Cooking eggplants in the oven: 11 best recipes

• May 31, 2019
• Snacks
• Kristina Osipova

How to bake eggplants in the oven? Of course, every housewife has her own cooking secrets. But how many more new and tasty recipes with eggplants (little blue ones, as they are popularly called) are waiting for our attention. This article contains current cooking methods and step-by-step descriptions of processes that will help you create a flavorful delicacy in a short period of time.

How to bake whole eggplants

To make the blue ones juicy, we will use foil during cooking. The following description of the dish is perfect for a light and healthy dinner.

How to bake eggplants in the oven? The recipe is described step by step:

We will need 500 g of the main component. A longitudinal cut is made on each blue one, wrapped tightly in foil and cooked for twenty minutes at a temperature of 200 degrees.

The filling of such a snack can be cheese, mushroom, or vegetable. Let's look at an example:

1. Vegetables (bell pepper, tomato, 200 g of champignons, onion) are chopped into small square slices and fried until soft. Then mix with sour cream (30 mg), salt and add spices.
2. The baked blue ones are carefully opened along the cut line and the pulp is removed.
3. Place the vegetable filling inside, pour in beaten eggs (2 pcs.) and distribute grated cheese (50 g).
4. Place the blanks on a baking sheet and place in the oven for fifteen minutes (180 °C).

Eggplant boats

Dietary vegetables are suitable for everyday and holiday menus. Don't know how to cook eggplant for a special occasion? We offer a recipe for boats. To do this you will need the following products:

• eggplants - 3 pcs.;
• minced chicken - 350 g;
• hard cheese - 150 g;
• tomatoes - 2 pcs.;
• green onion - 20 g;
• olive oil - 50 g;
• salt, spices - to taste.

Photo: pixabay.com: UGC

To prepare bright and delicious boats, follow these culinary steps:

1. Wash the eggplants under running water and pat dry with a paper towel.
2. Cut the vegetables lengthwise, trim the roots and clean the middle, sprinkle with salt to avoid bitterness.
3. Prepare the filling: mix the onion with the minced meat, pepper and salt.
4. Fill the eggplant boats with filling.
5. Place tomatoes on top.
6. Grease a baking sheet with olive oil and place the boats.
7. Bake eggplants with tomatoes and filling in the oven for 15–20 minutes at 190 °C.
8. Sprinkle the boats with grated cheese and place in the oven for another 10–15 minutes.

This dish will decorate your holiday table, equally delicious cold or warm.

Eggplants in the oven with tomatoes

There are a large number of different options on how to create a delicious treat. If you follow the advice of experienced chefs, the results will be finger-licking good. Below is a description of an amazing eggplant dish in the oven with an appetizing crust and a charming aroma. For 500 g of the main component you should prepare:

• tomatoes - 4 pieces;
• cheese – 50 grams;
• a clove of garlic;
• 60 mg sour cream.

Cooking technology:

1. The blue ones are cut into strips, salted and fried on each side.
2. Cover the baking sheet with parchment and lay out the fried eggplants.
3. Separately mix sour cream and chopped garlic, spread the resulting sauce on the preparations.
4. The tomatoes are cut into half rings and placed on top of the blue ones, grated cheese is distributed and sent to the oven.
5. The dish is baked for twenty minutes at 180 °C.

Eggplant in wine

We prepare an original dish. A set of the following products is required:

• 0.5 kg blue ones;
• onion, bell pepper and tomato;
• a clove of garlic;
• basil to your taste;
• 200 ml of dry wine (white) and the same amount of sunflower oil.

Cooking delicious eggplants in the oven:

1. The blue ones are cut into small cubes, salted and placed on a baking sheet.
2. Randomly chopped remaining vegetables are distributed on top.
3. Sprinkle with chopped herbs and garlic.
4. Add salt, spices and oil.
5. Bake for twenty minutes at 180°C. After which they take out a baking sheet, pour wine over the food, mix it and put it back in the oven.
6. Cook at the same temperature for another 20 minutes.

Recipe for sweet eggplants for the winter without sterilization

This recipe is different from others because the acidity is reduced and the quality is increased.

