The first option I usually cook for my son, he is a vegetarian. And the second option is eaten with pleasure by all other family members. But in both cases, the dish turns out to be very tasty. And that's why I always cook it on a full pan.
Since this dish contains both meat and vegetables, and the eggplant itself is hearty, meaty, I serve it without a side dish at all. Only with some light salad, well suited, for example, a salad of cucumbers and tomatoes, or cabbage with carrots and apples.
So, let's not waste time talking for a long time, because our task is to cook the dish quickly. Let's cook a delicious meal and feed your family soon.
Oven baked eggplant with ground beef
We will need:
- eggplant - 1 kg
- minced beef - 400 gr
- tomato - 2 pcs
- onion - 1 pc.
- bell pepper - 1 pc.
- hard cheese - 150 gr
- spices - paprika, coriander, Provence herbs -1 teaspoon
- salt, pepper - to taste
- vegetable oil - 2-3 tbsp. spoons
- garlic - 2 cloves (optional)
Cooking:
1. Wash the eggplant and cut off the stem. It is better to use not very large fruits. And try to pick them the same size.
2. Heat water in a large saucepan. Salt. Put them in boiling water and cover with a lid. Cook for 3-4 minutes. Then take them out of the water with a slotted spoon, and put them on a dish. Let them cool down completely.
3. Peel and chop the onion small cubes.
4. Heat the oil in a frying pan and fry the onion in it until slightly golden.
5. Add minced meat. So that the dish is not very fatty, I add Ground beef. But you can add minced pork + beef, or even minced chicken. Fry it, stirring constantly and breaking up lumps. Do not use a very large fire. Minced meat should languish, not fry. If it is fried too much, it will become tough. And we need the filling to be tender and airy.
6. After the minced meat has been fried over low heat for 5 minutes, add half a glass of meat or vegetable broth. I usually freeze the broth. Then, when I have it left, I pour it into special bags for freezing ice. And when you need broth for any dish, it is always at hand.
In principle, if you do not have broth, then you can add boiled water.
7. Cover and steam for 15 minutes.
8. Meanwhile, pour medium-sized tomatoes with boiling water for 4-5 minutes. Then wrap them cold water and peel off the skin. Then cut into cubes and add to minced meat with onions. Simmer while stirring until all the liquid has evaporated. There is no need to cover with a lid.
9. Add spices, salt and pepper to taste.
10. Cut the cooled eggplant into two halves lengthwise and take out part of the pulp.
11. Grind the pulp with a blender. Minced garlic can be added if desired.
12. Then mix the puree with minced meat.
13. Line a baking sheet parchment paper. Lubricate it with oil.
14. Fill the “eggplant boats” with stuffing and spread on a baking sheet. I got a full pan.
15. Cut the bell pepper into small cubes. Lay it on top of the filling. I use bright red pepper. Since the eggplant itself is dark, the filling, together with the minced meat, turns out to be darkish. Therefore, red pepper will add a bright color, and the dish will look beautiful.
16. Grate cheese on coarse grater. Better use cheese durum varieties. Sprinkle it thickly on top of the eggplant.
17. Preheat the oven to 180 degrees. Place on a baking sheet and bake for 20 minutes until golden brown.
18. Put the finished "boats" on a large flat dish, placing them in a circle. And add another bright paint in the form of greenery. Dill, parsley, basil or mint will do.
19. Eat with pleasure!
Not so long ago I shared with you another delicious recipe- This . If you haven't made one yet, I highly recommend it. The dish turns out not only tasty, but also bright, colorful and original in execution.
And the next recipe is very simple.
Oven baked eggplant with tomatoes and cheese
We will need:
- eggplant - 2 pcs (large)
- tomatoes - 3 - 4 pcs
- garlic - 4 - 5 cloves
- cheese - 150 gr
- vegetable oil - 1-2 tbsp. spoons
- salt, pepper - to taste
- provencal herbs - 1 teaspoon
- greenery - for decoration
Cooking:
1. Cut the fruits into slices 0.7 cm thick and sprinkle them with salt. Let it sit for 10-15 minutes to let the bitterness go away. Then rinse them under running water and pat dry with paper towels.
2. Line a baking sheet with parchment paper and grease it with vegetable oil.
3. Put the sliced \u200b\u200bcircles close enough to each other.
4. Chop the garlic, add 3 tablespoons to it boiled water and 1 tbsp. a spoonful of vegetable oil. Add mixture provencal herbs and some rosemary. Let the mixture stand for 10 minutes, then brush the surface of all the blanks with it.
5. Grate cheese and sprinkle on top of the circles.
6. Cut the tomatoes into slices and put on top of the eggplant and cheese. Lightly salt and sprinkle with pepper.
7. Preheat the oven to 180 degrees. Place on a baking sheet and bake for 25 minutes.
8. Put the finished dish on a plate and sprinkle with chopped herbs.
In this version, we cut the "blue" circles. And you can cut them into long strips. And immediately lay out a row of cheese and tomatoes.
Or you can first spread the tomatoes, and then the cheese. Then they will turn out with a ruddy cheese crust.
