Blue with tomatoes and cheese in the oven. Eggplant with cheese

16.09.2018

In today's article, we will discuss how to cook eggplant with garlic in the oven in a new way. The recipes for roasting these vegetables are varied, and each culinary specialist will be able to cook exactly what he likes. Be sure that such a treat will win the heart of even the pickiest gourmet. We will talk about all the intricacies of cooking eggplant further.

No one eats raw eggplant. Everyone knows that raw blue ones have a bitter taste. This is due to the content of solanine. It must be disposed of with salt or by soaking eggplant in a saline solution.

Try cooking eggplant with cheese and garlic in the oven. Instead of hard cheese, you can use cottage cheese, but not sweet, without fillers. Eggplant with cottage cheese and garlic in the oven will appeal to everyone without exception.

On a note! In Greek cuisine, this appetizer is considered one of the most popular. You can use ricotta cheese. If one is not at hand, take any soft creamy product.

Ingredients:

• medium-sized eggplant - 1.5 kg;
• fresh mint leaves - 4-5 pieces;
• onion - 3 heads;
• oregano - 1 tsp. a spoon;
• fresh tomatoes - 1 kg;
• salt;
• refined olive oil - ½ cup;
• granulated sugar - a small pinch;
• garlic cloves - 5-6 pieces;
• ricotta or feta cheese - 100 g;
• fresh parsley - ½ bunch;
• pepper mixture.

Cooking:

1. To prepare such a dish, you need to take unripe eggplant.
2. We clean the vegetable fruits from the stalk, we also cut off the opposite edge.
3. Rinse the blue ones thoroughly with filtered water and soak the remaining moisture with paper towels.
   
4. On top of the eggplant, we make longitudinal cuts, but not too deep. We rub them with salt of medium grinding and leave for a third of an hour.
5. Then we wash the blue ones again and dry them.
6. We shift the vegetables to a baking sheet and pour with refined olive oil.
   
7. We send the baking sheet to the oven heated to a temperature threshold of 180 °. Bake for about 20 minutes.
   
8. We clean the onions and garlic cloves. You can use red onions.
   
9. Cut the onions into small cubes.
   
10. Finely chop the garlic cloves with a knife.
    
11. Wash the mint leaves, dry and chop.
12. Wash fresh parsley, dry and finely chop with a knife.
13. We free the tomatoes from the skin by dousing them with boiling water. Grind the tomato pulp.
14. In refined olive oil, first sauté the onion and garlic. Then add tomatoes and fresh parsley. Simmer the sauce over moderate heat until tender.
15. Add oregano, some salt and pepper mixture to this.
    
16. For aroma and incredible taste, put crushed mint leaves in the sauce.
    
17. Meanwhile, the eggplants are already baked. Lay them on top tomato sauce.
    
18. Evenly distribute feta or ricotta cheese. You can use regular granular cottage cheese.
    
19. Return the baking sheet to the oven and roast the eggplant until the cheese is melted.

As practice shows, most housewives prepare blue ones by frying in a pan. But with this method of cooking, the vegetable becomes too high in calories, because it absorbs a lot of oil. It is much more useful to bake eggplant with garlic and mayonnaise in the oven. If desired, the vegetable can be lightly fried beforehand. In this case, you can simply melt the cheese in the microwave oven.

Ingredients:

• medium-sized eggplants - 3-4 pieces;
• Russian cheese - 0.2 kg;
• fresh tomatoes - 3 pieces;
• any vegetable oil - ½ cup;
• head of garlic - 1 piece;
• premium flour - 1 cup;
• mayonnaise - 200 ml;
• basil - a few branches;
• fresh dill - 1 bunch;
• salt.

Cooking:

In this form, the appetizer is mainly cooked in a pan. The oblong strips are fried and then stuffed. You can do the same, but add cheese and, for example, a meat ingredient. It will turn out amazingly delicious.

Ingredients:

• eggplant - 4 pieces;
• salt;
• Russian cheese - 0.2 kg;
• fresh tomatoes - 4 pieces;
• pepper mixture;
• garlic cloves - 5 pieces;
• mayonnaise - 100 ml;
• greens.