Required:

• Eggplants – 3 kg
• Tomatoes – 3 kg
• Large carrots - 6 pcs.
• Sweet bell pepper – 1.5 kg
• Garlic - 2 heads
• Sunflower oil – 250 ml
• Vinegar 6% – 250 ml
• Sugar – 0.5 kg
• Salt - 1-2 tbsp. l. (or to taste)

Preparation:

1. Wash the carrots. Then grate on a coarse grater.

2. Wash the tomatoes. Pass through a meat grinder.

3. Mix chopped carrots with skipped tomatoes in a saucepan.

4. Place the pan with the vegetable mixture on the fire to bring to a boil.

5. Wash the eggplants. Cut off the ends on both sides. Cut the fruits into large pieces.

6. Wash the peppers. Clean them from stems and seeds. Cut them into small random pieces.

7. Dip the sliced ​​eggplant and peppers into the boiling tomato-carrot mixture. Add salt, sugar and sunflower oil. Stir. Cover with a lid and simmer over medium heat for 30-40 minutes.

8. Then remove the pan from the stove and pour in the vinegar. Stir everything. Place sweet eggplants in sterilized jars for the winter. Roll up the lids. Turn it over.

Delicious eggplants in the oven for dinner

The most popular blue delicacy is the famous ratatouille. Despite the fact that there is no meat in the composition, its taste is not inferior to gourmet dishes. For 500 g of the main product you need to prepare:

• ¼ kg of zucchini;
• tomatoes – 6 pieces;
• sweet pepper and onion;
• a clove of garlic;
• greenery;
• hot pepper to taste.

Cooking eggplants in the oven. You can find the recipe below:

1. Four tomatoes, blue tomatoes and zucchini are cut into round pieces.
2. The mold is greased with oil and the prepared products are laid out. This must be done by alternating vegetables in a circle. At the same stage, add spices, salt and sprinkle with chopped garlic.
3. Peppers and onions are finely chopped and fried until golden brown. Then put two grated tomatoes, chopped hot pepper, chopped herbs and salt into the frying pan.
4. Simmer the sauce for five minutes and pour it over the contents of the mold.
5. The dish is prepared for 50–60 minutes at a temperature of 180 °C.

Baked eggplant with potatoes and goat cheese

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 the potatoes and cut them 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.

Vegetables in a pot

One of the everyday, but no less popular recipes is potatoes cooked in a pot. We suggest you try a version of the same dish, only from blue ones. For ½ kg of the main product you will need:

• 2 small carrots;
• tomatoes - 4 pieces;
• bulb;
• a clove of garlic;
• 100 grams of flour;
• greenery.

Let's look at how to bake eggplants in the oven:

1. Cut the tomatoes and blue into round pieces, add salt and mix well.
2. Each slice of vegetable is dredged in flour and fried on each side.
3. Onions and carrots are chopped randomly, after which they are sautéed a little. At the same stage, add chopped garlic.
4. Form the dish in layers. First the blue ones, onions and carrots. And the final layer is tomatoes.
5. The pots are covered with lids and baked for twenty minutes, temperature – 180 °C.

Lebanese Baked Eggplant Caviar

This recipe was shared by our reader Elena, the owner of the Europas company, which organizes a wide variety of tours to France.

Prick the eggplants around the perimeter with a fork and bake in the oven until fully cooked (at a temperature of 180 degrees this takes about 35 minutes). The skin of these eggplants will darken and the flesh inside will become soft. the eggplants baked in the oven , remove the pulp with a spoon and mash into caviar. Add garlic, crushed with coarse salt, and Greek yogurt to the of baked eggplants Cool the baked eggplant caviar , place it on a beautiful dish, garnish with sweet pepper and basil, as shown in Elena’s photo on the right, and pour over the best olive oil. Baked eggplant caviar can be eaten with fresh bread (pita or baguette), served as a salad or snack, or as a side dish for meat.

For 6 medium eggplants, take 3-4 cloves of garlic and about 150 g of full-fat Greek yogurt. The proportion can be changed to taste.

I tried two versions of this recipe: one with Greek yogurt (photo left) and one without. Baked eggplant caviar turns out differently, both recipe options are very good.

Leave a comment, ask a question

Material and photos: Oksana Jeter, CountrysideLiving.net

Original casserole with buckwheat

This dish is complete, as it contains porridge, meat and healthy vegetables. Components:

• 1 blue, the same amount of tomatoes and onions;
• egg;
• 100 grams of boiled buckwheat;
• cheese – 100 grams;
• 100 milligrams of milk.