There are actually many options. You can lubricate the layers with sour cream, or mayonnaise. You can make another layer of chopped and fried mushrooms with onions. Either way, they are delicious.
Therefore, choose any way. Or cook them different recipes. One today, another tomorrow! And each time you will get a different taste of dishes.
I used to visit China often for work. And they love this vegetable very much, and they know how to cook them deliciously. One day we did an experiment. We lived in China for seven days, and all seven days we went to dinner in different restaurants, and everywhere we ordered only one dish - eggplant with tomatoes, bell peppers, onions and garlic, fried in a pan. And they never brought us the same. All of them were different in taste, in serving, in the way of preparation.
So let us have such a variety of dishes from them, baked in the oven with tomatoes and cheese.
Bon appetit!
This is not the first Hugh Fearnley-Whittingstall recipe on my blog. This recipe can be considered basic recipe for roasting eggplant in the oven, as it contains products that are sure to be found in the kitchen of any hostess or owner: eggplant, garlic, chili, olive oil and yogurt.
The recipe also calls for sumac. To be honest, it was not in the recipe, but since I noticed that many cooks use it to dress oven-baked eggplant, and also because I had it in the kitchen, I just could not help but include it. I have already seasoned the sauce for turkey zucchini patties with zucchini with sumac. Hugh Fearnley-Whittingstall also advises in his book "Vegetables Every Day" to serve instead of yogurt sauce eggplant baked in the oven, with homemade pesto sauce. And you can turn this dish into a light lunch by serving them together with a salad (for example, couscous) and fresh bread. This is exactly how I like to eat them.
Cook: Hugh Fearnley-Whittingstall
Ingredients and utensils:
- 2 large eggplant (together about 700 grams)
- baking sheet
Sauce for pickling eggplant before baking in the oven:
- 3 garlic cloves
- 2-3 pinches of chili powder
- ½-1 red chili pepper
- 4-5 art. l. olive oil
- freshly ground black pepper
- salt
Sauce for eggplant baked in the oven:
- 4-6 art. l. yogurt
- mint leaves or coriander (cilantro) leaves
- 1 tsp sumac (optional)
- seeds of one pomegranate for decoration
Cooking method:
- Preheat oven to 190 degrees.
- Peel the garlic cloves and finely chop.
- In case it is used fresh pepper chili, remove seeds and finely chop pepper.
- Cut the eggplant lengthwise into two equal halves.
- With a knife, make diagonal cuts 1-2 centimeters apart, depending on the size of the eggplant. The main thing is not to cut the eggplant skin with a knife. The ideal depth of cuts should be two-thirds of an eggplant half.
- Mix olive oil with garlic and chili.
- With a teaspoon, evenly distribute the olive oil with garlic and chili pepper between the eggplants so that the previously made cuts are well greased with oil. The main thing is that the inner surface of the eggplant is completely covered with oil. It should be noted that I still did not manage to make sure that the entire surface of the eggplant was covered with cooked oil with garlic and chili peppers. For each slice of eggplant, it also took one teaspoon of olive oil.
- Place eggplant slices on a baking sheet.
- Salt, pepper.
- Bake the eggplant in the oven for 50 minutes or until tender. golden brown, as well as them until the vegetables noticeably decrease in size.
How to bake eggplant in the oven?
Advice from Yotam Ottolenghi. There are several recipes in his book Jerusalem. In one of them, he advises when baking eggplant to also put a baking sheet with water on the lowest shelf of the oven. This will prevent the eggplant from drying out prematurely. I did just that, pouring water 1 cm high into a baking sheet. But according to him, this should be done only when there is only one baking sheet with eggplants in the oven (as in my case). If we are talking about several baking sheets, then the liquid in the eggplants themselves should be enough.
Serve the eggplant hot with or without sumac flavored yogurt and garnish with coriander or mint leaves and pomegranate seeds.
It can also be served with sumac yogurt sauce, which I have already made for turkey zucchini patties. Yes, and the eggplants themselves, cooked in the above way, can serve as an excellent side dish for these cutlets.
Eggplant just before going to the oven:
Serve eggplant hot with yoghurt (with or without sumac), garnished with coriander/mint leaves and pomegranate seeds. You can also serve them with sumac yogurt sauce, which I have already made with turkey zucchini patties.
Eggplant with sumac sauce:
How to choose the right eggplant?
Yotam Ottolenghi, in his book Jerusalem, also writes that good eggplant must be:
- light in weight
- do not contain many seeds inside
- have a hard, shiny shell.
Niki Segnit, in The Treasury of Taste, also notes that the best sign of eggplant fitness is the elasticity of the vegetable, as she writes, the ideal eggplant should be elastic and shiny like the skin of a dolphin. Great comparison!
Eggplant with garlic
Speaking of flavor combinations it must be said that the combination eggplant with garlic is the basis of the recipe eggplant baked in the oven. Eggplant goes great with chili peppers, but remove the garlic from the recipe and the dish immediately loses its piquancy in taste.