Cooking:

1. Eggplant cut into longitudinal slices, sprinkle with salt and leave for a third of an hour under oppression.
2. After the allotted time, we wash the little blue ones, dry them and fry until golden in a pan.
3. Cut the tomatoes into slices, rub the Russian cheese on a finely perforated grater.
4. Grind garlic cloves and mix with mayonnaise and finely chopped herbs.
5. We make rolls from eggplant. We use mayonnaise sauce and tomato slices as a filling.
6. We shift the rolls into a refractory form, sprinkle with plenty of cheese. We will bake them for about 15 minutes at a temperature threshold of 180 °.

Ingredients

• 2 eggplants;
• 4 tomatoes;
• 150 g mozzarella;
• ¼ bunch basil

Cooking

Cut the eggplant in half lengthwise. You can not cut the stalks from vegetables. Lay the eggplant skin side down on a baking sheet and drizzle with olive oil. Place in a preheated oven at 200°C for 25 minutes to soften.

Ingredients

• 3 eggplants;
• salt - to taste;
• 1 tablespoon of olive oil;
• 1 onion;
• 3 cloves of garlic;
• 2 teaspoons dried oregano;
• 600-700 g of tomato paste;
• 450 g ricotta;
• 50 g parmesan;
• ½ bunch of parsley;
• 300-400 g mozzarella.

Cooking

Cut off the ends of the eggplant. Cut the vegetables into lengthwise strips about ½ cm wide. Place them in a single layer on the wire rack, season with salt and leave for 20 minutes. Turn over, season with salt again and let sit for another 20 minutes. Then pat vegetables dry with paper towels.

Heat the oil in a frying pan over medium heat. Put finely chopped onion, minced garlic, oregano, salt and pepper in it and fry for a few minutes until the onion becomes transparent. Add the tomato paste, stir and cook for a few more minutes to warm up the pasta.

In a separate bowl, combine the ricotta, grated Parmesan (reserve some for topping the lasagna), chopped parsley, salt and pepper.

Brush the bottom of a baking dish with a little tomato sauce. Lay a few strips of eggplant on top, spread some of the ricotta and some of the grated mozzarella over them. Do 1-2 more layers in the same way. Finally, spread the tomato sauce, mozzarella and remaining parmesan over the eggplants.

Cover the form with foil and put in an oven preheated to 200 ° C for 35 minutes.

Ingredients

• 3 eggplants;
• 1 red onion;
• 4 tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon capers - optional;
• 80 g olives;
• 400 g of tomatoes;
• 3 tablespoons of red wine vinegar;
• 1 tablespoon of sugar.

Cooking

Cut the eggplant into medium cubes and chop the onion. Put them in a baking dish, pour oil, season and mix. Bake at 190°C for 20 minutes.

Then add the capers, diced olives, vinegar and sugar to the vegetables. Stir and cook for another 20 minutes, stirring occasionally, until the ingredients are soft.

Ingredients

• 3 zucchini;
• salt - to taste;
• 3 large tomatoes;
• 6 large champignons;
• 200 g sour cream;
• 3 cloves of garlic;
• 3 tablespoons of olive oil;
• 100 g hard cheese.

Cooking

Cut the zucchini into slices about 1 cm thick. Sprinkle them with salt and leave for half an hour. Then rinse and dry with paper towels. Cut the tomatoes and champignons into the same circles as the eggplant. Mix sour cream and minced garlic.

Arrange eggplant in a single layer on a greased baking sheet. For each piece, lay out a circle of champignon and tomato. Lubricate with sour cream and sprinkle with grated. Bake at 180°C for about 30 minutes.

Ingredients

• 2 eggplants;
• 1-2 cloves of garlic;
• ½ tablespoon paprika;
• 1 teaspoon dried oregano;
• ½ teaspoon dried thyme;
• ½ teaspoon turmeric;
• ½ teaspoon ground black pepper;
• salt - to taste.

Cooking

Slice the eggplant into very thin slices. If they are thick, then the cooking time will have to be doubled.

