Recipe for baked eggplant strips. Eggplant recipes in the oven: a selection of dietary, holiday, meat and cheese options

It is believed that eggplants, thanks to the potassium they contain, have a beneficial effect on the functioning of the heart and normalize the body's water-salt metabolism. It’s not for nothing that in the East they are called vegetables of longevity and are recommended for older people to eat regularly. In addition, eggplants are low in calories: only 24 kcal per 100 grams of product. At the same time, they help cleanse the intestines. Just what you need if you're watching your figure.

But sometimes even benefit is not an argument. Many housewives even today consider eggplants to be too capricious: they either turn black or taste bitter. Although these troubles are easy to avoid.

Before cooking, soak the eggplants in salted water for half an hour. Then rinse. This will remove the bitterness from the vegetables.
If you are preparing caviar, do not put the eggplants through a meat grinder or cut them with a metal knife. This may give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
To prevent eggplants from absorbing a lot of fat when frying, first scald them with boiling water.
To prevent the flesh from turning black, cook the eggplants over high heat.
If you want the eggplant slices or mugs to not lose their shape when cooked, do not peel them.

Moussaka

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This is a traditional Balkan and Middle Eastern dish made from eggplants and minced meat. Tasty and very filling.

Ingredients:

800 g eggplants;
800 g minced lamb or beef;
300 g tomatoes;
1 onion;
50 g hard cheese;
180 g dry white wine;
olive oil for frying;
salt and pepper to taste.

For the sauce:

500 ml milk ;
40 g butter;
30 g flour;
200 g hard cheese;
2 eggs;
salt and nutmeg taste.

Preparation

Let's start with the sauce. Melt the butter in a frying pan and “fry” the flour in it. At the same time, heat the milk a little (do not boil!). To ensure a lump-free sauce, the milk and the butter and flour mixture should be at approximately the same temperature. Pour the milk into the pan with the butter and flour, stirring constantly. Salt, add nutmeg. Bring to a boil, and then add grated cheese. Continue cooking, remembering to stir, until the cheese melts. Then remove from heat. While the mixture cools, beat the eggs in a separate bowl. After this, slowly pour them into the sauce, stirring thoroughly. The sauce is ready.

The onion for moussaka needs to be cut into half rings, the tomatoes should be peeled and chopped into cubes. We cut the eggplants into thin oblong slices (don't forget to soak them in salted water!) and fry them in olive oil on both sides. After frying, place them on paper towels to absorb excess fat. You also need to fry the onion (until soft) and minced meat. In the middle of frying, pour wine into the onions and minced meat and cook until the liquid evaporates. After this, add the tomatoes, salt, pepper and simmer for a few more minutes.

Assembling the moussaka: place the eggplants and minced meat in layers in a baking dish so that the eggplants are on top. Pour the sauce over everything and sprinkle with grated cheese. Place in the oven preheated to 180°C for 30–40 minutes.

Caponata

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This is a Sicilian stew made from eggplant and other vegetables. It is eaten both hot and cold, served as independent dish and also as a side dish and snack.

Ingredients:

800 g eggplants;
150 g olives;
90 g capers;
140 g onions;
50 g sugar;
400 ml tomato paste;
80 ml white wine vinegar;
olive oil for frying;
basil, salt and pepper to taste.

Preparation

Peel the eggplants, cut them into cubes and fry them in olive oil. To prevent vegetables from being too fatty, you can lightly pour boiling water over them before frying.

In a separate bowl, caramelize the onion with sugar (do not use butter) until golden. Then add capers there (remember that they can be pickles), olives, vinegar and a little bit olive oil. Simmer it all for about five minutes, then add the fried eggplants and tomato paste. Cook for another 7–10 minutes. A couple of minutes before readiness, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. You can generally do without it, since capers usually add the necessary saltiness to the dish.

Lasagna

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This is a variation of the traditional Italian dish, where eggplant replaces the dough.

Ingredients:

800 g eggplants;
500 g minced beef;
500 g thick tomato paste;
100 g mozzarella;
100 g parmesan;
100 g breadcrumbs;
2 eggs;
2 tablespoons of water;

Preparation

We clean the eggplants and cut them into circles about one and a half centimeters thick. In a bowl, beat eggs with two tablespoons of water. In a separate bowl, mix grated Parmesan, breadcrumbs, salt and pepper. Dip each eggplant slice first into beaten eggs and then into a mixture of breadcrumbs and cheese. Place the eggplants on a baking sheet greased with olive oil. Preheat the oven to 180°C and place the eggplants there for 20–25 minutes, until the vegetables acquire an even golden brown crust.

