Eggplant baked in the oven - 7 recipes

Eggplant baked with tomatoes and cheese

Salt water helps rid eggplants of bitterness.

You will need:
2 eggplants, 4 tomatoes, 100 g hard cheese, 2 cloves of garlic, 50 g mayonnaise, 1 tbsp.
vegetable oil, 3 stalks of parsley, salt and ground black pepper. Preparation:

Cut the eggplants and tomatoes into slices. Soak the eggplants in salted water and dry. Mix chopped garlic with mayonnaise, add salt and pepper. Place the eggplants on a greased baking sheet, brush with mayonnaise, cover with tomatoes and sprinkle with grated cheese. Bake in an oven preheated to 180 degrees for 20 minutes. Sprinkle the finished dish with chopped parsley.

Eggplant with cheese and garlic

You can replace mayonnaise with sour cream.

You will need:
2 eggplants, 150 g hard cheese, 3 cloves of garlic, 20 g butter, 2 tbsp.
mayonnaise, salt and ground pepper. Preparation:

Cut the eggplants lengthwise, make small indentations with a spoon and soak for 10 minutes in salted water. Dry and place on a greased baking sheet. Grate the cheese on a fine grater, mix with mayonnaise, chopped garlic, salt and pepper. Place the filling on the eggplants and bake for 20 minutes in an oven preheated to 170 degrees.

Baked eggplant with potatoes and goat cheese

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;
• several sprigs of thyme;
• ½ lemon;
• 180 g goat cheese;
• 100 g olives.

Preparation

Cut off the ends of the eggplants. 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 baking sheet in an oven preheated to 180°C for 15 minutes. Then place the eggplants on a paper towel.

Heat 1 tablespoon oil in a frying pan over medium heat. Fry finely chopped onion on it for 10-12 minutes.

Then add chopped garlic and cook for a few more minutes. Peel the potatoes and cut them into very thin slices.

Grease a baking dish with oil. Place half the potatoes there, distribute half the eggplants, half the onions and garlic and half the tomatoes, cut into thin slices, on top.

Sprinkle with some chopped thyme, some grated lemon zest and a light squeeze of lemon juice. Season and distribute half the cheese and half the sliced ​​olives.

Repeat all layers except potato layer. Place the remaining 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 lightly browned.

Eggplant baked with vegetables

Baking time depends on the layer of vegetables and the characteristics of the oven, so watch the process carefully!

You will need:
2 eggplants, 1 bell pepper, 1 onion, 2 tomatoes, 2 cloves of garlic, 3 sprigs of basil, 2 sprigs of dill, 3 tbsp.
olive oil, ground pepper, salt. Preparation:

Cut the eggplants lengthwise into two halves, scrape out the indentations with a spoon and soak for 10 minutes in salted water. Cut the remaining vegetables into small cubes and fry until golden brown. Salt, pepper, add chopped garlic, basil and dill. Stir and fill the holes in the eggplants. Place in a preheated oven to bake for 15 minutes.

Eggplant with minced meat in the oven

We recommend using minced pork and beef.

You will need:
2 medium eggplants, 300 g of minced meat, 100 g of hard cheese, 2 cloves of garlic, 1 onion, 30 ml of olive oil, 3 stalks of parsley, salt and ground black pepper.
Preparation:

Cut the eggplants lengthwise, make indentations with a spoon and rinse in salted water. Fry the chopped onion until golden brown, add minced meat, salt, pepper and cook until the moisture evaporates. Place the eggplants on a greased baking sheet and fill with filling. Sprinkle grated cheese mixed with garlic on top. Bake in an oven preheated to 180 degrees for 20 minutes. Before serving, add finely chopped herbs.

Recipe for blue ones baked in the oven

How to bake small eggplants in the oven whole so that they become the basis of a tasty and healthy lunch? An interesting combination of whole blueberries with coarsely chopped other vegetables and herbs. Ingredients to prepare your lunch:

• a whole small eggplant (one per serving);
• one medium carrot for two to three servings;
• potatoes (one or two tubers per serving);
• onion (one onion for 2-3 servings);
• tomato (one medium for two servings);
• bell pepper (one per serving);
• several garlic cloves;
• a bunch of your favorite greens;
• spices;
• a couple of tablespoons of vegetable oil.

