Eggplants with vegetables and cheese baked in the oven. How to bake eggplants in the oven

Many housewives' favorite way to prepare eggplants is to bake them in the oven. Eggplants baked in the oven always look elegant and appetizing. The taste of this dish, no matter what recipe is taken as a basis, is excellent. In addition, baking allows you to preserve maximum benefits.

Cooking features

Knowing the peculiarities of baking eggplants in the oven, it is impossible to get an unsuccessful dish. The secrets are very simple, but they must be followed. After all, violating the simple rules for preparing eggplant can not only negatively affect the organoleptic qualities of the finished dish, but also cause harm to the health of those who eat it.

Like other members of the nightshade family, eggplants have one unpleasant property - they contain solanine. This substance is harmful to health, and also imparts bitterness to the fruit, which persists even after heat treatment. Correct preliminary preparation of the “little blue ones” for subsequent baking can save the situation. It involves the use of salt. There are several options here. One of them is to salt halved or sliced eggplant, after 20 minutes, rinse well and dry. The second option is to soak for 20 minutes in salt water. After soaking, the fruits are also washed and dried.
There is less solanine in ripe fruits. Therefore, for baking, it is advisable to take, although medium-sized, fully ripe vegetables. They are dark blue in color, without greenish spots.
Eggplants that are too large are not the best choice for baking. If you still decide to use these, then it would be better to remove large, coarse seeds from the middle.
There is no need to peel the eggplants before baking, otherwise they may lose their shape. The exception is multi-component dishes in which eggplants are used already cut into small pieces. In these cases, it is advisable to pre-clean the vegetables.

Some subtleties of the technology for preparing oven-baked eggplants may depend on the chosen recipe. After all, you can bake them whole, in round pieces, with or without minced meat.

Whole baked eggplants in the oven

eggplants – 1 kg;
vegetable oil – 50 ml;
salt – 50 g;
water – 5 l.

Cooking method:

Wash the eggplants, cut off the stems. Make a cross-shaped cut on the opposite side and continue cutting along the entire fruit. There should be a total of 4 long but shallow cuts.
Prepare a salt solution and soak the eggplants in it for half an hour.
Remove, rinse in running water, and dry with a towel.
Without peeling, brush the eggplants with oil. Place them on the grill grate. Place a baking sheet underneath.
Turn on the oven and wait until the temperature reaches 180 degrees. After half an hour, check to see if the “little blue ones” have become soft. If they have become, remove them from the oven, otherwise bake for another 10-20 minutes until desired degree of softness.
Cool the eggplants removed from the oven, then use a spoon to separate the flesh from the skin.

Eggplants can be served whole or cut in half as a side dish, or used to make eggplant caviar. For example, the pulp can be put in a blender along with garlic and herbs and blended into a paste.

Eggplant baked with garlic and herbs

eggplants – 0.5 kg;
cheese – 0.2 kg;
fresh cilantro – 50 g;
garlic – 3 cloves;
vegetable oil – 50 ml;
salt, pepper - to taste.

Cooking method:

Cut the washed and dried eggplants into slices about 2 cm thick. Sprinkle them with salt and leave for 20 minutes. Rinse with running water and dry again. Salt and pepper to taste. Place on grill grate.
Grill the eggplants for 5 minutes on each side.
Grease a baking sheet or baking dish with oil, arrange the eggplant slices (only half of them, leave the other half for now).
Finely chop the cilantro.
Pass the garlic through a press.
Brush the eggplant slices lying in the mold with garlic. Place some cilantro on each piece.
Grate the cheese and divide it approximately in half. Sprinkle one half over the eggplants.
Place the remaining eggplant on top.
Sprinkle the eggplant “turrets” with the remaining cheese.
Place the pan in an oven preheated to 200 degrees and bake the eggplants in it for 10 minutes.

Cheese, cilantro and garlic greatly enhance the taste of baked eggplants. In addition, the dish looks original and appetizing.

Eggplant stuffed with vegetables

eggplants – 0.5 kg;
onion – 100 g;
carrots – 100 g;
bell pepper – 100 g;
hard cheese – 50 g;
vegetable oil – 30 ml;
parsley – 4–6 sprigs;
salt, ground black pepper - to taste.

