It's no secret that vegetables baked in the oven are much healthier than vegetables cooked in a frying pan, because with this heat treatment they will retain all their beneficial substances, without losing their juiciness and piquant taste. Therefore, today we will prepare with you a quick recipe for incredibly tasty baked eggplants with aromatic dressing, which will be an excellent snack and addition to any meat dish.

Ingredients: eggplant baked with garlic.

Eggplants – 0.5 kg
Garlic – 5 cloves
Lemon juice – 2 tbsp.
Walnuts – 30 g
Vegetable oil – 4 tbsp.
Greens – 30 g
Salt, pepper - to taste

How to cook eggplant baked with garlic.

1. Bake unpeeled eggplants in the oven at medium temperature for 30 minutes. We do not remove the skin from the baked eggplants, just cut them into slices about 1 cm thick.
2. Finely chop the greens, squeeze the garlic through a press, mix everything with 2 tbsp. spoons of vegetable oil and lemon juice.
3. Add the prepared dressing to the baked and chopped eggplants. Wrap the walnuts in cling film and lightly chop them with a rolling pin or grind them in a blender, but not too finely. Sprinkle them over our eggplants with dressing, season to taste with salt and black pepper.

This recipe can be prepared without dressing, but, in my opinion, it is this that gives that final chord to the entire flavor spectrum of our dish. Try also adding a little honey to this dressing; in addition to being spicy and salty, the taste of this marinade will also have a sweet tint, which will greatly diversify the taste of the dish as a whole.

In addition to this recipe, there are many more equally interesting options for preparing spicy eggplants, namely

The option of cooking eggplants with garlic in the oven will be shown using the example of one serving, because in my family I am the only fan of these little blue ones! They turn out especially tasty on the grill mode.

Choose aromatic herbs to suit your taste: basil, rosemary or a ready-made herbs de Provence mixture. This appetizer can be served cold or hot, as an independent dish or as a side dish for meat dishes.

To prepare eggplants with garlic baked in the oven, prepare the ingredients according to the list.

Cut the eggplant lengthwise into two parts, then make several cuts, through which the spice mixture will then better saturate the eggplant pulp. Salt the cut and leave for a few minutes until droplets of liquid appear on the surface. This removes the bitterness from eggplants.

Remove salt and excess liquid. Place the eggplant cut sides on a wire rack (or pan).

Place the rack with the eggplants in the oven, preheated to grill mode or to maximum temperature, bake for about 10 minutes.

Prepare aromatic oil. To do this, combine olive oil with chopped garlic and dry aromatic herbs.

Turn the eggplant halves over and spread the mixture onto the cut sides. Then bake the eggplants on the other side for about five minutes, but it is better to focus on their appearance. Garlic should not burn!

Many housewives' favorite way to prepare eggplants 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 recipe is taken as a basis, is excellent. In addition, baking allows you to preserve maximum benefits.

Cooking features

Knowing the peculiarities of baking eggplants in the oven, it is impossible to get an unsuccessful dish. The secrets are very simple, but they must be followed. After all, violating the simple rules for preparing eggplant can not only negatively affect the organoleptic qualities of the finished dish, but also cause harm to the health of those who eat it.

• Like other members of the nightshade family, eggplants have one unpleasant property - they contain solanine. This substance is harmful to health, and also imparts bitterness to the fruit, which persists even after heat treatment. Correct preliminary preparation of the “little 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 halved or sliced ​​eggplant, 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.
• There is less solanine in ripe fruits. Therefore, for baking, it is advisable to take, although medium-sized, fully ripe vegetables. They are dark blue in color, without greenish spots.
• Eggplants that are too large are not the best choice for baking. If you still decide to use these, then it would be better to remove large, coarse seeds from the middle.
• There is no need to peel the eggplants before baking, otherwise they may lose their shape. The exception is multi-component dishes in which eggplants are used already cut into small pieces. In these cases, it is advisable to pre-clean the vegetables.

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

Whole baked eggplants in the oven

• eggplants – 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 cut on the opposite side and continue cutting along the entire fruit. There should be a total of 4 long but shallow cuts.
• Prepare a salt solution and soak the eggplants in it for half an hour.
• Remove, rinse in running water, and dry with a towel.
• Without peeling, brush the eggplants with oil. Place them on the grill grate. Place a baking sheet underneath.
• Turn on the oven and wait until the temperature reaches 180 degrees. After half an hour, check to see if the “little blue ones” have become soft. If they have become, remove them from the oven, otherwise bake for another 10-20 minutes until desired degree of softness.
• Cool the eggplants removed from the oven, then use a spoon to separate the flesh from the skin.