Cooking instructions:

1. Finely chopped onion is fried until golden brown. Then add the blue ones, cut into cubes. After five minutes, add the tomato, chopped into square pieces.
2. Simmer over low heat for no more than ten minutes, be sure to add salt and pepper.
3. Buckwheat porridge is placed in the mold.
4. Pour in the sauce; to prepare it, combine milk and beaten eggs.
5. Stewed vegetables and cheese are distributed on top.
6. The dish is prepared for 20 minutes at 180 °C.

Delicious vegetable casserole

If you have ever thought about the question “What can you cook from eggplants in the oven?”, pay attention to this recipe. Let's prepare a set of products:

• 500 grams of blue ones;
• egg;
• 2 potatoes and the same number of tomatoes;
• cheese – 100 grams;
• 60 milligrams of sour cream.

Cooking algorithm:

1. The blue ones are cut into circles, salted and fried on all sides.
2. The potatoes are chopped into round slices and boiled in salted water; this process will take 5 minutes.
3. Products are laid out in layers. First, potatoes, blue, grated tomatoes.
4. Pour in the sauce; to prepare it, mix sour cream and beaten egg.
5. The top of the dish is sprinkled with cheese.
6. Vegetables should be baked for at least half an hour at 180 °C.

Casserole with meat

If you prefer meat dishes with vegetables, take note of this wonderful recipe. Required Products:

• ¼ kg chicken fillet;
• 2 blue tomatoes and the same number of tomatoes;
• cheese – 100 g;
• greenery.

Cooking algorithm:

1. The meat is chopped into small cubes and fried until golden brown, be sure to add salt and pepper.
2. The blue ones are cut into thin strips, sprinkled with salt and fried on each side.
3. Lay out half of the blue ones as the first layer, ½ of the meat on top, cover with eggplants and put in the chicken again.
4. Tomato slices are laid on top of the food and grated cheese is distributed.
5. The dish is baked for twenty minutes at 180 °C.
6. Before serving, sprinkle with herbs.

An unusual dish in currant sauce

Do you want to surprise your loved ones with oven-baked eggplants with an unexpected, piquant touch? Then this recipe will definitely interest you. For 500 g of blue ones you need the following products:

• 100 ml broth (meat);
• carrots and onions;
• flour – 30 grams;
• a tablespoon of currant jam;
• one small celery root.

According to a simple recipe, eggplants are prepared in the oven as follows:

1. The main ingredient is cut into square pieces and sprinkled with salt. Then each slice is rolled in flour (15 g) and fried on each side.
2. The remaining vegetables are chopped randomly and fried until fully cooked. At the same stage, pour in the broth and add flour. The products are simmered for five minutes, after which they are crushed using a blender.
3. Jam, salt and spices are added to the crushed mass.
4. The blue ones are laid out in a mold, poured with sauce and cooked for fifteen minutes (180 °C).

Eggplants, baked and marinated

Cut the eggplant into slices approx. 5 mm in height along or across and bake without fat in the oven at 200 for about 15 minutes. Instead of the oven, you can also bake eggplants on the grill or grill without fat, the finished dish will turn out even tastier and more beautiful. While the eggplants are baking , prepare a very simple marinade sauce with the juice of half a small lemon, 3 tablespoons of good quality olive oil, 2 cloves of garlic (pressed) and a quarter teaspoon of salt. This amount of ingredients is enough for a marinade sauce for 1 large or 2 small eggplants.

When the eggplants are cooked through, place them tightly in a small container, pouring the sauce evenly over them. Press down with a small weight on top so that all the eggplant slices are saturated with the marinade. You may turn the slices once during the marinating process. Pickled eggplants will be ready in a few hours at room temperature. Serve the finished dish as an appetizer. Store in the refrigerator.

Stuffed eggplants

Let's consider another recipe for a healthy and tasty dish. Blue halves stuffed with vegetables will become a worthy dish on your table. For 500 g of the main product you will need:

• 1 sweet pepper;
• cheese – 60 g;
• onion and carrot;
• greenery.

Method for cooking baked eggplants in the oven:

1. The blue ones are cut in half and the core is removed. The resulting “boats” are salted and peppered.
2. Each piece is wrapped in foil on the outside.
3. The middle of the eggplant is chopped very finely, and the rest of the vegetables are cut into the same pieces.
4. The chopped products are fried in sunflower oil; during this process, salt, spices are added and, at the end, herbs.
5. The mixture of vegetables is laid out in each “boat”, grated cheese is distributed and placed in the oven.
6. Bake the dish for twenty minutes at 180 °C.
7. There is no need to cover the filling with foil during cooking.

