Eggplant with minced meat in the oven is a quick recipe - an appetizing and healthy dish. Eggplant with minced meat in the oven: quick options

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

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

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

Eggplant baked in the oven

For such simple recipe you will need:

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

Preparation:

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

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

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

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

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

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

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

Preparation:

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

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

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

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

Baked eggplants with tomatoes and minced meat

Ingredients:

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

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

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

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

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

Description

Eggplant casserole with minced meat, which we will prepare today, is a close relative of the national dish Greek cuisine- moussaki. And the design itself in both recipes is completely reminiscent of lasagna. Be that as it may, the taste of all these dishes is different.

We will use simple and affordable recipe. We will, of course, cook in the oven. Our casserole with eggplants, tomatoes and minced meat at home will turn out tastier and more satisfying than any restaurant This dish is perfect for dinner and will look no worse even on the holiday table. Appearance and the taste matches.

Below is a detailed step by step recipe casseroles with photos, each stage is described as accurately as possible. Everything to ensure that your cooking wonderful dish was simple, fast and easy.

Ingredients

(2 pcs.)
(400 g)
(2 pcs.)
(100 g)
(50 g)
(200 g)
(1 tbsp.)
(a little for frying)
(to taste)
(to taste)

Cooking steps

Let's prepare all the ingredients necessary to prepare the dish.

First of all, let's prepare the eggplants. To do this, wash the vegetables, cut them into rings no more than 1 centimeter wide, place them in a convenient container and cover them with salt. This will help us rid the eggplants of bitterness. The process will take approximately 30 minutes.

Heat the frying pan with a small amount of vegetable oil. If you purchased ready minced meat, then immediately begin to fry it, adding salt, pepper and tomato paste. If you have a fresh piece of beef, then pass it through a meat grinder with half an onion and then fry it.

After half an hour, rinse the eggplant pieces under water and dry with a paper towel. Then fry the eggplants over medium heat until golden brown. To rid vegetable pieces of excess vegetable oil, place them on a paper towel or napkin.

Cut the tomatoes into not too thin slices. Grate soft and hard cheese into two separate bowls.

We place half of all our eggplants in an even layer without breaks on the bottom of the selected dry form.

The next layer will be half of the cooked minced meat, which we also place tightly on top of the vegetables.

Place half of the tomatoes cut into slices in the next layer, as shown in the photo.

Then again a layer of eggplant and a layer of minced meat.

The final layer will be sour cream with the remaining tomatoes.

Sprinkle the casserole first with soft cheese and only then with hard cheese.

Preheat the oven and bake our dish until the cheese becomes dense golden crust. Casserole with eggplants and minced meat in the oven is ready.

Bon appetit!

Stuffed eggplants - delicious, satisfying and very beautiful dish, which will become not only delicious treat, but also a wonderful decoration for any table, whether festive or everyday.

Stuffed eggplants are prepared simply and quickly, using affordable ingredients that are always on hand. Ideal filling is minced meat, but eggplants can also be stuffed with just vegetables or cereals, creating a new and unusual dish. In this material best recipes stuffed eggplant.

Stuffed eggplants with minced meat in the oven - step by step photo recipe

The first recipe, for example, will tell you about cooking eggplants with minced meat, rice, fried carrots and onions and cheese. The finished dish will definitely become a part of everyday life. home menu and will appeal to both adults and children.

Cooking time: 1 hour 45 minutes

Quantity: 6 servings

Ingredients

Minced beef and pork: 1 kg
Carrots: 1 pc.
Bow: 2 pcs.
Eggplants: 7 pcs.
Hard cheese: 150 g
Raw rice: 70 g
Mayonnaise: 2 tbsp. l.
Vegetable oil: for frying
Salt, pepper: to taste

Cooking instructions

Eggplants stuffed with carrots and garlic

There are a great many recipes for stuffed eggplants; pork or Ground beef. Vegetarians prefer stuffed vegetables. The most popular in such recipes are carrots and garlic.