Nicky Segnit compares eggplant and garlic to an introvert and an extrovert. It is not difficult to guess who, or rather, what is what, if we recall the difficult nature of eggplant. Unpredictable, often bitter, requiring attention when cooking, and also absorbing great amount oils before turning into a delicious dish. But together, they complement each other perfectly. Baba ghanoush is another confirmation of this.
And here is another fact confirming the peculiar nature of the eggplant. How many of you, like me, always thought that eggplant, like other vegetables, should be stored in the refrigerator? It turns out, no, you can't! At low temperatures eggplants begin to darken and lose their flavor within a few days. The reason for this is perhaps that the early ancestor of the eggplant comes from Africa. Subsequently, he migrated to India and Southeast Asia, from where he was then brought by Arab traders to Spain in the Middle Ages. Thus, being from hot countries, our Indian guest does not like cold temperatures at all (and, accordingly, the refrigerator).
The most familiar eggplant variety for us is the variety named in the common people little blue. But there are many varieties of eggplant. Here, Indian eggplant photo- small, white, but in fact - the same eggplant. The difference in taste is hardly noticeable.
Inside, the Indian eggplant is very similar to the Blue ones.
Indian eggplant, bought by me at the Brixton market (London) Oven baked eggplant is one of my favorite summer dishes, but my absolute favorite. summer dish is, perhaps, or scrambled eggs with tomatoes. Try it - you won't regret it!
Dear friends, do you like eggplant? If yes, then this article with a selection of recipes will definitely appeal to you. After all, it contains wonderful quick ways to cook this vegetable. A huge plus of these recipes is that according to them we will cook all the dishes in the oven. And this, as you know, is a way in which food, in addition to being simply tasty, also becomes healthy.
When fried in a frying pan, "blue ones" (as the vegetable is affectionately called by the people) strongly gain oil in their pulp. And so many refuse to eat such fatty foods.
When baking in the oven, this is completely excluded. Vegetables are often cooked own juice, which allows you to completely abandon the use of various oils in recipes.
And today we will look at ways to prepare delicious dishes with eggplant, cheese, tomatoes, meat and all other ingredients that our today's hero goes well with. With those that allow you to improve its taste, emphasize the aroma and show all the advantages.
There are a lot of options for such dishes. But I tried to put together in one collection, in my opinion the best in this category. And another of the criteria that I tried to follow is the speed of preparation. Nowadays, people do not always have time to cook and therefore quick recipes are appreciated more than ever.
It's delicious vegetable dish of all the ones I have ever cooked. And it is also very beautiful, it is always pleasant to serve it to the table and no less pleasant to eat.
There is already this recipe on the pages of my blog, it is called, but today I would like to include it in this feature article. Believe me, this cooking option is well worth it.
We will need:
- eggplant - 4 pieces
- cheese - 250 gr
- tomatoes - 8 pcs
- bell pepper - 1 pc.
- garlic - 2 cloves
- basil - 1 - 2 sprigs
- salt, black ground pepper taste
- spices to taste and desire
- vegetable oil - 2 - 3 tbsp. spoons
Cooking:
1. "Blue" wash and dry. Then, without cutting off the stem, but only trimming it, and cutting off the “skirt”, cut it in the form of a fan. To do this, you need to arm yourself with a very sharp knife and make cuts, starting from a blunt nose and under the very stem. The thickness of the strips should be from 1 to 1.5 cm.
That is, simply put, you need to cut it in such a way that the strips are held by the stalk, and when opened, they would form a fan.
2. Salt the white flesh, lightly rubbing the crystals with your fingers. We do this carefully so as not to break our workpiece. Let it lie down for 10 - 15 minutes, so that it becomes softer, and so that all the bitterness comes out.
And to make the process go faster, put a cutting board on the cut vegetables, and also put a small saucepan of water on it.
3. Prepare garlic oil. To do this, chop the garlic and pour it with oil. It will infuse and be ready. You can add the spices you like to the resulting mixture.
4. Cut the tomatoes into slices, and if they are large, then each of them into two more halves. We will insert them into the "fan". And also cut the Bulgarian pepper into half rings. Of course, you can do without it, but it will give just an incomparable flavor to the whole dish.
5. Also cut the cheese in such a way that it can be conveniently laid out in a “fan”. If there is mozzarella, then it will be just fine. If not, then basically any hard cheese will do.
6. In the meantime, our “blue ones” are slightly limp, and you need to gently squeeze out excess moisture from them. Then coat the plates with garlic oil, along with all the spices and garlic.
7. And you can put tomatoes in the slots.
And then cheese and two or three rings bell pepper. For taste and aroma, put in the same tasty-smelling basil.
8. Grease a baking sheet with vegetable oil. Spread out the "fans", and whole small tomatoes, and also put the remaining bell pepper on top of all this splendor.
9. We put our beauty in an oven preheated to 180 degrees and bake for 20 minutes.
10. At the end of cooking, remove the baking sheet and let the dish cool slightly, five minutes will be enough. Arrange the "fans" on portioned plates and serve. Eat with pleasure, enjoying the taste, aroma and appearance of a wonderful dish.
Do not look that the description turned out to be quite large. Everything is prepared very simply and quickly.
