Whole baked eggplant. Baked eggplant slices and whole in the oven

eggplant cubes bake at 190 degrees.
whole eggplant medium size (150-250 grams) bake at a temperature of 200 degrees for a large size (250-300 grams) bake at a temperature of 200 degrees.

Whole roast eggplant

eggplant preparation
Wash eggplant and pat dry with paper towels. Make a few punctures with a fork on one side or make small cuts. Place the eggplants in a baking dish with the pierced side up.

Baking in the oven
Put the eggplants in a baking bag, bake for 30-40 minutes at a temperature of 200 degrees. Turn eggplant over after 15 minutes of cooking.

Baking in a slow cooker
Put eggplants in the multicooker bowl with punctures up, close the lid. Select the "Baking" mode, bake for 30 minutes. Turn eggplant over after 15 minutes.

Airfrying
Put the fruits on the high grill of the air grill. Bake at high speed for 20 minutes at a temperature of 200 degrees, after 10 minutes of cooking, turn the eggplant over.

Microwave baking
Place the eggplant in a microwaveable bowl. Bake for 10 minutes at a power of 800 watts.

After baking
Let the eggplant cool slightly, remove the stalks, remove the skin.

Roast eggplant slices

Products
2-3 eggplant
Garlic - 2 cloves
Pepper and salt - on the tip of a knife
Olive oil - 2 tablespoons
Lemon juice - teaspoon

Food preparation
1. Wash the eggplants, cut lengthwise into slices half a centimeter thick and soak in salted water for 15 minutes.
2. Peel the garlic, chop and stuff the eggplant with it.
Baking in the oven
1. Put eggplants on a baking sheet in 1 layer, sprinkle with olive oil, sprinkle with lemon juice.
2. Preheat the oven to 200 degrees and place a baking sheet.

Baking in a slow cooker
1. Lubricate the bottom of the multicooker with oil, lay out the eggplants, sprinkle each layer with lemon juice.
2. Close the multicooker with a lid, set it to the "Extinguishing" mode.
3. Bake eggplant for 25 minutes.
Airfrying
1. Preheat the air grill to 180 degrees, put the eggplants on the middle radiator grill in 1 layer.
2. Drizzle eggplant with olive oil and lemon juice.
3. Bake eggplant for 20 minutes.
Microwave baking
1. Put eggplant circles on a dish, send to the microwave.
2. Bake eggplant for 5 minutes at a power of 750-800 watts and leave for 3 minutes without opening the microwave.

How to dry eggplant in the oven

1. Wash eggplants, wipe dry with a napkin, peel.
2. Cut the eggplant into 1 cm thick sheets.
3. Place eggplant leaves in saline solution (per 1 liter 150 grams of salt) for 20 minutes.
3. Preheat the oven to 60 degrees.
4. Put the eggplants on a baking sheet in 1 layer, put on the top level for 7 hours.
5. Store dried eggplant in a dry place.

Before preparing dishes from dried eggplants, they must be soaked in water for 4 hours.

eggplant in foil

Products for cooking eggplant in foil
Eggplant - 3 pieces
Tomatoes - 3 pieces
Cheese - 200 grams
Garlic - 1 head
Salt, pepper - to taste
Vegetable oil - 3 tablespoons

How to cook eggplant in foil
Peel and finely chop the garlic, mix with 1 tablespoon of oil, salt and pepper. Wash the eggplant, dry it, make longitudinal cuts. Cheese cut into pieces. Wash the tomatoes, cut into slices. Put cheese and tomatoes into eggplant cuts, grease with garlic. Wrap eggplant in foil and place on a baking sheet.
Preheat the oven to 200 degrees, put a baking sheet with eggplant in the oven for 20 minutes. Then remove the eggplant, unwrap the foil and return the eggplant to the oven for another 10 minutes.

Fkusnofakty

- signs of readiness baked eggplant - the eggplant should be soft and pierce easily with a fork.

- Shelf life baked eggplant - 3 days in the refrigerator.

- average price eggplants - in summer, eggplants are about 45 rubles / kilogram, in winter - 300-600 rubles. (on average in Moscow as of December 2017).

The best eggplants are thin, white in the cut and completely pitted. Such eggplants are juicy, they can be cooked without cutting off the peel.

Old eggplants may darken inside, while they can be eaten, but they may lose their structure when baked.

Eggplant absorbs a lot of oil during cooking, to prevent this, you need to boil a little or soak it in salted water. In this way, oil absorption can be prevented and remove bitterness eggplant.

eggplant very useful, they contain vitamins: C (ascorbic acid, anti-infective vitamin), B, B2 (improve emotional well-being), PP (improves metabolic processes), and carotene (protects human cells from external negative effects). Eggplant also has an extensive composition of minerals: sodium, potassium, magnesium, calcium, iron and phosphorus (necessary for the proper functioning of the body). Eating eggplant reduces blood cholesterol, the pulp of the fruit normalizes water metabolism in the body, and also improves heart function.

