There are a lot of recipes for cooking eggplants. These blue vegetables are fried, stewed, boiled or baked. In the latter case, the result is a particularly aromatic and healthy snack. If you also add tomatoes and garlic, it will turn out to be a completely festive treat. How to cook it? You will find eggplant baked with garlic and tomatoes in the recipes below.
How to deliciously cook eggplants in the oven with vegetables
Eggplants with tomatoes and garlic in the oven cannot be called a gourmet appetizer, but it’s not a shame to serve such a dish on the table, even on a festive occasion. In addition to the pleasure of taste, your loved ones will receive a dose of vitamins. For all its usefulness, this vegetable is considered very capricious in terms of preparation, so for any recipe it must be chosen correctly and subjected to special processing.
It is recommended to buy medium-sized blue ones. It is important that the fruit is elastic and the stalk is not dry. In addition, there should be no dents or scratches on the skin. To make the finished blueberry dish really tasty, you need to follow a few recommendations:
- It is better to fry this vegetable in a non-stick frying pan, because it does not absorb oil well.
- The vegetable should be cut with a stainless steel knife, otherwise the flesh will quickly darken.
- Before baking, pierce the pieces with a fork.
How to remove bitterness from blueberries before frying
Before any method of cooking eggplants, they must be freed from bitterness. This taste is a consequence of solanine, which is present in large quantities in blue ones. Almost every housewife knows how to remove bitterness. There are three most popular of them. These are the methods:
- Using salt. Wash the selected blue ones and cut according to the recipe. Rub the pieces with coarse salt, then place them in deeper layers in a saucepan and leave to stand for 20 minutes. Due to the evaporation of salt crystals, a liquid will appear on the surface, with which bitterness will come out. After the specified time, all that remains is to rinse the vegetable under running cold water.
- By soaking. Wash the eggplants again and chop them. Next, put the slices in a separate bowl, pour water and salt into it, observing the proportions for 1 liter 1 tbsp. l. Cover with a lid, press down with pressure, and leave for half an hour.
- Remove the peel. If you follow this procedure, then all the bitterness will definitely go away.
How long to bake eggplants in the oven
In general, the cooking time for blue ones depends on the specific recipe and on what the vegetable is baked in. For the oven, it averages 30-40 minutes, taking into account that the temperature will be 200 degrees. It is important to turn the slices over after 15 minutes. Readiness can be checked using a fork, toothpick or match. To do this, you need to pierce the eggplants. If it’s so easy to do, then the vegetable is already baked.
Recipes for preparing eggplants with tomatoes
Eggplant dishes with tomatoes and garlic are recommended even for those who actively monitor their weight or are trying to lose weight. The reason is their low calorie content. There are only 24 calories per 100 g of raw eggplant. When baking, this parameter increases to 120. You already know which blue ones to take. It is better to buy tomatoes that are dense so that they are easy to cut. In addition to these ingredients, greens are used in the recipes. For decoration you can take parsley, dill or basil.
Raw eggplants with tomatoes in the oven
In the first of the delicious dietary recipes, eggplants are baked in the oven without pre-frying. You will need about 500 g of them. In addition to the blue ones, the recipe uses:
- tomato – 4 pcs. medium size;
- sour cream – 200 g;
- garlic – 5 cloves;
- processed cheese – 100 g;
- fresh, frozen or pickled mushrooms – 300 g;
- fresh dill - 1 bunch.
The first thing you need to do is wash the blue ones, cut them into slices and remove the bitterness using one of the methods described above. The next steps for the recipe are:
- Also cut the tomatoes into slices, and squeeze the garlic through a garlic press or finely chop it.
- Grind the cheese using a grater.
- Cut the mushrooms into slices or cubes.
- Mix sour cream with garlic.
- Take a tray, line it with a layer of foil, which you then oil.
- First lay out the eggplant slices, followed by tomatoes, mushrooms, and a little sour cream sauce. Sprinkle grated cheese on top.
