Cooking time:
60 - 90 minutes

For 2 - 3 servings:

• Fresh Eggplant
• Suluguni "Shepherd" 45%, grate
• 1 - 2 cloves of garlic
• Salt, ground black pepper
• Fresh herbs for serving (parsley, cilantro)

Cooking process:

1. Wash the eggplant, cut in half, sprinkle with salt and let stand for 20-30 minutes. Drain the released liquid.
2. Preheat the oven to 180 C. Put the eggplant in a heat-resistant form and bake until soft, depending on size, 30-40 minutes.
3. Sprinkle the eggplant with grated suluguni and chopped garlic and bake another 10-15 minutes until golden brown. Season with salt and pepper to taste, sprinkle with fresh herbs and serve.

The ideal solution for lunch or light dinner is a hearty and easy-to-cook dish made from potato-rich eggplant and Shepherd cheese.

Delicious juicy eggplant halves with suluguni brown crust is a great appetizer and an ideal main dish for those who prefer light meals.

This dish is very simple and affordable! After all, baked eggplant and Suluguni Chaban cheese are very familiar and quite ordinary dishes. We are accustomed to the fact that eggplant plays a major role in a variety of dishes familiar from childhood, and perhaps even grow in beds in their own gardens.

Meanwhile, the birthplace of eggplant is India and Burma, where the wild form of this vegetable is currently growing. Eggplant got into European cuisine during the time of Arab expansion to Europe, but did not submit to local gardeners immediately. Europeans did not immediately learn how to properly grow this exotic vegetable and this led to the fact that the fruits accumulated toxic substances. As a result, eggplant was the cause of poisoning, which led to hallucinations. That is why this harmless vegetable has received the nickname "apple of madness." Prejudice led to the fact that before the beginning of the XIX century. Europeans did not risk eating eggplant.

In Russia, eggplant was met by more skilled gardeners who found an approach to the cultivation of this exotic vegetable that got into the country in the 17th century. It is believed that merchants brought it from Turkey and Persia. The heat-loving overseas eggplant has perfectly taken root in the southern territories of Russia, where it is called "blue." Eggplant was successfully cultivated in large quantities, coming up with more and more new recipes with this tasty and healthy vegetable that graced Russian cuisine.

It must be remembered that the nature of eggplant is not simple, with bitterness - Europeans, as we already know, have been looking for an approach to it for centuries. This bitterness is caused by solanine - a natural poison that is found in the peel of purple fruits. But, if you carefully consider all the intricacies of cooking eggplant, the fruit will present not only a storehouse of vitamins and minerals, but also a pleasant unique taste. The richness of the chemical composition and explains the invaluable benefits of eggplant for human health.

By regularly eating eggplants, we can increase the elasticity of the walls of blood vessels, normalize kidney function, lower cholesterol, cleanse the intestines and bile ducts, strengthen bone tissue, and prevent the formation of cancer cells. In the East, eggplant is revered as the fruit of longevity.

A week ago, I bought a lot of eggplant of different varieties on the market. I really liked their fantastic shapes and colors! Moreover, I did not buy all the varieties that were posted on the counter. The most unusual was the size of an average watermelon, do not redo it! Finally, as in the best houses, one seller can find several varieties of the same product at once!
Brought and began to think, and what to do with them? Not all the same let under caviar. Already uninteresting.

One recipe with parmesan lay with me for a long time. The embargo does not hit me very much, I almost always have a real parmesan. I bring and freeze. And in Moscow, and bought - maybe a couple of times everything.

But the second, quite by accident, saw her new friend Maria mariareznor . She not only loves to cook, but makes it interesting with very cute photos. True, the recipe itself is not painted by the number of ingredients, but everything is clear there.
And here is the community gotovim_vmeste2   decided this week to stuff everything And the eggplants are there, just stuffed.
Since these two recipes are somewhat similar to each other, both with amazing sauces, tomato and pepper, and cheese, I decided to put them in one post with a clear conscience.

Eggplant with Parmesan

The recipe is also notable for the fact that it can be harvested for future use and frozen.
I decomposed all the components into 3 such forms, medium, if a little less put, then it is possible to 4.-. I had a borderline state. Two wrapped in a film and froze. Already one defrosted and baked. Served with pasta - that's perfect!

2 large eggplants
1 kg of tomatoes
6 cloves of garlic
200 g grated parmesan
200 250 g mozzarella
4-5 Art. l olive oil
1 tsp of oregano
1 tsp fresh thyme leaves

3-4 heat resistant molds or one large

Pour the tomatoes with boiling water, hold in it for about 5 minutes. Remove and remove the skin. Cut into small pieces.
Heat 3 tbsp in a pan l of oil, put the garlic, cut into slices and fry for 30 seconds.
Then add tomatoes there and simmer for 30 minutes over low heat, stirring occasionally.
5 minutes before graduation add oregano, thyme, salt, pepper. The sauce does not have to be very liquid.
Pure the finished sauce with a hand blender.

I got 750 ml of sauce.

Wash eggplant, cut into rings of 1 cm thick.
* Coat slices of eggplant with the remaining oil on each side and fry in a pan for 2-3 minutes on each side until golden brown.