Lay the eggplant on a baking sheet and brush with oil. Combine minced garlic, paprika, oregano, thyme, turmeric, pepper and salt. You can add other spices to your taste. Sprinkle the eggplants with the resulting seasoning, turn over, brush again with oil and sprinkle with seasoning.

Roast eggplant at 120°C for 50-60 minutes.

Ingredients

• 2 eggplants;
• 3 bell peppers different colors;
• 1 zucchini;
• ½ bunch of rosemary;
• 2-3 cloves of garlic;
• 3 tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 4 chicken breasts without skin;
• 250 g cherry tomatoes.

Cooking

Cut the eggplant into large pieces, peeled peppers into small strips, and zucchini into semicircles. If the zucchini is old, then remove the skin from it.

Arrange vegetables in a baking dish. Add to them half of the chopped rosemary, 1-2 minced garlic cloves, 2 tablespoons of oil and seasoning. Stir and put in an oven preheated to 200 ° C for 20 minutes.

Mix in the remaining oil, minced garlic, salt, pepper, and most of the chopped rosemary. Leave 4 whole branches for later. Make small cuts on the breasts and rub the chicken with herb butter.

Cut the tomatoes in half and add to the vegetables. Put the chicken breasts in there too. Place a sprig of rosemary on each of them. Bake in the oven for another 18-20 minutes until the chicken is cooked through.

7. Whole Baked Eggplant Stuffed with Cheese

Ingredients

• 80 ml of olive oil;
• 3 cloves of garlic;
• several sprigs of parsley;
• 2 tablespoons of grated Parmesan;
• 2 eggplants;
• salt - to taste;
• ground black pepper - to taste;
• 170-200 g mozzarella.

Cooking

Mix together oil, minced garlic, chopped parsley and parmesan. Make deep cuts on the eggplant in the form of a lattice, as shown in the video. Lay vegetables on foil.

Brush the eggplant generously with the oil mixture and season with salt and pepper. Stuff the vegetables with shredded mozzarella. Wrap the eggplant in foil and bake at 200°C for an hour.

Ingredients

• 3 tablespoons of olive oil;
• 1 large eggplant;
• 60 ml of water;
• salt - to taste;
• ground black pepper - to taste;
• 2-3 cloves of garlic;
• 200 g canned or white beans;
• ¼ bunch of parsley;
• 100 g breadcrumbs.

Cooking

Heat ½ tablespoon of oil in a frying pan. Put the eggplant, cut into medium pieces, and pour in the water. Season with salt and pepper and cook over medium heat for about 15 minutes, stirring occasionally, until the eggplant has softened.

Put it in a blender bowl. Pour another ½ tablespoon of oil into the pan and fry the finely chopped onion and garlic for about 3-5 minutes. Add the onion, garlic, beans and chopped parsley to the eggplant and blend with a blender until smooth, but not mashed.

Mix the resulting mass with breadcrumbs. Add salt and pepper. You can add other seasonings or spices to your taste.

Form the mass into balls and place on a baking sheet greased with the remaining oil. Bake the meatballs at 190°C for 25-30 minutes until golden brown.

Ingredients

• 2 eggplants;
• salt - to taste;
• a few tablespoons of olive oil;
• 1-2 cloves of garlic;
• 300 g ground beef;
• ¼ bunch of dill or parsley;
• 1 tomato;
• ground black pepper - to taste;
• 50-100 g of hard cheese.

Cooking

Cut the eggplant in half lengthwise. Cut the pulp out of them, leaving the walls about 1 cm thick. Cut the pulp into large cubes. Sprinkle the eggplant boats and the pulp over and let sit for 20 minutes. Then rinse with water and dry with paper towels.

Place the boats in a baking dish and brush them with 2 tablespoons of oil. Put in an oven preheated to 230 ° C for 15 minutes.

Heat a couple of tablespoons of oil in a skillet over medium heat. Put the eggplant pulp there, fry until golden brown and transfer to a plate. Fry finely chopped onion and garlic and add them to the pulp.

Pour a little more oil into the pan, add the beef and fry, stirring occasionally, until browned. Then add chopped greens, eggplant pulp, onion, garlic and a tomato cut into small cubes. Season with salt and pepper and stir.