Whole eggplants stuffed with vegetables

Ingredients:

• Eggplant – 3 pieces.
• Bell pepper – 1 piece.
• Carrots – 1 pc.
• Onion – 2 heads.
• Garlic – 2 cloves.
• Grated cheese – 150 g.
• Mayonnaise – 100 g.
• Spices: ground pepper and salt.

Preparation:

1. Wash each vegetable well, remove the tail, cut lengthwise. Add salt and leave for half an hour. Using a spoon, remove the seeds and pulp, being careful not to damage the edges.
2. Preparing the filling. Grate the carrots, cut all other vegetables and the core of the eggplant 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, adding the garlic last, pepper, salt and stir.
4. Stuffing. Place the halves on a baking sheet covered with parchment. Place a fried vegetable mixture on each, add mayonnaise on top and sprinkle with cheese.
5. Baking. Place in the oven (temperature 180 degrees) for half an hour.

Eggplant with smoked sausage

If you are a connoisseur of savory dishes, take note of this recipe. Required Products:

• 0.5 kilograms of blue ones;
• ¼ kilogram of sausage;
• cheese – 150 grams;
• large onion;
• Bell pepper;
• 3 tomatoes;
• 100 milligrams of mayonnaise;
• greenery.

Cooking baked eggplants in the oven:

1. The blue ones are cut into plates; this must be done lengthwise. Place in boiling water and cook for three minutes. To prevent eggplants from darkening, add a little citric acid to the water during cooking.
2. Half of the blue ones are placed in a special form.
3. Onions and peppers, cut into strips, are distributed on top. This layer must be salted.
4. Then parsley and mayonnaise are added.
5. A layer of the remaining blue ones covers the sausage; it must be cut into half rings.
6. The final layer - tomato rings - is salted and sent to the oven.
7. Bake for twenty minutes, heat at 180°C.
8. After the above time has passed, the dish is sprinkled with cheese on top and cooked for another ten minutes.

Eggplant with meat

There are many ways to cook eggplant in the oven. Recipes can be simple or complex. Particularly popular are baked blue ones in the form of “boats”, where the filling is vegetables, cheese or meat. If you want to prepare an original dish, then take note of an interesting recipe, the description of which can be found below. For 500 g of the main ingredient you will need:

• 500 g of any minced meat;
• cheese – 0.2 kg;
• 1 fresh tomato;
• clove of garlic;
• spices.

Step-by-step recipe for delicious eggplants in the oven:

1. The blue ones are cut in half and the core is removed. The pulp must be finely chopped.
2. Finely chop the onion and garlic and fry.
3. When the vegetables have changed color, add the minced meat and fry it for ten minutes.
4. After the above time, add finely chopped tomato, pulp, spices and salt.
5. Simmer over low heat for another 10 minutes. After which the filling is placed in “boats”.
6. Cheese is spread on top of each piece.
7. Bake the dish for 30 minutes at a temperature of 180 °C.

Eggplant with cheese

The vegetable, which at first glance has a wonderful color, has long won recognition and well-deserved love from most housewives around the world. We lovingly call him “little blue.” Ripe eggplant fruits contain a large amount of fiber, pectin, various vitamins, minerals and natural sugars, which have a beneficial effect on the functioning of the cardiovascular and digestive systems. It is not for nothing that in the East eggplant is called the “vegetable of longevity.”

An incredible number of dishes are prepared with eggplants: they are fried, stewed, pickled, baked, caviar and various salads are prepared from them. And it’s not surprising, because eggplant goes well with vegetables, meat, mushrooms, and cheese. Eggplant is especially good when combined with cheese. So, as they say, we found each other. Eggplant with cheese

They are easy to prepare and eat quickly. That is why, probably, there are a great many recipes for making eggplant with cheese. An oven or multicooker (in the “Frying” or “Baking” mode), as well as an air fryer, will be a great help in preparing eggplants.

To prepare eggplant with cheese, you can purchase fruits of various varieties, the main thing is to pay attention to their appearance. They should be free of stains and damage, smooth, elastic and not overripe. You can cook vegetables with or without skin. Before cooking, the eggplants must be cut, salted thoroughly and left in water for 30-40 minutes so that the bitterness goes away, otherwise the intended dish can easily be ruined. In addition, after soaking the eggplants in water, it is recommended to dry them well, then they will fry better. But there are recipes without soaking.