At this time, fry the minced meat in olive oil (if desired, you can add salt and pepper). After about 10 minutes, add tomato paste to the minced meat. Bring the mixture to a boil and remove from heat.

Place some of the eggplants in a baking dish, then cover them tomato-meat sauce, sprinkle with 50 grams of mozzarella and place the eggplants on top again. If the shape is small and there is a lot of filling, you can make several layers. Sprinkle the remaining mozzarella on top and place in the oven (200°C) for 10–15 minutes (the cheese should melt).

Spaghetti dressing

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Eggplants can not only replace pasta, but also complement it perfectly. For example, they can be used to prepare vegetable sauce for spaghetti.

Ingredients:

800 g eggplants;
500 g spaghetti;
400 g tomatoes;
4 cloves of garlic;
olive oil;
basil;
salt and pepper to taste.

Preparation

For this recipe, the eggplants must first be baked in the oven. This will take about an hour: you need the vegetables to become soft. While the eggplants are baking, boil the spaghetti. Remove the eggplants from the oven, let them cool slightly, and then carefully remove the skins.

Finely chop the garlic and fry in heated olive oil for two minutes. Then add the tomatoes cut into large cubes. Simmer until almost all the liquid has evaporated. At the end of cooking, add the diced eggplants, salt and pepper to taste. Serve with spaghetti. The dish can be sprinkled with chopped basil.

Cutlets

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Ingredients:

3 small eggplants;
400 g chum salmon fillet or other sea fish to your taste;
100 g hard cheese;
100 g butter;
2 tomatoes;
1 onion;
salt and herbs to taste.

Preparation

Cut off the stems of the eggplants and cut the eggplants lengthwise to create “boats” (3 eggplants = 6 boats). Do not remove the skin - it will preserve the shape of the vegetables and the appearance of the dish. Cut the fish and tomatoes into small cubes; if desired, you can first remove the skin from the tomatoes. Finely chop the onion.

Place the eggplant boats on a greased baking sheet. Inside each of them we put fish, tomatoes, onions and a little butter. Salt, pepper and sprinkle with herbs to your taste. Then sprinkle each portion with grated cheese. Place the eggplants in a well-heated oven for 30–50 minutes. You can eat this dish with a spoon, scraping the pulp from the walls of the eggplant.

Grilled eggplant salad

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This simple salad can be done in nature. He will become great addition to and others meat dishes cooked on the grill.

Ingredients:

1 large eggplant;
1 purple onion;
1 avocado;
1 lemon;
rapeseed and olive oil;
1 tablespoon red wine vinegar;
1 teaspoon Dijon mustard;
oregano and parsley;
salt and black ground pepper taste.

Preparation

Cut the eggplants into circles about 2.5 centimeters thick. Peel the onion and cut into large rings. Drizzle these vegetables rapeseed oil and until soft. When the eggplants and onions have cooled a little, cut them, as well as the peeled avocado, into large cubes.

In a separate bowl prepare the dressing. Mix red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. Let the mixture brew for a bit, and then season the salad with it. Salt, pepper, garnish with lemon slices and parsley sprigs.

Sticks in batter

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It's easy summer snack. Eggplants prepared according to this recipe are lean, tender inside and crispy. cheese crust outside.

Ingredients:

500 g eggplants;
150 g hard cheese;
1 egg;
100 g breadcrumbs;
3–4 cloves of garlic;
olive oil;
salt, ground black pepper, paprika and turmeric to taste.

Preparation

Cut the eggplants into strips about 3 centimeters thick and add salted water to remove the bitterness. After drying the eggplant slices on a paper towel, place them in a bowl, sprinkle with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, garlic pressed through a press). Leave for 5–10 minutes.

At this time, grate the cheese and mix it with breadcrumbs. In a separate bowl, beat the egg.

Place on a baking sheet baking paper and preheat the oven to 200°C. Dip each slice of eggplant first in the egg, and then in a mixture of cheese and crackers and place on a baking sheet. Cook the sticks in the oven for about 20 minutes. You can eat them both hot and cold - equally delicious.