Stuff eggplant boats with minced meat and vegetables. Sprinkle with grated cheese and bake at 180°C for about 30 minutes.

Ingredients

• 1 eggplant;
• 100 g flour;
• salt - to taste;
• 3 eggs;
• 150 g breadcrumbs;
• 50 g parmesan.

Cooking

Cut the eggplant into slices about ½ cm wide. Cut the core out of them, forming rings.

Ingredients

• 3 eggplants;
• a few tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 2 onions;
• 2 cloves of garlic;
• 500 g potatoes;
• 4-5 large tomatoes;
• a few sprigs of thyme;
• ½ lemon;
• 180 g goat cheese;
• 100 g olives.

Cooking

Cut off the ends of the eggplant. Cut the vegetables into thin longitudinal strips and place on a baking sheet. Brush both sides with 1-2 tablespoons of oil and sprinkle with salt and pepper. Place the tray in a preheated oven at 180°C for 15 minutes. Then lay the eggplant out on a paper towel.

Heat 1 tablespoon oil in a skillet over medium heat. Fry on it finely chopped onion for 10-12 minutes. Then add minced garlic and cook for a few more minutes. Peel and cut into very thin slices.

Grease a baking dish with oil. Put half the potatoes there, top with half the eggplant, half the onions and garlic, and half the tomatoes, cut into thin circles. Sprinkle with some of the chopped thyme, some of the grated lemon zest and drizzle lightly with lemon juice. Season, spread half the cheese and half the sliced ​​olives.

Repeat all layers except potato. Put the rest of the potatoes on top and brush with olive oil. Bake the dish at 180°C for about 45 minutes until the potatoes are cooked through and browned.

Eggplant is served as a main dish, warm salad, appetizer or side dish. They are combined with meat, poultry, mushrooms, walnuts, various vegetables. Aromatic fruits are prepared on the grill, in a sleeve, in foil, in pots or a slow cooker. Five recommendations will help bake eggplant in the oven as quickly and tasty as possible.

1. bitterness. The blue ones contain solanine, a substance that gives fruits bitterness. To prevent the slices from being bitter, soak them for half an hour in salt water before cooking.
2. Age . Ripe fruits take a little longer to cook. Pre-fry them - this will add softness, reduce cooking time. Young vegetables can be baked immediately.
3. Quality . Fresh specimens have a bright blue-black skin, juicy flesh with a small proportion of seeds.
4. Drying. Chopped vegetables will cook faster if the slices are dried before cooking.
5. Slicing. Chopped slices are cooked for no more than 15 minutes at a temperature of 180 ° C, it takes a little more than half an hour to bake whole fruits.

10 Ways to Make Baked Eggplant Delicious in the Oven

Eggplant recipes in the oven are varied and many-sided. For dinner in the circle of households, blue appetizers under a cheese crust, with potatoes or mushrooms are suitable. Boats or rolls with walnuts will look spectacular on the festive table. If you follow the advice, the dishes will turn out - you will lick your fingers. The selection below contains ten cooking options for any, even the most fastidious, taste.

With tomatoes and parmesan

Peculiarities . Baked eggplants with cheese and tomatoes will decorate both everyday and festive meals. Garlic gives the dish a piquant spiciness, and tomato-cheese dressing awakens the appetite.

What does it consist of:

• eggplant - two;
• tomato - one;
• garlic - three cloves;
• parmesan - 80 g;
• sour cream - 100 ml;
• spices;
• salt pepper.

Step by step

1. Cut blue ones into circles, brown on a drop of oil until golden brown.
2. Chop the tomatoes into thin rings.
3. Chop the garlic cloves, mix with sour cream.
4. Grate Parmesan into crumbs.
5. Put the fried mugs in the first layer in a heat-resistant form, grease with sour cream.
6. Close them with tomato slices, salt, grease garlic sauce.
7. Garnish the top of the appetizer with grated parmesan, put in the oven for half an hour at a temperature of 180 ° C.
8. Sprinkle with fresh herbs when serving.

Don't overdo the tomatoes. If there are a lot of them, the appetizer will “flow”.

boats

Peculiarities . Baked eggplant with minced meat in the oven is a hearty dinner option. Juicy and nutritious dish, but at the same time - light.

