Photo recipe on how to make eggplant rolls with cheese and garlic. Eggplant with cheese and garlic

Oven baked eggplant with garlic and cheese is a wonderful hot appetizer that will look great on both a festive and everyday table. Especially often these vegetables are cooked in combination with tomatoes, as well as aromatic herbs.

The most suitable green addition to eggplant is basil, but many other herbs also work well with them. However, do not use mint, thyme, parsley or rosemary in place of fresh or dried basil. Any hard aged cheese is a good substitute for Parmesan, considered a classic in such dishes.

Serve oven-roasted eggplant with tomatoes, cheese and garlic as a side dish for steaks or make it a simple vegetable dinner with rice, cauliflower or pasta.

Mix eggplant and tomatoes with 1 teaspoon garlic powder in place of fresh minced garlic.

Add finely chopped onion to vegetables, after frying it for olive oil. You can also add bell peppers.

In addition, you can complement the eggplant with garlic and cheese in the oven with diced bacon or dried walnuts.

How to choose eggplant?

Look for vegetables with shiny skins that are free of wrinkles, blemishes, and soft spots. The eggplant should be firm and fairly heavy for its size. Small and medium vegetables are less likely to be bitter than large ones.

Also look at the stalk of the selected eggplant. It should be green and free of mold.

Eggplants in cheese breading

Many people like vegetables fried in breadcrumbs, but rarely eat them because of their health hazards. But you can make this dish healthier if you cook it in the oven. Delicious breaded eggplants can be eaten on their own or dipped in freshly prepared tomato sauce. Small vegetables work best for this recipe. They don't have the watery texture of larger eggplants, and the thinner diameter allows them to be cut into neat slices that can be served as an appetizer or side dish.

For this dish you will need the following products:

1 kg small eggplants (about 6 pieces, depending on their size).
2 large eggs.
3/4 cup finely grated cheese.
3/4 cup breadcrumbs.
1 teaspoon dried Provence herbs.
1/2 teaspoon each of tea salt, garlic powder and fresh ground pepper.
Olive oil for baking.
Optional: marinara sauce for dipping.

How to cook it?

Preheat oven to 180 degrees. Carefully spread the oil on a baking sheet. Set it aside (you may need to use two baking sheets.)

In a shallow bowl, whisk together eggs and 1 tablespoon water. In another bowl, combine the breadcrumbs, cheese, seasonings, salt and pepper. Slice the eggplant into thick circles and dip them into the egg mixture, allowing the excess to drip off. Dip the pieces into the cheese mixture, pressing down gently.

Transfer the breaded rings to a baking sheet. Bake until golden brown for 17-20 minutes. Then turn them over and continue baking until lightly browned on the other side, about 10 minutes. Remove from oven and serve on their own or with marinara sauce.

If you want to try roasting large eggplants quickly in the oven, it is recommended to cut them into slices, place in a colander and put half a teaspoon of salt. Allow excess moisture to drain for 20-30 minutes, then pat them dry with paper towels and cook exactly as directed in the recipe above.

Eggplant with feta cheese

Roasting eggplants in the oven is a favorite way to cook them. The combination of this vegetable with tomato and feta cheese looks very appetizing. Quite simply, you can make eggplant boats in the oven, even if you are a beginner inexperienced cook.

Grocery list:

1 medium eggplant.
2 garlic cloves, minced.
3 tablespoons olive oil.
A little white wine (optional)
70 grams of feta cheese.
1 large tomato or several cherry tomatoes
1 teaspoon oregano.
1/4 teaspoon red chili flakes (optional)
Parsley (as a garnish)
Red wine vinegar (to taste)
Salt and pepper.

Cooking instructions

Cut the eggplant in half lengthwise and slit the flesh with a sharp knife. Remove all pulp, being careful. You should not tear or pierce the skin. You should get empty "boats".

Coat them with olive oil and lightly season with salt. Place the skin boats in a baking dish. Bake for 10 minutes in the oven at 180 degrees until the skin starts to soften.