Hot sandwiches with ruddy cheese crust
This dish can be served as an appetizer festive table, or as a snack sandwich. And instead of the usual piece of bread, we will serve a circle of vegetables.
This sandwich is delicious both hot and cold. Prepare such a dish, and I am sure that it will not leave you indifferent.
We will need:
- eggplant - 1 pc (large)
- onion - 1 pc.
- carrots - 1 pc (small)
- bell pepper - half
- garlic - 2 cloves
- cheese - 100 gr
- sour cream or mayonnaise - 2 tbsp. spoons
- vegetable oil - 3 - 4 tbsp. spoons
- paprika - 2 teaspoons without top
- salt, pepper to taste
- greens for serving
Cooking:
1. Wash the vegetable, dry it and cut into slices 1 cm thick.
It is better to choose a large fruit, but not very thick. It will already have too many seeds. And there's a lot of bitterness in it too.
Transfer the slices to a bowl and sprinkle with salt. It will help get rid of bitterness and moisture. Leave in this state for 20 - 30 minutes. Then squeeze each piece slightly, trying not to break it and not damage the integrity.
2. In the meantime, let's take care of other vegetables. Cut the onion into quarters of rings, brightly colored bell peppers into strips, and rub the carrots on a grater.
3. Then fry everything in a pan, separately in your zone, for the time being, without mixing the components for the time being. Add paprika and salt and pepper to taste. And at this stage, all the components can be mixed so that they exchange their tastes.
4. hard cheese, such as parmesan, grate on a fine grater. And then chop the garlic, you can use the same grater for this. Pour paprika to them, and also add sour cream, or mayonnaise. If you add sour cream, then the mixture can be slightly salted.
5. Lubricate the baking dish with vegetable oil and lay out the circles of the prepared and squeezed vegetable. Top with the toasted vegetable mixture and then the cheese. Distribute everything evenly so that there is enough for all the pieces.
6. Put the mold in an oven preheated to 200 degrees and bake for 20 minutes.
Then take it out and put it on a plate, serve it to the table and try it. Delicate fragrant sandwiches will not leave you indifferent. They turned out very tasty.
An easy and quick way to bake "blue ones" in garlic sauce
This is the simplest recipe with a minimum of ingredients and with the same minimum of time spent on cooking. And the baked vegetable turns out so tasty that you will certainly want to repeat its preparation soon.
You can add cheese to the recipe if you like. And if you rub it on top, you get a dish with a new taste.
We will need:
- eggplant - 1 pc.
- mayonnaise - 50 ml
- garlic - 4 cloves
- salt, pepper to taste
Cooking:
1. Wash and dry the vegetable. It is best to take it in medium size. Then cut into slices 0.7 - 0.8 cm thick and salt.
Let stand like this for 30 minutes. During this time, the circles will release juice, and bitterness will come out through it.
2. Then the cut blanks will need to be wiped with paper towels, in fact, this procedure will allow you to remove bitter juice from them.
3. In the meantime, we have free time, we can cook garlic mayonnaise sauce. To do this, grind the garlic with a press and put it in mayonnaise. If it's possible, that would be great. If not, then the store is also quite amiss.
Also add ground black pepper to it, and if you wish, add a pinch of your favorite spices. A mixture of Provence herbs is perfect for these purposes.
4. Coat each circle with garlic mayonnaise mixture on all sides.
Lay them out on a baking sheet lined with parchment paper.
5. Bake at a temperature of 200 - 220 degrees for 20 minutes. The circles should lightly brown and a very tasty smell will spread throughout the kitchen.
Our simple dish is ready. You can transfer the circles to a plate and serve.
And if you cook with cheese, then the circles will be covered with a beautiful ruddy coat on top.
And it will turn out delicious in any of the selected options.
Eggplant with cheese, cottage cheese and garlic
Another way to bake deliciously in the oven, our today's vegetable is also very simple, both in terms of the composition of the ingredients and the preparation.
We will need:
- eggplant - 1 pc.
- cottage cheese - 70 gr
- cheese - 50 gr
- garlic - 1 clove (small)
- greens - 2 - 3 branches
- egg - 1 pc
- salt, pepper to taste
Cooking:
1. Cut the vegetable lengthwise into two equal halves. The stem does not need to be cut. Boil them in boiling salted water for 7 minutes. Then take it out and let it cool down a bit.
2. In the meantime, let's prepare the filling. To do this, crush the cottage cheese with a crush for cooking. mashed potatoes. So it will be more uniform.
Add chopped garlic and herbs to it, grated cheese, an egg (for a given amount of ingredients, we need it not large). Or just take the yolk. Also salt and pepper to taste. Mix mass.
3. Remove the pulp from the cooled vegetable with a spoon, leaving the edges at least 1 cm thick. Cut the pulp into small cubes and add to the cheese mass.
4. Cover the baking sheet with parchment paper and put our improvised “boats” on its surface, fill them with minced meat.
To make the dish more appetizing appearance, top with grated cheese.