- Turn on the oven, setting the temperature to 180 degrees. Send the vegetable cakes to cook for 30-35 minutes.
- Sprinkle the eggplants baked with tomatoes with herbs. You can serve it to the table!
Fried eggplants with garlic in the oven and tomatoes
For a festive table of eggplants with tomatoes and garlic, you can cook another delicious dish in the oven - rolls. They are eaten not only hot, but also cold. At the same time, you will also spend a little time on preparation. To get started, you should stock up on ingredients from the following list:
- blue ones - 3 pcs.;
- mozzarella cheese – 50 g;
- garlic – 2 cloves;
- tomato – 1 pc.;
- mayonnaise, spices and salt.
To prepare the dish you need to follow the following steps step by step:
- Cut the blue ones into thin slices, add water, leave for half an hour, then dry on paper napkins or a towel.
- Take a non-stick frying pan and fry the blue pieces on it.
- Grind the cheese, mix with finely chopped tomato and crushed garlic. Sprinkle with salt and spices.
- Place a little filling on each eggplant slice and roll it up. Use a skewer to secure.
- Bake the eggplants with tomatoes and cheese in the oven, setting the timer for about 15-20 minutes.
Diced eggplants and tomatoes in the oven
Using this recipe, you can prepare a dish that is often served in restaurants. It will appeal to lovers of more piquant and refined tastes. The following products are needed for cooking:
- ripe tomatoes – 3 pcs.;
- white wine – 200 ml;
- onions – 2 pcs.;
- sweet pepper – 2 pcs.;
- olive oil – 20 ml;
- garlic – 1 clove;
- eggplants – 5 pcs.
To cook eggplants with tomatoes and garlic in the oven according to this recipe, follow this recipe:
- Cut the blue ones into cubes, salt them, and after 50 minutes. rinse under running warm water.
- Chop the pepper into thin strips, pour boiling water over the tomatoes, peel them and also cut into cubes.
- Cover a baking sheet with foil. It must be lubricated with vegetable oil.
- Place the eggplant cubes in the first layer, then the tomato, pepper strips, onion half rings and finely chopped garlic.
- Season to taste with salt and spices, pour olive oil.
- For 15 min. send the dish to the oven, then take it out, pour over the wine and leave for the same amount of time.
Spicy eggplant with tomatoes and feta cheese
The perfect combination of eggplant and Feta cheese makes this dish unique. Parsley adds an additional subtle aroma here. The list of ingredients for this dish includes the following products:
- parsley - a couple of sprigs;
- tomato – 4 pcs.;
- Feta cheese – 50 g;
- olive oil – 4 tbsp. l.;
- medium-sized blue ones - 2 pcs.;
- garlic – 4-5 cloves.
You can cook eggplants in the oven with tomatoes and cheese according to the following instructions:
- Cut each blue vegetable lengthwise into 2 parts. Make a cross-shaped cut on each one. Carry out the bitterness removal procedure.
- Place tomato slices, finely chopped garlic on top, sprinkle with a little olive oil, add salt.
- Place improvised boats on an already oiled baking sheet and place in the oven.
- The dish will be ready after 40 minutes. provided that the heating temperature is 180 degrees. After the specified time, remove the baking sheet, cut the Feta cheese into cubes, and place on the baked eggplants.
- Sprinkle finely chopped herbs on top
Eggplant baked in the oven with tomatoes and garlic fanned out
For a more original presentation, you can bake the little blue ones in the oven in the shape of a fan. The list of ingredients is:
- blue ones - 2 pcs.;
- greens – 1 bunch;
- mayonnaise – 3 tbsp. l.;
- any hard cheese – 200 g;
- large tomato – 2 pcs.;
- garlic - 1 head.
The cooking process is described as follows:
- Cut the blue ones along the entire length, as if into circles, but without bringing the knife to the end. The vegetable itself should remain held together at the base. Prepare them using any method to eliminate bitterness.