If the recipe calls for frying or stewing, you must remember that eggplants absorb quite a lot of oil and it is better to fry them over high heat without a lid, then a crispy crust will appear that prevents the penetration of oil. Then you can reduce the heat and simmer until done.

That's all, and now we bring to your attention several variations on the theme: “Eggplant with cheese.”

Eggplant with cheese and garlic

Ingredients:

2 eggplants, 100 g cheese, 5 cloves garlic, 3 tbsp. mayonnaise, salt, herbs - to taste.

Preparation:

Wash the eggplants, peel them and cut into slices about 5 mm thick. Place one layer in a frying pan, add a little salt, brush with a mixture of crushed garlic and mayonnaise, and sprinkle with grated cheese. Place the remaining products in layers in the same order. Place the eggplants with cheese and garlic in an oven preheated to 180°C and bake until golden brown. Serve to the table, sprinkled with finely chopped herbs. The finished dish will be delicious both cold and hot.

Eggplant stuffed with cheese

Ingredients:

300 g eggplants, 2 eggs, 150 g cheese, 30 g butter, ½ tsp. salt.

Preparation:

Wash and dry the eggplants, cut off the stems and cut into 2 parts. Remove the seeds and boil the eggplants in salted water. During this time, prepare the filling. Boil the eggs and chop them finely, grate the cheese on a coarse grater and mix with the eggs. Season the resulting mass with butter. Fill the eggplants with the egg-cheese mixture, place on a baking sheet, pre-greased, and bake in an oven preheated to 200°C for 5 minutes.

Eggplants with cheese “Tenderness itself”

Ingredients:

1 large eggplant, 70-100 g hard cheese, 1 clove garlic, 70 g mayonnaise, 3-5 tbsp. ketchup.

Preparation:

Cut the eggplant into small circles and place in boiling salted water for a few minutes. Then place on a baking sheet, previously greased with vegetable oil. Finely chop the garlic, mix it with grated cheese and mayonnaise. Mix the resulting filling, place it on each piece of eggplant and pour ketchup on top. Bake in an oven preheated to 180°C for 15-20 minutes. Serve hot.

Eggplant baked with cheese and tomatoes

Ingredients:

750 g eggplants, 250 ml milk, 150 g tomatoes, 100 g cheese, 25 g dill, 25 g parsley, 4 tbsp. vegetable oil, 1 egg, 1 tbsp. flour, salt - to taste.

Preparation:

Peel the eggplants, add salt and leave for 20 minutes. Then drain the juice and fry the eggplants in vegetable oil. After frying, place the eggplants on a baking sheet, sprinkle with most of the grated cheese, finely chopped dill and parsley, place pieces of tomatoes on top and bake in an oven preheated to 200°C for 20 minutes. When the time is up, pour the eggplants with a sauce made from flour, milk and eggs fried in the rest of the butter. Sprinkle with remaining cheese, finely chopped herbs and bake until done.

Eggplant rolls with cheese and walnuts

Ingredients:

2 eggplants, 100 g cream cheese, 100 g chopped walnuts, olive oil - as much as it takes.

Preparation:

Slice the eggplants thinly lengthwise, sprinkle with salt and leave for 15 minutes to release the bitterness. Then fry in a frying pan on both sides. Cover a baking sheet with foil and spray it with oil. Place a piece of cheese on each slice of eggplant, sprinkle with chopped walnuts, roll up and secure with a toothpick. Bake in the oven for no more than 5 minutes.

“Towers” ​​on a baguette of eggplant, cheese and tomatoes

Ingredients:

1 eggplant, 2 small tomatoes, 100 g cheese, 1 egg, 1 baguette, 50 g vegetable oil, herbs and salt - to taste.

Preparation:

Cut the eggplants into thin slices and fry in a preheated frying pan with a little oil for 1 minute on each side. Cut the baguette into 1 cm thick pieces, finely chop the greens, mix with the egg, add salt and beat with a fork. Dip each piece of baguette into this mixture and fry in vegetable oil. Place the fried pieces on a paper towel to absorb excess fat. Place the baguette pieces on a baking sheet, place a slice of tomato on top of each, adding a little salt, then a piece of cheese and complete the composition with a fried piece of eggplant. Bake the towers in an oven preheated to 180°C for 15 minutes, then place them on a dish and decorate with herbs.