Sour cream sauce for eggplant

Walnut - 50 grams
Sour cream - 200 grams
Garlic - 2 cloves
Salt - 0.5 teaspoon
Lemon juice - 1 tablespoon
Greens - to taste

How to make sour cream sauce for eggplant
Combine chopped walnuts, herbs, salt, crushed garlic and mix, pour the resulting mass into sour cream, add lemon juice. Serve the sauce chilled in a gravy boat.

Tomato sauce for eggplant

Ingredients per pound eggplant
Canned tomatoes in their own juice - 1 can (400 grams)
Onion of medium size - 1 piece
Garlic - 1 clove
Vegetable oil - 2 tablespoons
Salt, sugar and pepper - to taste

How to make tomato sauce for eggplant
Put the finely chopped onion in a frying pan heated with oil and fry until golden brown. Add canned tomatoes and mash with a spoon in a pan, cook the sauce for another 10 minutes over low heat. 3 minutes before readiness, add finely chopped garlic, salt, sugar and pepper. Serve in a gravy boat with finely chopped herbs.

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 in their own juice, which makes it possible 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.

This is the most delicious vegetable dish 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, ground black pepper to 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 circles, 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 of 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 for a festive table, or as a sandwich for a snack. 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 make 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 masher to make 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 in appearance, sprinkle grated cheese on top.

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.

Here is one of the 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, a mixture of different meats 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 pepper
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 do not like 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 pour the waiting rolls with the fragrant tomato juice obtained and put in the 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 with meat filling, 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 the end 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 a 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 to them. 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 of the vegetable mixture. 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 eggplant dishes.

Bon appetit!

Step-by-step recipes for cooking whole eggplant in the oven: basic recipe with cheese, simple whole, baked with tomatoes and cheese, with cheese, cottage cheese and garlic, in Turkish

2018-09-19 Irina Naumova

Grade
prescription

1373

Time
(min)

servings
(people)

In 100 grams of the finished dish

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 with 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.

Twenty minutes before cooking, remove the butter from the refrigerator, 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.

A very tasty appetizer of a whole eggplant in a hurry. 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 a 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 butter. 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. You get a 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 pour over 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.

Peel the garlic and pass through the garlic press. Mix it with salt and pepper. Add a little vegetable oil so that the mixture resembles a sauce in consistency.

Wash and dry the eggplant. Make longitudinal (or you can make several transverse cuts) cuts on them almost to the end. Wash and dry tomatoes. Cut them into thin slices. Cut the cheese into thin rectangles.

Turn on the oven to warm up to 200 degrees. Lay an eggplant on each sheet of foil. Rub them well inside with garlic sauce. Put slices of tomatoes and slices of cheese into the cuts.

Wrap each eggplant in foil and place in the oven. Bake them for 15-25 minutes until soft.

Then you need to unfold the foil and place the eggplants in the oven again for 10-15 minutes.

Baked eggplant can be served directly on the table in foil. I recommend letting them stand at room temperature for a while before serving, they will not cool down!, they will just soften more and soak in the released juice.

For many housewives, their favorite way to cook eggplant is to bake them in the oven. Eggplants baked in the oven always look elegant and appetizing. The taste of this dish, no matter what the recipe is taken as a basis, is on top. In addition, baking allows you to save the maximum benefit.

Cooking features

Knowing the features of baking eggplant in the oven, it is impossible to get an unsuccessful dish. The secrets are very simple, but they must be observed. After all, a violation of the simple rules for preparing eggplant can not only adversely affect the organoleptic qualities of the finished dish, but also harm the health of those who will eat it.

Like other representatives of the nightshade family, eggplants have one unpleasant property - they contain solanine. This substance is harmful to health, besides, it gives the fruits bitterness, which persists even after heat treatment. The correct preliminary preparation of the “blue ones” for subsequent baking can save the situation. It involves the use of salt. There are several options here. One of them is to salt the eggplant cut in half or cut into pieces, after 20 minutes rinse well and dry. The second option is to soak for 20 minutes in salt water. After soaking, the fruits are also washed and dried.
Solanine is less in mature fruits. Therefore, for baking, it is advisable to take, albeit medium-sized, but fully ripened vegetables. They are dark blue in color, without greenish spots.
Eggplants that are too large are not the best choice for roasting. If you still decide to use these, then it will be better to remove large coarse seeds from the middle.
Eggplants do not need to be peeled before baking, otherwise they may lose their shape. An exception are multi-component dishes in which eggplants are used already cut into medium-sized pieces. In these cases, it is advisable to pre-peel the vegetables.

Some subtleties of the technology for cooking eggplant baked in the oven may depend on the chosen recipe. After all, you can bake them whole, in round pieces, with or without minced meat.

Whole roasted eggplant

eggplant - 1 kg;
vegetable oil - 50 ml;
salt - 50 g;
water - 5 l.

