Eating an eggplant regularly improves the digestive and cardiovascular systems.
Eggplant cooked in the oven saves more microelements and vitamins, besides, it is also very tasty.
Baked eggplants with vegetables in the oven - the basic principles of cooking
Eggplants can be baked with vegetables, cut all the ingredients into slices and put them in layers, each smeared with mayonnaise, sour cream or sauce. On top of all sprinkled with grated cheese to form an appetizing crust.
Eggplants stuffed with vegetables are very tasty. For this, the main vegetable is washed, the stalks are cut and cut in half.
Carefully, not to damage the walls, remove the pulp.
It should make a kind of "boat".
Vegetables and carved eggplant flesh finely chopped. The resulting vegetable mixture is used raw, or it is fried in vegetable oil.
Then this mixture is spread in halves of eggplant and sent to the oven. A few minutes before the end of cooking, they are covered with cheese chips.
Baked eggplants with vegetables in the oven can be served as a separate dish, or as a side dish to fish or meat.
Recipe 1. Baked eggplants with vegetables in the oven with minced meat
Ingredients
three cloves of garlic;
half a kilo of eggplants;
salt;
300 g of any stuffing;
black pepper;
bulb;
two tomatoes;
carrot;
100 g Russian cheese.
Method of preparation
1. Eggplants wash well, remove the stalk and cut along in half. Using a teaspoon, remove the pulp, place it in a bowl and cover with cold water.
2. Place the eggplants on the dish and salt. Leave for half an hour.
3. Peel and wash onions, garlic and carrots. Chop the bulb into small pieces. Grind carrots on a coarse grater. Finely chop the garlic.
4. Put the onion into the heated oil and fry it over moderate heat until soft. Then add carrot and garlic to it. Keep frying, stirring constantly.
5. Remove the eggplant pulp from the bowl, squeeze lightly and cut into small pieces. Add to the rest of the vegetables. Add mince here, season with pepper and salt. Simmer, stirring continuously. 6. Stuff the boat with a vegetable filling. Cover the baking sheet with foil and put the stuffed eggplants on it. Coarsely rub the cheese and sprinkle them with the filling.
7. Place the baking tray in the oven for forty minutes. Bake at 200C. Serve as a separate dish.
Recipe 2. Baked eggplants with vegetables in the oven “Kegs”
Ingredients
four eggplants;
three tomatoes;
200 g mixed minced meat;
150 ml of broth;
200 g cooked rice;
a small bunch of dill and parsley;
carrot;
50 ml of vegetable oil;
bulb;
20 ml of apple cider vinegar;
half red bell pepper;
black pepper and salt.
Method of preparation
1. Take a small round eggplant. Wash them and cut off the top. Scrub the center out with a sharp knife and spoon, trying not to damage the walls. From the inside, we lubricate the eggplants with apple vinegar and salt.
2. Clean the bulb from the husk and finely crumble. Peel carrots and grind on a coarse grater. Bulgarian pepper cleaned from seeds and finely crumbled.
3. Fry onions with carrots in hot vegetable oil until soft. Then add the stuffing and continue to fry until it changes color. Put the pepper in the pan and simmer another seven minutes.
4. Wash rice to clear water. Add it to the vegetables. Here we send crushed greens. Season with salt and pepper. Stir and keep on fire until the rice is half cooked.
5. Stuff the eggplants with chilled filling and put them on a baking sheet, cut up. Grind tomatoes in a blender. Combine the tomato mass with the broth, salt and pour the mixture into the pan.
6. Eggplants are baked at 190C for an hour. Served with sour cream or mayonnaise.
Recipe 3. Baked eggplants with vegetables and mushrooms in the oven
Ingredients
two eggplants;
salt;
onion head;
black pepper;
a tomato;
Bulgarian pepper;
two eggs;
seven mushrooms;
50 grams of cheese;
30 g of mayonnaise.
Method of preparation
1. We wash the eggplants under running water, wipe them with a towel and make a shallow longitudinal incision on each side of it. Wrap the eggplant in foil, put on a baking sheet and send to the oven for 20 minutes. Bake at 260C. 2. Clean the bulb from the husk and finely crumble. Rinse the mushrooms, dry and cut into plates. Cut the stalk from the bell pepper and clean the seeds. Pepper and my tomatoes, shred them into small pieces.
3. Put vegetables into pan with pre-heated vegetable oil and fry until half cooked.
4. Take the eggplant out of the oven. Carefully unfold them and remove the pulp with a teaspoon. From the inside, cleaned eggplants are greased with mayonnaise, seasoned with pepper and salt.
5. Stuff the eggplants with vegetables and mushrooms.
6. Beat eggs with a whisk in a deep dish. Cut the cheese into small pieces and add to the eggs. Shake and pour the mixture in the eggplant. We spread in a deep form and bake at the same temperature for 15 minutes.