At the same time, chop the eggplant pulp. Add olive oil and garlic to a skillet over medium heat and sauté until it turns brown. Add eggplant pulp, some white wine, oregano and chili. Saute until vegetables soften.

Stuff the vegetable skins with the fried pulp, top with chopped feta cheese and tomatoes, and sprinkle with oregano. Bake eggplant boats in the oven for another 10-15 minutes. Remove from oven, sprinkle with parsley and serve with red wine vinegar.

Vegetables stuffed with parmesan

You can cook eggplant stuffed with cheese and garlic in the oven in an easier way. For this recipe you will need:

1 eggplant, cut lengthwise.
2 garlic cloves, minced and mixed with 3 tablespoons of olive oil.
Sea salt.
Grated parmesan cheese.
Chopped fresh herbs (basil is best).

Practical part

Eggplant with garlic and cheese in the oven can be cooked like this. Preheat oven to 200 degrees, lightly oil a baking sheet or place parchment paper on top. Arrange eggplant halves and brush with olive oil and garlic. Sprinkle lightly with salt and bake for 15 minutes, then flip the eggplant and bake again for another 10-15 minutes, or until the vegetables start to turn a nice dark brown around the edges. Remove from oven and immediately sprinkle with finely grated Parmesan and chopped herbs. Serve immediately.

Baked vegetables with cheese mixture

Oven-cooked eggplant with garlic and two types of cheese tastes like baked crumbly potatoes. How to cook this delicious dish? For it you will need:

1 medium eggplant.
2 tablespoons olive oil.
1/2 teaspoon salt plus a pinch.
1/4 teaspoon black pepper plus a pinch.
3/4 cup chopped onion.
2 cloves of garlic minced into mince.
2 cups shredded cheddar cheese.
1/2 cup grated parmesan cheese.
1/2 teaspoon dried oregano
2 tablespoons fresh chopped basil.
1 egg, beaten.

Cooking

The recipe for eggplant with garlic and cheese in the oven is as follows. Preheat oven to 180 degrees.

Cut the stem from the eggplant and cut the vegetable in half. Drizzle with olive oil (use 1 tablespoon) and sprinkle with a pinch of salt and black pepper. Arrange the halves on a baking sheet and bake for 15 minutes. Then remove the vegetable and cool slightly.

Reduce oven temperature to 150 degrees. When the eggplants are cool enough to handle, cut the flesh out of them, being careful not to break the skin. Cut the pulp into cubes and set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and garlic, and sauté until soft, about 3 minutes. After that, put the eggplant pulp and fry for another 5 minutes.

Remove skillet from heat and set aside. In a large bowl, combine cheddar and parmesan cheeses, oregano, basil, salt, pepper, and egg. Toss this mixture with eggplant and onion. Then put the resulting mass in boats from the skin, put on a slightly oiled baking dish and bake for 40 minutes.

Another variation of the recipe

The above recipe has another version that involves roasting eggplant, tomatoes, cheese, garlic, and mayonnaise in the oven. If you want to cook vegetables this way, then at the stage of frying the pulp with onions, add finely chopped tomato. For further cooking, replace the egg with 1-2 tablespoons of mayonnaise. This modification of the recipe does not affect the cooking time. Alternatively, you can use just one of the cheeses of your choice, and it doesn't have to be cheddar or parmesan.

Blue ones are a rare vegetable that is undesirable to eat raw, but this does not limit the imagination of cooks. There are so many options for working with it that, even if you narrow down the criteria to a certain set of complementary products, you can experiment endlessly. How interesting to serve a combination of cheese, garlic and eggplant?

How to cook eggplant with garlic and cheese

The number of dishes that can be created using this trio of products cannot be counted. Snacks, casseroles, warm salads, pies are prepared from eggplant with cheese and garlic. They can be served with a side dish to increase the satiety of the contents of the plate, or you can leave everything unchanged - the blue ones are a very nutritious product, so they are well suited for a low-calorie menu. The only caveat is that they definitely need heat treatment.