Eggplant baked with cheese and onions

Ingredients:

1.5 kg eggplants, 1 kg sweet peppers, 500 g onions, 1 kg tomatoes, 200 g Dutch cheese, 200 g mayonnaise, 1 tbsp. butter, salt - to taste.

Preparation:

Grease a baking sheet with butter. Cut the eggplants into slices 5-8 mm thick, place on a sheet, add salt, place a layer of onion sliced ​​on top, add salt, then a layer of sweet peppers, cut into rings, put tomato slices on them, add salt, sprinkle with grated cheese, pour in mayonnaise and bake in an oven preheated to 200-220°C for 40 minutes.

Eggplant marinated with Italian cheese

Ingredients:

2 eggplants, 1 bunch of basil, 100 g cheese, 3 tbsp. vegetable oil, salt - to taste. For the sauce: 3 cloves of garlic, 1.5 lemons (juice and zest).

Preparation:

Wash the eggplants, dry and cut into thin slices. Salt them well and leave for 15 minutes, then rinse. In hot oil, fry the eggplant slices on both sides. Wash the basil and dry. Leave a few leaves for decoration, cut the rest into thin strips. For the sauce, finely chop the garlic and mix it with chopped basil, juice and lemon zest. Pour the prepared sauce over the hot eggplant slices and leave for 15 minutes. Then place on a dish, sprinkle with grated cheese and garnish with basil leaves.

Eggplant baked with cheese and ham

Ingredients:

4 eggplants, 4 tomatoes, 250 g ham, 70 g feta cheese, 100-150 g hard cheese, 2-3 tbsp. vegetable oil, butter, salt, ground red pepper - to taste.

Preparation:

Finely chop the ham. Scald the tomatoes, remove the skin and cut into slices. Cut the washed and peeled eggplants in half lengthwise and fry for 10 minutes in a preheated frying pan with vegetable oil. Then put them in a baking dish, salt and pepper to taste, put ham and chopped tomatoes in them. Sprinkle the top with crumbled feta cheese mixed with grated cheese and place a piece of butter. Place the eggplants in the oven and bake for 30 minutes at 180°C.

Eggplant with cheese and champignons

Ingredients:

2-3 eggplants, 500 g fresh champignons, 2 onions, 2-3 tomatoes, 100-150 g cheese, mayonnaise or sour cream, salt to taste.

Preparation:

Cut the mushrooms into slices and lightly fry, adding onion cut into half rings. Cut tomatoes and eggplants into small pieces. Grate the cheese. Place in layers in a baking dish, spreading each layer with grated cheese mixed with mayonnaise: eggplant, mushrooms, eggplant, mushrooms, tomatoes. Place the mold in the oven preheated to 190°C for 30-40 minutes.

Eggplant with Neapolitan cheese

Ingredients:

eggplant, grated parmesan, tomato sauce, flour, vegetable oil, salt.

Preparation:

Select medium-sized eggplants, peel and cut lengthwise into 6 pieces. Lightly salt, bread in flour, fry in oil, then remove from the pan and let the oil drain. Cover the bottom of the pan with a layer of grated cheese and pour a thin layer of tomato sauce. Place half of the prepared eggplants on top, then repeat everything: layer of cheese, layer of sauce, eggplant. On top of everything is a layer of cheese. Before serving, keep the saucepan on the heat for a while so that the cheese melts and mixes with the tomato sauce.

Stuffed eggplant boats with cheese, meat and rice, Austrian style

Ingredients:

400 g eggplants, 200 g cheese, 100 g boiled meat, 1 tbsp. boiled rice, 1 onion, 2 eggs, vegetable oil, salt - to taste.

Preparation:

Cut the eggplants in half lengthwise and cut the flesh crosswise. Place the eggplants cut side down and fry in vegetable oil. Then scoop out the pulp with a spoon, chop it, mix with pre-stewed onions, boiled rice and meat. Add salt, pepper, raw egg to the mixture and mix everything thoroughly. Fill the eggplant halves with the filling, generously sprinkle with grated cheese, sprinkle with vegetable oil and bake in an oven preheated to 180°C until done.

Eggplant schnitzel with cheese

Ingredients:

2 eggplants, 2 eggs, 100 cheese, 2 tbsp. flour, 2 tbsp. vegetable oil, parsley and dill, salt, ground black pepper - to taste.