Video recipe for the occasion:

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 and blended into a paste.

Eggplant baked with garlic and herbs

• eggplants – 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 eggplants into slices about 2 cm thick. Sprinkle them with salt and leave for 20 minutes. Rinse with running water and dry again. Salt and pepper to taste. Place on grill grate.
• Grill the eggplants for 5 minutes on each side.
• Grease a baking sheet or baking dish with oil, arrange the eggplant slices (only half of them, leave the other half for now).
• Finely chop the cilantro.
• Pass the garlic through a press.
• Brush the eggplant slices lying in the mold with garlic. Place some cilantro on each piece.
• Grate the cheese and divide it approximately in half. Sprinkle one half over the eggplants.
• Place the remaining eggplant on top.
• Sprinkle the eggplant “turrets” with the remaining cheese.
• Place the pan in an oven preheated to 200 degrees and bake the eggplants in it for 10 minutes.

Cheese, cilantro and garlic greatly enhance the taste of baked eggplants. In addition, the dish looks original and appetizing.

Eggplant stuffed with vegetables

• eggplants – 0.5 kg;
• onion – 100 g;
• carrots – 100 g;
• bell pepper – 100 g;
• hard cheese – 50 g;
• vegetable oil – 30 ml;
• parsley – 4–6 sprigs;
• salt, ground black pepper - to taste.

Cooking method:

• Wash the eggplants, cut off the stems, and cut in half lengthwise.
• Add salt and leave for 20 minutes.
• Shake off the salt, rinse, and dry with paper towels.
• Use a spoon to remove the middle. Sprinkle the resulting “boats” with salt and pepper.
• Place each “boat” in foil so that it covers the outside of the eggplant.
• Cut the eggplant pulp extracted from the middle of the fruit into small cubes.
• Peel the onion and cut it into small pieces.
• Cut the sweet pepper into small cubes.
• Grate the carrots on a coarse grater, after peeling them.
• Heat the oil in a frying pan, add vegetables to the pan and fry them over low heat, stirring constantly, for 10 minutes.
• Chop the parsley with a knife and mix with the fried vegetables.
• Fill the eggplant boats with vegetable mixture.
• Finely grate the cheese and sprinkle it over the vegetables.
• Preheat the oven to 180 degrees and place a baking sheet with eggplants in it.
• After 20 minutes, the finished eggplants can be removed from the oven and served.

There is no need to remove the eggplants from the foil before serving.

Eggplant baked with minced meat in sour cream

• eggplants – 1 kg (4-5 pcs.);
• 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 cut so that the fruits open like a book.
• Pour water into a saucepan, salt it, and bring to a boil. Dip the eggplants into it and cook for 10 minutes. Remove and dry.
• Pour boiling water over the tomatoes, peel the skins, remove the seeds, and cut the pulp into small pieces of arbitrary shape.
• Finely chop the onion and dill.
• Place the tomatoes in the pan, keep them on low heat for 5 minutes, add the minced meat, broth, onion and dill, simmer everything for 10 minutes. Squeeze the juice of half a lemon and continue simmering for another 5 minutes. Don't forget to add salt and pepper.
• Place the minced meat between the eggplant halves and connect the halves. Place the eggplants tightly in a baking dish, after greasing it with oil. Cover the “little blue ones” with sour cream, using half of it.
• Place in an oven preheated to 180 degrees for 40–50 minutes (you need to bake until the “blue” ones become soft).
• Mix the remaining sour cream with the garlic passed through a press.

Remove the eggplants from the mold and place them on plates and pour them with sour cream and garlic sauce. They are served hot.

There are many recipes for making baked eggplant, and each of them is different from the other. So you can cook them in the oven even every day - you won’t get tired of them.

The culinary hymn to the berry, which conquered the gastronomic world of the planet without a fight, was composed back in the first millennium BC. e. In ancient times, food was baked over a fire, but today we cook eggplants in the oven with the same pleasure. Unsurpassed taste is the main reason for the continued popularity of this unique natural miracle.

Ingredients of required products:

• champignons (other mushrooms) - 300 g;
• cheese - 200 g;
• eggplants - 5 pcs.;
• carrots - 2 pcs.;
• minced meat - 500 g;
• tomatoes - 5 pcs.;
• Sweet pepper;
• vegetable oil - 100 g;
• Bechamel sauce - 150 g;
• onions (leeks and onions) - 2 pcs.;
• garlic cloves - 6 pcs.;
• salt, paprika, marjoram.

