Eggplant baked in the oven: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Eggplant is a he althy low-calorie food that serves as an excellent source of fiber. It goes well with meat, vegetables, cheese and spices, making it widely used in cooking. In today's publication, we will look at several original recipes for eggplant baked in the oven.

Practical recommendations

For the preparation of such dishes, it is desirable to use thin-skinned young fruits with a perfectly even, intact skin. Selected eggplants should show no signs of rot or mold. Before being sent for heat treatment, the blue ones are washed, dried and cut into the desired pieces. To get rid of their bitterness, it is recommended to sprinkle them with a little s alt and leave them at room temperature for a while.

To make eggplants baked in the oven acquire new flavor notes, mushrooms, minced meat, tomatoes, zucchini and other vegetables are added to them. To give the dish a well-tangible flavor, its composition includes dry Provence herbs, garlic, ground pepper and choppedgreenery. And so that an appetizing crust appears on the surface of the casserole, it is sprinkled with cheese chips before the start of heat treatment.

With garlic and parmesan

This interesting, moderately spicy dish will not go unnoticed by vegetable lovers. For its preparation you will need:

• ripe eggplant;
• chive;
• 50g Parmesan;
• ½ tsp honey;
• 1 tsp tomato puree;
• s alt, basil, pepper and bread crumbs.

The washed and dried eggplant is cut into thin slices and baked at 200 °C. After some time, the softened product is laid out in layers in a deep form and smeared with a sauce made from tomato puree, s alt, honey, pepper, crushed garlic and chopped basil.

The whole thing is sprinkled with breadcrumbs and grated parmesan, and then sent to the heat treatment. Twenty-five minutes later, eggplant baked in the oven with cheese, decorated with basil sprigs and served for dinner.

With tomatoes and onions

This is a simple, but very he althy and juicy dish with excellent taste. In addition, it goes well with meat and can be a great option for a family dinner. For its preparation you will need:

• 4 eggplant;
• 6 tomatoes;
• 2 bulbs;
• 6 cloves of garlic;
• 4 tbsp. l. olive oil;
• s alt and black pepper.

Washed and dried eggplants are used to make transverseincisions. Tomato slices are placed in the resulting pockets. The resulting accordions are laid out in a deep form, in which there is already chopped onion, fried together with garlic in heated olive oil. All this is s alted, peppered and sent for heat treatment. Eggplants are cooked in the oven with tomatoes at 170 degrees for an hour.

With chicken fillet

Since the blue ones go well with meat and poultry, they are often used to prepare full-fledged hearty dishes. To bake them with vegetables and chicken, you will need:

• 500g eggplant;
• 300g chicken fillet;
• 2 carrots;
• 2 tbsp. l. fat sour cream;
• 2 tsp lemon juice;
• sea s alt and spices.

Washed and dried eggplants are peeled and cut in half. The fruits prepared in this way are sprinkled with sea s alt and briefly removed to the side. After some time, they are transferred to a baking sleeve. They also send pieces of carrots and chopped chicken fillet, previously marinated in a sauce made from sour cream, spices, s alt and lemon juice.

Cook eggplant baked in the oven at a moderate temperature for forty-five minutes. Shortly before the end of the process, the sleeve is carefully torn open so that its contents have time to brown.

With tomatoes and mozzarella

This interesting gourmet dish has a pleasant taste and light aroma. It contains a large number of vegetables, which makes it also extremely useful. To prepare forof their native eggplant baked in the oven with tomatoes and cheese, you will need:

• 120g mozzarella;
• 2 eggplant;
• 4 tomatoes;
• 2 garlic cloves;
• 2 tbsp. l. flour;
• 4 tbsp. l. olive oil;
• s alt, dried oregano and black pepper.

Washed and dried little blue ones are cut into approximately the same circles. Each is sprinkled with s alt and spices, then rolled in flour and fried in hot oil.

The browned eggplant rings are transferred to a baking sheet and covered with tomato slices and mozzarella slices. Top it all with olive oil mixed with crushed garlic and oregano.

Bake turrets of vegetables and cheese at 200 degrees for a quarter of an hour.

With zucchini and cheese

According to the technology described below, very tasty and beautiful stuffed eggplants baked in the oven are obtained. Before being sent for heat treatment, they are shaped into boats and filled with vegetable filling. For cooking you will need:

• 100 g cheese;
• young marrow;
• 100g onion;
• 2 eggplant;
• 130 ml cream;
• sweet pepper;
• selected egg;
• olive oil, s alt, spices and parsley.

Washed blue ones are cut in half and freed from the core. The removed pulp is cut into small cubes and fried together with slices of zucchini, onion and sweet pepper. All this is s alted, sprinkled with spices and cooled.

Cooled vegetables are combined with egg, cream and chopped cheese, and then spread inside the eggplant boats. The resulting blanks are sent to a baking sheet, sprinkled with vegetable oil and baked at a moderate temperature until cooked.

Sprinkle with chopped parsley before serving.