5. Bake in the oven at 180 degrees for 30 minutes. Then take it out and serve it to the table.
If the fruit is large, then two servings will be obtained from this amount of ingredients. If you need more servings, then increase the amount of all ingredients proportionally.
Cook and eat healthy!
Rolls with ground beef in tomato sauce
Meat dishes, of course, require a little more time to cook than vegetable dishes. But you can't do without them. Moreover, meat and eggplant are perfectly combined with each other, and dishes with these ingredients always turn out to be just the most delicious.
And here is one of great recipes. We will use ready-made ground beef in it. But if desired, minced meat can be from any other meat, as well as from chicken. And of course the mixture various meat will make the dish even tastier.
We will need:
- minced meat - 1 kg
- eggplant - 1 kg
- onion - 1 pc.
- garlic - 2 cloves
- mozzarella cheese - 150 gr
- dried basil - 2 teaspoons
- salt, ground red pepper to taste
For sauce:
- tomatoes - 800 gr (you can tomato sauce)
- garlic - 2 cloves
- salt, red hot peppers
- sugar - 0.5 tsp
And also prepare some vegetable oil to grease the baking dish.
Cooking:
1. "Blue" wash and cut off the stem. Then cut lengthwise into fairly thin strips, about 0.5 cm thick. We will cook rolls, and therefore, in order for it to roll easily, such a thickness will be needed.
2. Cover the baking sheet with baking paper and lay out the sliced \u200b\u200bplates in a row. Place in a preheated oven at 180 degrees for 10 minutes. During this time, the vegetable will become softer and it will be easier for us to cope with our task.
3. While the blanks are baking, let's take care of the minced meat. I already have it ready, so I will add only onion and garlic to it. But for this, the components should be crushed. You can do this in a blender, or you can twist it through a meat grinder. Choose the method that is more convenient for you.
If you do not like the smell and taste of garlic in the meat filling, then add only the onion.
And also minced meat should be salted to taste, add dried basil and red hot pepper to taste. If you don't love spicy dishes, then you can add black ground pepper, or red, but quite a bit.
Mix everything.
4. Immediately prepare the baking dish. We will use a glass form with high sides. It must be lubricated with vegetable oil.
5. Put a full tablespoon of minced meat on a plate of a baked slice and roll it into a roll. Fold seam down into shape. In the same way, make all the rolls, and tightly lay them in even rows.
6. Now we need to prepare the fill. Make it easy. You can peel the tomatoes and pierce with a blender, or just use thick tomato juice with pulp.
Add chopped garlic, salt and sugar to it and mix. Put on fire, while stirring, wait until the mixture boils and cook it for 10 minutes.
7. Then fill the waiting rolls with the resulting fragrant tomato juice and put in an oven preheated to 180 degrees for 40 - 45 minutes.
8. After the time has elapsed, remove the dish, sprinkle with grated cheese and bake for another 5 minutes.
If you use a different cheese, then the time of the final stage may increase slightly. We need to achieve a state where it is completely melted.
Remove the finished dish from the oven and arrange it hot on plates in the right portions.
Eat with pleasure. The dish turns out to be appetizing and attractive, so it can be prepared both just for dinner and for the arrival of guests.
Turkish baked eggplant with meat
And this is another way to cook vegetables with meat. And of course, we will use minced meat again. Our dishes today are fast, so if we want to cook them with meat, then it must be ground in a meat grinder.
This dish is notable for the fact that it is prepared in this way in Turkey. And I must say that I had a chance to try it there. And I want to tell you that it is delicious, just incredible. It would seem that everything is taken the simplest and the same as always, but apparently this genius lies in simplicity. And so we will cook.
We will need:
- eggplant - 5 pcs
- ground beef - 250 gr
- onion - 4 pcs
- garlic - 2 cloves
- bell pepper - 2 pcs
- parsley - a small bunch
- vegetable oil
- salt, pepper to taste
- sugar - 0.5 tsp
For filling:
- tomato paste - 2 tbsp. spoons
- water - 1.5 cups
Cooking:
1. Wash the vegetables and, leaving the stalk, cut off the strips of skin from the fruit in the way shown in the photo.
Then make a deep longitudinal incision on one side and pour salted water over them so that they soften slightly, and also so that bitterness comes out. Soak them in water for 30 minutes.
2. Dry the vegetables and brush them on all sides with vegetable oil. Also grease a baking sheet with oil and put prepared vegetables on it, preferably cut up. If it doesn’t work out, it’s okay, then just turn it over.
3. Put the baking sheet in the oven, bake until they are soft and lightly browned. Set the temperature to 180 degrees.
4. Prepare the filling. To do this, finely chop the onion and chop the garlic. Heat a frying pan, pour oil into it and fry them until soft.
5. Add chopped bell pepper and chopped parsley. It is advisable to take green and red peppers, so the dish will look more attractive.
6. Put the minced meat in the pan, salt and pepper, fry until it turns white.
7. Our vegetables have browned slightly in the oven and also become soft. We take them out of the oven and open them with a spoon and a knife so that a place is formed inside where we will lay out the filling. At the same time, you can slightly crush the middle with a spoon so that there is more of this place.
You don't have to take them out of the pan.