Ingredients:

Eggplants – 3 pcs.
Carrots – 2 pcs.
Onions – 2-4 pcs.
Tomatoes – 2 pcs.
Garlic – 4-5 cloves.
Hard cheese – 150 gr.
Mayonnaise, pepper, salt.
Oil.

Algorithm:

The first step is to get rid of the bitterness contained in the eggplant pulp. To do this, rinse the fruits and cut off the “tail”. Cut each blue fruit in half and add salt.
After 20 minutes, press down lightly to drain the juice. After this, carefully cut out the middle with a spoon or small knife.
Cut the eggplant pulp into cubes, grate the fresh carrots, grate or chop the onion too. Chop the tomatoes. Chop the garlic cloves.
Sauté vegetables in oil, starting with onions, adding carrots, tomatoes, and garlic one by one.
Almost ready-made filling put in eggplant boats. Add salt. Lightly coat with mayonnaise and pepper.
Now sprinkle with cheese and bake.

Since the filling is almost ready, the dish is prepared very quickly. And it looks great!

Eggplants stuffed with vegetables baked in the oven

Not only carrots and garlic are worthy of becoming the main products in eggplant filling. The little blue ones are also “loyal” to other common vegetables. You can prepare the following assorted vegetables as a filling.

Ingredients:

Eggplants – 2-3 pcs.
Bell peppers – 3 pcs. different colors.
Carrots – 1 pc.
Garlic – 2-3 cloves.
Onion – 1 pc.
Tomatoes – 2 pcs.
Hard cheese – 100 gr.
Chicken eggs – 1 pc.
Salt, favorite seasonings.
Oil for frying.
Greens for decoration.

Algorithm:

The technology is simple, but it takes long time, since it is necessary to wash all the vegetables and cut off the “tails”.
Cut the eggplants crosswise into long boats, place them in salted water, and press with a lid.
Chop the remaining vegetables, cut some into cubes, finely chop some, for example, onions and garlic, grate the carrots.
Place the blue ones in the oven for 10 minutes. They will become softer and the middle will be easy to pick out. Cut it into cubes too.
Sauté the vegetables in a frying pan, adding the eggplant cubes last.
Season assorted vegetables with salt and pepper. If desired, add a spoonful of soy sauce.
Grate the cheese and mix with the beaten egg.
Place in eggplant boats vegetable filling, distribute the egg-cheese mixture on top. As a result of baking, you will get a very tasty and very beautiful crust.

These eggplants are equally tasty hot or cold, so you can cook large portions so that there is some left over for breakfast.

Recipe for eggplant stuffed with cheese

If for some reason there are no vegetables in the house other than eggplants, or the housewife is pressed for time, but wants to surprise the household, then you can use with the following recipe, where hard or semi-hard cheese is used.

Ingredients:

Eggplants – 2 pcs.
Hard cheese – 100 gr.
Tomatoes – 3-4 pcs.
Vegetable oil.
Salt.
Greens, for example parsley.

Algorithm:

The technology is very simple. Wash the eggplant and trim off the tail. Cut crosswise to create long plates joined at one end.
Salt the prepared blueberries and leave for a while. Press down lightly with your hand and drain off the juice.
Cut the cheese into slices. Wash the tomatoes and also cut into slices.
Wash the eggplants. Blot with a napkin.
Arrange in the form of a fan in a baking container, greasing it with vegetable oil.
Spread cheese and tomatoes evenly between the eggplant slices. You can grate a little cheese and sprinkle on top.
Place in the oven.

The dish prepares quickly and looks nice. Additionally ready dish need to be decorated with greenery. Spicy lovers can add garlic to the dish.

Eggplant boats stuffed with meat and baked in the oven

And yet there is no equal to eggplants, where minced meat serves as a filling. And it doesn’t matter whether it’s pork, mixed with beef, or more tender chicken. Of course, you can’t do without tomatoes and cheese: vegetables will add juiciness, and cheese will add a beautiful golden brown crust.

