White eggplant cooking recipes in the oven. Eggplant baked with cheese. Video: eggplant fan baked in the oven

Some housewives reluctantly cook eggplants. It seems that a variety of dishes purple vegetable can not boast. But this is only at first glance! If you have a pair of "blue ones" in your kitchen, it will not be difficult to build an excellent lunch for the whole family. Ratatouille, eggplant in pots, a delicious fan with cheese ... Eating right and tasty is easy!

Vegetables, herbs and spices, connecting in this dish, create a real harmony of taste. Eggplant Ratatouille is eaten during fasting and on holidays, just removed from the stove and cold, treated to them alone or as a side dish. He will like it in any form! And it will be absolutely indispensable to those who decide to "sit" on.

You will need:

eggplant;
3-4 ripe tomatoes;
bulb;
2-3 cloves of garlic;
1.5 Art. l tomato juice;
greens, pepper, salt, vegetable oil.

Cut eggplants into medium-sized circles, sprinkle with salt and leave in this form for a quarter of an hour. During this time, peel and finely chop the onion, crush the flat side of the knife or pass garlic through the press. Fry them together until dark, golden brown. 2 tomatoes briefly dipped in a cup of boiling water to easily remove the skin. Mash the pulp with a fork or chop in a blender and combine with garlic and onion. Add salt and pepper to the pan. If you want to enhance the impression of your dish, at this stage you can pour into it 1-2 tbsp. l white wine - smells and flavors will become even richer. Wait a few minutes for the vegetables to absorb the delicious aromas, and place half of the tomato mixture in the baking dish.

Two more tomatoes cut into circles. Along with the salt-washed eggplants, spread them over the tomato paste, overlapping them, and then pour the remains of the tomato mixture. Bake the dish for 45 minutes, setting the temperature to 180 degrees. Ready ratatouille sprinkle with fresh chopped greens.

Stuffed Eggplant

This dish has a lot of options. Although this recipe proposes to use chicken meat as a filling, you can replace it with any other product on your own. Eggplants with cheese and hard cheese, tuna and rice, spicy ginger "boats" with mushrooms will be no less tasty!

You will need:

2 eggplants;
200 g ground chicken;
2 large tomatoes;
onion;
salt, pepper, greens.

Peel the eggplants with a potato peeler or a sharp knife, soak for a quarter of an hour in a bowl of salted water and fry in a hot frying pan until the white flesh turns red. Cut the cooled fruit in half and carefully remove the core. Crush it. Peel and finely chop the onion. Cut the tomatoes into cubes, fold into a colander and squeeze lightly, collecting the juice in a separate container. Fry the onions in a heated frying pan for 2-3 minutes, then add minced meat to it, and after 5 minutes - chopped eggplant pulp. Last, put the tomatoes in the pan. Stir the mixture all the time, making sure that the stuffing is not going to lumps. Start the eggplant “boat” with a mixture of meat and vegetables, pour the juice from the tomatoes and send in a hot oven for 15-20 minutes.

By the way, cleaning eggplants is not necessary: if you wish, you can cook them directly in the skin. And if you replace the vegetable “boats” with thin slices of dough, you will succeed - a completely new dish of the same ingredients.

Eggplant, baked with vegetables and cheese

Vegetarian dishes are not interesting to you, and there is no desire to mess with minced meat? Eggplant will help here! To organize a quick and easy lunch, you will need quite a bit of time.

Prepare:

a pair of medium sized eggplants;
yellow bell pepper;
3 tomatoes;
bulb;
70 grams of cheese;
50 g of bacon;
salt, herbs, olive oil.

Cut the eggplant with a sharp knife along the entire length so that it opens like a fan. Put the vegetable in a bowl, cover it with salt water and leave it for 20 minutes to let the bitterness go. Cut the tomato into circles, the pepper into strips, and the onion into cubes. Remove eggplant from salt water and rinse. In each cut, gently place a strip of bacon, slices of vegetables and a plate of cheese, tamping it all tightly enough. But make sure your incised eggplant does not fall apart! Salt the dish, pepper. If desired, sprinkle extra cheese on top. Bake eggplants for half an hour at 180 degrees. Before serving the dish, decorate it with sprigs of parsley and dill.