Cooking method:

Wash the eggplants, cut off the stems, and cut in half lengthwise.
Add salt and leave for 20 minutes.
Shake off the salt, rinse, and dry with paper towels.
Use a spoon to remove the middle. Sprinkle the resulting “boats” with salt and pepper.
Place each “boat” in foil so that it covers the outside of the eggplant.
Cut the eggplant pulp extracted from the middle of the fruit into small cubes.
Peel the onion and cut it into small pieces.
Cut the sweet pepper into small cubes.
Grate the carrots on a coarse grater, after peeling them.
Heat the oil in a frying pan, add vegetables to the frying pan and fry them over low heat, stirring constantly, for 10 minutes.
Chop the parsley with a knife and mix with the fried vegetables.
Fill the eggplant boats with vegetable mixture.
Finely grate the cheese and sprinkle it over the vegetables.
Preheat the oven to 180 degrees and place a baking sheet with eggplants in it.
After 20 minutes, the finished eggplants can be removed from the oven and served.

There is no need to remove the eggplants from the foil before serving.

Eggplant baked with minced meat in sour cream

eggplants – 1 kg (4-5 pcs.);
minced meat – 0.2 kg;
tomatoes – 0.3 kg;
lemon – 0.5 pcs.;
garlic – 2 cloves;
onion – 100 g;
dill – 50 g;
sour cream – 0.2 l;
water or meat broth – 100 ml;
vegetable oil – 50 ml.

Cooking method:

Wash the eggplants, make a deep longitudinal cut so that the fruits open like a book.
Pour water into a saucepan, salt it, and bring to a boil. Dip the eggplants into it and cook for 10 minutes. Remove and dry.
Pour boiling water over the tomatoes, peel the skins, remove the seeds, and cut the pulp into small pieces of arbitrary shape.
Finely chop the onion and dill.
Place the tomatoes in the pan, keep them on low heat for 5 minutes, add the minced meat, broth, onion and dill, simmer everything for 10 minutes. Squeeze the juice of half a lemon and continue to simmer for another 5 minutes. Don't forget to add salt and pepper.
Place the minced meat between the eggplant halves and connect the halves. Place the eggplants tightly in a baking dish, after greasing it with oil. Cover the “little blue ones” with sour cream, using half of it.
Place in an oven preheated to 180 degrees for 40–50 minutes (you need to bake until the “blue” ones become soft).
Mix the remaining sour cream with the garlic passed through a press.

Remove the eggplants from the mold and place them on plates and pour them with sour cream and garlic sauce. They are served hot.

There are many recipes for making baked eggplant, and each of them is different from the other. So you can cook them in the oven even every day - you won’t get tired of them.

Eggplants are one of the favorite vegetables of most Russian families, which they almost never get tired of. The only characteristic characteristic of eggplants is bitterness. But you can easily get rid of it by properly preparing the eggplants.

To do this, you need to cut the blue ones and generously sprinkle them with salt. The fact is that all the bitterness is contained in the juice. Therefore, when after 20-30 minutes the salt has drawn out all the juice, rinse the vegetables in cold water.

After this, you can cook them and not be afraid that there will be bitterness in the dish. Let's move on to cooking, choosing your favorite recipes from those suggested below.

The fastest and most delicious way

Let's look at how to cook eggplant baked in the oven in detail. By the way, when preparing this dish, you should not pre-process the blue ones. Cut them into thin circles: approximately 0.5-1 cm. Transfer to a plate and evenly apply a mixture of sunflower vegetable oil, salt, pepper and Provençal herbs on them. Leave the vegetables to soak; At this time, preheat the oven to 200°C.

Oil a baking sheet, place the blue ones on it and put in the oven for 15 minutes to soften the vegetables.

After this, prepare a baking sheet with sides, and lay out in layers: blue ones, tomato paste, cheese, blue ones, tomato paste and cheese.

The dish goes into the oven for 20 minutes until a delicious golden crust of melted cheese appears.

Tomatoes, cheese and blueberries in the oven - the aroma throughout the apartment

For 6 servings you will need:

2 medium eggplants;
3 oblong red tomatoes;
150-200 g of Russian cheese;
2 cloves of young garlic;
a pinch of salt and ground black pepper to taste.