Ingredients:

Eggplants – 2-3 pcs.
Minced meat – 400 gr.
Tomato – 2 pcs.
Garlic – 2 cloves.
Hard cheese – 100 gr.
Herbs, salt and spices.
A little vegetable oil.
Mayonnaise – 1-2 tbsp. l.

Algorithm:

Wash the eggplants according to the recipe; the tails do not need to be trimmed. Cut out the core. Salt the boats.
Turn the cut-out part into cubes and also add a little salt. Give them time to let out the juice, which will have to be drained to remove the bitterness.
Using a pastry brush, grease the boats (on all sides) with vegetable oil. Place on a baking sheet. Bake for 10 minutes.
Fry the minced meat in a frying pan, add eggplant cubes, then diced tomatoes, chopped garlic and herbs. Season the filling with spices and salt.
Place in boats. Grease with mayonnaise.
Top with cheese as the final point. Bake until done.

There is room for experimentation; you can add other vegetables or mushrooms to the minced meat.

The main rule is that eggplants must be freed from bitterness, otherwise the final dish will be spoiled. To do this, you need to cut the vegetables and salt them, then drain the resulting juice. You can fill the blue ones with salted water. Let stand, drain and blot dry.

Oven baked eggplants - delicious and affordable dish, which is suitable for everyday meals and for festive table. In addition, this method of preparing vegetables is one of the most preferable for a healthy diet.

Casserole with eggplant, tomatoes and mozzarella

For this dish, it is better to choose pear-shaped eggplants.

Pear-shaped eggplants are more tender and sweeter than elongated vegetables

Dish components:

3 pcs. blue ones;
5 tomatoes;
4 garlic cloves;
300 g mozzarella;
1/2 tsp. sea salt;
30 ml vegetable oil;
1/4 tsp. pepper;
8 basil leaves.

Instructions:

Cut the blue ones.
Eggplant slices should be cut 2–2.5 cm thick
Sprinkle with a pinch of salt and let stand for 15 minutes.
Salt will draw out the bitterness from the eggplant slices and make their taste richer.
Cut the tomatoes crosswise.
Do not make the cuts on the tomatoes too deep; a sharp knife will help with this.
Pour boiling water over them for 3 minutes.
A quick treatment of tomatoes with boiling water will help remove their skins.
Then remove the skin from the tomatoes.
Removing the skins from tomatoes will make the dish taste more delicate.
Blend them in a blender.
The tomatoes should turn into puree during the chopping process.
Chop the basil and add to the tomato puree.
Use fresh basil whenever possible.
Crush the garlic cloves with a press.
To prepare baked eggplants, it is better to use fresh garlic.
Mix crushed tomatoes with garlic and salt.
Sea salt contains many beneficial microelements and an increased amount of iodine
Cut the mozzarella into thick slices.
In this dish, it is better not to replace mozzarella with another type of cheese.
Grease the pan with butter and lay out layers of vegetables and cheese, soaking each tomato sauce. Sprinkle black pepper on top and garnish with basil leaves. Then place the pan in the oven and bake the dish at 200° for 30 minutes.
During baking, shake the pan with eggplants several times to prevent them from burning.
Serve the casserole hot.
Can be served with eggplants fresh bread and fresh vegetable salad

Video: eggplant fan with cheese and tomatoes

Blue ones, baked with minced meat and sweet peppers

In this version, the eggplants turn out to be very juicy, and the dish is filling.

Ingredients:

3 eggplants;
2 onions;
1 sweet pepper;
300 g minced meat;
200 g hard cheese;
optional 2 tbsp. l. mayonnaise;
1/3 tsp. black pepper;
1/2 tsp. salt;
greens for serving.