Eggplant with currant sauce

Would you like to surprise guests with eggplants with an unexpected, piquant touch? Then this recipe is for you. The taste will not get worse if you use the usual baking form, but in pots the dish will turn out to be especially fragrant. You will need:

2 eggplants;
15-20 g of flour for roasting and the same for the sauce;
bulb;
small carrot;
celery root;
100 beef broth or bouillon cube;
30 ml of black currant jam;
salt, greens, vegetable oil.

Peel eggplants, cut into cubes, sprinkle with salt and leave for 20-25 minutes on a plate. Then rinse the pieces well in clean water, roll in flour and fry. Peel carrots, onions and celery root, chop and fry. Pour broth into the vegetable pan, add flour. Constantly stirring, continue to simmer the mass until the vegetables are soft — you will need to rub it through a sieve and discard the hard fibers. Return the remaining homogeneous mixture to the pan. Add currant jam, salt and pepper to it. Put the eggplants in the pots, pour the currant sauce. Bake the dish in the oven for 15 minutes.

Eggplant in foil

This dish can not be called exquisite. But it will allow you to eat quickly and without extra tricks - only familiar vegetables, simple combinations ... and great taste.

You will need:

2 eggplants;
4-5 potatoes;
2 tomatoes;
bulb;
garlic;
2-3 art. l mayonnaise;
pepper, salt, herbs, vegetable oil.

Peel the eggplants, chop them into rings and sprinkle with salt. Peel the potatoes and chop the rings together with the tomatoes. Chop onions arbitrarily. Mix mayonnaise with pepper and herbs. Cheese rub. Rinse the eggplant circles with clean water and place on a towel. Until now, you have been preparing, now proceed to the "assembly" of the future dishes. Cover the baking sheet with a sheet of foil lightly oiled with vegetable oil. Put vegetables in the following order: potato mugs, eggplants, tomatoes. Next, lightly salt the vegetables and sprinkle with chopped onion, sliced garlic and cheese. Pour over a mixture of mayonnaise with herbs and pepper. Wrap the edges of the foil tightly so that your dish is completely covered. Put the form in the oven and bake the eggplant for half an hour at a temperature of 180 degrees.

If you refuse cheese and replace mayonnaise with low-fat sour cream, the dish can be used in fruit. It will be low-calorie, but still very pleasant.

Eggplant baked in the oven

Dinner is a time when family and friends meet at the same table. For each hostess, it is important to set the right atmosphere for this meeting, because after a friendly and tasty dinner, the evening in the family takes place more closely and harmoniously. And often the question arises: what can be cooked deliciously so that everyone would like the dish. Today, we will help you to pleasantly surprise your household by offering eggplant for dinner quickly and tasty!

What can be prepared from blue tasty, quickly using a minimum of ingredients?

1. Eggplant stewed in a slow cooker

Stewed mushrooms, meat, potatoes in a slow cooker - tried and familiar to many and the best recipes. And in sour cream - this is something special, amazing and tasty, which can not, just do not like it.

Composition of products:

About 1 kg of young blue.
Half a cup of sour cream.
2 onions.
2 tbsp. vegetable oils.
Greenery.
Salt.
Spices to taste.

Cooking

Eggplants are washed under running water, remove the peel, and cut into cubes of medium thickness. Sprinkle with salt and, mixing, leave them to soak for a while.
Vegetable oil is poured into the slow cooker and put the onion into it, chopped finely. Fry it until soft, and fill the bowl with eggplants for a few minutes. The whole frying process takes place in the “Frying” multicooker mode.
Set the mode "Quenching". Put spices, salt, seasonings and sour cream to our vegetables, mix and stew for forty minutes.

The finished dish should be not only tasty, but also beautiful. For decoration use finely chopped greens.

2. Eggplant with potatoes, baked in the oven

Composition of products:

Eggplant Medium Size - 4 pcs.
Potatoes - 5 pcs.
Salad onion varieties - 3 medium heads.
Tomatoes - 4 pcs.
Salad pepper - 3 pcs.
4-5 cloves of garlic.
Sunflower oil - 50 g.
Salt, pepper to taste.