How long will it take: 25 minutes.

The calorie content of the dish for 1 serving is 117 Kcal.

So, let's prepare eggplants baked with cheese and tomatoes in the oven. Prepare the blue ones, remove the bitterness from them using the “salt” method. After this, cut them into thick circles 1-1.5 cm and place on a pre-greased baking sheet.

The trick to “increased aroma” is to put pre-cut garlic between a slice of tomato and eggplant. Then a little grated cheese is distributed to set the resulting tower. Then the tomato is laid out, and the cheese is laid out again on top. In this case, ground black pepper can be added to two layers at once - on the garlic and on the top layer of cheese, then the towers will turn out more piquant. Also, when preparing this dish, you should not forget about the saltiness of the cheese you choose.

Place the resulting turrets in a room preheated to 220°C for 20 minutes. Black pepper will inflame the vegetable layers, and garlic will add aroma and brightness of flavors.

Eggplant with minced meat - to the delight of my husband

For 6 servings you need:

2 large eggplants;
1 small tomato;
300 grams of minced meat (the best option is pork + beef);
2 tablespoons sunflower seeds;
2 onions;
salt and seasonings to taste.

How long will it take: 1 hour 40 minutes.

The calorie content of the dish for 1 serving is 208 Kcal.

Eggplants with minced meat baked in the oven are quite easy to prepare. Cut the blue ones lengthwise into three equal parts, place them on parchment paper on a baking sheet and bake until softened (10-15 minutes at 200°C).

Then we let the vegetables “rest”, at this time we prepare the top layer. To do this, fry the minced meat with finely chopped onion, gradually adding tomatoes and black pepper, cut into strips, into the frying. 5 minutes before complete frying, stir in the sunflower seeds evenly.

Turn the soft layers of blue ones over and place the fried layer on top. If you wish, you can add a little grated cheese on top, but the ingredients harmonize very well even without this creamy support. Let the layers “get married” in the oven for about 10 minutes. Fragrant and satisfying eggplants are ready!

Stuffed eggplants with chicken - for those watching their figure

For 2 servings you need:

2 medium eggplants;
350 grams of minced chicken;
2 onions;
bunch of parsley or cilantro
100 grams of medium salt cheese;
salt to taste.

How long to prepare food and bake eggplants in the oven: 1 hour 15 minutes.

The calorie content of the dish for 1 serving is 64 Kcal.

This option is perfect for people watching their figure: aromatic eggplants with the most tender chicken meat in a creamy “cap” are an ideal option for a full meal.

Divide the blue ones in half and treat for bitterness. To do this, dip them in warm water and thoroughly salt them to draw out the bitter juice. Then carefully cut out all the pulp, leaving empty “boats”. Cut the pulp into miniature strips, mix with minced chicken, chopped onions and herbs, add salt to taste and put into boats.

Place the boats on parchment paper and sprinkle cheese on top. Then preheat the oven to 200°C and bake for an hour. Before serving, stuffed eggplants baked in the oven can be additionally sprinkled with chopped dill or parsley.

Caramel blue ones

One of the most original eggplant recipes. The simplicity of the dish goes well with the taste. Many people classify this dish as haute cuisine, thanks to its original ingredients. Lovers can add chili sauce - the spiciness will definitely not ruin this dish.

For a couple of servings you will need:

2 ripe eggplants;
2 teaspoons mirin;
5 teaspoons cane sugar;
3 pinches of sesame seeds;
1 tablespoon soy sauce;
green shallots for garnish.

How long will it take: 1 hour 15 minutes.

The calorie content of the dish for 1 serving is 167 Kcal.

For this extravagant dish, you will need to cut the blue ones into slices, make small cuts on each layer and grease well with sesame oil. Next, bake the eggplants until a nice golden color.

Then we prepare the caramel: mix soy sauce, mirin, sugar in a saucepan - after the mixture boils, wait for the pleasant color of the cappuccino. Let the sauce rest a little, then pour evenly over the layers of blueberries and sprinkle them with sesame seeds. And just before serving, you can decorate the eggplants with onions and the plate with neat drops of chili sauce. And now - the haute cuisine dish is ready!

