- Eggplant baked in the oven with cheese and tomatoes - the general principles of cooking
- Recipe 1: Quick eggplants baked in an oven with cheese and tomatoes
- Recipe 2: Eggplant Rolls Baked in Oven with Cheese and Tomatoes
- Recipe 3: Eggplant baked in the oven with cheese and “Veer” tomatoes
- Recipe 4: Eggplant baked in the oven with cheese and tomatoes on a meat cushion
- Recipe 5: Spicy eggplants baked in the oven with cheese and tomatoes
- Recipe 6: Eggplant boats baked in the oven with cheese and tomatoes
- Recipe 7: Eggplant baked in the oven with cheese and whole tomatoes
- Recipe 8: Eggplant baked in the oven with cheese and tomato “under the ratatouille”
- Recipe 9: Eggplant Sandwiches Baked in Oven with Cheese and Tomatoes
- Eggplant baked in the oven with cheese and tomatoes - tips and helpful tips
Eggplants are not so widely used in cooking in their pure form as tomatoes or cheese, but from the combination of these products you can make hundreds of interesting dishes. And each of them will have its own, special taste.
How can I cook eggplants with tomatoes and cheese in the oven?
Eggplants baked in the oven with cheese and tomatoes - the general principles of cooking
Eggplants, they are also blue, have one feature - bitterness, which accumulates as the vegetable grows and ripens (more precisely, berries, but this is a separate story). The unpleasant note is manifested in the finished dish, so you need to get rid of it before the heat treatment.
To do this, use two methods:
1. Sprinkle the chopped vegetable with salt, then wash;
2. soak the pieces in concentrated salt water, then rinse.
Both options remarkably eliminate the bitterness, but require mandatory rinsing with clean water and spin, so that the dish is not over-salty. You can bake fresh or pre-fried pieces. If you still need roast, the slices are better breaded in flour, so that they do not absorb excess fat. With such preliminary preparation, you only need to get a light crust, the blue ones will reach the full softness in the oven. Tomatoes. Everyone's favorite product that gives taste, juiciness, color and almost always complements eggplants. It is better to use ripe tomatoes with dense flesh and beautiful color.
In addition to eggplants and tomatoes, cheese is also used. Most often solid varieties, but also pickled types can be added. Cheese is cut into slices or crushed on a grater, usually goes topcoat to preserve the moisture of the products and give a ruddy crust.
Also in dishes the following products are often used: garlic, butter, mayonnaise, sour cream, mushrooms and all sorts of spices.
Recipe 1: Quick eggplants baked in an oven with cheese and tomatoes
All that is needed to prepare this dish is to cut all the ingredients, put in shape and send it to the oven. Minimum complexity and time.
Ingredients
• a pound of eggplant;
• 350 grams of tomatoes;
• 200 grams of cheese;
• garlic 4 cloves;
• salt.
Cooking
1. At aubergines we cut off tips from both sides. We cut enough thick circles, at least 1 cm. So that they do not get bitter, sprinkle with salt, stand for half an hour, wash and squeeze.
2. Fold the circles on a greased baking sheet.
3. Finely chop the garlic or skip it through a press, lay it in small pieces of blue.
4. Tomatoes are also cut into circles, but thinner than eggplants. We lay on top of the blue ones. On each eggplant you need to put a piece of tomato. You may need a little less or more tomatoes, depending on the thickness of the cut.
5. Three grated cheese, put in small slides on top of each tomato mug.
6. Send to the oven for half an hour, cook at 180 ° C.
7. Take out, decorate with greens and can be served at the table. Such eggplants are tasty both in a warm, and cold look.
Recipe 2: Eggplant Rolls Baked in Oven with Cheese and Tomatoes
Beautiful and bright dish, which may well be a festive. Rolls are juicy, dense and not unwound, thanks to the cheese layer. For the dish, it is advisable to use long fruits that can be easily rolled up. An approximate amount of ingredients is indicated, perhaps something will go a little more or less. If necessary, remove the eggplant bitterness, pre-salt, as in the previous recipe. Ingredients
• 3 eggplants;
• 4 tomatoes;
• 0.2 kg of cheese;
• A couple of garlic cloves;
• 100 grams of mayonnaise or sour cream;
• 50 gr. chopped walnuts;
• spices, some oil.