Rolls

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There are many variations of eggplant rolls. Some people simply fry the vegetable, others bake it. Some use only cheese for the filling, others add carrots, mushrooms or tomatoes. We offer you the simplest cooking option.

Ingredients:

500 g eggplants;
100 g cream cheese;
2–3 cloves of garlic;
olive oil for frying;
salt, pepper and herbs to taste.

Preparation

Cut off the tops of the eggplants and cut them into slices about a centimeter thick. After getting rid of the bitterness (see life hacks above), fry the eggplants in olive oil. Remove excess fat using a paper napkin. If you prefer baked vegetables, use the oven.

Pass the garlic through a press, finely chop the greens. Mix all this with cream cheese (if desired, add salt, pepper and other spices). Spread the cheese mixture in a thin layer on the eggplants. We wrap each plate with a roll and fasten it with a toothpick. Place the rolls on lettuce leaves and sprinkle with chopped walnuts(optional).

Turrets

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This appetizer is easy to prepare and looks impressive. Eggplant towers, laid out on a large plate and decorated with greens, are perfect for the holiday table.

Ingredients:

400 g eggplants;
400 g tomatoes;
300 g mozzarella;
3 tablespoons olive oil;
balsamic vinegar;
salt, ground black pepper and basil to taste.

Preparation

Cut the peeled eggplants into circles about a centimeter thick. Salt, pepper and fry on both sides in olive oil. We also cut the tomatoes into rounds. Cut the mozzarella into slices. The thickness of the cheese and tomatoes should be about a centimeter.

In a baking dish, greased with oil, we “build” towers: a circle of eggplant, a circle of tomato and a slice of cheese. Garnish each serving with basil sprigs and sprinkle balsamic vinegar. Place it all in the oven (200°C) for 15–20 minutes.

Snack "Peacock Tail"

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Another one bright snack from eggplants. Thanks to the unusual “design”, the dish will appeal not only to adults, but also to children who rarely eat vegetables willingly.

Ingredients:

500 g eggplants;
300 g tomatoes;
200 g cucumbers;
200 g feta cheese;
half a jar of olives;
3 tablespoons sour cream;
2–3 cloves of garlic;
olive oil;
dill;
salt to taste.

Preparation

Cut the eggplants diagonally to form oval slices. Soak in salted water, rinse and dry. After this, place on a baking sheet, sprinkle with olive oil and bake for 10–15 minutes at 200 °C.

Pass the garlic through a press and mix with sour cream and feta cheese until smooth. Cut tomatoes and cucumbers into slices. It is desirable that the latter be smaller in diameter than the former. Cut the pitted olives in half.

Place the eggplants in the shape of a peacock's tail on a large oblong plate. Grease each piece with cheese mixture. Then put a circle of tomato and cucumber on them. Again, a little cheese with garlic, and finally - half an olive. It should look like the eyes on a peacock's tail.

Heh

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Heh - this korean dish, which is usually made from meat, fish or vegetables such as eggplant. Eggplant heh can be served as a side dish for meat or as an independent dish.

Ingredients:

1.5 kg eggplants;
100 g paprika;
1 spicy Bell pepper;
7–8 cloves of garlic;
2 tablespoons vegetable oil;
vinegar.

Preparation

Cut the eggplants into cubes and get rid of the bitterness in the usual way. After that, fry them on vegetable oil. Cut the hot capsicum into thin rings and chop (not too finely) the garlic. We post it in Plastic container layers of eggplant, garlic and pepper. Sprinkle with vinegar, sprinkle a little paprika and repeat layers until the container is full. Vary the amount of pepper, garlic, paprika and vinegar to your taste. If you don't like it spicy, add these ingredients to a minimum. Cover the filled container with a lid and put it in the refrigerator for a day.

Eggplants open up space for culinary fantasy: the list of dishes from them can be continued for a long time. We invite you to do this in the comments. Write if you like eggplants and share your signature recipes.

In the past, before the invention of modern kitchen appliances, eggplants were mostly fried. Thus useful and delicious vegetable turned into fatty dish, which is off the charts in terms of carcinogen content. The fact is that when frying, eggplants absorb a large number of oils But using an oven eliminates this nuisance; now there are many recipes for baking foods, incl. and eggplants. Oven-baked eggplants are probably the most popular of all. vegetable dishes prepared using this technology. Moreover, this vegetable is prepared both independently and in combination with other products. For example, eggplants with tomatoes in the oven, eggplants with cheese in the oven, eggplants with minced meat in the oven, zucchini and eggplants in the oven have proven themselves very well. Very tasty combination options are also possible, for example, eggplants with tomatoes and cheese in the oven. A juicy and sour appetizer - eggplants baked in the oven with tomatoes will decorate any festive table. A savory dish– eggplant baked in the oven with cheese can be an alternative to many, heavier and complex snacks on your desk.