Recipe 4. Baked eggplants with vegetables in an Italian oven
Ingredients
200 g of boiled veal;
fresh parsley;
400 g of eggplants;
salt;
100 g paprika;
30 ml of olive oil;
200 grams of tomatoes;
30 grams of parmesan;
100 g onions.
Method of preparation
1. Boil veal before boiling with greens and roots.
2. Heat oven to 180C. Eggplant wash, dry with napkins, remove the stem and cut along in half. We make deep incisions in the form of a lattice on the pulp with a sharp knife. Put the vegetable on a baking sheet and bake for 20 minutes. Then remove from the oven and cool.
3. Clean and chop the onion in half rings. Put it in preheated vegetable oil and fry until transparent.
4. We clean the Bulgarian pepper from seeds and shred it in small cubes. Fry everything together for five minutes, stirring.
5. Cut the veal into small pieces. Tomatoes are doused with boiling water and we remove a thin skin from them. The flesh is finely crumbled. Place the meat and tomatoes in the pan, salt and simmer for another five minutes.
6. From the cooled eggplant, carefully remove the pulp with a spoon, trying not to damage the peel. Eggplant flesh cut into pieces and combine with the contents of the pan. Stir. Eggplant boats stuffed with vegetables and meat. Sprinkle all the parmesan chips on top. 7. We send eggplants to the oven, preheated to 180C, for a quarter of an hour. Serve eggplants, garnished with parsley sprigs.
Recipe 5. Baked eggplants with vegetables in a Bohemian oven
Ingredients
six eggplants;
freshly ground pepper;
six tomatoes;
kitchen salt;
three cloves of garlic;
thyme;
bulb;
parsley;
a piece of butter;
Bay leaf;
half a liter of olive oil;
200 grams of cheese.
Method of preparation
1. Rinse the eggplants under the tap. Cut the stalk and peel the vegetable. Cut into circles of medium thickness.
2. Fry the eggplants in a well-heated olive oil until golden brown on both sides. We spread on a plate, covered with a napkin, seasoning with salt and pepper.
3. We clean garlic and onions from husks and finely crumble. Tomatoes boiling water and remove the thin skin. Pulp cut into pieces.
4. Fry onion in olive oil until soft. Add tomatoes, herbs, garlic, bay leaf and thyme to the pan. Pepper and salt. Simmer all together for ten minutes. Add eggplants, mix and cook for the same amount of time.
5. Shift the vegetable mixture into a deep baking mold. Top with small pieces of butter and sprinkle with all the cheese chips. Sent in the oven for ten minutes.
Recipe 6. Baked eggplants with vegetables in a Moussaka oven
Ingredients
three eggplants;
two zucchini;
salt;
half a kilo of potatoes;
four tomatoes;
30 grams of tomato paste;
Half a kilo of beef or mixed minced meat;
head of young garlic;
olive oil;
two carrots;
black pepper;
two bulbs;
300 grams of cheese.
Sauce
Mediterranean dry herbs;
two eggs;
salt;
half a pack of butter;
300 ml of milk;
100 g of flour.
Method of preparation
1. Boil the potatoes until half cooked in uniform. Cool and clean it.
2. Peel carrots, garlic and onions finely chop and stir in olive oil until soft. Then add the minced meat, pepper and salt. Fry, stirring until the mince changes color and disintegrates into small pieces. Add tomato paste and mix.
3. Wash eggplants and zucchini, peel and cut them into half a centimeter thick bars. Put them on a plate covered with a napkin. 4. Slice the potatoes and tomatoes.
5. Spread the butter with flour in a pan. Pour in the milk and mix thoroughly. In a separate bowl, beat the eggs and pour them into the milk mixture. Salt and season with herbs. Make sure that there are no lumps.
6. Take a baking sheet with high sides. Cover it with parchment. Spread the potatoes evenly, pepper and salt. Sprinkle with grated cheese. On the potatoes, put half the stuffing. Lay the eggplants in the next layer and add cheese. Now lay out a layer of zucchini. Sprinkle it with cheese. Put the remaining mince. Cover it with tomato mugs.
7. Vegetables pour sauce. Sprinkle with cheese chips on top. Bake in the oven preheated to 180 ° C for half an hour. Cut the prepared dish into pieces and decorate with greens.
Baked eggplants with vegetables in the oven - tips and tricks
- To rid the eggplant of bitterness, soak them for half an hour in salted water.
- Vegetables should be dried thoroughly before cooking, so that they can be prepared faster.
- Eggplant pulp, if it is not part of the stuffing stuffing, can be used to make caviar.
- Bake only young eggplants with thin skin.
- Vegetable stuffing for stuffed eggplants can be used raw, or by frying it in olive oil.
It is useful to learn: how to properly clean the eggplant.
