skinnytaste.com

Ingredients

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

Preparation

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

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

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

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

currychocolate.blogspot.com

Ingredients

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

Preparation

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

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

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

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

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

Ingredients

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

Preparation

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

bbcgoodfood.com

Ingredients

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

Preparation

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

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

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

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

Eggplants, 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.

Choosing the “right” vegetable

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

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

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.

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.

Melt-in-your-mouth eggplant rolls with cheese and tomatoes

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.

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.

Eggplants stuffed with vegetables under a Parmesan coating

• small eggplants – 500-600g,
• parmesan – 100g,
• onion – 100g,
• carrots – 100 g,
• sweet pepper – 100g,
• oil (sunflower or olive) – 20 ml,
• dill, parsley – 20 g each,
• salt, spices - to taste.

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.

Whole baked eggplants in the oven

Ingredients:

• eggplants,
• butter.

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.

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:

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

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

   Just chop everything up.

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

Fan baked eggplants

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

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

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

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

What you need:

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

How to cook:

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

PP-ratatouille: vegetables with cheese

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

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

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

If you really like meat, you can also add chicken - 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:

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

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

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

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

Greek eggplant without oil

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

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

What you need:

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

Cooking steps:

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

Recipe for baked blueberries: simple and quick

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

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

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

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

Baked eggplants

Choosing the “right” vegetable

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

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

Eggplants on a baking sheet

What you need to know before starting the process

In addition to the fact that baking in the oven is a quick cooking method that 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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Popular recipes

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

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

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

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

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

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

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

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

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

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

Step-by-step cooking recipe:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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