- In a separate container, combine chopped herbs, crushed garlic with mayonnaise and spices.
- Cut tomatoes into slices. The optimal thickness of the slices is 5-7 mm.
- Cut the cheese into thin strips, as if for sandwiches.
- Line a baking tray with baking paper or grease it. At the same stage, preheat the oven to 200 degrees.
- Grease all sheets of the eggplant “book” with garlic mixture, fill the gaps with tomato slices and strips of cheese.
- Bake the dish for 2/3 hours.
Check out other recipes on how to cook deliciously.
Video: blue with tomatoes and garlic under a cheese crust
The vegetable, which at first glance has a wonderful color, has long won recognition and well-deserved love from most housewives around the world. We lovingly call him “little blue.” Ripe eggplant fruits contain a large amount of fiber, pectin, various vitamins, minerals and natural sugars, which have a beneficial effect on the functioning of the cardiovascular and digestive systems. It is not for nothing that in the East eggplant is called the “vegetable of longevity.”
An incredible number of dishes are prepared with eggplants: they are fried, stewed, pickled, baked, caviar and various salads are prepared from them. And it’s not surprising, because eggplant goes well with vegetables, meat, mushrooms, and cheese. Eggplant is especially good when combined with cheese. So, as they say, we found each other. They are easy to prepare and eat quickly. That is why, probably, there are a great many recipes for making eggplant with cheese. An oven or multicooker (in the “Frying” or “Baking” mode), as well as an air fryer, will be a great help in preparing eggplants.
To prepare eggplant with cheese, you can purchase fruits of various varieties, the main thing is to pay attention to their appearance. They should be free of stains and damage, smooth, elastic and not overripe. You can cook vegetables with or without skin. Before cooking, the eggplants must be cut, salted thoroughly and left in water for 30-40 minutes so that the bitterness goes away, otherwise the intended dish can easily be ruined. In addition, after soaking the eggplants in water, it is recommended to dry them well, then they will fry better. But there are recipes without soaking.
If the recipe calls for frying or stewing, you must remember that eggplants absorb quite a lot of oil and it is better to fry them over high heat without a lid, then a crispy crust will appear that prevents the penetration of oil. Then you can reduce the heat and simmer until done.
That's all, and now we bring to your attention several variations on the theme: “Eggplant with cheese.”
Eggplant with cheese and garlic
Ingredients:
2 eggplants,
100 g cheese,
5 cloves of garlic,
3 tbsp. mayonnaise,
salt, herbs - to taste.
Preparation:
Wash the eggplants, peel them and cut into slices about 5 mm thick.
Place one layer in a frying pan, add a little salt, brush with a mixture of crushed garlic and mayonnaise, and sprinkle with grated cheese. Place the remaining products in layers in the same order. Place the eggplants with cheese and garlic in an oven preheated to 180°C and bake until golden brown. Serve to the table, sprinkled with finely chopped herbs. The finished dish will be delicious both cold and hot.
Eggplant stuffed with cheese
Ingredients:
300 g eggplants,
2 eggs,
150 g cheese,
30 g butter,
½ tsp. salt.
Preparation:
Wash and dry the eggplants, cut off the stems and cut into 2 parts. Remove the seeds and boil the eggplants in salted water. During this time, prepare the filling. Boil the eggs and chop them finely, grate the cheese on a coarse grater and mix with the eggs. Season the resulting mass with butter. Fill the eggplants with the egg-cheese mixture, place on a baking sheet, pre-greased, and bake in an oven preheated to 200°C for 5 minutes.
Eggplants with cheese “Tenderness itself”
Ingredients:
1 large eggplant
70-100 g hard cheese,
1 clove of garlic,
70 g mayonnaise,
3-5 tbsp. ketchup.
