Regular use of eggplant improves the digestive and cardiovascular system.
Eggplant cooked in the oven retains more trace elements and vitamins, in addition, it is also very tasty.
Baked eggplant with vegetables in the oven - the basic principles of preparation
You can bake eggplant with vegetables, cut all the ingredients into slices and lay them in layers, each greased with mayonnaise, sour cream or sauce. Sprinkle with grated cheese on top to form a delicious crust.
Eggplants stuffed with vegetables are very tasty. For this, the main vegetable is washed, the stalks are cut and cut in half.
Carefully, so as not to damage the walls, remove the flesh.
Should get a kind of "boat".
Vegetables and cut eggplant pulp are finely chopped. The resulting vegetable mixture is used raw or fried in vegetable oil.
Then this mixture is spread in eggplant halves and sent to the oven. A few minutes before the end of cooking they are sprinkled with cheese chips.
Baked eggplant with vegetables in the oven can be served as an independent dish, or as a side dish for fish or meat.
Recipe 1. Baked eggplant with vegetables in the oven with minced meat
Ingredients
three cloves of garlic;
a pound of eggplant;
salt;
300 g of any stuffing;
black pepper;
bulb;
two tomatoes;
carrot;
100 g of Russian cheese.
Cooking method
1. Wash the eggplants well, remove the stalks and cut them in half lengthwise. Using a teaspoon, remove the pulp, put it in a bowl and fill it with cold water.
2. Put the eggplant boats on a dish and salt. Leave for half an hour.
3. Peel and wash the onions, garlic and carrots. Chop the onion in small pieces. Grind carrots on a coarse grater. Chop the garlic finely.
4. Put the onion in 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 slightly and cut into small pieces. Add to the rest of the vegetables. Add minced meat here, season everything with pepper and salt. Simmer, stirring continuously.
6. Stuff boats with vegetable filling. Cover the baking sheet with foil and transfer stuffed eggplants onto it. Cheese coarsely and sprinkle with the filling.
7. Place the pan in the oven for forty minutes. Bake at 200 C. Serve as an independent dish.
Recipe 2. Baked eggplant with vegetables in the oven "Barrels"
Ingredients
four eggplant;
three tomatoes;
200 g of mixed meat;
150 ml of meat broth;
200 g of boiled rice;
a small bunch of dill and parsley;
carrot;
50 ml of vegetable oil;
bulb;
20 ml apple cider vinegar;
half red bell pepper;
black pepper and kitchen salt.
Cooking method
1. We take small eggplants of a round form. Wash them and cut off the top. We clean the middle with a sharp knife and spoon, trying not to damage the walls. From the inside, grease the eggplant with apple cider vinegar and salt.
2. Onion peel and finely crumble. Peel the carrots and grind on a coarse grater. Peppers are peeled from seeds and finely chopped.
3. Fry onion with carrots in warmed vegetable oil until soft. Then add the minced meat and continue to fry until it changes color. We put the pepper in the pan and simmer for another seven minutes.
4. Rinse the rice until clear water. Add it to the vegetables. We also send chopped greens here. Season with salt and pepper. Stir and keep on fire until half-cooked rice.
5. With the chilled filling, we stuff the eggplants and place them on a baking sheet with the slice up. Grind tomatoes in a blender. Combine the tomato mass with the broth, salt and pour the mixture into a baking sheet.
6. We bake eggplants at 190 C for an hour. Serve with sour cream or mayonnaise.
Recipe 3. Baked eggplant with vegetables and mushrooms in the oven
Ingredients
two eggplants;
salt;
onion head;
black pepper;
a tomato;
bell pepper;
two eggs;
seven champignons;
50 g of cheese;
30 g mayonnaise.
Cooking method
1. We wash the eggplants under running water, wipe them with a towel and make a shallow longitudinal incision on each side. Wrap eggplant in foil, put on a baking sheet and send for 20 minutes in the oven. Bake at 260 C.
2. Onion peel and finely crumble. Rinse the mushrooms, dry and cut into plates. Cut the stalk from the bell pepper and clean the seeds. My pepper and tomatoes, chop them into small pieces.
3. Put vegetables in a frying pan with heated vegetable oil and fry until half-cooked.
4. Eggplant removed from the oven. Carefully unfold them and take out the pulp with a teaspoon. Lubricate the peeled eggplant inside with mayonnaise, season with pepper and salt.
5. We stuff eggplant stuffed with vegetables and mushrooms.
6. Beat eggs with a whisk in a deep plate. Cut the cheese into small pieces and add to the eggs. Shake and pour the mixture into eggplant. Spread in a deep form and bake at the same temperature for 15 minutes.