Pour a centimeter layer of sauce on the bottom of the form, then lay out a layer of eggplant, sprinkle with a handful of Parmesan, repeat the process. The sauce must be left for the top, a centimeter thick. And put the top layer with mozzarella.
There may be several layers. My forms were not very deep, it turned out 2.

Preheat oven to 180 g.
Put to bake for 25 - 30 minutes.

* I do not pour oil into the pan for a long time. I lubricate with a silicone brush (this is very fast), then the eggplant cannot absorb fat and remain a dietary product.

It turns out amazingly delicious sauce. I do not salt eggplant. The sauce is quite salty and also due to parmesan.
Serve well with a green salad, excellent without a side dish, and served someone with pasta.

And these are the forms prepared for freezing.
To use them later. In the evening put in the refrigerator, or unfreeze, if necessary quickly, in the microwave.

Eggplant with baked peppers and suluguni

I liked the cooking process itself, although it simplified it a bit compared to the original. Pepper sauce can be made in advance, and bake eggplant yourself.

1 large pepper
2 medium but thick eggplants (were striped)
30 ml cream
several slices of suluguni cheese (perfect), about 100 g
cilantro
fried onion chips

1. Bake peppers.
In a multi-furnace - 15 minutes 200 C,
in the oven at 200 C for 30 minutes.
Turn over once, be sure.
Remove from the oven (multi-oven), place in a plastic bag, remove the skin, remove the seeds. Puree the pulp.

2. Cut the eggplant in half, cut the cross crosswise, add salt, pepper and grease with olive oil.
Bake
multipec 200C 15 minutes
in the oven 25 minutes, until the smell and golden color.
Carefully, without damaging the skin, remove the pulp from the eggplant, leaving a little on the walls, to maintain the shape and finely chop it.

Combine the eggplant pulp, pepper sauce, cream. Salt, pepper to taste.
In eggplant boats put a few leaves of suluguni, then the pulp with peppers, cover with cheese on top.
Bake at 200 C for 10-12 minutes until the cheese is melted.

1.

2.

Served with fried white meat of chicken and fried sweet onions.

In the original version for pepper sauce: they were mashed and cream was added, salt and pepper to taste.

When I did it for the first time, the eggplant design did not hold well.
Maybe there was a lot of sauce, maybe the eggplant was taken out hot, the cheese had not yet had time to harden. Or maybe the molds themselves are thin. Striped eggplant has a very thin peel. And, which is not very pleasant, a lot of seeds. Therefore, you need to pay attention to the thickness of the skin and buy eggplant with small seeds.
Better yet, take out not all the flesh so that the walls are thicker.

I thought for a long time about where to put fried onion chips. The idea of \u200b\u200bsprinkling eggplant on them is great. What I did for the first time.

Philips multi-oven and blender

Eggplant goes well with various vegetables and spices: tomatoes, peppers, garlic, various herbs. Eggplants can be baked, fried, stewed, but we must not forget that before cooking they must be soaked in cold water to remove the bitterness. Baked eggplant with cheese is not only tasty, but also very useful, helps with periodontal disease, removes yellow plaque from teeth, and helps with anemia. So cook more dishes out. So, we cook the baked eggplant with suluguni cheese.
  You will need:
  Eggplant - 2 pieces;
  Tomato - 1 piece;
  Garlic - 2 cloves;
  Onion - 1 piece;
  Carrots - 1 piece;
  Suluguni - 150 g;
  Vegetable oil –4 tablespoons;
  Parsley - 20 g;
  Salt and black pepper.

How to cook baked eggplant in the oven

  Wash eggplants well, dry and cut in half.

  Each half of the eggplant must be carefully cut flesh, try not to damage the skin.

Cut the pulp into small cubes.

  Fold the pulp and the eggplant halves in a deep bowl, cover with salt, fill with cold water and let stand for 20-30 minutes.

  This is necessary to remove the excess bitterness that contains eggplant. Peel and wash the onions and carrots. Finely chop the onion, and grate the carrots on a coarse grater.

  Wash and dry tomatoes, finely chop into cubes.

  Heat the vegetable oil in a pan and saute the onion until golden brown.

  Put the carrots and continue to fry for 2-3 minutes.

  Drain the eggplant, put the sliced \u200b\u200bpieces to the stewed vegetables, and set the eggplant halves aside. Stew vegetables for about 7-8 minutes.

  Put chopped tomatoes, salt, pepper and continue stewing vegetables for 3-4 minutes.

  Remove the prepared vegetable filling from the heat, cool slightly and fill the eggplant halves.

  Cover the baking sheet with parchment or foil, lightly oil and lay out the filled boats. Preheat the oven to 180 ° C, place a baking sheet with stuffed eggplant in it and bake for 20 minutes. Cut the suluguni cheese into slices, carefully remove the baking sheet from the oven, put the pieces of suluguni on each eggplant boat.

  Place the baking sheet with the baked eggplant and cheese back into the oven and bake them for another 15 minutes. 17
  Put the prepared baked eggplant with cheese on a plate and sprinkle with chopped herbs. Baked eggplant can be eaten hot or cold, as you like.
  Lady 139