Preparation:

Wash the eggplants, peel, cut into slices lengthwise, add salt and leave for 30-40 minutes. Then squeeze out the juice and fry each slice. Rub the cheese through a sieve, beat in 1 egg, add finely chopped herbs, pepper and mix well. Combine the fried eggplant slices in pairs with the resulting mixture, roll in flour, dip in beaten egg and fry in a frying pan in hot oil until golden brown.

Eggplant salad with cheese

Ingredients:

5 small eggplants, 100-150 g cheese, 4 tbsp. vegetable oil, salt to taste.

Preparation:

Bake the eggplants in the oven, cool, peel and finely chop, then fry them for 3-4 minutes in vegetable oil, stirring continuously. Then cool, add salt and sprinkle with grated cheese.

Eggplant casserole with cheese

Ingredients:

1 kg of eggplants, 1 kg of tomatoes, 1 bunch of basil, 100 g of hard cheese, 300 g of mozzarella, 3 cloves of garlic, 2 hard-boiled eggs, vegetable oil, salt, ground black pepper - to taste.

Preparation:

Cut the eggplants lengthwise into 5 mm thick slices, salt on both sides, stack on top of each other and leave in this form for 1 hour until the bitterness comes out. Pour boiling water over the tomatoes for 1 minute, peel the skins, cut them crosswise and remove the seeds. Cut the tomato pulp into cubes and place them in a saucepan. Cut one third of the basil into strips and add to the pan, add the garlic passed through a press and simmer the resulting mass until thickened. Season with salt and pepper. Lightly squeeze the eggplants, dry with a paper towel and fry on both sides in a preheated frying pan with vegetable oil. Place the fried eggplants on a paper napkin to drain excess fat. Finely chop the remaining basil, cut the mozzarella and boiled eggs into thin slices. Place a layer of eggplant in a greased dish and sprinkle with grated cheese, then lay out slices of eggs and mozzarella, pour tomato sauce over them and sprinkle with chopped basil. Then a layer of eggplant and then alternate layers. Bake the casserole in the oven at 180°C for 40 minutes. 10 minutes before ready, sprinkle with remaining grated cheese.

Here they are - delicious eggplants with cheese. Cook and try these dishes with pleasure.

Bon appetit!

Larisa Shuftaykina

Greek dish "Moussaka"

This delicious dish is considered an excellent example of a great combination of meat and vegetables. List of required products:

• 0.5 kg of any minced meat;
• 2 blue zucchini and the same amount of zucchini;
• 0.3 kg of potatoes;
• 3 tomatoes;
• cheese - 0.2 kg;
• 3 eggs;
• ½ liter of milk;
• 50 g butter and the same amount of flour.

Step-by-step recipe for cooking eggplant in the oven:

1. Potatoes, blue potatoes, and zucchini are chopped into round pieces. Then fry each side separately.
2. To prepare the sauce, first melt the butter; this must be done in a frying pan. Add flour, fry it a little, pour in milk and beaten eggs. At the same stage, add salt and pepper. Simmer over low heat for ten minutes and beat thoroughly using a blender.
3. The dish is formed in layers. They start with potatoes, then cheese (50 g), 250 g of minced meat, eggplant, cheese (50 g), zucchini, cheese again (50 g), the products are covered with the remaining minced meat, tomato rings and cheese.
4. The contents of the mold are filled with sauce.
5. The dish is baked for half an hour at a temperature of 180 °C.

Eggplant baked with tomatoes and cheese

Ingredients

• 2 eggplants;
• 3 tablespoons olive oil;
• 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.

Cut the tomatoes and mozzarella into slices. Remove the eggplants from the oven and top them with tomatoes and cheese. Bake for another 5 minutes until the mozzarella is melted.

Before serving, garnish with basil leaves.

Eggplant with chicken

Meat with vegetables is an everyday, but no less popular dish. There are a large number of cooking methods, we suggest you familiarize yourself with one of these recipes. List of required products:

• cheese – 0.2 kg;
• 0.5 kg chicken fillet;
• 2 tomatoes and the same number of blue ones;
• clove of garlic;
• greenery;
• 100 mg mayonnaise.

How to cook baked eggplants in the oven? The step-by-step recipe is outlined below:

1. The blue ones are cut into thin slices, sprinkled with salt and fried on both sides.
2. The meat is cut into arbitrary pieces and beaten a little. At the same stage, add salt and pepper.
3. The products are laid out in layers in the mold. First, the blue ones are distributed, but not all, but half.
4. Place the meat and remaining eggplants on top and cover them with tomato slices.
5. The products are sprinkled with chopped herbs and garlic.
6. The contents of the mold are filled with mayonnaise and the cheese is distributed.
7. Bake for half an hour at 180°C.