Culinary tricks for cooking eggplants

Despite the wide variety of recipes on the Internet, not everyone cooks eggplants, because they are very easy to spoil. Not only is it necessary to get rid of bitterness in its raw form when preparing a dish, but tender eggplants also love to absorb all the oil and burn.

That is why this article introduces several tricks:

Eggplants like to darken prematurely, so when using knives, we recommend using ceramic knives or knives made of high-quality stainless steel;
The bitterness of eggplants can remove the salt. Make cuts on the blue ones and sprinkle them thoroughly with salt. After 60 minutes (if you are in a hurry, 20 minutes) of “salting”, rinse the vegetables with cold water;
If you want to bake the blue ones whole, don’t forget to make punctures so that steam can escape from the bright vegetable.

These simple dishes feature the rich, deep flavor of meaty eggplant combined with sophisticated seasonings and satisfying additions. Blue ones are still the most common longevity remedy that anyone, even the most inexperienced housewife, can prepare.

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 them 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.

Step 1: Prepare the spices.

When choosing garlic for this dish, pay attention to the most aromatic and hot samples. Choose carefully, because the taste of baked eggplants will depend on this ingredient.
Peel the garlic and chop using a special press (if you don’t have one, use a fine grater). Mix the garlic pulp with salt in a separate bowl.

Step 2: Bake the eggplants.

Choose your eggplants just as well; they must be fresh, not stale, otherwise you risk getting a very tough and tasteless side dish.
Wash the vegetables and divide each into three to four strips, approximately one centimeter. Rub the eggplant slices on all sides with a mixture of garlic and salt, and place them on a baking sheet greased with vegetable oil. Preheat oven to 180 degrees and place the eggplants there, having previously coated them with oil on top.

Bake 15-17 minutes or until they are lightly browned. Then open the oven and use a metal spatula to turn the eggplant pieces over. Coat them with oil on this side as well and return them to the oven. Cook some more 10-15 minutes.
That's all, it's so easy and quick to prepare oven-baked eggplants!

Step 3: Serve the baked eggplants.

Slices of eggplant baked in the oven are perfect as a side dish; you can add baked potatoes and slices of fresh tomatoes to them. You can also make a salad from eggplants by adding fried chicken and mayonnaise.
Bon appetit!

You can bake eggplants without garlic, but then it might be worth adding ground black pepper.

You can also add fresh or dried herbs to the prepared eggplants.

You can also sprinkle the vegetables with grated cheese 5 minutes before they are ready, or add a teaspoon of mayonnaise to each slice.

Eggplant is a vitamin (C, B1, B2, B5, PP) and very low-calorie vegetable. 100 g of fresh eggplant contains only 24 kcal. And, thanks to the pectin it contains, it helps fight excess weight. This polysaccharide prevents cholesterol from being absorbed and cleanses the body of toxic deposits. In PP, eggplant is an indispensable product. We offer you recipes with which you can prepare the most delicious eggplant dish in the oven or in a frying pan.

Eggplant baked with tomatoes and mushrooms

Ingredients:

eggplant (large) – 1 pc.
tomatoes – 2 pcs.
mushrooms (cooked, any variety) – 200 g
cheese (low calorie) – 100 g
sour cream (10%) – 3 tbsp. l.
garlic – 2 cloves
spices

How to cook?

Wash the eggplants, peel them, then cut them into rings about 1 cm thick, add salt and set aside for 30 minutes.
Meanwhile, cut the tomatoes and pre-cooked mushrooms into rings. Grind the cheese on a fine grater.
Mix sour cream with finely chopped garlic.
Rinse the eggplants in cold water and place in a baking dish. Place tomatoes on top of them, and then mushrooms, 1 teaspoon of sour cream and grated cheese.
Bake a delicious eggplant dish in the oven for 30-35 minutes at 180 degrees.

Serve the eggplants, garnished with fresh herbs.

Delicious eggplant dish in the oven for lunch

Ingredients:

eggplants – 400 g
minced chicken – 400 g
tomatoes – 400 g
tomato paste (homemade) – 1 tbsp. l.
garlic – 3-4 cloves

How to cook?

