Eggplants in the oven with tomatoes, cheese and other vegetables

Hello, dear friends! Today I present to you some simple and delicious culinary masterpieces made from oven-baked eggplant.

This vegetable is a constant competitor to its brother - zucchini. And also, they go well together in vegetable dishes, for example, in vegetable stew or in ratatouille (the French version of stew).

Eggplants can be used to make excellent snacks that are suitable for a holiday table, or for a quick snack at the workplace, as well as for a picnic. But you can also make wonderful dishes out of it for dinner.

In any case, no matter how you prepare a dish that includes blueberries, it always turns out very tasty, satisfying and nutritious. So try cooking these dishes and treat your family and friends.

Recipe for eggplants with vegetable stew and champignons

The filling in this recipe is a vegetable stew. This appetizer is an excellent alternative to meat dishes; it turns out nourishing, tasty and at the same time very healthy. The dish is perfect for dinner or an evening snack.

We prepare:

5 small eggplants.
One carrot.
One head of onion.
One sweet bell pepper.
400 gr. fresh champignons.
Three tomatoes.
A pinch of garlic, salt, a mixture of peppers.
Sunflower oil, odorless.
A bunch of parsley with dill.

Cooking steps:

1. Cut the main ingredient lengthwise, scoop out the pulp from each half with a spoon, salt it and leave it in the plate for about thirty minutes. Before performing this procedure, do not forget to wash your vegetables well and cut off the attachment points of the stalk.

2. Cut the champignons into cubes (you can arbitrarily, but in small parts), tomatoes (remove the skin), onions, bell peppers (pre-clean them from seeds and partitions). Grate the carrots and chop the greens.

3. Fry the onion in the sunflower, when it becomes soft and translucent, add the carrots, mix, and continue cooking.

4. As soon as the vegetables are browned, add sweet peppers and champignons to them. Fry for about 15 minutes on low heat.

5. At the end, add chopped garlic, some chopped herbs and tomatoes to the filling, mix, cover with a lid, simmer for 2 minutes and turn off the stove. The filling is ready.

6. Squeeze the juice and water from the pulp of the “little blue ones,” mix it with the finished filling and fill your boats with this mixture.

7. Place the stuffed products on a greased baking sheet and bake for 30 minutes at 190-200 degrees. Sprinkle the finished boats with herbs and you can eat them. This appetizer is equally delicious served hot or cold.

Adjapsandali on flatbreads

This Caucasian dish is corn tortillas with cheese (chvishtari) stuffed with vegetables.

What you will need for ajapsandali:

1 kg eggplant;
250 g tomatoes;
750 g bell pepper;
200 g onions;
3 cloves of garlic;
50 g tomato paste;
½ chili pod;
100 ml vegetable oil;
10 g adjika;
80 g basil and cilantro.

For chvishtari:

200 g corn flour;
200 ml sour cream;
2 eggs;
100 g semolina;
300 g suluguni;
10 g baking powder;
salt;
corn oil;
wheat flour for coating.

The dough contains salted suluguni cheese, so when adding salt it is important not to over-salt it.

How to cook:

Prepare the dough for the flatbreads. Pour flour into a bowl, break eggs, add sour cream, add semolina, baking powder and salt, mix. Grate the suluguni, add it to the dough, knead it well so that it does not stick to your hands, put it in the refrigerator while the vegetables are prepared.
Cut the eggplants into fairly large cubes, and the bell peppers into squares.
Heat vegetable oil in a deep frying pan, fry eggplants and peppers for 7 minutes until light brown.
Cut the onion into thin half rings, tomatoes into small cubes. In another frying pan, heat the oil, sauté the onion for three minutes, then add the tomatoes and cook for five minutes.
Combine eggplants and peppers with onions and tomatoes and simmer for five minutes.
Add finely chopped garlic cloves and herbs to the mixture, add adjika, salt, and continue to simmer over low heat for ten minutes. Then remove from heat.
Form flat cakes with a diameter of 8-10 cm and a thickness of 1.5 cm. Roll them in wheat flour and fry in a frying pan on one side.
Place the tortillas on a greased baking sheet, fried side down. Place 2 tablespoons of vegetable mixture on them.
Place in an oven preheated to 180 degrees and bake for ten minutes.
Take out the flatbreads with vegetables, put a piece of cheese on top, sprinkle with chopped herbs. Cool slightly before use.