What does it consist of:

• eggplant - three;
• minced beef - 500 g;
• onion - one head;
• carrots - one;
• cheese - 150 g;
• tomatoes - two;
• garlic - three cloves;
• spices, salt.

How to bake

1. Cut the eggplant crosswise, clean the pulp. Fill with water, leave for the filling.
2. Salt the boats, leave for a while.
3. Chop onions, carrots and garlic, start frying in oil.
4. Squeeze the pulp from moisture, cut into bars. Add to vegetable mixture.
5. Remove the skin from the tomatoes, chop them and fry them too.
6. Add minced meat and spices, mix, fry for another ten minutes.
7. Fill the eggplant boats with the resulting filling, put them on a baking sheet.
8. Sprinkle generously with crumbled cheese.
9. Put the baking sheet in the oven for 40 minutes, cook at a temperature of 200 ° C.

Whole

Peculiarities . Baking whole eggplants in the oven is not difficult at all, it turns out very tasty dish. The pulp can then be used for salads and snacks. And you can cut the vegetable in half, pour over with tomato or garlic sauce, sprinkle with herbs, serve instead of a side dish. Choose small or medium-sized ones - they bake faster. If the fruit is large, cut it in half.

What does it consist of:

• eggplant - one;
• butter - 20 g;
• salt.

How to bake

1. Put a clean fruit on a baking sheet covered with foil.
2. Prick the skin with a fork in several places so that it does not burst during baking.
3. Grate butter and salt.
4. Bake for 45 minutes, turning occasionally.
5. Cool the finished blue one, remove the peel from it.
6. Add greens and vegetables to taste to juicy pulp.

Ratatouille

Peculiarities . Traditional French vegetable dish. Baked eggplant in the oven olive oil and fragrant Provence herbs add zest to the recipe. Ratatouille is suitable for a vegetarian diet, fits into proper nutrition.

What does it consist of:

• zucchini - two pieces;
• eggplant - two pieces;
• tomatoes - five pieces;
• Bulgarian pepper - one piece;
• onion - one head;
• garlic - four cloves;
• olive oil - 30 ml;
• provencal herbs - 30 g;
• salt pepper.

How to bake

1. Cut blue ones into circles, salt, leave for half an hour. Then rinse under running water.
2. Slice the zucchini as well.
3. Cut three tomatoes into rings.
4. Pour hot water over two tomatoes, remove the skin from them. Then cut into cubes.
5. Remove the seeds from the pepper, cut into bars.
6. Chop the onion.
7. Cubes of vegetables (tomatoes, peppers, onions) chop with a blender until smooth.
8. Pour the sauce into the mold, place the vegetables in it.
9. Sprinkle with chopped garlic, fragrant herbs, drizzle with olive oil.
10. Cover the form with foil, put in the oven for 40 minutes. Then remove the foil and bake until golden brown for another 15 minutes.

Serve ratatouille as a side dish for meat. It can also be an appetizer if consumed with bread or toast.

with mozzarella

Peculiarities . Blue ones, baked with mozzarella and tomatoes, are a bright dish of Italian cuisine. Suitable as a light dinner for people on a diet.

What does it consist of:

• eggplant - two;
• tomatoes - three;
• mozzarella - 200 g;
• garlic - two cloves;
• olive oil - 15 ml;
• Italian herbs - 30 g;
• basil - 20 g;
• salt.

How to bake

1. Cut the blue ones into rings about 1 cm thick.
2. Salt, leave for half an hour to highlight the bitter juice.
3. Pass garlic cloves through a press.
4. Put the tomatoes in boiling water for 15 seconds, remove, peel them and chop them into rings.
5. Cut the cheese into thin slices.
6. Arrange eggplant rounds, tomatoes and mozzarella in rows in a rectangular dish. If the shape is round, then distribute the ingredients in a spiral.
7. Top with Italian herbs and drizzle with olive oil.
8. Garnish the finished dish with sprigs of fresh basil.