Cooking method:

1. Cut the washed and dried eggplants into 3 pieces crosswise. To rid the berries of bitterness (solanine M), sprinkle them with coarse salt, leave under pressure for half an hour, then drain the dark liquid. Place the fruits on a baking sheet, sprinkle with oil, and leave for 15 minutes. into the oven (180°C).
2. We take the eggplants out of the oven, scoop out the pulp with a spoon, and get some kind of cups.
3. We chop the onion: onion into half rings, leek into round pieces. Fry the vegetables in oil along with chopped garlic, chopped champignon plates, strips of sweet pepper and carrots.
4. Spread the mushroom dressing into the minced meat, add the eggplant pulp, salt, paprika and spices. Pour in ½ glass of water or wine, stir the mixture, and simmer the food until cooked.
5. Fill the berry “cups” with meat filling, place on a baking sheet, pour over Bechamel sauce, sprinkle with shavings of grated cheese. Bake for 10 minutes (200°C).

Description of the recipe took more time than the actual preparation of such a healthy, satisfying, elegantly presented dish.

Eggplant baked in the oven with garlic

Dish components:

• lemon;
• garlic cloves - 4 pcs.;
• eggplants - 2 pcs.;
• mayonnaise, sour cream - 50 g each;
• salt, ground cumin, herbs, pepper.

Cooking process:

1. We divide the prepared eggplants into long strips up to 2 mm thick. Place them in a mold and bake in the oven at 220°C until golden brown.
2. Place chopped garlic, chopped herbs, cumin, pepper, lemon juice, mayonnaise and sour cream in a bowl. Mix the composition thoroughly.
3. Grease the baked layers of blueberries with garlic sauce, roll them into rolls and fasten them with skewers.

And again we are amazed at the ability of berries to take on the most unexpected tastes and external “transformations”!

Recipe with curd and cheese filling

Required Products:

• egg;
• cheese (hard variety), cottage cheese - 200 g each;
• salt, herbs, pepper;
• eggplants - 5 pcs.;
• onion, greens;
• garlic cloves - 5 pcs.

Step-by-step preparation:

1. Cut the eggplants in half, leaving the stem for decoration. Place the ingredients in a saucepan, add water, and boil for 20 minutes.
2. Grind the cottage cheese, add shavings of cheese, chopped garlic, finely chopped onion, chopped parsley and egg. Salt and pepper the mixture, mix thoroughly.
3. Take the blue ones out of the boiling water, cool and dry with napkins. Thickly coat with curd and cheese filling and place in the oven for 20 minutes (180°C).

Cooked eggplants with cheese and cottage cheese make an excellent accompaniment to any side dish.

How to bake eggplants whole in foil

Required components:

• eggplants in any quantity;
• metal paper.

Baking correctly:

1. Wash berries of purple or other colors well, dry them with napkins and prick them with skewers in several places. If desired, make not very deep cuts, which we stuff with garlic and pieces of lard.
2. Wrap each eggplant in foil, place on a baking sheet and leave for 40 minutes. into the oven (200°C).

We remove the skin from the baked blueberries, season them with hot sauce, olive oil, or simply mash them with a fork. Serve with a meat dish as a side dish.

Eggplant stuffed with vegetables

Product composition:

• tomatoes - 3 pcs.;
• garlic cloves - 4 pcs.;
• eggplants - 3 pcs.;
• bell pepper (different colors) - 2 pcs.;
• onion - 2 pcs.;
• vegetable oil - 20 g;
• carrot;
• salt, pepper, herbs.

Cooking method:

1. We remove the stalks of the berries, and on one side we make 3 long deep cuts in the form of peculiar pockets.
2. Wash the vegetables, chop them into small cubes, which we fry in vegetable oil until tender. At the end, add salt, pepper and chopped herbs (parsley, dill, cilantro).
3. Fill the cavities of the blue ones with the prepared filling and place them on a baking sheet. Bake the stuffed eggplants for 40 minutes at 200°C.

Baked eggplants with tomatoes and cheese

Ingredients:

• tomatoes - 3 pcs.;
• hard cheese - 250 g;
• young eggplants - 2 pcs.;
• garlic cloves - 3 pcs.;
• high-quality mayonnaise - 50 g;
• salt and spices.

Preparation:

1. Cut the eggplants into slices up to 2 mm thick, keeping the stalk intact.
2. Carefully spread the formed layers in the form of a fan, add salt and leave in this state for an hour. Then wipe with napkins.
3. We divide clean tomatoes into slices.
4. Combine mayonnaise with chopped garlic cloves and season the mixture with spices.
5. Place the eggplants in a baking container, place a slice of tomato and a slice of cheese on the formed plates, and pour over the garlic sauce.
6. We send the food for 40 minutes. into the oven (190°C).