Cooking recipe:

Cut the eggplants into two parts.
Use a sharp knife to cut vegetables
Make cross-shaped cuts in the flesh. Sprinkle the eggplants with a pinch of salt and leave for 20 minutes.
It is convenient to make cuts in the eggplant pulp with a thin knife for peeling the fruit.
Peel the onion.
When peeling onions, be sure to remove the thick spots at the base, as they will heat treatment remain tough
Cut the onions into medium-sized cubes.
To prevent onions from causing tears when chopping, moisten the knife with water.
Grate the cheese.
A grater with a medium hole size is suitable for grating cheese.
Remove the seed and stalk from the bell pepper.
When peeling sweet peppers, carefully remove the seeds.
Cut the bell pepper into cubes and fry with the onion in one tablespoon of oil.
Fry the vegetables until they turn golden brown.
Grind the eggplant pulp and add to the fried vegetables. Simmer for 10 minutes.
The eggplant pulp should be cut into large cubes, this is necessary to create a dense texture of the dish.
Cool the vegetables and mix them with the minced meat. Add salt and pepper.
After mixing, let the minced meat and vegetables stand for 10 minutes.
Now place the filling inside each eggplant boat. If desired, you can grease the top with a thin layer of mayonnaise. Spread the cheese evenly over the surface of the filling and place the pan with the eggplants in the oven. Bake at 200–220° for 40 minutes.
Before placing the eggplants, the mold should be greased with one or two tablespoons of vegetable oil.
Sprinkle the finished eggplants with herbs and serve hot.
You can serve tomato sauce with baked eggplants.

These eggplant boats stuffed with meat, can be frozen for future use.

To freeze, you will need plastic bags, which are sold in the hardware department of grocery stores. It is better to place one half in each bag, so the semi-finished vegetable products will not freeze to each other.

Video: eggplant with minced meat in bechamel sauce

Dietary recipe for eggplant in garlic sauce

This recipe will be especially appreciated by those who are watching their weight and caloric intake.

What you will need:

3 pcs. blue ones;
3 garlic cloves;
100 g sour cream;
70 g herbs;
3 g salt;
a pinch of black pepper.

Required actions:

Chop the eggplant into thin slices and sprinkle with a pinch of salt. Let it sit for 15 minutes.
Do not peel the skin of eggplants, because it contains a large number of useful microelements
Peel the garlic and chop it with a sharp knife.
Chop the garlic not too finely, its pieces should be felt in the finished dish
Mix chopped garlic with sour cream.
Stir the sauce thoroughly so that the garlic is evenly distributed in it.
Now add spices to the sour cream and garlic mixture.
You can take sea salt, and instead of black pepper from a bag, grind the peas in a hand mill
Chop herbs and mix with sour cream sauce.
Parsley, dill, cilantro or green onions are suitable as greens.
Place the eggplants in a heatproof bowl and add sour cream filling. Bake for half an hour, setting the oven temperature sensor to 200°.
Place the eggplants in layers so they are better soaked in the sauce
Ready eggplants sour cream sauce Can be eaten both hot and cold.
Eggplants in sour cream sauce are good quality delicious snack or full meal for those on a diet

Video: eggplants covered with a coat of sour cream and cheese

Rolls stuffed with mushrooms and cheese, baked in tomato sauce

Excellent dish from available ingredients will please the whole family unusual taste and delicious aroma.

Ingredients for rolls:

4 eggplants;
250 g champignons;
1 onion;
3 tbsp. l. sour cream;
150 g hard cheese;
1 tbsp. l. butter;
1/2 tsp. salt;
1/4 tsp. black pepper.

Ingredients for the sauce:

500 g tomatoes;
3 cloves of garlic;
1/2 tsp. salt;
1 tsp. Sahara.