The dish is incredibly easy to prepare. Raw vegetables, except blue ones, rinse, peel, and cut into large pieces. Mix, add salt, oil, spices, finely chopped garlic. Place the vegetable mixture in a roasting bag. Place prepared eggplants on top (washed, dry, without stems). Don't forget to make a few holes in their skin. Seal the sleeve, releasing the air from it, place in an oven preheated to 180 degrees for 40 minutes. The prepared vegetables will be soaked in eggplant juice and will be incredibly tasty. Sprinkle the dish with herbs before serving.

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How to Grill Whole Eggplants

Whole blueberries can be stuffed by putting vegetable, cheese, mushroom and even meat filling into a cut made along the fruit. These grilled eggplants are especially good. Try the blue ones, grilled over coals with lard and garlic. They are prepared according to this recipe:

1. Cut the lard into thin long slices.
2. Chop the garlic.
3. Sprinkle the lard slices generously with garlic pieces.
4. Carefully cut small blue ones without stalks lengthwise deeper than half the thickness of the fruit. Salt the inside of the cut.
5. Stuff the cut with 1-2 slices of lard and garlic.
6. Grill the fruits over coals until done. Turn them over occasionally to ensure even baking.
7. A small amount of sauce (mayonnaise) will complement your blue ones to perfection.

How to bake eggplants in the oven whole in foil

Did you like the recipe, but bad weather prevents your trip out of town? Eggplants with lard can be made in your home oven. The blue ones prepared in the same way should be wrapped in foil before baking - this will preserve the incomparable garlic-eggplant aroma and taste. Since it is impossible to visually control the process of baking vegetables in foil, note the cooking time. Preheat the oven in advance, place the eggplants on a baking sheet and bake for 30-40 minutes.

Eggplant with chicken in the oven

You can cook eggplant with turkey using the same recipe.

You will need:
300 g eggplant, 1 chicken breast, 2 tomatoes, 1 onion, 3 cloves garlic, 100 g hard cheese, 30 ml vegetable oil, ground pepper and salt to taste.
Preparation:

Chop the vegetables, grate the cheese, squeeze the garlic through a press. Soak the eggplants for 10 minutes in salted water. Cut the meat and fry with onions until golden brown. Mix vegetables with meat, salt and pepper and place on a greased baking sheet. Sprinkle everything with cheese mixed with garlic. Bake at 180 degrees for 25-30 minutes.

15 Easy Banana Cake Recipes in the Oven

With cheese

A healthy recipe for fans of healthy eating - eggplant with cheese in the oven. The snack is an ideal option for people who are on a diet, watching their weight and health. The ingredients that make up the dish are accessible and inexpensive, but the unique casserole turns out tender, juicy, and has a refined taste. Blue ones can be made with hard or processed cheese.

Ingredients:

• blue ones - 300 g;
• cheese – 50 g;
• eggs – 2 pieces;
• butter – 30 g;
• salt to taste.

Cooking method:

1. The blue ones are thoroughly washed, freed from seeds, and divided into 2 parts (crosswise).
2. Next they are boiled in salted water. The pulp is removed.
3. The cheese is crushed using a coarse grater, boiled eggs are crumbled into cubes. The products are combined, poured with melted butter and mixed.
4. The blue ones are stuffed with the resulting mass and placed on a baking sheet.
5. Bake the dish for 10 minutes.

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Eggplants with mushrooms in the oven

Make the recesses in the eggplants so that all the filling fits.

You will need:
0.5 kg of eggplant, 300 g of mushrooms, 2 onions, 2 tomatoes, 100 g of mayonnaise, 150 g of hard cheese, 2 tbsp.
vegetable oil, ground black pepper, salt. Preparation:

Cut the eggplants lengthwise, make holes and soak in salted water for 10 minutes. Chop the remaining vegetables and grate the cheese. Fry the onions with mushrooms, add tomatoes, salt, pepper and stew until the moisture evaporates. Place the mixture into boats and sprinkle with cheese. Place in a preheated oven for 20 minutes, the optimal temperature for baking is 180 degrees.

Baked eggplants in foil with herbs and cheese

Another simple option for preparing a delicious eggplant dish is for you. You will need a very simple set of products. In some ways, this recipe is reminiscent of the very first one, when we cooked fruits only with salt. Here we will make slits in the pulp a little differently and use foil. It will speed up the cooking process and prevent the skin and pulp of the vegetable from drying out.