Cooking

We wash the eggplants washed with water and peel them along. The resulting strips are placed in a pot and sprinkled with a small amount of salt. Within 20 minutes, the vegetable bars will be saturated with salt.
Potatoes are also washed, cleaned and cut into half rings.
Cooking baking tray. To do this, lubricate the bottom with oil and proceed to laying layers. The first layer is onion, salted and sprinkled with a mixture of peppers. Then carefully lay the surface with eggplants, trying not to form overlaps. On a layer of eggplant again, you need to distribute part of the onion and garlic. The last layer will be the rings of potatoes, which are slightly salted and slightly watered with vegetable oil.
In the oven preheated to a temperature of 200-220С, we place the mold and leave the dish to cook for 35 minutes.

On the table we still have intact Bulgarian peppers and tomatoes. This is the decoration of our dinner. Therefore, we cut vegetables nicely and place them on top of the dish before serving.

3. Eggplant stuffed with chicken

The blue ones have proven themselves in stuffing with various fillings. Eggplant stewed with chicken - a recipe tried by many. But eggplants stuffed with chicken - the original and unusual variation of the products in one dish.

Composition of products:

2 young eggplants.
1 medium tomato.
100 gr. bulb onions.
Cup of vegetable oil.
1 chicken breast.
one clove of garlic.
Sour cream to taste.
70 gr. hard cheese.
Salt, spices to taste.
Fresh greens.

Rinse the eggplants, using a knife, remove the solid base, cut along and get 2 pieces of each vegetable. Then carefully with a knife edge, extract the pulp and set it aside for a while. We should get molds, consisting of eggplant peel. Sprinkle our forms with salt and pepper, and leave for half an hour.
At this time we turn to the chicken. Separated from the breast only fillet, remove the bone. We will not need it. The meat is cut into medium pieces. Peeled onion is also finely shred and dip the onion for frying in the previously heated vegetable oil in the pan.
As soon as the onion reaches golden color, it is necessary to add meat and garlic passed through the garlic press to it for roasting. After a couple of minutes, put in the pan, finely chopped eggplant pulp.
Fry our stuffing to the end, and then set aside to cool.
During this time, the blue forms for the filling were filled with salt. If excess water is released, carefully drain it and proceed to the stuffing. Fill the eggplant molds with the prepared mixture and top with sliced tomato slices, grease with sour cream and place on a baking sheet.
For 25-20 minutes, bring the dish to readiness in a preheated oven. At this time we rub cheese for sprinkling of eggplant molds, we get a baking sheet and evenly distribute cheese on their surface.
To melt the cheese a little, put the baking sheet back into the oven for about a minute and a half.

Now our dish is ready. It remains only to decorate it with greens and serve the guests!

4. Eggplant Cutlets

Yes Yes! Cutlets not from meat, fish or liver, but from a vegetable, in our case an eggplant, are juicy, fragrant, and importantly, useful.

Composition of products:

Three medium blue ones.
Three chicken eggs.
180 gr. cheese
100 g white bread.
Some milk.
1-2 cloves of garlic.
2 onions.
Breadcrumbs for breading.
Salt, spices to taste.
Vegetable oil for frying.

Blue wash, remove the skin and chop on a cutting board. After placing the eggplant slices in a container, we lightly salt them and leave for some time to eliminate the bitterness.
Add the butter to the preheated pan and fry the eggplants until they are soft. From the pan, we transfer the eggplants to the container and let them cool.
Through a large grater skip cheese. Bread soaked in milk.
Peeled onions and garlic can be minced or finely chopped.
In a bowl of eggplants add the prepared ingredients: bread, eggs, cheese, herbs, onions, spices and garlic. All mix well. From the mixture, form patties, breaded in breadcrumbs and fry on both sides in a pan. You can bake cutlets in the oven, it will turn out no less tasty, but more useful.

Recipes for dishes with eggplants are not only tasty, nutritious and healthy, but can be a decoration for any table. I would like to hope that our ideas will occupy the first pages of your culinary entries marked “Best Recipes”.

Exotic eggplants - vegetables, long beloved by Russians. Their second, Russian name sounds gentle: blue. Baked whole, they form the basis for many delicious vegetable dishes, side dishes, salads and preparations for the winter.