This Caucasian dish, reminiscent of vegetable stew, has an original presentation

Cooking “blue” ones with three types of cheese and tomatoes in the oven

Eggplants baked in the oven according to this recipe resemble lasagna in appearance. At the same time, the taste of the dish is unusually pleasant, delicate, original, incomparable.

Ingredients:

“Blue” – 3 pcs.
Onion – 1 medium sized head.
Garlic – 4 cloves.
Spices: ground black pepper, dried oregano, salt (all to your own taste).
A bunch of parsley.
Vegetable oil – 2 tablespoons.
Tomato paste – 600 ml.
Egg – 1 pc.
Ricotta – 450 gr.
Parmesan – 50-60 gr.
Mozzarella – 400 gr.

Step by Step Actions

1. Cut off the ends of the washed “blue” ones and chop the product lengthwise into thin slices. The thickness of one strip should be no more than 1 centimeter.

2. Place the vegetables on the grill, add salt, leave for a while, then turn over, salt the other side and wait a little longer.

3. Blot the slices with paper to remove excess juice.

4. Pour oil into a frying pan, put it on fire, fry finely chopped onion and chopped garlic in it. At the end, add salt, add spices, tomato paste, stir, cover with a lid for 5 minutes.

5. Wash the parsley and chop it finely; it will be needed to decorate our lasagna.

6. Grate the cheeses, sprinkle a little of each of them, mix, leave. Mix the remaining Parmesan with the egg.

7. Line a baking dish with foil; you can coat it with a little oil.

8. Place a little prepared pasta sauce on the bottom, followed by a layer of eggplant strips. Following the slices, spread a layer of mozzarella and ricotta cheeses, cover with another portion of slices. The whole mixture of Parmesan and egg goes on top and slices again.

9. Soak the top well with tomato sauce, sprinkle with the remaining cheeses, and send to cook in a cabinet preheated to 200 degrees. “Sinenkie” with garlic and cheese are cooked in the oven for 35-40 minutes.

10. While it is still hot, sprinkle the finished lasagna with the reserved portion of mozzarella and ricotta and spread the chopped parsley on top. Everything is ready, let the dish cool a little, cut into portions and serve to guests or loved ones in the household.

Eggplant tongues

This slightly spicy dish in the form of wrapped filled rolls looks very beautiful and appetizing.

To prepare it you will need:

Medium blue ones – 3 pcs.
Tomatoes – 3 pcs.
Lenten mayonnaise – 5 tablespoons.
Garlic – 4 cloves.
Salt – a pinch.
A few sprigs of parsley - for decoration.
Vegetable oil for frying vegetables.

Wash the fruits, remove the stems, cut into thin longitudinal layers, and add salt. After half an hour, rinse with water and dry. Cut the washed tomatoes into quarters.

Place the frying pan on the stove, pour in vegetable oil, and fry the blue ones on both sides until golden brown. Frying this vegetable will require a lot of oil. To remove any remaining fat, place the fried slices on a paper towel.

The next step is preparing the filling. Peel the garlic and pass through a press. Add mayonnaise and chopped dill to it. For a piquant taste, you can add a couple of drops of lemon juice. Mix all ingredients thoroughly and coat each “tongue” with the prepared sauce. Place a tomato slice and a sprig of parsley on the edge of the pieces, and wrap the blue ones in a roll. To fix them, they can be pierced with skewers.

Transfer the savory appetizer to a flat, wide dish, garnish with parsley sprigs and serve.

Method of cooking eggplants in the oven in Bulgarian style

An unusual snack option that will pleasantly surprise not only with its appearance, but also with its unsurpassed aroma, as well as an unusually mild taste. Vegetables are baked in egg and milk sauce. We will use feta cheese in the recipe, but you can safely replace it with goat cheese or feta cheese.

For baking you will need:

2 eggplants or one + bell pepper.
two tomatoes.
250 gr. feta cheese.
4-5 garlic cloves.
A bunch of basil and parsley sprigs.
3 eggs.
2 tablespoons olive oil (you can use any unscented vegetable oil).
150 ml. fresh milk.
Pepper and salt as much as you like.