Cooking
1. Eggplants should be cut into long strips along, no more than half a centimeter thick.
2. We put a frying pan on the stove, pour a little bit of butter, quickly fry the little blue ones on a high fire so that they only roast slightly. To softness is not necessary.
3. Tomatoes cut into slices, each into 6 parts.
4. Grate cheese, add chopped garlic, nuts, mayonnaise. To taste, salt and mix the filling.
5. Grease each eggplant with cheese filling, put a slice of tomato on the end of the strip and roll it up. We do this with every piece of eggplant.
6. Fold the rolls into a greased form, then put it in the oven. We bake about 20 minutes.
Recipe 3: Eggplant baked in the oven with cheese and “Veer” tomatoes
Still such eggplants baked with cheese and tomatoes are called “peacock tail”. These two dishes differ only in the presence of olives in the second, the principle of cooking is the same.
Ingredients
• 2 large eggplants;
• 150 grams of cheese;
• 3-4 tomatoes;
• 80 grams of mayonnaise;
• 2 cloves of garlic;
• salt.
Also in the filling you can add ham, sausage, bell pepper, any greens.
Cooking
1. Eggplants must be cut lengthwise, but not completely. It is not necessary to remove the stem, it will keep the shape of the fan.
2. Cheese, three grated, cut into tomatoes, chop the garlic.
3. Spread eggplant on a greased baking tray in the form of a fan. Put slices of tomatoes between slices, sprinkle with chopped garlic and cheese.
4. Top grease with mayonnaise and send in the oven, bake until done. On average, it takes about half an hour, the exact time depends on the size of the blue ones and the amount of filling.
Recipe 4: Eggplant baked in the oven with cheese and tomatoes on a meat cushion
This dish of eggplants, baked in the oven with cheese and tomatoes, turns out to be quite satisfying, as it is prepared for chops. The latter, in turn, are juicy and soft, thanks to vegetable juice. For chops, you can use any meat, including chicken breast. Ingredients
• 500 grams of any meat;
• 2 eggplants;
• 4 tomatoes;
• 200 grams of cheese;
• 3 spoons of mayonnaise;
• spices.
• vegetable oil.
Cooking
1. Cut the meat into escalopes, beat, salt and pepper.
2. Pour some oil into the pan, heat up and quickly fry the chops for a minute on each side.
3. Fold the meat in a greased form.
4. Cut the eggplants and tomatoes into circles.
5. We put eggplants on top of the meat, grease with mayonnaise. If they are not soaked with bitterness in salt, then now you can salt it.
6. Spread the tomatoes on top, also slightly salted.
7. Cover the mold with foil and bake in the oven for 20 minutes at 190 degrees.
8. We take out, remove the foil, sprinkle thickly with a layer of cheese and bake for another 20 minutes until golden crust appears.
Recipe 5: Spicy eggplants baked in the oven with cheese and tomatoes
A special feature of this dish is the use of a hot red pepper sauce that adds to the spicy dish. Fans of not such hearty dishes can replace a part of hot pepper with Bulgarian pepper.
Ingredients
• 2 eggplants;
• 3 tomatoes;
• hot peppers;
• one Bulgarian pepper;
• 250 grams of cheese;
• a little mayonnaise;
• A slice of garlic.
Cooking
1. Clean the peppers from the entrails, remove the peduncle. With garlic remove husk. We grind everything together with a blender or in a meat grinder, salt a lot.
2. Three grated cheese, divided into 2 parts. In one, add the pepper paste, leave the second part for sprinkling.
3. Cut eggplants into rings, tomatoes also.
4. Put the eggplant slices on a baking sheet, spread the cheese mass evenly.
5. We cover with tomato rings, each grease with mayonnaise.
6. Fall asleep with all the remaining grated cheese, bake for 30-35 minutes in a cupboard heated to 180 degrees.
Recipe 6: Eggplant boats baked in the oven with cheese and tomatoes
Juicy, beautiful, simple dish. Cooking vegetarian option, but if you want, you can put any meat products in the filling: fried minced meat, sausage, ham. Ingredients
• 3 eggplants;
• 3 tomatoes;
• cheese 150 grams;
• some oil;
• spices;
• garlic clove.