8. Sprinkle inside with sugar, everything will take just a couple of pinches. And then fill meat stuffing, laying it out in a lot, and quite tightly. Just should be enough for all the blanks.
Garnish with a slice of tomato and a piece of sweet pepper.
9. Dilute tomato paste with water and pour into a baking sheet.
10. Put to bake in an oven preheated to 180 degrees. The time to bring the dish to a state of readiness may take from 20 to 30 minutes, depending on the characteristics of the oven.
Look how beautiful we got. And this is not its only merit. The dish not only looks appetizing, it also smells crazy and is very tasty! However, like everything that is prepared in Turkey.
Video on how to cook Turkish eggplant with lamb
This recipe is so good that we decided to film the entire cooking process. Watch and cook. Although it is not quite simple, but if you do everything in stages, then you can handle it without difficulty.
In the season when eggplants ripen, this dish is one of the best.
The recipe certainly takes time to cook. But final result justifies everything. Turkish eggplant is so tasty that you want to cook them at least once a week.
A quick way to bake stuffed eggplant with cheese
In just 30 - 40 minutes, you can cook baked and healthy dish in the oven. Of these, 20 minutes it will be baked, and the rest of the time will be spent preparing the ingredients.
And the products for cooking will need the simplest.
We will need:
- eggplant - 4 pcs
- tomatoes - 3 pcs
- cheese - 200 gr
- rosemary fresh or dried
- salt, ground black pepper to taste
- vegetable oil for greasing the pan
- fresh herbs for garnish
Cooking:
1. Wash and dry vegetables with paper towels. Cut the tomatoes crosswise on top and pour boiling water for 5 minutes. Then drain the water and pour over the vegetables with cold water.
Then peel the skin and cut them into small cubes.
2. "Blue" cut in half, lengthwise. Then cut the pulp from the middle, leaving the sides 1 - 1.5 cm. You will get such pretty boats.
Sprinkle the inside with salt and pepper and let sit for 10-15 minutes. (In order not to waste time, you can also work on tomatoes during this period.)
3. In the meantime, cut into cubes the pulp from them, which was taken out. Cut it smaller, so the dish will cook faster and turn out to be more juicy.
4. Mix chopped vegetables in one bowl, salt and pepper them to taste. Also add ground dried or chopped fresh rosemary. If you don’t have it, then you can pick up a replacement for it in the form of thyme, or a mixture of Provence herbs.
5. Fill the “boats” with the mixture, distributing it all evenly.
6. Cut the cheese into long strips and put it on top vegetable mix. If desired, it can also be rubbed on a grater.
7. Put the filled boats on a baking sheet lined with baking paper and greased with vegetable oil. Put to bake in the oven for 20 minutes. You will need a temperature of 200 degrees.
At the end of cooking, take out a baking sheet, put the finished dish on a plate, sprinkle with chopped herbs and serve. Eat while everything is hot, it will be very tasty.
Video on how to cook whole eggplant with cheese in foil
If you want your dish to turn out tasty and healthy, then bake all the components given in the recipe in foil. This protective packaging will allow them to bake in their own juice, without a drop of oil.
As a result, we get completely healthy food in just a short time.
The recipe shows how the dish is cooked over an open fire. But you can safely bake it in the oven. It will take the same amount of time to cook. And the entire cooking process remains unchanged.
Dear friends, we have such a delicious selection today. Each recipe is unique, and at the same time incredibly simple. It takes very little time to prepare. Apart from the time the dish is in the oven, everything else happens pretty quickly.
That is, as you can understand, everything must be prepared, cut, and, if necessary, lightly fried. And then transfer the fruits of their labors to the care of the oven. And she, like a sorceress, will finish all the work. And we just have to enjoy delicious meals from eggplant.
Bon appetit!
— delicious addition to the main course and side dish. They are also used to prepare various dietary eggplant dishes. Eggplants in the oven are cooked with a minimum of refined olive oil, after pre-soaking in saline solution, which allows you to save vegetables from the characteristic eggplant bitterness due to the presence of the substance solanine, to occupy the pores with water that absorb fats abundantly when traditional frying in a frying pan. Eggplants in the oven are also prepared without breading to reduce the consumption of vegetable oil during baking. Eggplants baked in the oven with the use of unrefined olive oil are more low-calorie and easily digestible. To get soft juicy dish it is enough to form a thin oily crust on the vegetables, which prevents the liquid from evaporating during cooking. Eggplants baked in the oven do not overcook, are not saturated with fats, retain valuable dietary properties, vitamins, macro and microelements contained in the pulp and peel of the fetus.
Eggplant peel has a pronounced purple color due to high content in the neutral environment of the vegetable, antioxidant substances - anthocyanins. Anthocyanins determine the common name for vegetables - blue. Consumption of blue with a peel has an adaptogenic, antispasmodic, choleretic, anti-inflammatory, anti-cancer, anti-allergic, diuretic, laxative, photosensitizing, stimulating effect on the body; reduces the fragility and permeability of capillaries, increases the elasticity of blood vessels; lowers cholesterol levels; improves visual acuity, normalizes intraocular pressure.