How to prepare the snack:

Remove the eggplant pulp, cut into cubes or into small pieces as desired.

We do the same with cheese and tomatoes, crumble them into cubes. It is best to peel the tomatoes first.

Finely chop the greens and garlic with a knife.

In a frying pan in oil, fry the flesh of the “blue ones” until a pleasant blush forms. If you also take sweet bell peppers, fry them at this stage along with the main ingredient. It is best to cut the product into strips, not forgetting to first remove the internal partitions and seeds.

In a separate bowl, beat the eggs with milk with a fork or whisk, add pepper and salt.

Place the fried eggplants in the pan, without removing excess fat.

There is a layer of tomatoes on top, then sprinkle with cheese.

We put herbs and garlic on top of our products, soak everything thoroughly in the filling and cook for 45 minutes at 180 degrees.

When the original casserole with blueberries and tomatoes is ready in the oven, remove it, let it cool a little and you can eat it. It is worth noting that this appetizer is wonderful both hot and cold. The shelf life of this product in the refrigerator is 2 days.

Rolls in tomato sauce

What you need for the rolls:

300 g minced meat;
2 eggplants;
5 tomatoes;
2 cloves of garlic;
50 g suluguni;
2 onions;
6 sprigs of parsley;
1 sprig of thyme;
2 sprigs of basil;
1 teaspoon sugar;
salt;
ground pepper;
vegetable oil.

Procedure:

Prepare minced meat from any meat.
Finely chop 1 onion, mix with minced meat, add salt and pepper.
Cut the tomatoes into two equal parts and grate them so that the skin remains in your hand.
Finely chop the second onion and fry in oil until light golden brown, add salt and pepper. Chop the garlic, place in a frying pan and fry along with the onion for 1 minute.
Place the tomatoes in the refried mixture and stir. After boiling, add chopped parsley, basil, thyme. Then add sugar and mix. Cook for about 20 minutes over medium heat until the liquid has partially evaporated and thickened.
Wash the eggplants, cut lengthwise into slices about 5 mm thick.
Cover a baking sheet with parchment, place the blue ones on it, and apply vegetable oil to them using a brush.
Preheat the oven to 180 degrees, place a baking sheet with eggplants in it and bake for about 15 minutes until soft.
Take out the eggplants, put a portion of minced meat on each plate and roll into tight rolls.
Place a little prepared tomato sauce in a baking dish, place the rolls on it, and pour in the remaining sauce.
Preheat the oven to 190 degrees, place the mold in it, bake for 30 minutes.
Then remove the rolls, sprinkle with grated cheese, return to the oven for 3 minutes.
Serve hot.

We recommend reading: Eggplant rolls with garlic Eggplant with garlic and dill for the winter

Eggplants in the oven with tomatoes and cheese, baked in rings

The highlight of this treat are the mushrooms. You can take absolutely any of them. Honey mushrooms, boletus mushrooms, butter mushrooms, chanterelles, champignons, etc. are perfect. In addition, you can use fresh products, frozen (previously defrost completely) and dried. I usually cook with champignons, it turns out mmm, finger licking good.

Grocery list:

Large eggplant – 1 pc.
Meaty tomato – 3 pcs.
Champignons – 5 large heads.
Full-fat sour cream – 200 ml.
Hard cheese – 100 gr.
Sunflower – 3 spoons.
Garlic - to taste.
Salt – a couple of pinches.

How to cook::

1. Wash the vegetables, cut them into circles, cut the peeled champignons into slices.

2. Sprinkle the blue mugs with salt for half an hour. Next, wipe with paper towels and place on a baking sheet greased with sunflower oil.

3. Mix garlic pressed through a press with sour cream in one plate.

4. Place champignon, garlic sauce, and tomatoes in order on the eggplants. Sprinkle everything with grated cheese and send it to bake. To bake, set the timer for 30 minutes and set the cabinet temperature to 190-200 degrees in the “top-bottom” mode.

If desired, the finished dish can be sprinkled with your favorite fresh herbs, such as dill. It is best to serve the treat with the same garlic sauce. Rest assured, this snack will pleasantly surprise you and your loved ones. Simple, satisfying, fast and most importantly very tasty.