Serve the baked “fans” on a beautiful platter and serve with your favorite herbs.

How to cook with potatoes

List of components:

• tomatoes - 3 pcs.;
• potatoes - 6 pcs.;
• sour cream - 100 g;
• eggplants (not very large) - 3 pcs.;
• cheese - 100 g;
• vegetable oil;
• egg;
• salt, pepper, seasonings.

Cooking sequence:

1. Divide the eggplants into round pieces (2 mm), add a little salt and leave in this form for half an hour. Squeeze the liquid out of the slices and fry in oil until golden brown.
2. Cut the peeled potatoes into approximately the same shape, blanch for 5 minutes in salted water, and place on a plate.
3. We treat the baking container with oil, lay out the eggplant mugs vertically, alternating them with potatoes. Sprinkle the dish with pepper, herbs and grated cheese shavings.
4. Fill all this beauty with a sauce made from a mixture of eggs and sour cream, put it in the oven for 40 minutes (190°C).

Baked eggplants again delight with their bright colors, aroma of spices, seasonings and excellent taste.

With the addition of zucchini

Grocery list:

• Sweet pepper;
• eggplants, zucchini, tomatoes - 2 pcs.;
• salt, herbs, pepper.

Cooking method:

1. Wash the zucchini, cut into circles (2 mm), which we place in a baking dish. We decorate the blue ones in the same form and place them as the second layer.
2. Remove the thin skin from the tomatoes and grind them in a blender along with the seeded pepper. We also add our favorite herbs, salt, herbs and spices.
3. Pour the tomato mixture over the vegetables, bake the zucchini and eggplants in the oven for 50 minutes (180°C).

The fruits combined in the dish are literally intertwined in their bright aromas and tastes. This dish is suitable as an excellent appetizer for any feast.

Chicken with eggplant and tomatoes in the oven

Required ingredients:

• tomatoes - 3 pcs.;
• fresh mayonnaise - 100 g;
• young eggplants - 2 pcs.;
• chicken fillet - 500 g;
• favorite cheese;
• garlic cloves - 2 pcs.;
• lean (olive) oil;
• salt, herbs, spices.

Step-by-step preparation:

1. Carefully beat the chicken fillet, add salt and pepper.
2. Cut the tomatoes into slices, divide the blue ones into round plates and remove the bitterness.
3. To obtain a tasty dish consisting of meat and vegetable components, the sequence of placement of products is of great importance. First, place the eggplants in the oiled pan, then the chops. Next, lay out a layer of blue tomatoes, slices of tomatoes, chopped garlic cloves and chopped herbs.
4. Don't forget about salt, spices and herbs. We finish our creativity with a mesh of mayonnaise and send the dish to the oven for 40 minutes. (190°C).

This time we have provided a delicious combination of tender poultry meat and juicy vegetable components. Everything in nature is interconnected!

Bake blue ones with pepper

Ingredients:

• onion;
• eggplants - 2 pcs.;
• sweet colorful peppers - 5 pcs.;
• chili pod;
• garlic cloves - 4 pcs.;
• vegetable oil, turmeric, salt, parsley.

Cooking technology:

1. Chop the onion and sweet peppers into rings, divide the garlic cloves into small pieces.
2. Place the eggplants cut into rounds vertically in a greased ceramic dish. Between them we place several rings of onions and peppers of different colors. Bake everything for about an hour (for large cuts you need to add 30 minutes) at 180°C.
3. Heat a little oil in a small frying pan and fry the turmeric with chopped chili pods. In 10 min. Before the end of cooking, pour the fragrant mixture over the vegetables.

The stewed spices released their oriental aroma, filling the dish with new flavor tones.

Eggplant boats

Required Products:

• carrots, tomatoes, bell peppers, onions - 2 pcs each;
• eggplants - 2 pcs.;
• vegetable oil;
• egg, salt, spices.

Preparing vegetable “boats”:

1. Cut the blue ones into long halves, remove the bitterness, wash and dry. We extract the pulp with a spoon - we get peculiar boats.

List of products for 4 servings:

• carrots and sweet peppers - 2 pcs.;
• medium size potatoes - 6 pcs.;
• onion - 2 pcs.;
• eggplant;
• lean (olive) oil - 50 g;
• champignons (other fresh mushrooms) - 150 g;
• salt, herbs, spices.