Preparation:
Cut the eggplant into small circles and place in boiling salted water for a few minutes. Then place on a baking sheet, previously greased with vegetable oil. Finely chop the garlic, mix it with grated cheese and mayonnaise. Mix the resulting filling, place it on each piece of eggplant and pour ketchup on top. Bake in an oven preheated to 180°C for 15-20 minutes. Serve hot.
Eggplant baked with cheese and tomatoes
Ingredients:
750 g eggplants,
250 ml milk,
150 g tomatoes,
100 g cheese,
25 g dill,
25 g parsley,
4 tbsp. vegetable oil,
1 egg
1 tbsp. flour,
salt - to taste.
Preparation:
Peel the eggplants, add salt and leave for 20 minutes. Then drain the juice and fry the eggplants in vegetable oil. After frying, place the eggplants on a baking sheet, sprinkle with most of the grated cheese, finely chopped dill and parsley, place pieces of tomatoes on top and bake in an oven preheated to 200°C for 20 minutes. When the time is up, pour the eggplants with a sauce made from flour, milk and eggs fried in the rest of the butter. Sprinkle with remaining cheese, finely chopped herbs and bake until done.
Eggplant rolls with cheese and walnuts
Ingredients:
2 eggplants,
100 g cream cheese,
100 g chopped walnuts,
olive oil - how much will it take?
Preparation:
Slice the eggplants thinly lengthwise, sprinkle with salt and leave for 15 minutes to release the bitterness. Then fry in a frying pan on both sides. Cover a baking sheet with foil and spray it with oil. Place a piece of cheese on each slice of eggplant, sprinkle with chopped walnuts, roll up and secure with a toothpick. Bake in the oven for no more than 5 minutes.
“Towers” on a baguette of eggplant, cheese and tomatoes
Ingredients:
1 eggplant,
2 small tomatoes,
100 g cheese,
1 egg
1 baguette,
50 g vegetable oil,
greens and salt - to taste.
Preparation:
Cut the eggplants into thin slices and fry in a preheated frying pan with a little oil for 1 minute on each side. Cut the baguette into 1 cm thick pieces, finely chop the greens, mix with the egg, add salt and beat with a fork. Dip each piece of baguette into this mixture and fry in vegetable oil. Place the fried pieces on a paper towel to absorb excess fat. Place the baguette pieces on a baking sheet, place a slice of tomato on top of each, lightly salt it, then a piece of cheese and complete the composition with a fried piece of eggplant. Bake the towers in an oven preheated to 180°C for 15 minutes, then place them on a dish and decorate with herbs.
Eggplant baked with cheese and onions
Ingredients:
1.5 kg eggplants,
1 kg sweet pepper,
500 g onions,
1 kg of tomatoes,
200 g Dutch cheese,
200 g mayonnaise,
1 tbsp. butter,
salt - to taste.
Preparation:
Grease a baking sheet with butter. Cut the eggplants into slices 5-8 mm thick, place on a sheet, add salt, place a layer of onion sliced on top, add salt, then a layer of sweet peppers, cut into rings, tomato slices on them, salt, sprinkle with grated cheese, pour in mayonnaise and bake in an oven preheated to 200-220°C for 40 minutes.
Eggplant marinated with Italian cheese
Ingredients:
2 eggplants,
1 bunch of basil,
100 g cheese,
3 tbsp. vegetable oil,
salt - to taste.
For the sauce:
3 cloves of garlic,
1.5 lemons (juice and zest).
Preparation:
Wash the eggplants, dry and cut into thin slices. Salt them well and leave for 15 minutes, then rinse. In hot oil, fry the eggplant slices on both sides. Wash the basil and dry. Leave a few leaves for decoration, cut the rest into thin strips. For the sauce, finely chop the garlic and mix it with chopped basil, juice and lemon zest. Pour the prepared sauce over the hot eggplant slices and leave for 15 minutes. Then place on a dish, sprinkle with grated cheese and garnish with basil leaves.