Ingredients:

• 0.5 cups vegetable oil,
• parsley,
• 1 eggplant,
• 3 cloves of garlic,
• salt,
• cheese – 50 g.

Let's start by preparing the sauce. Take half a glass of vegetable oil. Finely chop the parsley and add to the oil. Squeeze the garlic there and add a little salt.

Take an eggplant and make a few slits across the fruit, without cutting to the edge. Then we run the knife along.

You get cubes, but they do not separate from the vegetable.

Unfold the foil, place the vegetable on it and pour the sauce into the slits.

Sprinkle grated cheese on top. We are trying to push it into the cuts. Fold the foil over the edges, leaving the top open to bake.

Place in the oven to cook for 20 minutes at 180 degrees.

Eggplants with mushrooms and sweet peppers

A light and low calorie dish.

You will need:
3 eggplants, 2 sweet peppers, 300 g mushrooms, 2 onions, 100 g hard cheese, 3 tbsp.
mayonnaise, 50 g butter, 3 sprigs of dill, ground pepper, salt. Preparation:

Chop the vegetables, fry the onion and mushrooms until golden brown, add pepper, eggplant and cook for another 5 minutes. Salt, pepper and place on a greased baking sheet. Add cheese mixed with mayonnaise on top. Place in an oven preheated to 180 degrees for 20 minutes. Before serving, sprinkle with chopped herbs.

Eggplants with zucchini in the oven

Slice the vegetables the same thickness so they cook evenly.

You will need:
3 eggplants, 2 zucchini, 80 g parmesan, 3 tbsp.
olive oil, 3 cloves of garlic, ground black pepper and salt. Preparation:

Cut the zucchini and eggplant into slices, add oil, salt and pepper. Squeeze the garlic through a press and mix everything well. Place the vegetables on a greased baking sheet and place in an oven preheated to 180 degrees for 20 minutes. Sprinkle with grated Parmesan and serve.

Whole baked eggplants in the oven

Whole eggplants baked in the oven with the addition of garlic, aromatic herbs and spices are the most delicate and delicious appetizer. It is enjoyed by both meat-eaters as a side dish and vegetarians.

Ingredients:

• Eggplants – 1–2 pieces.
• Salt - to taste.
• Ground black pepper - to taste.
• Butter – 50 gr.

For this dish, it is best to take 1-2 very large eggplants. Choose vegetables that are not stale and without visible damage, remember that the taste of the dish depends on the quality of the ingredients.

Cooking method:

1. Rinse the eggplants thoroughly using a foam sponge, then wipe dry using paper napkins.
2. Remove the butter from the refrigerator 15–20 minutes before cooking so that it thaws and softens at room temperature. Rub the eggplants with it on all sides and add a couple or three pinches of salt.
3. Preheat the oven to 180 degrees. While it is heating, line a heatproof baking sheet with foil and place the eggplants on it.
4. Roast the vegetables in the oven for about 45 minutes, turning them from side to side occasionally.
5. Remove the finished fruits from the oven, wrap them in foil and let cool for about 15 minutes.
6. Then remove the foil, place the vegetables on a flat saucer and divide them into two parts with a knife.
7. Using a fork, remove the pulp from the halves and place in a small but deep plate.
8. Serve the baked eggplant in the oven with salt and pepper.

Use eggplants baked whole in the oven as a side dish for meat, and you can also add cheese, garlic and mayonnaise.

Eggplants with potatoes in the oven

You can leave some of the sauce to brush the vegetables while roasting.

You will need:
400 g eggplants, 300 g potatoes, 2 tomatoes, 100 g hard cheese, 3 cloves garlic, 50 g sour cream, 2 tbsp.
vegetable oil, ground pepper, salt. Preparation:

Cut the eggplants into slices and rinse in salted water. Chop the potatoes and tomatoes. Grate the cheese on a fine grater, mix with chopped garlic and sour cream.

Place the potatoes on a greased baking sheet, add tomatoes, eggplants and top with the sour cream and cheese mixture. Bake for 30 minutes at 180 degrees.

Eggplant accordion with potatoes in the oven

Eggplant lovers will especially appreciate this cute and original dish. Baked eggplant “Accordion” with potatoes turns out juicy, aromatic, under an appetizing crust of herbs and cheese. This dish can even serve as a cold appetizer on the holiday table.