In the oven

This way of working with blue ones is suitable for housewives who want to reduce the calorie content of dishes. Mostly eggplant in the oven with cheese appears in the form of a puff casserole, and when vegetables are added, they become French ratatouille. No less delicious are stuffed halves or even blue circles that can be filled with a vegetable, meat or mushroom mixture, or even boiled cereals / pasta.

in a frying pan

Fried blue ones are served as a snack, and they have a serious drawback in the form of a very high fat content: they actively absorb the oil on which they cook. Cooks cut eggplants into circles or thick (!) slices, the field of which is quickly fried to a crust. Blue ones in a pan can be cooked in batter from a standard omelet mixture, which will reduce their absorption of oil, or sprinkled with flour. Without additives, they are fried only before further baking.

eggplant recipes with cheese and garlic

Dishes based on blue ones can be both cold and hot, so both options are offered below. You'll find quick, simple snacks and more complex arrangements for dinner or lunch. After getting acquainted with this set of step-by-step recipes with photos, you will understand how little blue ones with garlic and cheese can play differently with taste and appearance even when using budget products.

rolls

Number of servings: 8 persons.
Calorie content of the dish: 1378 kcal.
Purpose: for a snack.
Kitchen: home.
Difficulty: medium.

The ability of sliced blues to keep their shape even with prolonged heat treatment has made them a good basis for various portioned dishes in the form of stuffed boats and rolls. The hostesses like the latter especially for their versatility of serving: they can take the role of a dinner, for which only a side dish is needed, or snacks on the festive table.

Ingredients:

large blue ones - 4 pcs.;
soft cheese - 170 g;
garlic cloves - 3 pcs.;
a bunch of greens (you can mix);
eggs 1 cat. - 2 pcs.;
salt;
low-fat sour cream - 80 ml;
sunflower oil - 50 ml.

Cooking method:

Wash the little blue ones, cut lengthwise into plates that do not exceed 4 mm in thickness. They must remain flexible, but not see through, otherwise the rolls will tear.
Arrange on a baking sheet lined with paper or parchment, brush with oil on top.
Bake at 200 degrees, the time is determined by the power of the oven: it is necessary that the plates begin to darken. If only the top or bottom heating element is working, you will need to turn them over for even browning.
Pour the eggs with water. From the moment of boiling, count 6 minutes. After cooling, peel and rub.
Mix with soft cheese, grated garlic, salt, sour cream and herbs.
Spread the filling in a thin layer on the cooled eggplant plates, leveling with a spatula.
Roll up rolls, stab with a toothpick. Serve by forming a slide on lettuce leaves. If serving in portions, place 3-4 pieces side by side, decorating with balsamic sauce.

baked

Servings: 3 persons.
Calorie content of the dish: 1313 kcal.
Purpose: for dinner.
Cuisine: Bulgarian.
Difficulty: medium.

What does a baked eggplant with cheese look like? Each national cuisine offers its own options: Italians like a large number of aromatic herbs, obligatory tomatoes and boiled rice, and the cheese crust must certainly be crispy. The Bulgarian recipe suggests a more delicate structure: soft cottage cheese, the same soft cheese (mainly brynza), an egg and quite a bit of piquancy.

Ingredients:

blue - 3 pcs.;
garlic cloves - 3 pcs.;
cottage cheese 5% - 280 g;
pickled cheese - 200 g;
large egg;
salt - 7 g;
ground pepper.

Cooking method:

Without eliminating the stalk, cut the blue ones in half lengthwise. Put in boiling water and wait a quarter of an hour.
Catch to remove excess liquid from the inside and outside. Remove the stem and core.
Mash cottage cheese with an egg, add grated garlic and cheese, salt. Add pepper as desired.
Fill each half of the vegetable with filling, bake for half an hour at 190 degrees.

stuffed

Servings: 4 persons.
Calorie content of the dish: 1231 kcal.
Purpose: for dinner.
Cuisine: Greek.
Difficulty: medium.