Eggplant baked with cheese and ham
Ingredients:
4 eggplants,
4 tomatoes,
250 g ham,
70 g cheese,
100-150 g hard cheese,
2-3 tbsp. vegetable oil,
butter, salt, ground red pepper - to taste.
Preparation:
Finely chop the ham. Scald the tomatoes, remove the skin and cut into slices. Cut the washed and peeled eggplants in half lengthwise and fry for 10 minutes in a preheated frying pan with vegetable oil. Then put them in a baking dish, salt and pepper to taste, put ham and chopped tomatoes in them. Sprinkle the top with crumbled feta cheese mixed with grated cheese and place a piece of butter. Place the eggplants in the oven and bake for 30 minutes at 180°C.
Eggplant with cheese and champignons
Ingredients:
2-3 eggplants,
500 g fresh champignons,
2 onions,
2-3 tomatoes,
100-150 g cheese,
mayonnaise or sour cream, salt - to taste.
Preparation:
Cut the mushrooms into slices and lightly fry, adding the onion cut into half rings. Cut tomatoes and eggplants into small pieces. Grate the cheese. Place in layers in a baking dish, spreading each layer with grated cheese mixed with mayonnaise: eggplant, mushrooms, eggplant, mushrooms, tomatoes. Place the mold in the oven preheated to 190°C for 30-40 minutes.
Eggplant with Neapolitan cheese
Ingredients:
eggplants,
grated parmesan,
tomato sauce,
flour,
vegetable oil,
salt.
Preparation:
Select medium-sized eggplants, peel and cut lengthwise into 6 pieces. Lightly salt, bread in flour, fry in oil, then remove from the pan and let the oil drain. Cover the bottom of the pan with a layer of grated cheese and pour a thin layer of tomato sauce. Place half of the prepared eggplants on top, then repeat everything: layer of cheese, layer of sauce, eggplant. On top of everything is a layer of cheese. Before serving, keep the saucepan on the heat for a while so that the cheese melts and mixes with the tomato sauce.
Stuffed eggplant boats with cheese, meat and rice, Austrian style
Ingredients:
400 g eggplants,
200 g cheese,
100 g boiled meat,
1 tbsp. boiled rice,
1 onion,
2 eggs,
vegetable oil, salt - to taste.
Preparation:
Cut the eggplants in half lengthwise and cut the flesh crosswise. Place the eggplants cut side down and fry in vegetable oil. Then scoop out the pulp with a spoon, chop it, mix with pre-stewed onions, boiled rice and meat. Add salt, pepper, raw egg to the mixture and mix everything thoroughly. Fill the eggplant halves with the filling, generously sprinkle with grated cheese, sprinkle with vegetable oil and bake in an oven preheated to 180°C until done.
Eggplant schnitzel with cheese
Ingredients:
2 eggplants,
2 eggs,
100 cheese,
2 tbsp. flour,
2 tbsp. vegetable oil,
parsley and dill, salt, ground black pepper - to taste.
Preparation:
Wash the eggplants, peel, cut into slices lengthwise, add salt and leave for 30-40 minutes. Then squeeze out the juice and fry each slice. Rub the cheese through a sieve, beat in 1 egg, add finely chopped herbs, pepper and mix well. Combine the fried eggplant slices in pairs with the resulting mixture, roll in flour, dip in beaten egg and fry in a frying pan in hot oil until golden brown.
Eggplant salad with cheese
Ingredients:
5 small eggplants,
100-150 g cheese,
4 tbsp. vegetable oil,
salt - to taste.
Preparation:
Bake the eggplants in the oven, cool, peel and finely chop, then fry them for 3-4 minutes in vegetable oil, stirring continuously. Then cool, add salt and sprinkle with grated cheese.
Eggplant casserole with cheese
Ingredients:
1 kg eggplants,
1 kg of tomatoes,
1 bunch of basil,
100 g hard cheese,
300 g mozzarella,
3 cloves of garlic,
2 hard-boiled eggs,
vegetable oil, salt, ground black pepper - to taste.