Separately rich culinary theme are stuffed eggplants in the oven. There are so many options that it’s impossible to describe everything; housewives continue to experiment and invent new dishes. Eggplants are stuffed with meat, meat with cereals, finely chopped other vegetables, etc.

Do you want to cook delicious eggplant in the oven or eggplants in the oven quickly - carefully study our recipes, there are many of them. This vegetable is multifaceted and allows you to work wonders with yourself. A little creativity, and you have a wonderful appetizer on your table - eggplants in the oven; you can easily select recipes to suit your taste. Don't forget to look at the photos of the dishes, they are so delicious, these eggplants in the oven. The photo only emphasizes their attractiveness. Cook eggplants in the oven, recipes with photos - good basis your success.

And a few more tips for preparing this dish:

You need to remove the bitterness from eggplants. To do this, cut them in half and add salt, then leave for 20 minutes. Then rinse the vegetables under running water - the bitterness will go away along with the juice;

For baking, choose medium-sized, evenly colored fruits; they should be juicy, with green tails. The peel is not removed from the eggplant, and if the fruit is overripe, remove the core; it is not suitable for use;

When stuffing, the filling must be half cooked, as the eggplants cook quickly. Everything will take up to 40 minutes;

Experienced chefs advise placing eggplants under a weight, this will force the eggplants to give up unnecessary juice and prevent excess fat absorption;

You can add piquancy to the dish by stuffing the eggplants with garlic cloves.

Eggplants are rich in vitamins and fiber. They contain minimal amount fat, and they are rightfully considered a dietary vegetable. How healthy they are will depend on how they are prepared. If you bake eggplants, then they will retain the maximum amount useful substances. We will look at several recipes for baked eggplants in the oven.

How to bake correctly?

Most housewives know that if the “little blue ones” are fried in a frying pan in the usual way, they absorb a lot of oil. Such a dish can hardly be called healthy, much less dietary. A good alternative to this preparation is oven-roasted vegetables.

There are many recipes baked eggplant whole and in pieces. They turn out soft and finished form don't lose theirs beneficial properties. You can use them to make salads and delicious snacks, and also be consumed as an independent dish. To bake them, you only need to have vegetables and time to cook them in the oven. Thanks to the multifunctional household appliances Many recipes for healthy dishes have appeared in the kitchen. They are very popular now, so we suggest you familiarize yourself with some of them.

Before preparing the “blue” ones, from them need to remove the bitterness. To do this, you need to wash the vegetable, cut it in half and lightly salt it. After about 20 minutes, the eggplants will release juice; they need to be rinsed under water. To bake delicious eggplants in the oven, it is advisable to choose medium-sized vegetables, ripe with green tails. If the seeds inside are too large, it is better to remove the core, this will be healthier.

No need to peel raw eggplant, because they contain a large amount of antioxidants. If you remove it, it means that the vegetable will lose its most useful properties.

Recipe for eggplant in the oven with parmesan

An excellent recipe for eggplant baked in the oven with tomatoes and Parmesan. Vegetable slices are not fried in oil, but only coated with olive oil, after which they are baked in the oven. If the dish is planned as a main dish, then you need to prepare it at the rate: 1 eggplant - 1 serving. For 1 vegetable you need to have:

The “blue” ones, cut into slices 5mm thick, need to be baked in the oven at a temperature of 200 o C. Prepared vegetables should become soft.

While the vegetables are baking, it's best to start preparing the Parmesan sauce. Prepared tomatoes are mixed with tomato paste, chopped garlic, finely chopped herbs, salt, sugar and pepper.

To prepare the dish, you must have a heat-resistant dish. A layer of prepared sauce is placed in it, then a layer of baked eggplants. After this, there is another layer of sauce and they are laid out in this order until the vegetables run out. The last layer should be sauce. The top of the dish is covered bread crumbs optional and then lastly grated Parmesan.