Cooking:

1. Divide the eggplant into small cubes, combine them with grated carrots, spices and salt.
2. Finely chop the peppers (without seeds) and onions, sauté until soft. Add the blue ones, mix the products, after 5 minutes turn off the heat.
3. Cut the champignons into slices and fry until golden brown.
4. Place the chopped potatoes in the pots, alternating them with vegetables. The top layer is decorated with mushroom composition. Place the clay containers in the oven for an hour (200°C).

We take the eggplants in pots out of the oven, serve them piping hot, seasoning them with fragrant herbs.

Unusual eggplant pizza

Ingredients:

• sifted flour - 300 g;
• filtered water - 200 ml;
• dry (quick) yeast - 5 g;
• regular sugar - ¼ tbsp. l.;
• eggplants - 2 pcs.;
• vegetable oil;
• “Feta” (cheese) - 50 g;
• olives - 10 pcs.;
• tomato sauce - 50 g;
• “Mozzarella” - 150 g;
• a mixture of Italian herbs.

Step-by-step preparation:

1. Cut the eggplants into thin slices, fry in oil until golden brown and place on paper towels and then on a plate.
2. Sift the flour into a bowl, add a pinch of salt, white sugar and yeast. Add water and knead soft dough. At the end, rub in a spoonful of vegetable fat and leave the workpiece for an hour to rise.
3. Divide the dough into small koloboks and roll them out into not very thin (0.5 cm) flat cakes with a diameter of up to 15 cm. Quickly (30 seconds on each side) fry the products in hot oil and blot the fat with napkins.
4. Place the dish on a baking sheet and coat thickly with tomato sauce combined with a mixture of Italian herbs. Place rounds of fried eggplant, olives, pieces of Feta and slices of Mozzarella on top. Place the food in the oven for 10 minutes (200°C).

Place the slightly cooled pizza fritta on tender lettuce leaves and serve with miniature cherry tomatoes.

Eggplants in the oven will again and again pleasantly surprise fans of tasty, healthy and very affordable dishes with their inexhaustible culinary possibilities.

There are a lot of recipes for cooking eggplants. These blue vegetables are fried, stewed, boiled or baked. In the latter case, the result is a particularly aromatic and healthy snack. If you also add tomatoes and garlic, it will turn out to be a completely festive treat. How to cook it? You will find eggplant baked with garlic and tomatoes in the recipes below.

How to deliciously cook eggplants in the oven with vegetables

Eggplants with tomatoes and garlic in the oven cannot be called a gourmet appetizer, but there is no shame in serving such a dish on the table, even on a festive occasion. In addition to the pleasure of taste, your loved ones will receive a dose of vitamins. For all its usefulness, this vegetable is considered very capricious in terms of preparation, so for any recipe it must be chosen correctly and subjected to special processing.

It is recommended to buy medium-sized blue ones. It is important that the fruit is elastic and the stalk is not dry. In addition, there should be no dents or scratches on the skin. To make the finished blueberry dish really tasty, you need to follow a few recommendations:

1. It is better to fry this vegetable in a non-stick frying pan, because it does not absorb oil well.
2. The vegetable should be cut with a stainless steel knife, otherwise the flesh will quickly darken.
3. Before baking, pierce the pieces with a fork.

Before any method of cooking eggplants, they must be freed from bitterness. This taste is a consequence of solanine, which is present in large quantities in blue ones. Almost every housewife knows how to remove bitterness. There are three most popular of them. These are the methods:

1. Using salt. Wash the selected blue ones and cut according to the recipe. Rub the pieces with coarse salt, then place them in deeper layers in a saucepan and leave to stand for 20 minutes. Due to the evaporation of salt crystals, a liquid will appear on the surface, with which bitterness will come out. After the specified time, all that remains is to rinse the vegetable under running cold water.
2. By soaking. Wash the eggplants again and chop them. Next, put the slices in a separate bowl, pour water and salt into it, observing the proportions for 1 liter 1 tbsp. l. Cover with a lid, press down with pressure, and leave for half an hour.
3. Remove the peel. If you follow this procedure, then all the bitterness will definitely go away.

In general, the cooking time for blueberries depends on the specific recipe and on what the vegetable is baked in. For the oven, it averages 30-40 minutes, taking into account that the temperature will be 200 degrees. It is important to turn the slices over after 15 minutes. Readiness can be checked using a fork, toothpick or match. To do this, you need to pierce the eggplants. If it’s so easy to do, then the vegetable is already baked.