With cottage cheese

Peculiarities . Baked blue ones with cottage cheese and cheese are a tasty and healthy snack. Dietary vegetables and cottage cheese can be safely attributed to proper nutrition, since this combination has fiber and protein. This is the perfect food after a hard workout.

What does it consist of:

• eggplant - two;
• cottage cheese - 130 g;
• cheese - 100 g;
• chicken egg - one;
• garlic - two cloves;
• greens - 30 g;
• salt.

How to bake

1. Wash blue fruits, cut into halves, boil for 20 minutes in salted water.
2. Grate the cheese on the middle part of the grater.
3. Chop the garlic with a sharp knife.
4. Finely chop the greens.
5. Cool the finished blue ones, carefully remove the contents from the boats with a knife
6. Cut into small pieces.
7. Combine the eggplant pulp, cottage cheese, herbs and garlic. Break the egg, mix the ingredients.
8. Fill up the boats curd filling and bake in a special form for 35 minutes at 180°C.

fan

Peculiarities . Fan-shaped baked eggplants in the oven look spectacular on the table. They combine the simplicity of preparation and the richness of gastronomic colors.

What does it consist of:

• eggplant - three pieces;
• tomatoes - three pieces;
• Bulgarian pepper - two pieces;
• garlic - four cloves;
• sour cream - 200 g;
• cheese - 100 g;
• bacon - 100 g;
• greens - 30 g;
• salt pepper.

How to bake

1. Cut the blue vegetable into two halves.
2. Cut each half into strips without reaching the end. At the handle, the stripes should remain undivided. Salt, leave for 25 minutes.
3. Rinse vegetables from salt and dry.
4. Remove seeds from bell pepper, chop into long strips.
5. Divide the tomatoes into slices.
6. Cut bacon and cheese into thin slices.
7. Chop the garlic, mix with sour cream.
8. Place the fan on a baking sheet lined with foil. Fill each cut with cheese, meat, pepper and tomato.
9. Pepper, pour garlic dressing.
10. Bake in the oven for 30 minutes at 180°C. Serve hot.

If you use large blue ones for baking, do not forget to cut out coarse seeds from the middle of the fruit. If you need to reduce the calorie content of the dish, then it is better to use ham for the recipe.

With mushrooms

Peculiarities . If you add mushrooms and grated cheese to the classic combination of eggplant pulp and fresh tomatoes, the dish is ideal for a festive meal.

What does it consist of:

• eggplant - two pieces;
• tomatoes - two pieces;
• mushrooms - 250 g;
• sour cream - 150 g;
• cheese - 100 g;
• garlic - two cloves;
• salt pepper.

How to bake

1. Cut the blue fruits diagonally into rings. Salt, leave for 15 minutes. Then rinse with water.
2. Chop the tomatoes in circles.
3. Mushrooms, if size allows, cut into circles. If not, then cubes.
4. Crush the garlic with a press, add to the sour cream.
5. Grind the cheese on a coarse grater.
6. Put eggplant rings in a baking dish, salt.
7. Lay the mushrooms on top.
8. Close the mushroom layer with tomato rings.
9. Spread tomatoes with sour cream sauce, sprinkle with grated cheese.
10. Bake at 200°C for 30 minutes.
11. Serve hot, sprinkled with fresh herbs.

With walnuts

Peculiarities . Blue ones with walnuts - a hearty and fragrant snack with Georgian roots. This dish can be proudly exhibited on festive table. The rolls are more tender due to the fact that the little blue ones are baked in the oven, and not fried. Different types of cheese will add zest to the dish, so don't be afraid to experiment.

What does it consist of:

• blue ones - three pieces;
• soft cheese - 160 g;
• walnuts - 90 g;
• garlic - two cloves;
• tomato - one piece;
• Provence herbs - 30 g.

How to bake

1. Cut the eggplant into thin strips, drizzle with oil and put in the oven for 15 minutes.
2. Crush the nuts and garlic with a blender until smooth.
3. Add soft cheese and spices to them, mix. Salt.
4. Chop the tomato into thin slices.
5. Put the nut filling on the eggplant slices, put a slice of tomato. Roll carefully. Secure with toothpicks if necessary.
6. Send the rolls for five minutes in the oven for richness.
7. Serve the appetizer to the table when it has cooled, soaked in juice and flavor of the ingredients. Garnish with cilantro if desired.

with potatoes

Peculiarities . Delicious and satisfying casserole of blue ones, potatoes and chicken, generously supplemented with a delicious cheese crust. Vegetables give the dish freshness, and meat - satiety.