Ingredients:

• Eggplants - 3 pcs.
• Potatoes - 2–3 pcs.
• Hard cheese – 120 g
• Garlic - 3 cloves
• Parsley - 25 g
• Dill greens - 25 g
• Olive oil - 3 tbsp. spoons
• Sour cream - 3 tbsp. spoons
• Salt - to taste.

Cooking method:

1. Place a pan of water on heat.
2. Wash the eggplants and cut into accordion shapes, leaving about 0.5–1 cm short (in slices 7–8 mm thick).
3. Boil the eggplants in salted water for 5 minutes after boiling. Place in a colander.
4. And put the pan with clean water on heat again.
5. Peel the potatoes, cut into thin slices and rinse with cold water.
6. Boil the potatoes in salted water for three minutes after boiling. Place the potatoes in a colander and let them cool slightly.
7. Peel the garlic and chop finely. Wash and chop the greens. Mix herbs, garlic and olive oil.
8. Stuff the eggplants with potatoes, inserting one slice of potato into each cut.
9. Turn on the oven to preheat to 200 degrees.
10. Place stuffed eggplants with potatoes in a baking dish.
11. Apply a mixture of herbs and garlic on top of each eggplant. Leave for 20 minutes.
12. Then put it in the oven and bake the eggplants and potatoes for 20–25 minutes.
13. Three cheese on a fine grater. Mix cheese with sour cream.
14. We take out the baked “Accordion” eggplants with potatoes and put a mixture of cheese and sour cream on them. Place the eggplants in the oven for another 15 minutes.
15. Eggplants baked with potatoes under a cheese crust are ready.

Bon appetit!

Imam bayaldi

For all lovers of Turkish cuisine!

You will need:
5 small eggplants, 2 tomatoes, 2 onions, 3 cloves of garlic, 3 stalks of parsley and mint, 50 ml olive oil, ground nutmeg, salt.
Preparation:

Make deep cuts in the eggplants and rinse with salt water. Fry chopped onions and tomatoes for 3 minutes, squeeze garlic through a press, add salt, nutmeg and finely chopped herbs. Place the filling in the eggplants and bake in an oven preheated to 170 degrees for 30 minutes.

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Baked eggplants in olive oil

You can use sunflower oil, but it tastes much better with olive oil!

You will need:
2 eggplants, 3 cloves of garlic, 2 sprigs of cilantro, 3 tbsp.
olive oil, ground black pepper, salt. Preparation:

Cut the eggplants into slices, rinse in salted water and dry with a napkin. Add oil, salt, pepper and squeeze the garlic through a press. Mix and place on a greased baking sheet. Bake for 15 minutes in an oven preheated to 170 degrees.

Eggplant with mozzarella and tomatoes

Use long eggplants to make the fan bigger.

You will need:
2 eggplants, 1 tomato, 100 g mozzarella, 100 g hard cheese, 3 sprigs of herbs, 30 ml olive oil, salt and ground pepper.
Preparation:

Place the sliced ​​eggplants on a greased baking sheet and fan out. Place slices of mozzarella and tomatoes between each layer. Salt, pepper and sprinkle with grated cheese. Bake for half an hour in an oven preheated to 180 degrees. Sprinkle the finished dish with finely chopped herbs.

Eggplants with vegetables baked in a sleeve

To get a golden brown crust, cut the sleeve 10 minutes before the end.

You will need:
400 g eggplants, 2 tomatoes, 2 sweet peppers, 1 zucchini, 1 potato, 1 carrot, 1 leek, 3 cloves of garlic, half a bunch of dill, 30 ml olive oil, ground black pepper, salt.
Preparation:

Cut the vegetables into cubes of approximately the same size. Mix everything with chopped herbs and garlic, salt and pepper and add oil. Place the vegetables in a sleeve and place in an oven preheated to 170 degrees for 25 minutes.

Eggplant baked with pork

The meat pieces should be the same size as the vegetables.

You will need:
3 eggplants, 300 g pork tenderloin, 1 zucchini, 2 tomatoes, 3 tbsp.
olive oil, salt and ground pepper. Preparation:

Cut the vegetables into equal pieces. Soak the eggplants for 10 minutes in salted water. Cut the meat and beat it lightly. Place everything on a greased baking sheet, sprinkle with salt, pepper and drizzle with oil. Place the dish in the preheated oven for 40 minutes.

Ratatouille

A classic dish of Provençal cuisine.