Eggplant dishes with tomatoes and garlic are recommended even for those who actively monitor their weight or are trying to lose weight. The reason is their low calorie content. There are only 24 calories per 100 g of raw eggplant. When baking, this parameter increases to 120. You already know which blue ones to take. It is better to buy tomatoes that are dense so that they are easy to cut. In addition to these ingredients, greens are used in the recipes. For decoration you can take parsley, dill or basil.

In the first of the delicious dietary recipes, eggplants are baked in the oven without pre-frying. You will need about 500 g of them. In addition to the blue ones, the recipe uses:

• tomato – 4 pcs. medium size;
• sour cream – 200 g;
• garlic – 5 cloves;
• processed cheese – 100 g;
• fresh, frozen or pickled mushrooms – 300 g;
• fresh dill - 1 bunch.

The first thing you need to do is wash the blue ones, cut them into slices and remove the bitterness using one of the methods described above. The next steps for the recipe are:

1. Also cut the tomatoes into slices, and squeeze the garlic through a garlic press or finely chop it.
2. Grind the cheese using a grater.
3. Cut the mushrooms into slices or cubes.
4. Mix sour cream with garlic.
5. Take a tray, line it with a layer of foil, which you then oil.
6. First lay out the eggplant slices, followed by tomatoes, mushrooms, and a little sour cream sauce. Sprinkle grated cheese on top.
7. Turn on the oven, setting the temperature to 180 degrees. Send the vegetable cakes to cook for 30-35 minutes.
8. Sprinkle the eggplants baked with tomatoes with herbs. You can serve it to the table!

Fried eggplants with garlic in the oven and tomatoes

For a festive table of eggplants with tomatoes and garlic, you can cook another delicious dish in the oven - rolls. They are eaten not only hot, but also cold. At the same time, you will also spend a little time on preparation. To get started, you should stock up on ingredients from the following list:

• blue ones - 3 pcs.;
• mozzarella cheese – 50 g;
• garlic – 2 cloves;
• tomato – 1 pc.;
• mayonnaise, spices and salt.

To prepare the dish you need to follow the following steps step by step:

1. Cut the blue ones into thin slices, add water, leave for half an hour, then dry on paper napkins or a towel.
2. Take a non-stick frying pan and fry the blue pieces on it.
3. Grind the cheese, mix with finely chopped tomato and crushed garlic. Sprinkle with salt and spices.
4. Place a little filling on each eggplant slice and roll it up. Use a skewer to secure.
5. Bake the eggplants with tomatoes and cheese in the oven, setting the timer for about 15-20 minutes.

Diced eggplants and tomatoes in the oven

Using this recipe, you can prepare a dish that is often served in restaurants. It will appeal to lovers of more piquant and refined tastes. The following products are needed for cooking:

• ripe tomatoes – 3 pcs.;
• white wine – 200 ml;
• onions – 2 pcs.;
• sweet pepper – 2 pcs.;
• olive oil – 20 ml;
• garlic – 1 clove;
• eggplants – 5 pcs.

To cook eggplants with tomatoes and garlic in the oven according to this recipe, follow this recipe:

1. Cut the blue ones into cubes, salt them, and after 50 minutes. rinse under running warm water.
2. Chop the pepper into thin strips, pour boiling water over the tomatoes, peel them and also cut into cubes.
3. Cover a baking sheet with foil. It must be lubricated with vegetable oil.
4. Place the eggplant cubes in the first layer, then the tomato, pepper strips, onion half rings and finely chopped garlic.
5. Season to taste with salt and spices, pour olive oil.
6. For 15 min. send the dish to the oven, then take it out, pour wine over it and leave it for the same amount of time.

The perfect combination of eggplant and Feta cheese makes this dish unique. Parsley adds an additional subtle aroma here. The list of ingredients for this dish includes the following products:

• parsley - a couple of sprigs;
• tomato – 4 pcs.;
• Feta cheese – 50 g;
• olive oil – 4 tbsp. l.;
• medium-sized blue ones - 2 pcs.;
• garlic – 4-5 cloves.

You can cook eggplants in the oven with tomatoes and cheese according to the following instructions:

1. Cut each blue vegetable lengthwise into 2 parts. Make a cross-shaped cut on each one. Carry out the bitterness removal procedure.
2. Place tomato slices, finely chopped garlic on top, sprinkle with a little olive oil, add salt.
3. Place improvised boats on an already oiled baking sheet and place in the oven.
4. The dish will be ready after 40 minutes. provided that the heating temperature is 180 degrees. After the specified time, remove the baking sheet, cut the Feta cheese into cubes, and place on the baked eggplants.
5. Sprinkle finely chopped herbs on top

Eggplant baked in the oven with tomatoes and garlic fanned out

For a more original presentation, you can bake the little blue ones in the oven in the shape of a fan. The list of ingredients is:

• blue ones - 2 pcs.;
• greens – 1 bunch;
• mayonnaise – 3 tbsp. l.;
• any hard cheese – 200 g;
• large tomato – 2 pcs.;
• garlic - 1 head.