The dishes with vegetables are placed in a preheated oven. with a temperature of 180 o C for 20 minutes until the dish is browned. After this, it is advisable that ready dish Let it sit for a couple of hours before eating. It’s best to make the “blue” ones, but sprinkle them with bread crumbs, Parmesan cheese and put them in the oven before serving.

Recipe for baked eggplants stuffed with vegetables

From the selected and washed "little blue ones" no need to remove stems. They will hold the cut vegetable. The vegetable is cut in half along its entire length. Using a knife and a teaspoon, the core is removed and finely chopped, salted. The inside of the vegetables should also be salted.

All vegetables prepared according to the recipe are cut into cubes, greens and garlic are finely chopped with a knife. Chopped onions and carrots should be fried in vegetable oil for 2 minutes. Then add all the other vegetables to them, cover them with a lid and simmer over low heat for another 5-7 minutes.

Now you need to salt the vegetables, add ketchup, garlic and herbs to them. After this, you can turn off the vegetables, since our filling is ready.

The prepared eggplants are greased with oil on the outside, after which they can be stuffed with the prepared filling according to the recipe. The filling is placed in a heap and cover one half of the vegetable with the other.

The most convenient way to do this is directly on a baking sheet, so that you can immediately put it in the oven at a temperature of 180 o C for 20-25 minutes. After this, the eggplants are ready; they need time to stand and soak for a while.

Recipe for baked “sinenki” with suluguni and tomatoes

This simple dish will please even those who don’t really like eggplants. Instead of suluguni, you can use another type of cheese.

Eggplants - 500 gr;
tomatoes - 350 gr;
suluguni - 100 gr;
garlic - 3 cloves;
salt and pepper, ground to taste.

Eggplants need to be good wash and cut into slices, about 1 cm thick. Salt everything and leave for about 20 minutes. After this, drain the juice and rinse the vegetables under water. While the eggplants are being salted, you need to work on other ingredients. Tomatoes should be washed and cut into slices. Chop the garlic with a knife or crush it with a garlic clove. The cheese is grated on a medium-sized grater.

To prepare the dish you need a baking sheet or baking dish. Sliced eggplants are placed in it and garlic is sprinkled on top. Next, place tomato slices on the eggplants, which are salted and peppered. Everything is sprinkled with grated suluguni on top.

The snack is baked in the oven at a temperature of 180 o C for 30 minutes. It is served warm and sprinkled with fresh herbs on top.

Eggplant is one of the healthiest and dietary vegetables, contains the sea useful elements: vegetable proteins, as well as potassium, phosphorus and iron. Many housewives are accustomed to frying them, but this is not the most The best way preserve the usefulness of the product, since eggplants absorb all the fat and become not the easiest dish to digest. Now housewives have armed themselves with ovens, convection ovens, grills and multicookers, which allow them to prepare delicious dishes without excess oil.

Today's selection is dedicated to eggplant recipes in the oven. Simple, tasty, aromatic and original recipes with instructions and photos will help you prepare wonderful dishes and delight your loved ones!
Useful tips! When buying eggplants, it is better to give preference to not the largest fruits; it is better to take medium-sized vegetables, uniform in color throughout the fruit, and at the same time strong and firm, without spots. If you bought overripe eggplants, then you should remove the core, but never cut off the peel.

Good to know! An important point in cooking eggplants in the oven is to remove bitterness, as it can ruin the taste of the dish. To do this, you need to cut the eggplants (depending on what you will cook, cut them into rings or longitudinal slices), sprinkle with salt and let sit for 15 minutes, then rinse or wipe with a paper towel. With this simple method you will get rid of bitterness.

Eggplant baked in the oven

For such simple recipe you will need:

2-3 medium sized eggplants
spices or spices to your taste
40-50 gr. cheese (optional)

Preparation:

1. Wash the vegetables, cut off the tails at both ends and cut into rings (as in the photo), or you can bake them in the oven in longitudinal slices.

2. Before cooking, you need to get rid of bitterness. To do this, place the chopped eggplants on paper towels and salt them on top. Leave for 15-20 minutes. Then wipe or rinse off the salt, this will remove excess juice and bitterness.

3. Set the oven to preheat at 200 degrees. At this time, we begin to place the eggplants on a baking sheet or in a baking dish. Grease all the slices with oil on top to prevent them from burning. Then sprinkle spices on top.