On a note! To make the dish rich, cut the “blue” tomatoes 0.5 cm thick, and cut the tomatoes a little thicker.

Ratatouille

This ratatouille is made with mozzarella. Thanks to bell peppers of different colors, the dish turns out to be very bright and appetizing.

What you need for ratatouille:

1 eggplant;
2 bell peppers of different colors;
1 zucchini;
2 tomatoes;
2 cloves of garlic;
150 g mozzarella;
30 ml olive oil;
2 sprigs of thyme;
salt.

Procedure:

Prepare the vegetables: wash, cut off the ends of the zucchini and eggplant, remove the seeds and membranes from the pepper, peel the garlic.
Pour oil into a bowl, squeeze in garlic, stir.
Cut eggplant, zucchini, tomatoes into circles, pepper into rings 0.5 cm thick.
Prepare a baking dish, grease it with a mixture of oil and garlic, place, alternating, circles of vegetables. Add salt, sprinkle with oil, add thyme.
Place in the oven for 20 minutes. Cooking temperature – 180 degrees.
Remove after 20 minutes, sprinkle with grated cheese and return to the oven for three minutes.
Serve the ratatouille warm, removing the thyme sprigs.

Ratatouille - a real summer vegetable dish

Awesome recipe with tomatoes and chicken

The peculiarity of this eggplant appetizer is that it perfectly combines vegetables with meat. In this case, you can take not only chicken, as in our case, but also pork, ham, and any minced meat. This is a very satisfying dish, which is not a shame to serve both at lunch and on the holiday table.

Let's take:

One chicken breast.
One eggplant and one tomato.
2 cloves of garlic.
80 gr. any hard cheese.
Ready seasoning for chicken.
2 spoons of mayonnaise.
A little parsley.
2 spoons of sunflower.

Let's start cooking:

First of all, we will wash all the vegetables and meat, then we will cut the “little blue” ones into thin slices, the tomatoes into circles, chop the garlic along with parsley, and grate the cheese.

Fry the vegetable plates on both sides in a frying pan. It's best to eat it on a grill pan. Place the first layer in a baking dish with half of the slices overlapping each other.

Now let's move on to the chicken breast. It should be cut, seasoned with spices, salt, seasoned with mayonnaise and placed on top of the eggplants. Sprinkle this beauty with chopped garlic and herbs, then add a layer of tomatoes.

Attention! Leave a little chopped parsley for decoration.

Our dish is completed with another layer of eggplant slices, which should be sprinkled with cheese on top. We send it all to prepare for forty minutes. The temperature is set to 180 degrees.

Helpful advice! When the “blue” ones with chicken and tomatoes release their juice in the oven, take a few spoons to prepare a fragrant sauce, which you will later serve along with the finished casserole. To make a delicious sauce, you need to take this very juice and mix it with a few tablespoons of full-fat sour cream or mayonnaise, plus add a little pressed garlic to taste.

Serve the prepared appetizer, cut into portions, sprinkle with green parsley on top, place next to it or pour the sauce on top of the casserole.

Eggplant lasagna

Required:

8 blue ones;
0.8 kg of tomatoes;
200 g hard cheese;
6 cloves of garlic;
100 g feta cheese;
7 sprigs of parsley;
dried rosemary;
vegetable oil;
ground pepper;
salt.

How to cook:

Cut the blue ones into 1 cm thick slices, grease with vegetable oil, sprinkle with salt and pepper, and place on a baking sheet lined with parchment. Bake for 10 minutes at 180 degrees.
Remove the skins from the tomatoes by first holding them in boiling water for a minute, then in cold water. Grind them in a blender, mix with garlic, passed through a press, chopped rosemary and parsley. Add salt and pepper.
Grease a baking dish with oil, place the eggplants in one layer, pour over the prepared tomato sauce, sprinkle with grated cheese, add pieces of feta cheese. Then continue to make the same layers so that the last one is tomato sauce sprinkled with cheese.
Place in the oven and bake at 180 degrees for 25 minutes. Cool the dish slightly, divide into portions and serve.