You will need:
400 g eggplants, 400 g zucchini, 600 g tomatoes, 3 cloves of garlic, half a bunch of herbs, 2 onions, 2 sweet peppers, 80 ml olive oil, 1 tsp.
Provençal herbs, 0.5 tsp. ground black pepper, salt. Preparation:

Fry finely chopped onions and peppers until translucent, chop in a blender and place on a greased baking sheet. Wash the vegetables, cut into circles, mix with oil, salt and spices. Place vegetables on a baking sheet, alternating between each other. Grease the top with oil, cover with foil and place in an oven preheated to 180 degrees for 20 minutes. Remove the foil and cook for another 15 minutes. Sprinkle the ratatouille with finely chopped herbs and garlic.

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Eggplants in Catalan style

The easiest way is to bake eggplants on foil.

You will need:
2 eggplants, 2 tomatoes, 2 eggs, 100 g hard cheese, 1 onion, 2 cloves of garlic, salt, ground black pepper, 1 tbsp.
vegetable oil. Preparation:

Cut the eggplants lengthwise into two halves, scrape out the indentations and soak for 10 minutes in salted water. Grind the eggplant pulp, onion, garlic and fry everything until golden brown. Remove from heat, add eggs, finely chopped tomatoes, herbs and some grated cheese. Mix everything well, add salt and pepper. Place the eggplants on a greased baking sheet, fill with the filling, sprinkle with the remaining cheese and bake in the oven for 40 minutes.

Eggplant with bacon in the oven

Vegetables and bacon can be piled up, fanned out, or simply mixed together.

You will need:
2 eggplants, 2 tomatoes, 100 g bacon, 100 g hard cheese, 3 sprigs of basil, 3 cloves of garlic, 30 ml olive oil, salt and ground pepper.
Preparation:

Cut the vegetables into circles, bacon into slices, grate the cheese on a fine grater. Rinse the eggplants in salted water. Grind the garlic with basil, oil, salt and pepper in a blender. Brush the vegetables with the mixture and place them on top of each other, alternating. Sprinkle with cheese and bake for 30 minutes in a preheated oven.

Eggplants with tomatoes and garlic in the oven. Fast and tasty!

An excellent appetizer and decoration for any holiday table. Yuludo can be served as a vegetable appetizer, spread on bread, or used as a juicy sandwich.

Cooking steps:

1. I cut the eggplants into slices, approximately 1 cm thick. I also chop the tomatoes and grate the cheese on a fine grater.

2. Prepare the sauce - put mayonnaise in a small bowl, finely chop the dill, squeeze out the garlic, stir.

3. Fry the eggplants in a small amount of oil and low heat. This way they don't absorb a lot of oil.

4. Then place the eggplants on a baking sheet lined with baking paper. I grease each piece with the prepared sauce. I put the tomatoes on top, sprinkle with grated cheese, and put them in a preheated oven for 15-20 minutes. I bake at 200 degrees.

This dish is good served warm or cold. Try to cook and surprise your loved ones with a simple and tasty healthy dish. Bon appetit!

Eggplant with minced meat in spicy sauce

The spiciness can be reduced by using half the hot pepper.

You will need:
1 kg of small eggplants, 400 g of minced pork and beef, 1 pod of hot pepper, half a bunch of cilantro, 2 tbsp.
tomato paste, 200 ml broth, 3 cloves of garlic, 0.5 tsp. paprika, 0.5 tsp. sugar, 0.5 tsp. ground black pepper, salt, 50 g butter. Preparation:

Make deep cuts in the eggplants and soak in salted water for 10 minutes. Fry the minced meat with chopped onion, salt and pepper and place on the eggplants.

Chop and fry the garlic, add tomato paste, spices, salt, sugar and finely chopped hot pepper. Pour the sauce into the mold, lay out the eggplants, cover with foil and place in a preheated oven for half an hour. Remove the foil and cook for another 15 minutes. Before serving, sprinkle with chopped cilantro.

Eggplants in the oven with minced meat: the best recipe for baked boats

This is a unique vegetable; it can change its taste depending on the other ingredients of the dish. The appetizer turns out tasty and juicy, and it simply cannot be any other way. An interesting dish that will appeal to many, satisfying and healthy!