4. Place the eggplants in the oven and cook for 20 minutes until done. The vegetables should be soft and the edges should be brown and crisp. 5 minutes before readiness, you can sprinkle with grated cheese.

Recipe for eggplants in the oven with tomatoes, cheese and mushrooms

A great recipe that has Slovak roots. For this dish you will need:

2 eggplants,
4 or 5 tomatoes,
3 cloves garlic (finely chopped)
Brie / Camembert or other soft cheese,
champignons - 200 gr.,
some breadcrumbs
40-50 gr. solid grated cheese

Preparation:

1. First, wash the eggplants, cut off the tails and cut them into rings. Remove the bitterness by sprinkling them with salt. Leave for 15-20 minutes, then rinse.

2. Chop the remaining products. While the eggplants are resting, prepare a baking dish. It is better to take a uniform with high sides. Coat the pan with olive oil and sprinkle the bottom with breadcrumbs. The crackers will absorb some of the moisture during baking. Set the oven to preheat at 200 degrees.

3. We begin to put all the ingredients into the mold. Place half the eggplants on the bottom, half the tomatoes as a second layer, then all the garlic, place all the soft cheese on top of the garlic (it needs to be cut into pieces). Then we make another layer of eggplants, followed by tomatoes, and mushrooms on top.

4.Bake all this beauty in the oven for 45 minutes. After 45 minutes, sprinkle the top of the dish with grated hard cheese. Leave for another 10 minutes. And you're done! Bon appetit!

Baked eggplants with tomatoes and minced meat

Ingredients:

2 eggplants
1 clove of garlic
0.5 kg. ground beef
2-3 tomatoes
glass of tomato paste
3 tablespoons olive oil
salt and pepper to taste
basil or parsley - half a bunch
100 gr hard cheese, grate

1.Before starting cooking, you need to preheat the oven to 180 degrees. Wash the eggplants, cut them into rings and add salt to get rid of bitterness for about 15 minutes. At this time, let's prepare the minced meat.

2. Heat large frying pan with non-stick coating over medium heat. Once the pan is hot, add 1 tbsp. l. olive oil, fry the chopped garlic for 1 minute (be careful not to let the garlic turn brown), then add the minced meat and cook for about 5 minutes, then add the tomato paste. Mix well and cook for another 5 minutes. Add salt and pepper. Remove the pan from the heat and add the chopped basil or parsley. Drain excess liquid from the minced meat.

3. Grease a baking dish with oil, place the eggplants in the first layer, then a layer of minced meat, then tomatoes and one layer of cheese. Repeat and finish with a layer of eggplant. Sprinkle cheese on top and bake for 30 minutes until done. Bon appetit!

And for a snack, a recipe from the chef: stuffed eggplants in the oven

Very soon the eggplant season will be in full swing. Surely many have already managed to prepare blue ones according to their favorite recipes. And that includes me - a real yummy! I especially like to cook baked eggplants in the oven with tomatoes and cheese. I have chosen several cooking methods.

How to deliciously bake eggplants with tomatoes and cheese

The eggplant-tomato-cheese combination is the ideal basis for not 5, or even 10, but hundreds of recipes! I will only share those that I have tried personally and whose effectiveness I am 100% sure of.

They all will dietary, with a minimum of calories and maximum benefits. Of course, tasty, aromatic and appetizing- everything I like.

And everything is simple to prepare - you don’t need to fry or carry out any other manipulations: preparation, baking in the oven and serving - that’s all!

Eggplants, tomatoes and other vegetables for these recipes should be chosen fresh, ripe, but not too ripe.

Any cheese with low fat content is suitable - mozzarella, suluguni, parmesan, etc. You can even try replacing it with a low-fat one soft cottage cheese, mixing it with salt and herbs.

Eggplant boats baked in the oven with tomatoes and cheese

Let the first one be my favorite recipe - eggplant boats baked in the oven with minced meat and cheese.

Low-calorie blueberries in combination with cheese and minced chicken are suitable for a snack and even for a late dinner, and will also decorate any holiday table.

Nutritional value per 100 g:

Calories: 96
Proteins: 12,2
Fats 3,2
Carbohydrates: 4,8

What you need:

eggplants - 2 pcs.
tomato – 1 piece.
minced chicken – 250-300 g
low-fat cheese – 100 g
green onions, cilantro – 20 g
a pinch of salt and pepper.