The cooking process is described as follows:

1. Cut the blue ones along the entire length, as if into circles, but without bringing the knife to the end. The vegetable itself should remain held together at the base. Prepare them using any method to eliminate bitterness.
2. In a separate container, combine chopped herbs, crushed garlic with mayonnaise and spices.
3. Cut tomatoes into slices. The optimal thickness of the slices is 5-7 mm.
4. Cut the cheese into thin strips, as if for sandwiches.
5. Line a baking tray with baking paper or grease it. At the same stage, preheat the oven to 200 degrees.
6. Grease all sheets of the eggplant “book” with garlic mixture, fill the gaps with tomato slices and strips of cheese.
7. Bake the dish for 2/3 hours.

Check out other recipes on how to deliciously cook eggplants with tomatoes and garlic.

Video: blue with tomatoes and garlic under a cheese crust

Eggplants with cheese and garlic in the oven - simple and chic! Recipes for various dishes from eggplant with cheese and garlic in the oven

Eggplant and garlic are an inseparable pair that goes perfectly with cheese. These ingredients can be used to create amazing dishes.

In order not to waste a lot of time, it is convenient to use the oven.

Eggplant with cheese and garlic in the oven - general cooking principles

Whether you need to peel the eggplant is up to you. The hard skin of ripe eggplants will ruin the dish. It will not soften during cooking, but will become even tougher.

Also, ripe fruits have hard seeds and bitterness. The taste qualities of such vegetables are much lower. Therefore, for preparing baked dishes, it is advisable to use young eggplants with thin skin.

To remove the bitterness from the fruit, chopped vegetables are cut into pieces and soaked in salt water. But not all vegetables require this. You can find varieties without bitterness.

. Cheese. Mainly hard varieties are used that melt well in the oven.

. Tomatoes, peppers and other vegetables. Use fresh ones.

. Sour cream, mayonnaise. Used for greasing vegetables, as sauces and toppings.

. Garlic. Present in almost all eggplant and cheese dishes. Ideal dressing.

All ingredients are chopped, laid out on a baking sheet in a certain sequence, smeared with sauces, and sprinkled with cheese.

The exact method of assembling the dish depends on the recipe.

Eggplants are baked in the oven at a temperature of 180 degrees.

Eggplants with cheese and garlic in the oven (halved)

For these eggplants with cheese and garlic in the oven, it is better to use small vegetables.

3 eggplants (or 4 small ones);

100 g Russian cheese;

3 cloves of garlic;

1. Remove the ends from the eggplants and cut the fruits lengthwise into two halves.

2. Now sprinkle the cut areas thickly with salt, place in a bowl, fill with cold water, and place pressure on top. Wait for half an hour.

3. During this time, prepare the sauce with sour cream and pepper, add chopped fresh herbs and garlic.

4. The cheese should be cut into 6 plates according to the number of halves or grated coarsely.

5. Remove the eggplants from the water, rinse and squeeze. Use a knife to make a small indentation in each half for the cheese.

6. Spread the cheese, arrange the halves in a greased form.

7. Spread generously with sauce and place in the oven at 210°C. Small eggplant halves will bake for about half an hour. Medium vegetables will require 40-45 minutes. Determine readiness by the softness of the eggplants.

A quick and easy oven baked snack recipe. If the eggplants are bitter, be sure to soak them. If the vegetables are not bitter, then you can immediately assemble the dish on a baking sheet.

3 tablespoons of oil, it is better to take olive;

5-6 sprigs of dill;

4 cloves of garlic.

1. Pour oil onto a baking sheet; the layer should not be very thin. Turn on the oven to heat up to 210°C.

2. Cut the eggplants into half-centimeter circles. If they are bitter, sprinkle with salt, let stand, then squeeze out.

3. Place the mugs in an even layer on the baking sheet.

4. Grind the cheese with garlic, herbs, pepper and season with mayonnaise. Stir the filling thoroughly.

5. Coat all the eggplant circles.

6. Place in the oven. Bring the appetizer to readiness. These eggplants can be consumed both cold and warm.

Variant of juicy eggplant appetizer with fresh tomatoes. So that the turrets do not fall apart, everything works out, you need to do everything according to the rules.