Ingredients:

• 3 eggplants;
• 1 onion;
• 2 cloves of garlic;
• 0.5 kg of minced meat (ideally lamb);
• 2/3 cup vegetable broth;
• 3 tbsp. l. tomato paste;
• 1 tablespoon flour;
• 50 gr. grated cheese;
• 50 gr. breadcrumbs;
• frying oil;
• 1 tbsp. l. dried oregano;
• pepper and salt to taste.

Cooking steps:

1. I cut the washed eggplants in half lengthwise, grease them with oil, and put them in the oven for 10-15 minutes (180-200 degrees). I take it out, after the dish has cooled, I take out the pulp from the middle, leaving about 0.5 cm of the wall thickness of the vegetable. I cut the eggplant pulp into cubes. Fry finely chopped onion in a frying pan with a spoon of olive oil, add minced meat, fry for 10 minutes over high heat, stirring often. I add vegetable pulp and finely chopped garlic to the frying pan and fry for several minutes, stirring. Then I add oregano, tomato paste, sprinkle with flour, mix thoroughly, and pour the broth into the pan. I simmer vegetables with minced meat for about 10 minutes under a closed lid. I open the pan, let the moisture evaporate a little, salt and pepper to taste.

2. I fill the eggplant boats with the filling and sprinkle cheese mixed with breadcrumbs on top.

3. Bake in the oven for 20 minutes at a temperature of 190-200 degrees. The dish is good served on the table with fresh herbs.

The eggplant preparation can be prepared in advance and baked just before serving.

Eggplants with cheese, herbs and cottage cheese

In Greece this dish is called "Koucherikas".

You will need:
4 medium eggplants, 150 g of cottage cheese, 100 g of hard cheese, 1 boiled egg, 3 cloves of garlic, half a bunch of dill with parsley, salt and ground pepper.
Preparation:

Cut the eggplants lengthwise and boil for 10 minutes in salted water. Cool and scrape out the indentations.

Grate the cheese, chop the herbs and eggs, squeeze the garlic through a press. Mix everything, add cottage cheese, salt and pepper. Place the filling in boats and bake in the oven at 180 degrees.

Delicious baked eggplants with cottage cheese and garlic

I offer another interesting recipe for stuffed eggplants. An original appetizer in the form of vegetable boats filled with tender and at the same time piquant curd mass. This dish will be a worthy decoration for any table!

To prepare we will need:

• Eggplants – 2 pcs.
• Low-fat cottage cheese – 150 g.
• Hard cheese – 100 g.
• Garlic – 1 clove
• Egg – 1 pc.
• Fresh herbs: dill, parsley, basil - 3-4 sprigs each
• Salt - to taste

1. Cut the eggplants lengthwise into two parts, leaving the tails.

2. Boil them in salted water for 15-18 minutes and let them cool.

3. For the filling, place cottage cheese in a large container. Grate the cheese there on a coarse grater and add chopped garlic. Beat in the egg.

4. Finely chop a mix of fresh herbs: dill, basil and parsley, add to the rest of the ingredients and mix thoroughly.

5. Using a spoon, scoop out the pulp from the fruit halves.

6. Combine it with the curd and cheese mixture.

7. Fill the empty vegetable “boats” with the filling.

8. Place them on a baking sheet lined with foil.

9. Bake in the oven for 20 minutes at 180 degrees.

Using a spatula, transfer the eggplants to plates and serve.

Fan-baked eggplants with tomatoes

A great oven baked eggplant recipe for an easy dinner.

You will need:
2 eggplants, 2 tomatoes, 50 g parmesan, 3 sprigs of basil, 2 tbsp.
olive oil, salt and ground pepper. Preparation:

Cut the eggplants and arrange them in a fan on a greased baking sheet. Mix chopped tomatoes, basil, garlic and place between eggplant slices. Salt, pepper, sprinkle with oil and bake in a preheated oven for 20 minutes. Sprinkle with grated Parmesan and serve.

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Video recipe - Turkish eggplant

The dish is ideal for a festive and everyday table, goes well with yogurt and any side dish. It looks very nice and dignified, like in a restaurant.

Eggplant dishes in the oven always turn out beautiful and appetizing, go well with the festive and everyday table, will decorate it, and will delight you with its taste. Such snacks are healthy, easy for digestion, and contain many vitamins and beneficial microelements. Include vegetable dishes in your diet to charge your body with energy and health. Cook with pleasure, and let these little blue vegetables become your favorite! All the best and bon appetit!