What does it consist of:

• eggplant - two pieces;
• chicken breast - 400 g;
• potatoes - three pieces;
• tomatoes - two pieces;
• cheese - 150 g;
• mayonnaise - 150 g;
• greens;
• salt pepper.

How to bake

1. Cut the eggplant into thin rings, salt, leave for 20 minutes. Then rinse, lay out the first layer in the form.
2. Peel the potatoes, grate on a coarse grater. Put it on the second layer. Lubricate with a thin mesh of mayonnaise.
3. Cut the chicken breast into thin slices, put on top of the potatoes.
4. Lay out the rest of the blue ones.
5. Chop the tomatoes into rings, spread on top. Apply a layer of mayonnaise.
6. Sprinkle with grated cheese, send to bake for half an hour at a temperature of 200 ° C.

You can bake eggplant in the oven in different ways, each dish has its own zest. You can cook eggplant snacks every day, never getting tired of enjoying new savory tastes.

This appetizer of eggplant with cheese and tomatoes is good for everyone, if not for the high fat content, because eggplant absorbs too much oil when fried. But you can also use a less high-calorie cooking method - do not fry the eggplant in oil, but bake it in the oven.

Cut off the stalk of the eggplant, and then cut into slices along the thickness of about half a centimeter. Depending on the size of the eggplant, you can get from 6 to 9 such slices, I got 7.

Sprinkle the eggplant slices with salt and leave for fifteen minutes. During this time, a liquid will appear on the eggplant, with which bitterness comes out of the pulp. To get rid of bitterness and excess salinity, eggplant slices should be washed with water, and then blotted with excess moisture with a paper towel.

Put eggplant slices on a baking sheet covered with baking paper, and grease each with vegetable oil on both sides.
By this time, you need to preheat the oven to 200 degrees.

Put the tray in the oven for 15-20 minutes.

While the eggplants are baking, you need to prepare the filling of cheese and tomatoes with herbs.

You can use any cream cheese you like. This time I used Fetaki, in this case, the filling does not need to be added additionally. With other cheeses, adjust the amount of salt to your taste.

Now about the tomato: so that the filling is not too wet, the seed centers must be removed from it. To do this, first get rid of the skin: the tomato must be scalded with boiling water, and then lowered into cold water - after such a procedure, the skin can be easily removed. Details on how to get rid of tomatoes from the skin, in our video.

Now cut the tomato into quarters and remove the core with seeds. After that, cut the tomato "walls" into small cubes.

In a separate bowl, combine cream cheese, chopped tomatoes, dill and minced garlic.

While preparing the filling, the eggplants were baked.

Let the eggplant cool down a bit.

A surprisingly simple and tasty dish of eggplant baked with cheese and sour cream sauce. Recipe from our reader Olga Zhuravskaya:

A chef friend shared this recipe with me. Having tried this miracle, I was extremely surprised at the ease of preparation. Previously, I didn’t know what to do with them besides caviar, but now I cook regularly during the eggplant season.

Eggplant baked with cheese

Compound:

• 3 small eggplants
• 100 g "Russian" (or any other that melts well)
• 300 ml sour cream 15%
• bunch of parsley
• 0.5 teaspoon ground black pepper

How to cook eggplant baked with cheese in the oven:

Baked eggplant with cheese is best served 10-15 minutes after being ready, very tasty with a spoonful of fresh sour cream.

Oven baked eggplant with cheese

I always eat baked eggplants only with the peel, it becomes soft and does not taste bitter. For 6 years of regular cooking, I only got bitter 2 times, apparently, the old ones came across. By the way, the dish is also very tasty the next day after heating. Cold ones are good too, but I prefer warm ones.

Enjoy your meal!

P.S. so you don't miss anything!

Julia recipe author