This dish, interesting in its appearance and taste, belongs to Greek cuisine, but has a small author's addition: garlic, which is absent in the original recipe. It gives a special flavor and piquancy to the cheese cap. The cheese used here should not be oversalted, so you can dip it in cold water for half an hour - this will make the taste more insipid. Stuffed blue ones are ideal for dinner, because they are not dangerous for the figure.

Ingredients:

eggplant - 600 g;
round rice - 2/3 cup;
cherry tomatoes - 170 g;
small onion - 50 g;
garlic cloves - 2 pcs.;
cheese - 150 g;
a branch of basil;
vegetable oil - 1 tbsp. l.

Cooking method:

Wash the little blue ones well, prick each one with a fork several times: this way the skin will not burst. Wrap them individually in foil and place on a baking sheet. Bake for half an hour at 200 degrees.
When cool, cut lengthwise into 2 parts, scrape out the core (mainly the area with seeds).
How to cook rice, you determine yourself - the main thing is not to get a viscous porridge, but a side dish.
Fry chopped onion with cherry tomato quarters.
Throw basil leaves. Add rice, stir, cover for 3 minutes.
Grate the garlic. Rub the cheese through a sieve. Connect.
Fill each eggplant boat with stuffing, put a cheese-garlic cap on top. Serve.

With tomatoes

Cooking time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 1596 kcal.
Purpose: for dinner.
Cuisine: Italian.
Difficulty: medium.

Where else in Italian cuisine to look for interesting homemade recipes for a delicious serving of vegetables with cheese with spices and garlic? Some of them involve incredibly hearty dishes, devoid of an animal component, therefore they are classified as vegetarian. These savory eggplants with cheese and garlic, and tomatoes, seasoned with aromatic herbs, are ready to compete even with a meat casserole.

Ingredients:

eggplant - 700 g;
head of garlic;
onion - 100 g;
tomatoes - 850 g;
olive oil - 20 ml + for frying;
white wine vinegar - 1 tbsp. l.;
fresh basil - 35 g;
oregano (leaves) - 10 g;
mozzarella - 200 g;
breadcrumbs - 75 g;
ground pepper.

Cooking method:

After removing the stalks from the blue ones, cut them lengthwise into thick (8-10 mm) layers. Fry without pouring oil in a grill pan, or arrange on a wire rack and bake at 220 degrees.
Chop onion, bring to transparency with olive oil in a hot pan.
Introduce cubes of tomatoes from which the skin was removed (you can do this by blanching). Add ground pepper, grated garlic.
Simmer the mass in a pan for about a quarter of an hour - it should thicken, becoming a sauce. Sprinkle chopped basil leaves, pour vinegar.
Fill the form with casserole components in such layers: tomato sauce, grated mozzarella, eggplant plates, sauce again, etc. Keep in mind that the last layer should be the cheese layer.
Sprinkle the casserole with breadcrumbs, drizzle with oil, add oregano leaves. Cook for half an hour, oven temperature - 200 degrees.

fried

Cooking time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 1047 kcal.
Purpose: for a snack.
Kitchen: home.
Difficulty: medium.

A simple appetizer that looks very attractive - something that should be in every cookbook. Even the hostess, who rarely stands at the stove, knows how to cook fried eggplant, because this recipe can help her out when guests suddenly appear. The main thing is to accurately calculate the number of circles when cutting blue ones - it should be even.

Ingredients:

eggplant - 500 g;
garlic cloves - 2 pcs.;
salt - 2 tbsp. l.;
hard cheese - 120 g;
a bunch of greens;
vegetable oil.

Cooking method:

Cut into thick (1 cm) blue circles, move to a small bowl. Salt, forget for 20 minutes.
Rinse, dry with a napkin.
Sprinkle flour on both sides of each circle, put on a hot frying pan. Oil is a must!
Grate cheese and garlic, add chopped herbs, mix.
Put a little cheese-garlic mass on a fried eggplant circle, cover with the second one. Repeat for the rest. Refrigerate before serving.