Cut the eggplants into slices and soak them in salted water for 30 minutes.
Meanwhile, fry the onion with minced chicken in a frying pan without oil. When the ingredients are stewed, add tomato paste, garlic and spices.
Place in a saucepan in layers: eggplant, minced meat, tomatoes. Sprinkle the last layer with cheese and place in the oven.
Bake it for 30 minutes at 180 degrees. Check the eggplants for doneness with a fork; they should become soft.

Eggplant stuffed with ground beef and egg

©wownochca

Ingredients:

eggplant – 1 pc.
lean minced beef – 200 g
tomatoes – 2 pcs.
eggs – 2 pcs.
onion – 1 pc.
garlic – 2 cloves
olive oil – 1 tbsp. l.

How to cook?

Wash the eggplants and cut them lengthwise into two, brush each half with olive oil and place in the oven for 20 minutes. Bake for 20 minutes until done.
Meanwhile, fry finely chopped garlic, tomatoes and minced meat in a frying pan without oil.
Take out the baked vegetables, fill them with filling, and break an egg next to them.
Place the eggplants in an oven preheated to 180 degrees for 15 minutes.

Eggplant rolls

Ingredients:

eggplant – 1 pc.
cottage cheese (2%) – 100 g
natural yogurt – 100 ml
green
pepper

How to cook?

Wash the eggplant and cut into thin slices.
Fry the plates in a frying pan without oil or cook on the grill.
Brush each strip of eggplant with yogurt, then spread the mixture of cottage cheese with herbs and spices on it.
Gently twist the eggplant to form a roll.

Serve the dish immediately.

Stuffed eggplant for dinner

Ingredients:

eggplant – 2 pcs.
chicken fillet – 2 pcs. (230-250 g)
tomato – 1 pc.
onion – ½ pc.
natural yogurt – 3 tbsp. l.
cheese (low-calorie) – 25-30 g
green
spices

How to cook?

Wash the eggplant, poke holes in it with a fork and place in the oven for 20-25 minutes. Bake the vegetable at 180 degrees.
Meanwhile, fry the chicken fillet in a frying pan without oil.
Make the eggplant filling: finely chop the fried chicken fillet, tomato, onion and herbs. Mix all ingredients, adding spices and yogurt.
Cut the cooled vegetable lengthwise and use a fork to gently mash the pulp. Then stuff and decorate with grated cheese.
Bake a delicious eggplant dish in the oven for 25 minutes at 180 degrees.

Lazy eggplants

©a_iriskaa

Ingredients:

eggplant – 1 pc.
tomatoes – 2-3 pcs.
low-calorie cottage cheese
natural yogurt (sour cream)
parsley

How to cook?

Wash the eggplant, cut it into rings, add salt and place in a frying pan without oil.
Meanwhile, cut the tomatoes into rings, and mix the cottage cheese with natural yogurt, spices and finely chopped parsley.
Once the eggplant rings have cooled, assemble the appetizer. Place a tomato slice on each eggplant ring, followed by the curd and yogurt mixture.

Before serving, garnish the dietary dish with fresh parsley or any other herbs.

Eggplant with chicken, tomatoes and peppers

Ingredients:

eggplant – 2 pcs.
tomatoes – 2 pcs.
chicken fillet – 2 pcs.
red bell pepper – 1 pc.
hard cheese (any non-calorie cheese) – 50-100 g
dill
spices

How to cook?

Wash the eggplants, do not remove the tail. Next, cut each of them into plates without cutting to the end.
Cut the fillet into thin slices, the pepper into half rings, and the tomato into rings.
Finely chop the dill and grate the cheese. Then mix these ingredients.
Fill each eggplant with the prepared ingredients in any order, placing them between the plates. Don't forget to add some salt and pepper to the chicken.
Place the eggplants on a foil-lined baking sheet, sprinkling the cheese and dill mixture on top of each vegetable. Bake the dish at 180 degrees for about 30 minutes.

When preparing eggplant dishes, do not use overripe fruits. They contain the alkaloid solanine, a toxic substance that contributes to diarrhea and intestinal colic.

Save our selection to prepare the most delicious eggplant dish in the oven or in a frying pan. By the way, more diet recipes can be found. Dishes prepared according to our recipes are healthy and low-calorie.

Cook with love, eat with pleasure!

Prepared by Tatiana Krysyuk