Cooking recipe step by step:

Wash the eggplants. Divide in half, scoop out the middle with a spoon, add salt (this will remove the bitterness). The stalk can be removed if desired. You get beautiful boats, like in the photo.

Now let's figure out the filling. Chop the greens, mix with minced meat, salt and pepper.

Stuff the eggplant halves with minced meat.

Cut the tomato into cubes and place on top of the minced meat.

Bake eggplant boats with minced meat in the oven (200 degrees) for 15 minutes, then sprinkle with a little cheese, as in the photo.

We hold stuffed eggplant boats in the oven until the cheese is lightly browned (about 10 - 15 minutes).

You can serve this delicious dish immediately warm, although these baked eggplant boats with minced meat and cheese are also delicious cold.

I even prepare them in advance for a picnic, and serve them hot for the holiday feast.

Baked eggplant with chicken and mushrooms

This is another recipe for making eggplant boats with meat, but only it contains mushrooms.

However, the chicken here is not in the form of minced meat, but chopped into pieces.

These eggplants also differ from chicken breast baked in the oven using cream sauce.

Nutritional value per 100 g:

Calories: 84
Proteins: 5,2
Fats 4,6
Carbohydrates: 13,1

What you will need:

chicken's meat, better breast— 200 g
mushrooms (champignons or any other) - 200 g
eggplants - 4 pcs.
tomato - 2 pcs.
suluguni cheese - 50 g
cream 10% – 70 ml
garlic - 1 clove
soy sauce - 1 tbsp.
greenery.

How to do:

We make boats from the blue ones, scoop out the pulp with a spoon, add salt and leave for 10 minutes.
We cut the meat finely, champignons and tomatoes as well. Simmer all this under a lid in a non-stick frying pan for 10 minutes.
From cream, grated cheese, soy sauce, herbs and garlic in a blender, make the sauce.
Don't overdo it so the cream doesn't start to turn into butter.
Just chop everything up.
Now place the meat and mushrooms in the boats so that there is room left for the sauce. Pour the cream cheese mixture on top.
Cook at 200 degrees for 30 minutes. Now the eggplants baked in the oven with tomatoes, mushrooms, cheese and chicken are ready.

Fan baked eggplants

Fan-baked eggplants in the oven were so popular at one time that the recipe with photos could be found on every culinary website.

And what beautiful names this snack has peacock tail, Firebird.

I can say that the boom in baked eggplants is quite understandable - It’s easy to prepare, looks impressive, the ingredients are quite accessible in season, and incredibly tasty!

As a food lover, I also like this dish for its low calorie content, as well as the right way preparations.

Nutritional value per 100 g:

Calories: 96
Proteins: 3,8
Fats 3,2
Carbohydrates: 14

What you need:

eggplants - 3 pcs.
tomatoes - 2-3 pcs.
cheese - 70-100 g
dill or other greens are a good bunch
garlic - 4 cloves
salt, pepper - to taste
yogurt - 1 tbsp.

How to cook:

Firebird eggplants, baked in the oven with tomatoes and cheese, like any other blueberry appetizer, begin by preparing the eggplants themselves. Wash, wipe dry, cut lengthwise into thin slices so as not to reach the stalk 1.5-2 cm. Rub well inside and outside with a mixture of salt and pepper. Let the vegetables stand for 5 minutes - this will remove the bitterness.
We cut the tomatoes and cheese into thin slices, look at the size - it should match the blue ones.
We make a sauce from yogurt, garlic, and herbs, which we coat the entire “fan”.
Place a piece of tomato and cheese between each eggplant slice. You can experiment and add thin rings of onions, carrots, and bell peppers.
Bake for 25-30 minutes at 200 degrees on a baking sheet lined with parchment.
We serve the eggplants in a fan with vegetables, baked in the oven, as you like - I find it delicious with tomato juice.

PP-ratatouille: vegetables with cheese

Ratatouille is nothing more than baked eggplants, peppers, tomatoes and other vegetables in the oven.

The classic version is purely vegetarian - only vegetables, spices and vegetable oil.

But I prefer peppers, tomatoes, zucchini and eggplants baked in the oven with cheese.

If you really like meat, you can also add chicken - casserole with minced meat is also very tasty.