3 spoons of sour cream;

Spices to your taste.

1. If soaking is required, do it in advance, half an hour before assembling the dish. Preheat the oven to 200.

2. Cut the vegetables into circles. Eggplants are approximately four millimeters long, tomatoes are a little thinner.

3. Grate the cheese coarsely or finely, it doesn’t matter. Add sour cream, garlic, and any seasonings to it.

4. First place the eggplant mugs on a greased baking sheet.

5. To ensure that all the layers merge together, apply a little cheese mixture to each piece and cover with tomato.

6. Also put a little cheese on the tomato and cover with eggplant.

7. Assemble all the towers in this way and place the remaining cheese mixture on top.

8. Place in the oven and bake for about 20 minutes.

An option that is not only tasty, but also an impressive snack. It is better to use small tomatoes for this so that the circles easily fit on a strip of eggplant. One fan makes 2 small servings.

1 large eggplant;

3 small tomatoes;

1 clove of garlic;

1 spoon of sour cream;

1. Rinse the eggplant. Using a sharp, long knife, cut lengthwise into thin strips, but without cutting to the base. All the pieces must stick together.

2. Sprinkle salt all over the vegetable strips. After 15 minutes, rinse and wring out.

3. Cut the tomato into thin slices and cheese into small slices.

4. Make a sauce from sour cream with garlic and basil.

5. Pour a spoonful of butter into a low-sided pan. If you are preparing several fans, you can bake them on a baking sheet at once.

6. Brush eggplant strips with sour cream sauce on all sides. Transfer the vegetable to the prepared pan and immediately straighten the fan links.

7. Place tomatoes and slices of cheese over the eggplants. It is not necessary to cover the tomatoes; you can place cheese between the circles. Some housewives prefer to use grated product and sprinkle the filling on top. Do what you like best.

8. Send for baking. The cooking temperature for the fan is about 200 degrees.

A variation of delicious eggplants, which are given a special taste by bell peppers. Choose ripe, meaty vegetables. Technology with pre-frying of vegetables.

1 large pepper (or 2 small vegetables);

2 cloves of garlic;

1. Cut the eggplants into long strips. Soak in salted water and wipe.

2. Fry the prepared strips in a frying pan, but only on one side.

3. Grease a baking sheet and place the pieces with the raw side down. It will brown during baking.

4. Grate the cheese. Chop the garlic and dill. You can also use dry herbs in this recipe. Mix everything together, add mayonnaise.

5. Cut the bell pepper into cubes, add to the cheese mixture, stir well.

6. Place the filling on the prepared strips that are already on the baking sheet.

7. Smear the layers as evenly as possible.

8. These eggplants take 10-12 minutes to cook in the oven. Set the temperature for them to no lower than 210 degrees.

Eggplant with cheese and garlic in the oven on potatoes

A recipe for a complete dish that can be made for lunch or dinner. This amount of ingredients will yield 5 servings. If necessary, you can always increase or reduce the number of products.

3 cloves of garlic;

1. Start with the eggplants right away. Cut the vegetable into circles of arbitrary thickness. Sprinkle with salt and set aside.

2. Peel the potatoes and cut into slices. The onion also needs to be peeled and cut into half rings. Mix potatoes with onions, add one chopped clove of garlic, 100 g of sour cream, and salt. You can add spices for potatoes. Stir well, place in a greased baking dish or on a baking sheet.

3. Mix the remaining sour cream with grated cheese and two cloves of garlic. You can season it with any spices, but there is no need to add salt.

4. Rinse the eggplants. Let all the liquid drain, you can squeeze it out or wipe it with a towel.

5. Place eggplant slices on top of the potatoes. If they are cut thinly and do not fit, you can overlap them.

6. Cut the tomatoes too, you don’t need to put a lot of them. Place on top.

7. Cover the dish with the cheese mixture, trying to make an even layer.

8. Place in the oven at 180 degrees. Bring the potatoes to readiness. On average this will take from 40 to 50 minutes.

A version of a wonderful chicken fillet dish. It takes just half an hour to prepare. Instead of chicken, you can use turkey fillet.

1 clove of garlic;

Spices for poultry;

4 spoons of sour cream.

1. Soak the eggplant slices and remove the water.

2. Cut the chicken fillet into centimeter-sized slices. Beat it a little with a hammer, brush with sour cream and spices, and you can immediately place it on a baking sheet.

3. Combine the rest of the sour cream with chopped garlic, add spices if desired. Pour over eggplants. Mix well with your hands so that each piece is coated with the sauce.