Cooking method:

Wash the eggplants, cut off the stems. Make a cross-shaped incision on the opposite side and continue the cuts along the entire fruit. In total, you should get 4 long, but shallow cuts.
Prepare a saline solution and dip the eggplant in it for half an hour.
Remove, rinse in running water, dry with a towel.
Without peeling, brush eggplants with oil. Place them on the grill. Place a baking sheet under them.
Turn on the oven and wait until the temperature in it reaches 180 degrees. After half an hour, check if the “blue ones” have already become soft. If steely - remove them from the oven, otherwise bake for another 10-20 minutes until the desired degree of softness.
Cool the eggplants taken out of the oven, then use a spoon to separate the pulp from the skin.

Eggplants can be served whole or cut in half as a side dish, or used to make eggplant caviar. For example, the pulp can be put in a blender along with garlic and herbs, whipped into a pate.

Eggplant baked with garlic and herbs

eggplant - 0.5 kg;
cheese - 0.2 kg;
fresh cilantro - 50 g;
garlic - 3 cloves;
vegetable oil - 50 ml;
salt, pepper - to taste.

Cooking method:

Cut the washed and dried eggplant into slices about 2 cm thick. Sprinkle them with salt, leave for 20 minutes. Rinse with running water, dry again. Salt and pepper to taste. Place on a grill rack.
Grill the eggplant for 5 minutes on each side.
Lubricate a baking sheet or baking dish with oil, spread the eggplant circles (only half of them, leave the second part for now).
Finely chop the cilantro.
Pass the garlic through a press.
Brush the aubergine slices in the tin with garlic. Put a little cilantro on each piece.
Grate the cheese and divide it roughly in half. Sprinkle one half of the eggplant.
Place the remaining eggplant on top.
Sprinkle eggplant "turrets" with the remaining cheese.
Put the form in an oven preheated to 200 degrees and bake eggplants in it for 10 minutes.

Cheese, cilantro and garlic very favorably set off the taste of baked eggplant. In addition, the dish looks original and appetizing.

Eggplant stuffed with vegetables

eggplant - 0.5 kg;
onion - 100 g;
carrots - 100 g;
bell pepper - 100 g;
hard cheese - 50 g;
vegetable oil - 30 ml;
parsley greens - 4-6 branches;
salt, black ground pepper - to taste.

Cooking method:

Wash the eggplant, cut off the tails, cut in half lengthwise.
Salt and leave for 20 minutes.
Shake off the salt, rinse, dry with paper towels.
Spoon out the middle. Sprinkle the resulting "boats" with salt and pepper.
Place each "boat" in foil so that it covers the outside of the eggplant.
Eggplant pulp extracted from the middle of the fruit, cut into small cubes.
Peel the onion, cut it into small pieces.
Cut sweet pepper into small cubes.
Grate the carrots on a coarse grater, after cleaning it.
Heat the oil in a frying pan, put the vegetables in the frying pan and fry them over low heat, stirring constantly, for 10 minutes.
Chop parsley with a knife and mix with fried vegetables.
Stuff the eggplant "boats" with the vegetable mass.
Finely grate the cheese and sprinkle over the vegetables.
Preheat the oven to 180 degrees and place a baking sheet with eggplants in it.
After 20 minutes, ready-made eggplants can be taken out of the oven and served.

Before serving, you do not need to remove the eggplant from the foil.

Eggplant baked with minced meat in sour cream

eggplant - 1 kg (4-5 pieces);
minced meat - 0.2 kg;
tomatoes - 0.3 kg;
lemon - 0.5 pcs.;
garlic - 2 cloves;
onion - 100 g;
dill - 50 g;
sour cream - 0.2 l;
water or meat broth - 100 ml;
vegetable oil - 50 ml.

Cooking method:

Wash the eggplants, make a deep longitudinal incision so that the fruits open like a book.
Pour water into a saucepan, salt it, bring to a boil. Dip eggplant in it and cook for 10 minutes. Take out and dry.
Pour boiling water over the tomatoes, peel, remove the seeds, cut the flesh into small pieces of arbitrary shape.
Finely chop the onion and dill.
Put tomatoes in a pan, hold them on low heat for 5 minutes, add minced meat, broth, onion and dill, simmer everything for 10 minutes. Squeeze the juice of half a lemon and continue to simmer for another 5 minutes. Don't forget to salt and pepper.
Spread the minced meat between the eggplant halves, connect the halves. Place the eggplant tightly in a baking dish, pre-greasing it with oil. Cover the blue ones with sour cream, using half of it.
Put in an oven preheated to 180 degrees for 40–50 minutes (you need to bake until you get “blue” softness).
Mix the remaining sour cream with the garlic passed through the press.

Eggplants taken out of the mold and laid out on plates will remain to be poured over with sour cream and garlic sauce. They are served hot.

There are many recipes for baked eggplant, and each of them is not like the other. So you can cook them in the oven at least every day - they will not be able to get bored.