Eggplant for the winter with tomato sauce without sterilization

Check out this very simple and delicious winter eggplant salad. Where tomato sauce adds a spicy note.

You will need:

• Eggplants – 1.5 kg
• Tomatoes – 0.5 kg
• Sweet pepper – 0.5 kg
• Hot pepper - 1 pc.
• Garlic - 1 head
• Sugar - 0.5 cups
• Salt - 1 tbsp. l. no slide
• Vinegar 9% - 3 tbsp. l.
• Vegetable oil - 0.5 cups
• Water — — 0.5 cups

Preparation:

1. Grind the prepared tomatoes, sweet and hot peppers in a meat grinder.

2. Place the chopped vegetables on the fire and bring to a boil.

3. Meanwhile, cut the eggplant fruits into cubes.

Depending on your desire, eggplant fruits can be cut into slices or cubes.

4. Add vegetable oil, salt and sugar to the boiled tomato mass. Stir and cook for 2 minutes.

5. Dip the chopped eggplants into the resulting tomato sauce. Mix the contents. Cover with a lid and cook for 30 minutes from the moment it boils. Stir the mixture periodically. Add some water during cooking. Cook over low heat. Be careful not to overcook the fruit slices.

6. 5 minutes before the end of cooking, add chopped garlic and vinegar.

7. When the salad is ready, remove the container from the heat. Immediately begin placing eggplants in sterilized jars for the winter.

8. Close the jars with sterile lids and then turn them upside down. Cover the jars with a warm cloth and leave until completely cool. In total we got 5 jars with a capacity of 0.5 liters and a little more left.

Eggplants with curd filling

If you want to cook something unusual, pay attention to this recipe. The dish comes with the most delicate filling. Required Products:

• 100 g cottage cheese;
• 4 blue ones;
• 2 chicken eggs;
• 50 grams of bread crumb;
• clove of garlic;
• a glass of milk;
• cheese – 50 g each, hard and creamy;
• greenery.

How to bake eggplants in the oven? The dish is prepared as follows:

1. The blue ones are cut in half (this must be done lengthwise) and welded a little.
2. Soak the bread in cool milk for ten minutes.
3. For the filling, hard cheese is grated on a fine grater, and cottage cheese and cream cheese are whipped in a blender.
4. It is necessary to remove the pulp from boiled eggplants, chop it finely and place it in a deep plate.
5. Curd mass, beaten eggs, herbs, hard cheese, chopped garlic, squeezed bread crumb, salt and spices are also added there.
6. The resulting curd mass is used to fill the blue halves.
7. The dish is baked for twenty minutes at 180 °C.

Eggplant "Accordion"

You can bake eggplants in the oven in different ways. We offer an original recipe with potatoes and bacon. This dish is tasty, filling and looks beautiful. To prepare, take the following ingredients:

• eggplants, potatoes - 2 pcs.;
• bacon, hard cheese - 50 g each;
• olive oil - 3.5 tbsp. l.;
• black pepper, salt - to taste.

Photo: pixabay.com: UGC

To prepare this original dish, follow these steps:

1. Wash and pat the eggplants dry with a paper towel.
2. Cut each vegetable into circles, leaving 1 cm short.
3. Peel the potatoes and cut into thin slices.
4. Place a slice of potato into each cut, season with salt and pepper.
5. Place bacon slices on top.
6. Bake for 30–40 minutes in an oven preheated to 180°C.
7. Grate the cheese and sprinkle on the baked eggplants, place in the oven for 10 minutes.

Hot “accordions” will serve as an excellent side dish for meat.

Useful tips

In order not to spoil delicious treats, you need to take into account a few simple tips from professionals. So:

1. Eggplants must be purchased with good skin. It should be elastic, without cracks, any stains or darkening.
2. It is best to purchase young blue ones, as they do not have hard veins.
3. Everyone knows that eggplants are bitter, due to their high solanine content. How to get rid of this unpleasant taste? Experienced chefs recommend soaking the blue ones in salted water. This must be done before adding to the dish.
4. Eggplants absorb oil very actively, so when frying it is better to limit the amount to a minimum.

To create a tasty and original dish you will need a minimum of ingredients and the same amount of effort. Cook with pleasure and delight your loved ones with healthy delicacies.