Preparation:
Cut the eggplants lengthwise into slices 5 mm thick, salt on both sides, stack on top of each other and leave in this form for 1 hour so that the bitterness comes out. Pour boiling water over the tomatoes for 1 minute, peel the skins, cut them crosswise and remove the seeds. Cut the tomato pulp into cubes and place them in a saucepan. Cut one third of the basil into strips and add to the pan, add the garlic passed through a press and simmer the resulting mass until thickened. Season with salt and pepper. Lightly squeeze the eggplants, dry with a paper towel and fry on both sides in a preheated frying pan with vegetable oil. Place the fried eggplants on a paper napkin to drain excess fat. Finely chop the remaining basil, cut the mozzarella and boiled eggs into thin slices. Place a layer of eggplant in a greased dish and sprinkle with grated cheese, then lay out slices of eggs and mozzarella, pour tomato sauce over them and sprinkle with chopped basil. Then a layer of eggplant and then alternate layers. Bake the casserole in the oven at 180°C for 40 minutes. 10 minutes before ready, sprinkle with remaining grated cheese.
Here they are - delicious eggplants with cheese. Cook and try these dishes with pleasure.
Bon appetit!
Larisa Shuftaykina
Eggplant with tomatoes and cheese is a real summer dish, because these delicious vegetables appear at an affordable price only at the beginning of summer. The most common eggplant dishes are caviar or simply circles fried in oil, greased with mayonnaise (sour cream) and garlic before serving. But you can modify the second option somewhat, making the dish more original and even festive.
List of ingredients:
- 1 large eggplant,
- 2 tomatoes
- 100 g cheese,
- 70 sour cream,
- 4 cloves of garlic,
- 1 tsp. salt,
- 8-10 sprigs of greenery.
Preparation
1. The eggplant needs to be washed and trimmed along the edges. Then cut it into thin slices. There should be no damage or stains on the surface. It is advisable to use a young vegetable. Soak the slices in salted water for 20 minutes to remove bitterness. 
2. Wash the tomatoes and also cut into thin slices. 
3. Pour frying oil into a preheated frying pan and fry the eggplant slices on both sides for 2-3 minutes over medium heat, do not forget to add salt. 
4. Pour sour cream into a bowl, squeeze out a few peeled cloves of garlic. It’s better to use a special press, but you can also finely chop the garlic. Mix sour cream with garlic gruel, you can add spices if desired. 
5. Spread sour cream on each circle of fried eggplant, but only after they have cooled slightly. 
6. Place a tomato slice on each eggplant slice. If desired, the tomatoes can be salted. 
7. Grate the hard cheese on a fine grater, add a few sprigs of herbs. The greens can be chopped as desired. 
8. Sprinkle the eggplant and tomato composition with grated cheese and garnish with a sprig of herbs. Now the plate with the appetizer can be placed in the microwave for a couple of minutes or in an oven preheated to 180 degrees for 3-4 minutes (so that the cheese melts). 
Salt the eggplants, cut into slices 1 cm thick, and leave for 20-30 minutes, then rinse and dry.
Place eggplant slices in a frying pan with hot sunflower oil.
Fry over medium heat until golden brown on both sides.
Mix mayonnaise with chopped garlic.
Grease a baking dish with vegetable oil. Place the eggplant slices in a baking dish, lightly grease them with a mixture of mayonnaise and garlic.
Cut the tomato into not very thin slices. Place tomato slices on the greased eggplant slices and also brush with a mixture of mayonnaise and garlic.
Send to bake in the oven, preheated to 200 degrees, for 15 minutes. Then turn off the oven, sprinkle each eggplant and tomato slice with cheese, put in the switched off oven so that the cheese melts.
The hot appetizer - eggplant baked with cheese - is ready. Decorate with greenery as desired. Tasty, satisfying, guests will be satisfied.
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