Cooking
1. Remove the stalk from the eggplant, cut it in half lengthwise. Spoon scrub some of the pulp to get the boat. Walls should not be less than 0.5 cm.
2. Cut out the pulp into arbitrary pieces, fry in a pan.
3. Tomatoes need to be cut into small cubes. Then mix with eggplants, salt and pepper.
4. Cheese three grated, the third part is sent to the filling, for its better grip. Leave the rest on the dressing.
5. Fill the boats with cooked stuffing, sprinkle with cheese on top. Now put in the oven. We bake half an hour at 190 degrees, if necessary, time can be increased.
Recipe 7: Eggplant baked in the oven with cheese and whole tomatoes
This dish is cooked in foil, in its own juice. Fats are not used, so it is ideal for losing weight and athletes. Cheese for this dish can be taken absolutely any, including cheese.
Ingredients
• 2 eggplants;
• 1 tomato;
• spices;
• 50 grams of cheese;
• 1 sweet pepper;
• garlic 2 cloves;
• a couple of parsley sprigs.
Cooking
1. At an eggplant we cut off a fruit stem and with a sharp knife we make 3 pockets on one side, without reaching the end opposite.
2. Prepare a salad of diced tomatoes, peppers, cheese, parsley. Add chopped garlic, pepper, salt and knead everything.
3. Fill the pockets with cooked stuffing.
4. We roll each eggplant into an individual piece of foil and put it in the oven for 50 minutes, cook at 180 degrees. Optionally, the foil can be cut 10 minutes before cooked and lightly fry vegetables.
Recipe 8: Eggplant Baked in Oven with Cheese and Ratatouille Tomatoes
A special feature of this eggplant dish with tomatoes is a milk sauce based on flour passerovka. Vegetables should get about the same, so that the pieces alternate with each other. Ingredients
• 500 grams of eggplants;
• 500 grams of tomatoes;
• 100 grams of cheese;
• a spoon of flour without a hill;
• some oil;
• salt pepper;
• 300 ml of milk.
Cooking
1. Put the pan on the fire, pour a little oil. As soon as it is heated, pour the flour and fry it to a golden color.
2. Pour warm milk into thin streams, mix and continue cooking.
3. Three grated cheese, send in sauce. Salt, pepper, bring to a boil. If the cheese does not dissolve to the end - do not worry.
4. Cut the eggplants and tomatoes into random rings. We put in shape on the edge, alternating with each other, not very tightly. You can also add mugs of zucchini and potatoes. The form should be completely closed with vegetables.
5. Pour the sauce, send the vegetables in the oven for 40 minutes.
Recipe 9: Eggplant Sandwiches Baked in Oven with Cheese and Tomatoes
Delicious hot sandwiches, which are also quite good and cold. In addition to blue, cheese and tomatoes are also added pickled mushrooms.
Ingredients
• a loaf of bread or a loaf;
• 2 eggplants and tomatoes;
• 100 grams of pickled mushrooms;
• 200 gr. cheese;
• 100 grams of mayonnaise;
• butter;
• 3 cloves of garlic.
Cooking
1. Cut eggplants into circles, fry lightly in butter in a frying pan.
2. Cut the mushrooms into thin slices, chop the tomatoes, chop the cheese and garlic on the grater.
3. Lubricate the slices of bread with mayonnaise, put the fried eggplant, on it a few slices of mushrooms, a little garlic and a slice of tomato. We collect in the same way all the other sandwiches.
4. Sprinkle cheese on top of all the sandwiches and bake for 12-15 minutes in the preheated oven. You can also cook in the microwave.
Eggplant baked in the oven with cheese and tomatoes - tips and useful tips
• Eggplants well absorb all the juices, so tomatoes should always be put on top, and not vice versa.
• Eggplants are tasty when cooked in thick enough slices of 0.5 cm or more. Thin pieces lose in taste, as they quickly lose moisture and often burn. • Tomatoes for roasting must be fleshy. If the fruit has a lot of juice, then the dish will turn out not baked, but stewed and will lose its taste.
• For baking, it is better to choose sweet tomatoes, since during the cooking process the acid becomes pronounced and can negatively affect the result.
• Garlic - always and everywhere! It is perfect for eggplants, tomatoes and cheese. Therefore, it can be safely added to dishes, even if it is not listed in the list of ingredients.
