Baked Eggplant

One of the vegetables, which is not used very often, simply because they do not know how to cook it, is eggplant. It has a mass of useful properties. How to cook aubergines in the oven to make a delicious dish? Choose the suitable recipe you can from the below.

Baked eggplants with vegetables

Wash eggplants, cut along, add salt and fry in vegetable oil. On a large grater, grind a few carrots. Cut onion rings, tomato slices and Bulgarian pepper - straw. Fry carrots, peppers and onions. After 12 minutes, add tomatoes, cut greens and salt. Stew for 5 minutes. At the bottom of the form lay layers of eggplant and vegetables. The top layer should be eggplant. Pour on top with mayonnaise with chopped garlic, sprinkle with grated cheese and place in the oven for 25 minutes.

Baked eggplants with minced meat

Peel onion, grind and mix with minced meat and ketchup. Put in a metal bowl and put out for 3 minutes. Wash and clean the eggplant and potatoes, cut everything in circles. Lubricate the baking dish with butter, lay half of the potatoes, sprinkle with nutmeg (grated) and cheese on top. Spread half the stuffing, spread evenly on the potatoes. Decompose the eggplant. Mix cream, milk, eggs, grated nutmeg, pepper and salt. Half of the resulting mixture is poured into a mold. Expand the second layer similarly. Sprinkle the top layer with cheese. Place in the oven on the grate and cook for 25 minutes.

Baked eggplants with tomatoes

Cut 2 aubergine mugs in a thickness of a centimeter, sprinkle with salt and remove for 2 hours. Cut into thin rings 4 tomatoes. Chop 4 cloves of garlic and mix with mayonnaise. Grate 200g of cheese, add half to mayonnaise. Put the eggplant in a mold, place the tomatoes on top and grease them with mayonnaise. Sprinkle the remaining cheese on top and put in the oven. When the cheese melts, lay the eggplant with the tomatoes on the dish.

Baked eggplants with cheese

Cut eggplant in thin circles, add salt and put aside for half an hour to a colander, so they do not bitter. Grate the mozzarella and parmesan cheese. Peel the tomatoes and cut into cubes. Fry the basil stalk and chopped garlic in olive oil. Add the basil leaves and tomatoes, season with salt, pepper and simmer for 15 minutes until the sauce thickens. Remove from heat, wipe through a sieve and grind in a blender. Rinse eggplant, dry, cut, roll in flour and fry in olive oil. Put them on napkins to absorb excess oil. Put the ketchup in a glass mold, spread it all over the bottom, top the eggplant and sprinkle with cheese. So make a few more layers. Put in the oven. When the cheese melts, get the dish.

Baked eggplants with tomato salsa and sour cream sauce

Cut in half 4 eggplants, puncture them and put them in the oven, bring them to readiness.

Make sour cream sauce: mix 250 g of sour cream, a bunch of chopped dill and 2 cloves of garlic. Add salt and red pepper.

Prepare salsa: cut finely onion, garlic, bitter pepper and 3 tomato cubes. Add the olive oil and salt.

Remove a little eggplant pulp and stuff them with sour cream sauce and salsa.

Baked eggplants with mushrooms and tomatoes

Wash 2 eggplants and cut into slices. Salt and put aside for half an hour. Rinse with cold water and put in baking molds. In vegetable oil fry 300g dried mushrooms, salt. Cut the tomatoes in circles. Grind 3 cloves of garlic and mix with 200 g of sour cream and 10 g of basil. Put mushrooms and tomatoes on eggplants, add and grease sour cream with basil and garlic. Sprinkle with grated cheese, put in the oven and bake. Garnish with greenery. Bon Appetit!