To prepare the dish, you should choose young, even slightly unripe fruits with unexpressed soft seeds. Ripe and overripe vegetables contain a large number of the poisonous substance solanine, the solution helps to get rid of the excess table salt.
The dish is suitable for dietary, vegetarian and healthy eating. In the photo, eggplants baked in the oven in circles, cooked as an addition to dietary side dish. The dish is served hot with chopped herbs and garlic.
Ingredients
- Eggplant - 3 pcs
- Refined olive oil - 2 tbsp.
- Coarse table salt - 2 tbsp.
Oven baked eggplant - recipe
- Wash eggplant thoroughly. We do not remove the skin. We cut into circles or longitudinal plates with plates 5-7 cm thick.
- We make a weak solution of saline solution by dissolving 2 tbsp. table salt in two liters of cold boiled water.
- For two hours, we soak the prepared eggplant circles or plates in a saline solution so that the characteristic bitterness of the vegetable is gone. Then we recline them in a colander, let the solution drain. You can squeeze the circles or plates slightly, but not much, so that the oil is not absorbed during cooking.
- Lubricate the prepared eggplant slices with a thin layer of refined olive oil and spread on a baking sheet or wire rack. Cooking on a wire rack allows excess oil to drip down. I don't salt. The vegetables were salted with saline.
- Preheat the oven to 180 degrees.
- Place the baking sheet on the middle level or evenly distribute the baking sheets along the height of the oven.
- Eggplants baked in the oven are cooked at a temperature of 180 degrees for 15 minutes. Cooking time is selected individually. Depends on the power characteristics of the electric stove, the electrical network of the house, the variety and thickness of the cut vegetables.
- Don't expect a crispy crust. The dish is ready when the vegetables are soft.
- We serve eggplant baked in the oven with chopped herbs and garlic as a side dish or use it as an ingredient for cooking various dishes.
Step-by-step recipes for cooking whole eggplant in the oven: basic recipe with cheese, plain whole, baked with tomatoes and cheese, with cheese, cottage cheese and garlic, Turkish style
2018-09-19 Irina NaumovaGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
8 gr.
15 gr.
carbohydrates
3 gr.182 kcal.
Option 1: Classic Whole Oven Eggplant Recipe
As soon as eggplants are not cooked: baked in the oven, fried, stuffed, prepared and even caviar. In our selection of recipes, we will look at recipes for how to cook whole eggplant in the oven. There are several ways to cook eggplant without cutting it into small pieces. Some dishes are suitable as an appetizer or main course - act on your own. Let's start with a classic recipe.
Ingredients:
- two eggplants;
- one hundred grams of hard cheese;
- 2-3 pinches of black pepper;
- 2-3 pinches of coarse salt;
- 2 table spoons of sunflower oil.
Whole eggplant step by step recipe
Rinse the eggplant, cut off the tails and cut in half. Salt and leave for half an hour to get rid of excess bitterness.
Cheese grate on a coarse grater.
Rinse the eggplants under running cold water and pat dry.
Grease a baking sheet sunflower oil, put the eggplant.
Salt, pepper and send to the oven preheated to 180 C for fifteen minutes.
We take out and check the readiness. If the eggplant, as they say, is al dente, that is, almost ready, sprinkle with grated cheese and bake for another ten minutes to melt the cheese.
Note: some housewives take out the pulp with a spoon, mix it with cheese and bake in the oven.
Serve in the same form as baked, hot on a plate.
Option 2: Quick Whole Eggplant Recipe
This recipe couldn't be easier. We won't even cut anything. You can bake open or wrapped in foil.
Ingredients:
- two large eggplants;
- salt pepper - to taste;
- forty grams of oil drain.
How to quickly cook whole eggplant in the oven
Wash the eggplant thoroughly, tear off the green tail without cutting off the tip of the fruit.
Wipe dry with a clean kitchen towel.
Take out of the fridge 20 minutes before cooking. butter let it soften. Rub the eggplant all over with it.
Sprinkle with salt and pepper.
Preheat the oven to 180 C, line a baking sheet with foil and spread the eggplants. Bake for forty-five minutes. At the same time, sometimes take out the baking sheet and turn the eggplants on different sides so that they are beautifully browned.
Take the eggplant out of the oven. Carefully wrap them in the foil in which they were baked and let them rest for a quarter of an hour.
Then unfold, cut in half and take out the pulp with a spoon and transfer to a bowl. Salt, pepper. If desired, you can add a little garlic, mayonnaise or sour cream, passed through a press, sprinkle with cheese.
Very tasty snack from a whole eggplant hastily. Delicious both hot and cold.
Option 3: Whole eggplant baked with tomatoes and cheese
Not only tasty, but also a spectacular treat. Eggplants are not cut into pieces, we will make them a fan, and stuffed. It turns out that the eggplant, in fact, remains whole, but is filled with a delicious filling.
Ingredients:
- four eggplants;
- a quarter kg of cheese;
- eight tomatoes;
- one bulg pepper;
- four garlic cloves;
- two vet basilicas;
- salt and black pepper to taste;
- three tbsp sunflower oil.