With nuts

Cooking time: 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 923 kcal.
Purpose: for dinner.
Cuisine: European.
Difficulty: medium.

A very beautiful appetizer with an interesting taste - eggplant with cheese, walnuts and garlic. Before starting work, carefully consider the principle of collecting "turrets". Each has 2 little blue circles (top and bottom), in the center a circle of zucchini, and between them a layer of cheese cream. From above, it is also needed as a hat. Walnut can be replaced with cedar.

Ingredients:

blue - 2 pcs.;
vegetable marrow;
curd cheese - 200 g;
walnuts - 60 g;
garlic cloves - 3 pcs.;
dry herbs;
olive oil.

Cooking method:

Cut the blue and zucchini into identical (!) Circles. Grease with oil, arrange on a wire rack. Bake for 25 minutes at 210 degrees.
Grated garlic mix with curd cheese, add herbs.
Form towers. Cook at the same temperature for 15 minutes. Sprinkle with crushed nuts before serving.

with parmesan

Cooking time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 1973 kcal.
Destination: for lunch.
Cuisine: Italian.
Difficulty: medium.

Stuffed eggplant with Parmesan and fried minced meat is not a dietary dish at all, since the combination of blue and meat is hard for the body to perceive. However, the taste and incredible aroma cover all subjective disadvantages. Every housewife who has ever had to deal with the difficulties of finding ideas for lunch should study this step-by-step recipe for Italian cuisine and rewrite it for themselves.

Ingredients:

eggplant - 3 pcs.;
minced meat - 350 g;
tomatoes - 200 g;
garlic cloves - 2 pcs.;
Parmesan - 180 g;
dried basil - 2/3 tsp;
salt;
olive oil - 2 tbsp. l.

Cooking method:

Cut the washed blue ones in half lengthwise. Remove core.
Grease with oil, spread on a baking sheet, bake until blush at 220 degrees.
Fry minced meat, do not forget to salt. Add to it grated garlic, blanched and chopped tomatoes.
When the mass becomes as homogeneous as possible, turn off the stove.
Fill the "boats" with meat filling, sprinkle with basil, hide everything with grated Parmesan. Bake another 25 minutes.

With melted cheese

Cooking time: 1 hour.
Servings: 2 persons.
Calorie content of the dish: 1067 kcal.
Purpose: for dinner.
Kitchen: home.
Difficulty: medium.

There are a lot of ideas on how to decorate eggplants with processed cheese and garlic: from classic snack rolls to small sandwiches. For those who are looking for a recipe for dinner, experts advise trying a simple casserole similar to frittata. If you want to serve the dish more interesting, buy puff pastry, cut into portioned squares, bake each until golden brown and use instead of a plate for casserole pieces.

Ingredients:

eggplant - 250 g;
eggs - 5 pcs.;
processed cheese - 200 g;
garlic cloves - 2 pcs.;
greens - 50 g;
salt.

Cooking method:

Finely chop blue ones, sprinkle with salt. Infuse for a quarter of an hour - during this time all the bitterness will have time to come out. Rinse, squeeze lightly with your hands.
Using the shallow side of the grater, chop the garlic and melted cheese. Mix with greens.
It is better to beat the eggs with a mixer to get a very lush light mass.
Combine the blue ones with the garlic-cheese mixture, fill the mold with this.
Pour eggs in 2 approaches: after the first, you need to make several punctures in the casserole.
Cook at 200 degrees for 35 minutes. You can even serve it as an eggplant roll, cut into thick slices.

under mayonnaise

Cooking time: 20 minutes.
Servings: 4 persons.
Calorie content of the dish: 1946 kcal.
Purpose: for a snack.
Kitchen: home.
Difficulty: medium.