How to choose the eggplant

The success of the eggplant dish is laid when choosing in the market. The requirements for the blue ones, which will be cut into cubes or circles, are not as high as those that are prepared entirely. Vegetables for baking should be impeccable, as in the photo in a glossy magazine. Before you bake the whole eggplants in the oven, remember the signs of their quality:

Freshly Eggplant - hard and heavy. During long-term storage, a significant amount of moisture evaporates from it.
A green, smooth stem is characteristic of a fresh fruit. Over time, it turns brown, dries out, can become covered with a white fungal patina.
Too large fruits may be overripe or grown with a large amount of fertilizer. Both are bad.
The skin of a healthy fruit can be of different colors (violet, pink, lilac, green, white, almost black). It should always be glossy, shiny, smooth.
Blue becomes wrinkled due to very long storage. There is no such product needed.
The most tender, bitter-free fruits are white and pink. This is their varietal feature.

For cooking, you will need high-quality blue weighing up to half a kilo. For one tab on the grid, select vegetables that are the same in shape and size. Baked eggplants should not be mechanically damaged (cuts, scratches, dents). This is especially important if you plan to freeze cooked blue ones for the winter. At the same time it is better to cook the fruits of one variety.

How to bake a whole eggplant in the oven

Baked blue is not only a tasty independent dish, but also preparation for a variety of other dishes. How can you bake the eggplants in the oven whole, so that they are tasty, healthy and appetizing? There are several proven methods for this:

on the lattice;
in foil;
in the sleeve for baking.

The easiest way - vegetables, baked on the grid. Prepare the blue ones: wash thoroughly, rinse with boiling water, dry with a paper towel, cut off the tails. To prevent the fruit from bursting, do not burst, make 3-4 punctures with a fork on the skin of eggplant. Place cooked vegetables on a wire rack. Bake eggplants at a temperature of 180-200 degrees until fully cooked.

How much bake a whole eggplant

It depends on the size of the vegetable. Small blue ones (weighing 200-300 grams) are baked for 20-25 minutes. The half-kilogram fruits need a longer baking time. They are kept in the oven for 40-50 minutes. Ready eggplant soft inside and has a ruddy crust. Baked blue can be used as an independent dish. Often they are frozen, closed with marinade or sunflower oil. Baked vegetables make a great eggplant caviar.

Recipe for blue baked in the oven

How to bake small eggplants in the oven whole, so that they become the basis of a tasty and healthy dinner? Interesting combination of whole blue with coarsely chopped other vegetables and herbs. Ingredients to prepare your lunch:

a whole small eggplant (one per serving);
one medium carrot for two or three servings;
potatoes (one or two tubers per serving);
onion (one onion for 2-3 servings);
tomato (one medium for two servings);
bulgarian pepper (one per serving);
several garlic cloves;
a bunch of your favorite greens;
spice;
a couple spoons of vegetable oil.

Cooking dish is record simple. Raw vegetables except blue wash, peel, cut into large pieces. Mix, add salt, oil, spices, finely chopped garlic. Place the vegetable mixture in a roasting sleeve. On top, place the prepared eggplants (washed, dry, without stalks). Do not forget to make a few holes in their skin. Seal the sleeve, letting the air out of it, send to the oven heated to 180 degrees for 40 minutes. Ready vegetables are soaked with eggplant juice and will be extremely tasty. Sprinkle the dish with greens before serving.

How to cook eggplant grilled whole

Whole blue ones can be stuffed by putting vegetable, cheese, mushroom and even meat stuffing into a cut made along the fruit. Such eggplant grilled is especially good. Try the blue, grilled charcoal with bacon and garlic. They are prepared according to this recipe:

Cut the fat into thin, long slices.
Crush the garlic.
Slices of fat richly sprinkle with garlic slices.
Small blue without stem, gently cut along deeper than half the thickness of the fruit. Salted inside the cut.
Start the cut with 1-2 slices of bacon with garlic.
Bake the fruit on the grill over the coals until tender. Turn them over sometimes for even baking.
A small amount of sauce (mayonnaise) will complement your blue to perfection.

Check out other recipes

Baked eggplant in the oven- one of the most delicious, in my opinion, side dishes that can be cooked, as they say, in a hurry. Moreover, it is so easy to do that even a person who is far from cooking can cope.

Ingredients for cooking baked eggplant in the oven:

Eggplant 5 pieces
Salt large 1.5 tablespoons (optional)
Garlic 3 teeth (optional)
Vegetable oil 1/3 cup

Not suitable products? Choose a similar recipe from the others!

Inventory:

Heat-resistant baking tray, silicone brush, garlic press, glass, small bowl, kitchen knife, chopping board, metal spatula, hot pot holders.