Original lasagna can be made from eggplants

Stuffed with tomatoes, baked with a fan

To prepare this eggplant treat, you will need no more than an hour of time, a minimum of ingredients and spending money, and at the same time you will get a complete lunch or dinner for the whole family. All you need to do is prepare the food, lay it out beautifully and send it to bake.

We take:

4 medium sized eggplants.
4 tomatoes.
200 grams of cheese (you can use hard or processed cheese).
5 cloves of garlic.
Spices and salt to taste.
3-4 spoons of mayonnaise.

What is required of you:

1. Wash the vegetables, cut the “little blue” ones lengthwise into slices 0.5-0.7 cm thick, without cutting each strip to the end. Thus, we get a kind of fan. Now sprinkle each strip with salt and put it in the refrigerator for forty minutes. We take it out, wash it, wipe it with paper.

2. Cut the tomatoes into circles, chop the garlic, mix with mayonnaise, cut the cheese into long rectangles.

3. Place the prepared fans on a baking sheet and distribute the tomatoes and cheese between each slice.

4. Soak the food on top and a little inside with mayonnaise, and bake for an hour at 180 degrees.

As soon as the eggplants in the oven with tomatoes are ready, place them on a plate, decorate to your taste, for example, with herbs, olives, you can place the appetizer on fresh lettuce leaves, etc. Everything is ready, you can start eating.

Simple snack

What you need for the snack:

2 eggplants;
1 clove of garlic;
4 tomatoes;
60 g hard cheese;
2 tbsp. spoons of soy sauce;
salt;
vegetable oil for frying;
ground pepper.

Procedure:

Cut the eggplants into long longitudinal slices 1 cm thick and place in salted water for 15 minutes. Next, blot them with a paper towel and place them on a foil-lined baking sheet.
Mix soy sauce with squeezed garlic, pepper, mix, apply a thin layer on the blue ones.
Cut tomatoes into slices.
Grate the cheese.
Place tomato slices on the eggplants and sprinkle with grated cheese.
Place the baking sheet in the oven. Bake for 20 minutes. Cooking temperature – 180 degrees.
Serve the appetizer immediately hot.

Baking eggplants in the oven with zucchini and tomatoes

The snack turns out incredibly tasty, and its appearance is so appetizing that no one can resist. This lunch is an excellent option for those who watch their figure and adhere to a healthy diet.

You should prepare:

2 onions.
1 sweet pepper.
eggplant.
1 zucchini (zucchini works best)
2 ripe tomatoes.
3 cloves of garlic.
Olive oil – 2-3 tablespoons.
A bunch of parsley.
30 gr. Parmesan.
60 gr. any hard cheese.
A teaspoon of salt.

Begin:

All vegetables should be washed, onions and garlic should be peeled, it is best to remove the skins from tomatoes, and remove seeds and membranes from peppers.

Cut the eggplants into thin slices. Using this principle, we cut zucchini, tomatoes, peppers, and onions.

Soak the “blue ones” in salt water for an hour, then dry.

Grind the garlic together with parsley, grate the cheeses. Mix these ingredients.

Now we put the products beautifully in the form, alternating each with each other. So, lay out the eggplants, then the peppers, then a circle of zucchini, followed by tomatoes and onions. We repeat all these steps until we run out of ingredients. You can change the sequence of vegetables if you wish.

Sprinkle the resulting beauty with oil, sprinkle with herbs mixed with cheeses, cover everything with foil, and set to bake for forty minutes. At the same time, we set the temperature to 180-190 degrees no more.

A few minutes before the end of cooking, remove the foil, this will allow you to get a beautiful blush on top. Eggplants in the oven with tomatoes and zucchini are ready! You can invite your family and enjoy a wonderful family dinner.

Tips for cooking eggplants in the oven with tomatoes and other vegetables

To prevent the appetizer from acquiring a bitter taste, the “little blue ones” must first be salted or placed in salt water and soaked. Next, the products should be squeezed well from the juice and blotted with paper towels.

To prevent eggplants from absorbing a lot of fat during baking with tomatoes in the oven, the products should first be placed under a press.

Feel free to use your favorite seasonings, herbs, and spices for cooking; they go well with vegetables. As a result, you can get your own favorite taste and signature dish.

Garlic can add piquancy to the appetizer. You can first press it down with a knife or simply chop it, and then stuff it into your products.