Recipe 4. Baked eggplant with vegetables in the Italian oven
Ingredients
200 g of boiled veal;
fresh parsley;
400 g eggplant;
salt;
100 g of bell pepper;
30 ml of olive oil;
200 g of tomatoes;
30 g parmesan;
100 g of onions.
Cooking method
1. Pre-boil the veal until cooked with herbs and roots.
2. The oven is heated to 180 C. My eggplant, dried with napkins, remove the stalk and cut in half along. We make deep cuts in the form of a lattice on the pulp with a sharp knife. We spread the vegetable on a baking sheet and bake for 20 minutes. Then take out of the oven and cool.
3. Peel and chop the onions in half rings. We spread it in preheated vegetable oil and fry until transparent.
4. Peppers are peeled from seeds and chopped into small cubes. Fry everything together for five minutes, stirring.
5. Cut the veal into small pieces. We pour tomatoes with boiling water and remove a thin skin from them. Finely chopped flesh. Place the meat and tomatoes in a pan, salt and stew for another five minutes.
6. From the cooled eggplant, carefully remove the pulp with a spoon, taking care not to damage the peel. Cut the eggplant pulp into pieces and combine with the contents of the pan. Mix. We stuff eggplant boats with stuffing from vegetables and meat. Sprinkle with parmesan chips on top.
7. We send the eggplant to the oven, heated to 180 C, for a quarter of an hour. Serve eggplant, garnishing with parsley branches.
Recipe 5. Baked eggplant with vegetables in a bohemian oven
Ingredients
six eggplants;
freshly ground pepper;
six tomatoes;
table salt;
three cloves of garlic;
thyme;
bulb;
parsley;
a slice of butter;
Bay leaf;
half a liter of olive oil;
200 g of cheese.
Cooking method
1. Rinse eggplant under running water. Cut the stem and peel the vegetable from the peel. Cut into circles of medium thickness.
2. Fry eggplant in well-heated olive oil until golden brown on both sides. We spread it on a plate covered with a napkin, seasoning with salt and pepper.
3. Peel the garlic and onion and finely chop. Dip the tomatoes with boiling water and remove the thin skin. Cut the pulp into pieces.
4. Fry the onion in olive oil until soft. Add tomatoes, herbs, garlic, bay leaf and thyme to the pan. Pepper and salt. Stew all together for ten minutes. Add eggplant, mix and cook for the same amount of time.
5. We shift the vegetable mixture into a deep baking dish. Lay out small pieces of butter on top and sprinkle all with cheese shavings. Sent to the oven for ten minutes.
Recipe 6. Baked eggplant with vegetables in the Musaka oven
Ingredients
three eggplants;
two zucchini;
salt;
a pound of potatoes;
four tomatoes;
30 g of tomato paste;
half a kilogram of beef or mixed minced meat;
head of young garlic;
olive oil;
two carrots;
black pepper;
two onions;
300 g of cheese.
Sauce
dry Mediterranean herbs;
two eggs;
salt;
half a packet of butter;
300 ml of milk;
100 g of flour.
Cooking method
1. Boil the potatoes until they are half-finished in their skins. Cool and clean it.
2. Peel carrots, garlic and onions finely chop and pass in olive oil until soft. Then add minced meat, pepper and salt. Fry, stirring, until the forcemeat changes color and breaks into small pieces. Add tomato paste and mix.
3. Wash the eggplants and zucchini, peel them and cut them into half-centimeter thick bars. Put them on a plate covered with a napkin.
4. Cut potatoes and tomatoes into circles.
5. Pound the butter and flour in a pan. Pour in 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 there are no lumps.
6. Take a baking sheet with high sides. Cover it with parchment. Put the potatoes evenly, pepper and salt. Sprinkle with grated cheese. Put half the minced meat on the potatoes. Lay out the eggplant in the next layer and chop it with cheese. Now lay out a layer of zucchini. Sprinkle it with cheese. Put the remaining mincemeat. Cover it with tomato mugs.
7. Pour the vegetables with sauce. Sprinkle with cheese chips on top. Bake in a preheated 180 ° C oven for half an hour. Cut the finished dish into pieces and decorate with greens.
Baked eggplant with vegetables in the oven - tips and tricks
- To rid the eggplant of bitterness, soak them for half an hour in salted water.
- Before heat treatment, vegetables must be thoroughly dried to prepare them faster.
- Eggplant pulp, if it is not part of the stuffing for stuffing, can be used to make caviar.
- Bake only young eggplant with thin skin.
- You can use raw vegetables for stuffed eggplants in raw form or by frying it in olive oil.
Good to know: how to clean eggplants.