Slice the eggplant lengthwise into thin slices.
The thickness of the crowbars should not exceed 0.5 cm, otherwise it will be difficult to roll them into rolls
Cover a baking sheet with parchment and place eggplant slices on it. Bake them in the oven at 180° for 15 minutes.
After baking, the eggplant slices will become softer and will be easy to form into rolls.
Cut the champignons into cubes.
The finer the champignons are chopped, the easier it will be to fill the rolls. minced mushroom
Finely chop the onion.
Onions, like champignons, cut as finely as possible, this will give the dish the necessary texture
Fry onions and mushrooms. Then cool them.

Eggplant is a seasonal vegetable, and winter time You can only buy it in a supermarket. Therefore, as soon as “little blue” eggplants, as eggplants are affectionately called, appear on sale, housewives begin experimenting with all their might, adding them to various dishes, and also using them as the main ingredient.

The peculiarity of eggplants is that they are not consumed raw, but are stewed, fried and baked with other vegetables or meat.

But not every eggplant is suitable for consumption. The fact is that eggplants are good only when they are young, while their seeds have not yet ripened and their peel has not become rough.

With age, in addition to useful microelements and vitamins, eggplants begin to produce a substance dangerous to human health - solanine, which large quantities may cause poisoning. Therefore, it is undesirable to eat large, overgrown specimens.

It is very easy to find out about the presence of solanine in eggplants. You need to cut the fruit in half (or at least cut off part of the pulp) and leave it in the air for a few minutes. With a large amount of solanine, the pulp turns brown.

To get rid of this harmful substance, just salt the cut eggplants and leave for 20 minutes. The released juice must be drained. The fruits after such processing are ready for further use.

Eggplants are very tasty stuffed with vegetables, mushrooms, meat, baked in the oven.

How to prepare eggplants for stuffing

Wash the eggplants, cut off the stem. Peel off the skin. Young fruits have a delicate skin, so you don’t have to cut it off.
Cut the fruit in half lengthwise.
Using a spoon, carefully scrape out some of the pulp, leaving the walls of the same thickness (at least 5 mm). The selected pulp can be sauteed in oil, then combined with minced meat or used to prepare another dish.
Fill the boats with minced meat.

Subtleties of cooking stuffed eggplants

The filling can be placed as in raw eggplant, and pre-processed. To get rid of bitterness, immerse eggplants freed from pulp for 2-3 minutes in salted boiling water. Then place them on a sieve or colander and leave to drain.
Instead of blanching, prepared eggplants with skin can be quickly fried in vegetable oil and only then fill it with minced meat.
You can use different minced meat. It can be meat with onions and various seasonings, a mix of finely chopped vegetables, or mushrooms fried with onions.
Eggplants can be baked in the oven without filling them with minced meat, but sandwiched in layers after cutting them into thick slices. But in this case, they must first be fried in oil.
To give an appetizing look, eggplants are sprinkled with cheese or sour cream on top.

Eggplant baked with minced vegetables

Ingredients:

eggplants – 500 g;
carrots – 200 g;
onion – 150 g;
sour cream – 170 g;
chopped parsley - 1 tbsp. l.;
tomatoes – 100 g;
salt;
vegetable refined oil– 35 years

Cooking method

Place the prepared eggplants in the shape of boats in boiling water for 2 minutes. Then immediately cool in ice water, dry.
Prepare the minced meat. Finely chop the onion and sauté in oil. Add finely chopped carrots and fry until soft. Cut the tomatoes into cubes, combine with onions and carrots. Simmer everything together for 3-4 minutes. Add salt and chopped herbs, remove from heat. Cool until warm.
Fill eggplant boats with minced meat. Place them in a greased frying pan. Cover with sour cream. Place in the oven. Bake for 40 minutes at 180 degrees.

Eggplant baked with minced mushrooms in tomato

Ingredients:

eggplants – 500 g;
fresh mushrooms – 250 g;
onion – 100 g;
tomato paste – 30 g;
refined vegetable oil – 35 g;
salt;
cheese – 120 g.

