Aubergines baked in the oven

Eggplants baked in the oven are one of the favorite delicacies of advanced, modern citizens. If earlier they were mostly fried, now, after carrying out numerous researches of scientists, the evidence of how useful they have produced their positive result. In our time, people are increasingly thinking about what to feed their exhausted body, so as not to get sick and be cheerful. You should definitely take advantage of the fact that the eggplants in our region are sold all year round if you are interested in the balance of nutrition, as this stunningly delicious vegetable is an indispensable source of many useful substances. The high content of potassium makes them very useful for the heart and blood vessels. Useful and phosphorus with iron contained in them.

And their most important characteristic is an incredible taste that does not change even with the most inept cooking. Eggplants baked in the oven are much more useful than fried, since they do not absorb such a huge amount of oil. In the process of frying, carcinogens are released, which are the cause of many diseases. And if you cook stuffed eggplants, baked in the oven, then they will not only be useful, but also incredibly tasty, since you can choose any kind of filling. You will each time discover a dish for yourself in a new way.

Eggplants baked in the oven - the first version of the recipe

Let's consider the first of the options, for preparation according to which you will need the following grocery set: 5 ripe eggplants, 200 grams of beef, three tomatoes, one parsnip, two onions, three cloves of garlic, half a lemon, 150 grams of sour cream, two tablespoons of butter , Greens, well, of course, salt and pepper. Before you start working with aubergines, you must put the beef boiled, half an hour before the end of cooking it should be salted and remove the foam. Now you can prepare the filling for stuffed eggplants, for this you need to rinse the tomatoes, beat them with boiling water, get rid of the peel, cleanse the seeds, cut into small pieces. Now put them on a heated frying pan with butter, stew for several minutes until half-ready. After that, you can add a hundred grams of meat broth and cook for another ten minutes. Add the juice of half a lemon, chopped dill. Cut the meat into thin plates, and then strips, then mix with the rest of the ingredients. This recipe (eggplant in the oven) involves the use of medium or small vegetables, as they must be stuffed entirely. Rinse them, make a longitudinal incision, but do not cut through to the end and do not trim the pedicel, it can be used as a decoration dish.

Eggplant open as a book and remove all the seeds and part of the pulp, then lower them for five minutes into boiling salted water. Now they can be stuffed and laid on a baking sheet, oiled. When they are laid, you can pour all the sour cream and place for an hour in the oven for baking. To the table to serve on a portioned plate, decorated with greens and tomatoes.

Eggplants baked in the oven - option two

For this option, you will need: 4 large eggplants, chicken fillet - 150 grams, two tomatoes, green sweet pepper, butter, 60 grams of cheese and greens. Put the chicken fillet to boil, do not forget to put it and remove the foam, do it better in advance, then it will be easier to cut. Rinse the eggplants, get rid of the peduncles, cut them along into thin plates and lay them on a baking tray, oiled, salt, put on top the sweet peppers, divided into four parts. Put all this to bake, and when the peppers are soft, put everything on the dish. Put the next batch of aubergines on a baking sheet, but without peppers. Put in the oven. Remove peel from peppers, cut chicken fillets into plates equal to the width of eggplant plates. Cut the tomatoes into rings. Fold the eggplant plates criss-cross, put fillets, tomato rings and peppers on top, bend the ends and fix with a stick. To spread on a baking sheet, sprinkle with grated cheese and again place in the oven for 15 minutes. Now the dish is ready.

Bon Appetit!