With zucchini and tomatoes

For lovers of light vegetable dishes, we advise you to pay attention to another original recipe for eggplant baked in the oven. You can see the photo of the treat itself a little later, but now we will find out what is required to prepare it. In this case, you will need:

• young marrow;
• 2 small eggplants;
• 2 tomatoes;
• 3 garlic cloves;
• 90 g each of fat sour cream and salad mayonnaise;
• s alt, herbs and refined oil.

Washed and dried vegetables are cut into thin circles and alternately laid out in a greased form. Then they are sprinkled with s alt and spices, sprinkled with refined oil and poured over with a sauce made from sour cream, mayonnaise and crushed garlic.

Bake the dish at 200 degrees until lightly browned. Sprinkle with chopped herbs before serving.

With olives and capers

This recipe, invented by Italian chefs, is very popular with our compatriots. Eggplants cooked on it, baked in the oven with cheese and vegetables, are distinguished by a rich taste and a well-perceived aroma. To feed your family like thisdish, you will need:

• 5 tomatoes;
• medium-sized onion;
• 8 green olives;
• 40g capers;
• 40g Parmesan;
• 125g mozzarella;
• 4 garlic cloves;
• 1 tbsp l. sugar;
• 30 ml balsamic vinegar;
• eggplant;
• olive oil, s alt and dried herbs.

Washed eggplant cut into longitudinal slices and spread in a greased baking sheet. The little blue ones are sprinkled with vegetable oil on top and baked at 180 degrees. After half an hour, they are covered with chopped onions, fried with the addition of capers, olives, s alt, aromatic herbs, sugar and balsamic vinegar. Top with tomato slices and mozzarella slices. All this is sprinkled with parmesan shavings and baked at the same temperature for another 12 minutes.

With champignons and meat

Eggplants baked in the oven with minced meat and mushrooms are very tasty and satisfying. They do not need any additions and can be a good option for a full family dinner. To feed your homemade stuffed blue ones, you will need:

• 2 eggplant;
• 300g minced meat;
• 200 g champignons;
• 70g Russian cheese;
• 190g fresh sour cream;
• 2 garlic cloves;
• s alt, aromatic herbs and refined oil.

Washed and dried little blue ones are cut lengthwise and carefully freed from the core. The taken out pulp is crushed and fried in a heated lean meat.butter along with chopped mushrooms, crushed garlic, minced meat, s alt and spices. The resulting minced meat is slightly cooled and spread inside the eggplant boats. The resulting blanks are smeared with sour cream mixed with chopped herbs and sprinkled with grated cheese.

Bake the dish at medium temperature until lightly browned.

With champignons in tomato sauce

Using the technology described below, you can relatively quickly and without any hassle cook eggplant baked in the oven with minced mushrooms. To conquer your family with a delicious and fragrant dinner, you will need:

• 250g mushrooms;
• 500g eggplant;
• 100g onion;
• 30g tomato paste;
• 120g Russian cheese;
• refined oil and s alt.

The washed eggplant is cut lengthwise and carefully freed from the core. The resulting boats are briefly blanched in boiling water, cooled and blotted with paper napkins.

Inside each of them spread a stuffing made from mushrooms fried with chopped onion and tomato paste. All this is sprinkled with grated cheese and sent for heat treatment. After half an hour, the eggplant baked in the oven is laid out on plates and served on the table. If desired, they are decorated with sprigs of fresh herbs.

With tomatoes and minced meat

This fragrant and hearty dish is ideal for both children and adults. It will allow you to add some variety to the daily family menu. For its preparation you will need:

• 500g eggplant;
• 250g ground beef;
• 250g tomatoes;
• 120g onion;
• 120g Russian cheese;
• chive;
• s alt, refined oil and coriander.

To start cooking eggplant baked in the oven, the photos of which can be found a little higher, you need to process the blue ones. They are washed, cut lengthwise, freed from seeds and sprinkled with s alt. After fifteen minutes, they are rinsed under the tap and dried with paper towels.

Each of the resulting boats is filled with ground beef, fried with chopped onion, chopped eggplant pulp, crushed garlic, s alt and spices. Top it all with grated cheese and bake at 180 degrees for about thirty-five minutes.

With minced vegetables and sour cream

This fragrant and low-calorie dish is ideal for a light diet dinner. To prepare it, you will need:

• 500g eggplant;
• 200g carrots;
• 150g onion;
• 170 g not too fat sour cream;
• 100g tomatoes;
• s alt, herbs and refined oil.

The washed little blue ones are cut lengthwise and carefully freed from the core. The resulting boats are briefly immersed in boiling water, doused with cold water and wiped with paper napkins. Inside each of them lay a cooled filling made from chopped onions, fried with the addition of grated carrots, slices of tomatoes, s alt and herbs.

Stuffedthe blanks are placed in a deep heat-resistant container, lubricated with a small amount of refined oil, and poured with sour cream. Eggplant boats with minced vegetables are baked at medium temperature.

Usually, the duration of heat treatment does not exceed 40 minutes. Serve the finished dish warm, after sprinkling with any fresh herbs. For those who like a more piquant taste, we can recommend adding a little crushed garlic to the sour cream.