Cooking method

Blanch the eggplants prepared in the form of boats in boiling water for 2 minutes, cool, and pat dry with a paper towel.
Prepare the mushroom mince. Place peeled and washed mushrooms in boiling water, add salt, and cook for 10 minutes. Drain in a colander. When the water has drained, chop finely. Fry in oil. Add finely chopped onion, stir, sauté for 2-3 minutes. Add tomato paste, salt, and boil everything together. Cool until warm.
Stuff the eggplants with minced mushrooms. Sprinkle with grated cheese. Place them in a greased pan.
Place in the oven. Bake for half an hour at 180 degrees.

Eggplant baked with minced mushrooms in sour cream

Ingredients:

eggplants – 500 g;
onion – 70 g;
refined vegetable oil – 45 g;
fresh mushrooms – 120 g;
small egg – 1 pc.;
sour cream – 140 g;
salt;
chopped dill.

Cooking method

Cut the eggplants into two halves and scoop out some of the pulp. Lightly fry the resulting “boats” in oil.
Boil the mushrooms for 10 minutes. Place on a sieve, then cut into cubes.
Finely chop the onion, combine with mushrooms and eggplant pulp. Fry everything together until the onion is soft. Remove from heat. Put raw egg, salt, mix well.
Fill the eggplants with minced meat. Place in a greased mold. Top with sour cream. Bake in the oven at 180° for about 30 minutes.

Eggplant baked with minced meat and cheese

Ingredients:

eggplants – 500 g;
tomatoes – 250 g;
beef or mixed minced meat– 250 g;
onion – 120 g;
coriander – 4 g;
cheese – 120 g;
salt;
garlic – 1 clove;
refined vegetable oil – 25 g;
pepper.

Cooking method

Prepare the eggplants by slicing them lengthwise and scooping out the seeds. Sprinkle with salt and leave for 15 minutes. Then rinse in cold water, blot with a napkin.
Chop the onion and garlic. Cut the tomatoes and the pulp removed from the eggplants into cubes.
Fry the minced meat in oil. Add onion and garlic, cook for 1-2 minutes. Add tomatoes and eggplant pulp. Fry until evaporated vegetable juice. Sprinkle with spices. Stir. Remove from heat and cool until warm.
Fill the eggplants with minced meat. Place on a greased baking sheet. Sprinkle with grated cheese.
Bake in the oven for 35 minutes at 180°.

Eggplant baked with minced meat, carrots and tomatoes

Ingredients:

eggplants – 700 g;
tomatoes – 350 g;
onion – 100 g;
carrots – 120 g;
garlic – 3 cloves;
cheese – 250 g;
salt;
pepper;
refined vegetable oil – 45 g.

Cooking method

Cut the eggplants crosswise into 1 cm thick slices. Add salt and leave for 15 minutes. Rinse in cold water, dry by placing on a napkin.
Fry in oil until lightly browned. Place on a plate.
Fry the minced meat in the remaining oil until crumbly. Add onion cut into half rings and chopped carrots. Fry for another 2-3 minutes. Season with salt and pepper.
Cut the tomatoes into thin slices, chop the garlic.
Grate the cheese on a medium grater.
Place a layer of eggplant in a greased pan. Cover them with minced meat (use exactly half). Place tomato slices and garlic on the minced meat. Sprinkle with cheese. Place a layer of eggplant again, on which place the remaining minced meat, tomatoes and garlic. Sprinkle with cheese. Spread the eggplants on the top layer. Sprinkle with remaining cheese.
Place in the oven. Bake for 35-40 minutes until dish is coated appetizing crust. Sprinkle with herbs.

Note to the hostess

You can make a very tasty snack from oven-baked eggplants.

To do this, cut the eggplants into thick slices, lightly add salt, and leave for 10 minutes. Drain off the released juice. Place the eggplants on a greased baking sheet, drizzle with oil and bake for 17-20 minutes.

You can put any filling on these eggplants: mushrooms, sautéed onions, tomatoes with garlic, herbs with mayonnaise, sour cream with garlic and dill. Serve this appetizer cold or lukewarm.