Cooking Baked Eggplants in the Oven:

Step 1: Prepare the spices.

Choosing garlic for this dish, pay attention to the most fragrant and burning samples. Choose carefully, because it is from this ingredient will depend on the taste of baked eggplant.
Peel the garlic and chop with a special press (if you do not have one, then use a fine grater). Mix the mush of garlic with salt in a separate bowl.

Step 2: Bake the eggplants.

Choose 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 - four strips, approximately one centimeter. Slices of eggplants on all sides with a mixture of garlic and salt, and place them on a greased baking sheet with vegetable oil. Preheat oven to 180 degrees and place the eggplants in it, after they have been freezed with oil on top.

Bake 15-17 minutesor until they are browned. Then open the oven and use the metal spatula to turn the eggplant slices over. Spread oil on this side and return to the oven. Cook more 10-15 minutes.
That's all, just like that, quickly and easily cook oven-baked eggplants!

Step 3: Serve Baked Eggplants.

Baked in the oven pieces of eggplant are perfect as a side dish, you can add to them baked potatoes and slices of fresh tomato. You can also make a salad from eggplants by adding fried chicken and mayonnaise to them.
Enjoy your meal!

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

You can also add fresh or dried herbs to the finished eggplant.

You can also sprinkle vegetables with grated cheese for 5 minutes until cooked, or add a teaspoon of mayonnaise to each slice.

Dinner usually try to cook less "heavy" than lunch, therefore, the menu includes more dishes from vegetables. In season, housewives often wonder what to make of eggplants for dinner. We give several options.

Caviar "overseas" with variations

A great option - eggplant caviar, for dinner, it can be served with tortillas or toast, boiled potatoes, vegetable salad, baked fish and other products.

Ingredients:

medium ripe eggplants - 3-5 pcs .;
salt, purified from impurities - 1 tsp without a slide;
freshly ground pepper (mixture) - to taste;
unrefined first pressed sunflower oil - 30 ml;

Related ingredients:

- 150 g;
brown onion - 70 g;
3-4 ripe ripe pink tomatoes;
greens (parsley, cilantro, dill, mint) - to taste.

Cooking

Immediately make a reservation: from the accompanying ingredients will need either mayonnaise or other components. Prepare the base for caviar: wash the blue ones, put them on a baking sheet and send them to the oven. Eggplants are baked for 20 minutes on each side, after which we immediately send them under cold water, clean them from the skin and put them in a bowl, tightly covering them with a plate of smaller diameter, set the oppression. While the blue juice is running, it will take a couple of hours. Merge it and skip the eggplants through a meat grinder, cut with a knife with a weighted blade, or mash with a blender. We salt, we pepper. If we are preparing “white” caviar, add mayonnaise and vegetable oil and beat well. If we want the caviar "red", then we warm up the oil and on it we pass the finely chopped onion and mashed tomatoes. When the onions are soft, stir fry with eggplants and beat. Optionally add finely chopped greens.

Just fry

The recipe for a delicious eggplant for dinner can be very simple and include only 3 ingredients (not counting the seasonings).

Ingredients:

blue-skinned garlic - 1 medium sized head;
sunflower oil, unrefined, odorless - 1/3 cup;
eggplants are small, better white - 0.7 kg;
iodized salt or sea without additives - 1 pinch;
a set of spices to your taste - 1 pinch.

Cooking

To cook delicious eggplants for dinner, do not forget to soak them. We cut eggplants into strips and leave in cold water for about half an hour. Take out slices and dry them with a towel. Next, warm the butter and fry the eggplants to a nice golden shade over medium heat. Fill with crushed garlic with salt and spices and mix. It is better to prepare this dish in advance, so that fried eggplants for dinner can absorb the aroma of garlic and spices.

About options

Using the previous recipe, you can prepare an eggplant salad for dinner (if there are not so many to feed the family). Add any ingredients to your taste: sliced ham or boiled sausage, grated cheese, baked or raw Bulgarian pepper, chopped it into strips. Also, eggplant perfectly combines canned corn, pickled onions, fresh tomatoes, boiled or fried chicken, baked potatoes and, of course, greens. Well, if you do not want to reinvent the salad, just serving eggplant with barley for dinner, preparing porridge for your favorite recipe.