Nutritional value per 100 g:

Calories: 69
Proteins: 4,8
Fats 1,8
Carbohydrates: 11

What you will need:

vegetables:

eggplants - 2 pcs.
zucchini - 2 small
tomatoes - 3 pcs.

sauce:

onion - 1 pc.
garlic - 2 cloves
cheese - 70 g
bell pepper- 2 pcs.
tomatoes - 1 pc.
vegetable oil - 1 tbsp.
salt, spices - to taste

How to bake:

Vegetables (eggplant, zucchini, tomatoes) - cut crosswise into thin slices. Salt the little blue ones - let the bitterness come out
Grind all the ingredients for the sauce and put them in a blender - you should get a homogeneous mass. original recipe You need to remove the skin from peppers and tomatoes, then fry them, but it’s healthier and faster to puree everything with a blender.
In a heat-resistant form, place slices of vegetables, alternating, end to end, fill everything with sauce, level it, sprinkle cheese on top. If you add meat, then either add it to the sauce or arrange it into small meatballs between vegetables.
And now you can either cover with foil or place directly in the pan in a baking sleeve.
The ratatouille will remain juicy in the sleeve and the cheese will be fried
If you use foil, you will need to remove it 10 minutes before the end of cooking.
Decide for yourself how long to bake eggplants and zucchini in the oven - if 40 minutes at a temperature of 200 degrees, you will get a more tender and crispy dish, if a little less, the vegetables will crunch a little. In any case, at least 30 minutes.
Serve as you like - with fresh vegetables, with , with a piece of bread from, etc.

Greek eggplant without oil

Baked stuffed eggplants in the oven with garlic, cheese and rice without oil - a dish whose benefits are obvious: slow carbohydrates ( Brown rice) with fiber saturates for a long time with a low calorie content.

It’s good to include such stuffed eggplant boats in the snack menu.

Nutritional value per 100 g:

Calories: 60
Proteins: 3,4
Fats 1,9
Carbohydrates: 7,4

What you need:

eggplants - 3 pcs.
tomatoes - 2 pcs.
onions - 1 pc.
carrots - 1 pc.
brown rice - a third of a glass
garlic - 2 or 3 cloves
suluguni – 100 g
salt, spices - to taste
greens - a bunch.

Cooking steps:

We make boats from the blue ones (select the pulp with a spoon), add salt.
Let's cook the rice - it's written about all the secrets of cooking brown rice.
Peel the tomatoes, scald them, then immediately cold water, make a cross-shaped cut and you're done. Cut into cubes.
In a non-stick frying pan, place tomatoes, chopped onions, chopped eggplant pulp, grated fine grater carrots, salt, pepper and simmer covered over medium heat for 15 minutes. Sometimes we stir.
Mix the boiled rice with the resulting sauce directly in the frying pan, add garlic.
Fill the boats with this stuffing and sprinkle them with grated suluguni.
Bake for 30 minutes at 180 degrees under a sheet of foil. Then remove the sheet and keep in the oven for another 10 minutes.

Recipe for baked blueberries: simple and quick

Most quick recipe preparing delicious blue ones with tomatoes and cheese - eggplant slices baked with vegetables and garlic under cheese in the oven.

Cooking will not take much time and will not require any special effort.

Nutritional value per 100 g:

Calories: 60
Proteins: 3,4
Fats 1,9
Carbohydrates: 7,4

Ingredients:

eggplants - 2 pcs.
zucchini - 2 pcs.
tomatoes - 3-4 pcs.
bell pepper - 3 pcs.
garlic - 4 cloves
cheese - 70 g

Process step by step:

Cut the blue ones into slices, 1 cm thick. Salt.
We also cut zucchini and tomatoes into similar circles.
We clean the bell pepper from seeds and cut it either into circles or just large squares.
Chop the garlic into finely diced cubes.
Assemble the tower: eggplant, zucchini, sprinkle with garlic, bell pepper, tomato, cheese.
We bake these turrets for 20-25 minutes in the oven at 200 degrees.

If you like these recipes, then prepare the boats for the winter - just freeze them individually and store them in bags. Then you don’t even need to defrost - you can stuff it straight into the oven.
You can freeze already prepared ones - then put them in the microwave and dinner is ready. Store already baked ones for no more than a month!
Experiment with the filling by adding different vegetables- corn, peas, cauliflower and broccoli, minced fish, offal, etc. The scope for imagination is limitless!

If you have your own proven fillings, share - after all, it should be both varied and tasty.