An alternative version of the hot appetizer discussed above, which uses eggplant, cheese, garlic, mayonnaise and eggs. The key difference is frying in batter, which gives tenderness to milk, and density to flour (can be replaced with starch).

Ingredients:

eggplant - 600 g;
milk - 50 ml;
eggs - 3 pcs.;
garlic cloves - 3 pcs.;
flour - 2 tbsp. l.;
mayonnaise - 4 tbsp. l.;
hard cheese - 120 g;
vegetable oil.

Cooking method:

Whisk the eggs, flour and milk until the batter is not too runny.
Dip circles of blue ones there, holding for 4 seconds for impregnation.
Immediately spread on hot oil and fry at maximum power until crusty.
When all eggplants go through this procedure, place them on a baking sheet.
Put the garlic-cheese mixture with mayonnaise on top of each circle. Bake for 7 minutes at 220 degrees.

Vegetarian cutlets

Cooking time: 45 minutes.
Servings: 3 persons.
Calorie content of the dish: 728 kcal.
Purpose: for dinner.
Kitchen: home.
Difficulty: medium.

If you combine all the above products, you can get very tender vegetarian cutlets that will fit well even in baby food. They often help out housewives who need to find a use for a large crop of vegetables from their own garden, and familiar recipes are already bored. You can stew such cutlets in tomato paste mixed with onion and carrot frying.

Ingredients:

eggplant - 450 g;
carrots - 230 g;
garlic cloves - 2 pcs.;
egg;
processed cheese - 100 g;
flour - 45 g;
salt pepper;
bulb.

Cooking method:

Chop the blue ones into cubes, grind with a meat grinder similarly to minced meat.
Throw in a colander, wait a bit: excess liquid should drain.
Add spices, grated onions, cheese, carrots and garlic. Enter the beaten egg.
Sprinkle flour on the eye - the indicated amount is not an axiom. The cutlet mass should be dense.
Blind thick small meatballs, bake at 190 degrees for 35 minutes or fry in vegetable oil, and then stew by adding half a glass of water.

cooking secrets

All the above recipes with photos are as simple as possible, but it’s worth learning a few more nuances from professionals to get the perfect result:

If you plan to cook fried eggplant, but are afraid of the fat content of the final dish, grease each piece with a paper towel that is soaked in oil. The product will not burn, but excess fat will not appear.
You won't have to try to bring out the bitterness if you use the young blue ones or those from the sweet varieties.
If you are making eggplant halves baked under cheese, be sure to heat them before stuffing. The filling, if it is meat, must also be brought to half-cookedness beforehand.

Video

"Blue" - a delicious vegetable that is popular in Slavic cuisine. Differ in a large number of useful properties and nutritional value. They are white and blue. Various fillings are used for cooking. Great food - eggplant with cheese and garlic.

Neat eggplant rolls - general cooking principles

Cooking is easy. The key to delicious food is the freshness of vegetables, that is, it is advisable to cook in the ripening season. If they are grown in your garden, and not bought in a store, this is a big plus.

General principles of cooking step by step:

It is necessary to get rid of the bitterness of the vegetable - sprinkle the chopped circles with salt and leave for 10-20 minutes;
Rinse the circles well with water, do not touch them until the liquid has completely drained;
Heat the pan to the right temperature;
After frying, get rid of the oil with paper towels;
Garnish with herbs (parsley, dill).

Easy rules to follow. Please note that white vegetables are not bitter, but blue vegetables have more vitamins. You can use 2 types at once.

Appetizing eggplant rolls with cheese

Time for preparing

calories per 100 grams

"Blue" like sponges absorb vegetable oil. To make the food less greasy, you can brush the plates on both sides while frying in a dry frying pan. There is also a secret way: dip the raw pieces in eggs, after beating them.

Unique eggplant rolls with cheese and garlic "Nut"

You will spend no more than half an hour preparing a delicious snack. You will have about 25 rolls. The ingredients are perfectly combined with each other, so you get a beautiful, healthy and delicious dish.