Step by step recipe
Rinse eggplant under running water, wipe dry. Tear off the green tails, we do not cut off the base of the fruit - our fan will hold on to them.
We take sharp knife and make longitudinal cuts from the rounded end of the eggplant to the base, not reaching about two centimeters. The thickness of the longitudinal strips is 1-1.5 cm.
What did we get? All cuts are held together at the base of the stem, a fan is obtained.
We take coarse salt and sprinkle it into the pulp, rubbing it lightly with our hands. We act very delicately so as not to damage anything.
We leave our fans for fifteen minutes.
Now we need to prepare the garlic oil. We clean the garlic from the husk, pass it through a press or chop it very finely. Pour in the specified amount of oil. Optionally, you can add your favorite spices of your choice.
Stir.
Wash the tomatoes and cut them into slices. If the tomatoes are very large, cut the circles into halves - we will insert them into the fan. Bulgarian pepper is cleaned from the seed box, rinsed inside and out and cut into half rings.
We cut the cheese in such a way that it is convenient to put it into the eggplant cuts. Ideally, mozzarella cheese is best, but any hard cheese will work.
Gently rinse the eggplant books from bitterness and salt. Brush everything with garlic oil. To do this, it is convenient to use a culinary silicone brush.
We put tomatoes in a book of eggplants, put them in each cut. Then comes the cheese and three rings of bell pepper in each cut.
Throw in some fragrant basil.
We grease the baking sheet with sunflower oil, lay out our fan-books. If you still have tomatoes and peppers, put them side by side and add a little salt.
Preheat the oven to 180 C and bake for twenty minutes.
Remove the baking sheet from the oven, let the eggplant rest slightly, five minutes is enough.
Gently transfer to plates and serve.
Option 4: Whole eggplant in the oven with cheese, cottage cheese and garlic
An interesting way to bake whole eggplant in the oven. We use a long-proven combination of cottage cheese, cheese and garlic. Let's not forget about fragrant greens. Optionally, you can add one chicken egg.
Ingredients:
- one eggplant;
- seventy grams of cottage cheese;
- fifty grams of cheese;
- two garlic cloves;
- three sprigs of cilantro and basil;
- egg;
- salt and pepper to taste.
How to cook
Rinse the eggplant, tear off the tail without cutting off the base. Cut lengthwise into two halves.
Boil the water and boil the halves in salted water for seven minutes. We take out and cool.
We put cottage cheese in a bowl, knead it with a pusher or fork. We need to make it more uniform. Finely chop fresh herbs, add to cottage cheese. On a fine grater, grate the cheese directly into the bowl, beat in the chicken egg.
Salt, pepper and stir with a fork until smooth.
With a spoon, take out the pulp from the eggplant, leaving the edges one centimeter. Finely chop and add to the filling, mix again.
Line a baking sheet with parchment paper and place eggplant boats on them. Sprinkle another layer of grated cheese on top.
We bake for half an hour at 180 C, then take out the baking sheet, shift the boats and serve immediately to the table.
Note: if you have enough culinary skills and dexterity - do not cut the eggplant in half. Remove the pulp with a long spoon or special device. It turns out whole eggplant with a cave inside. We fill it with stuffing and bake until tender, but for about forty minutes.
Option 5: Whole Turkish Eggplant in the Oven
Very tasty, satisfying and juicy. This recipe is taken from Turkish cuisine, famous for its culinary delights. It's easy to prepare and the result is simply amazing.
Ingredients:
- five eggplants;
- a quarter kg of ground beef;
- four heads of onions;
- four garlic cloves;
- two bell peppers;
- bunch of parsley;
- sunflower oil - how much will it take;
- salt and pepper to taste;
- 1/2 teaspoon sugar.
Fill:
- two tablespoons of tomato paste;
- one and a half glasses of water.
Step by step recipe
Wash eggplant, wipe dry. We tear off the tail without cutting off the base of the stem. Cut off strips of peel so that you get something like a zebra. The width of the strips is approximately 1.5 cm.
On one side, we make a deep longitudinal incision in each eggplant. Fill them with salted water and leave for half an hour.
Then we wash the eggplants, grease them on all sides with sunflower oil.
Lubricate the baking sheet with oil, put whole eggplants on it and bake for fifteen minutes at 180 C.
Let's prepare the filling. Finely chop the onion, pass the garlic through a press.
Heat a frying pan with oil, fry the onion and garlic until soft.
Peel the bell pepper from the seeds, wash and cut into small strips. Finely chop the parsley with a knife. Add everything to the pan and stir.
After about three minutes, add the ground beef there, salt, pepper, fry until white.
So, we take soft and already ruddy eggplants. Gently open them at the incision site. Do not remove from the pan.
Sprinkle inside with sugar and fill with prepared filling. Garnish with a slice of tomato and a slice of bell pepper on top.
Dilute tomato paste in water and fill a baking sheet. Sprinkle portions with parsley.
Bake in this form for half an hour at 180 C.
Take the tray out of the oven. We shift the eggplants to plates, pour generously with sauce and serve.
