Baked vegetables in the oven eggplants peppers tomatoes. Vegetables baked in the oven - simple, fast, tasty and healthy

Wash all vegetables and dry with a towel. Cut the eggplant and zucchini lengthwise into two parts, and then each into large pieces; it is better not to chop the vegetables. If you don't really like zucchini, you don't have to put them in. They are the softest and cook first. The zucchini in this recipe can be replaced with another eggplant.

Champignons, if they are large, cut into quarters, small ones into halves or leave whole. Also cut the tomatoes into four or two parts depending on their size. It is best to bake cream tomatoes; they have dense flesh and little juice, so the dish will not turn out watery.

You need to choose a pepper that is thick-walled and beautiful; after baking it will be sweet, soft, but will retain its color. The Belozerka variety is not suitable for baking. To make the dish more vibrant, you can choose peppers of different colors, for example, red and yellow.

Peel the pepper from seeds and cut into slices.

Place all chopped vegetables into a deep, large bowl. Peel the garlic and cut into slices, add to the vegetables. Season the vegetable mixture to taste with salt, spices and vegetable oil. Mix with your hands, this makes it easier to feel if all the vegetables are coated with aromatic oil.

Line the baking dish with foil so that on one side the foil is about 5 cm larger, and on the other side there is enough foil left to cover the form.

Transfer the vegetables to the pan and spread in an even layer.

Cover the pan with foil; you don’t have to seal it tightly, just connect both ends of the foil.

Bake for about an hour at 210 degrees. Then check the vegetables; they should already be soft. Open the foil and brown the vegetables for about 20 minutes. You can cook the vegetables longer, they will become even more tender, the main thing is to make sure they don’t burn. Baking time depends on the characteristics of the oven and the vegetables themselves.

These oven-baked vegetables can be served as a side dish for any meat, poultry and fish dishes.

You can add chopped herbs to the vegetable mixture and season with vegetable oil. Makes a wonderful vegetable salad.

And they're still just as good the next day, just reheat them for a few minutes.

Simple, fast, tasty and healthy

Convincing someone about how healthy vegetables baked in the oven is is the same as proving the equality “twice two is four.” Everyone knows this very well. I would like to draw attention to other advantages of baked vegetables - simplicity and ease of preparation and, of course, amazing taste with a unique “oven” aroma. You can bake any vegetables - from potatoes to celery. But potato recipes are a separate topic, “the immensity cannot be grasped” in one article, so I suggest focusing on traditional baking vegetables that are already on the menu of many cafes and restaurants: tomato, zucchini, eggplant, sweet pepper. It would be a stretch to include champignons here. This is not a vegetable at all, but its taste goes very well with the other ingredients and is often included in the “Oven-Baked Vegetables” dish. In decent catering places, vegetables are baked on the grill, but at home it can easily be replaced by a regular oven.

Whole oven-roasted vegetables

You need medium-sized tomatoes and peppers, small eggplants and large mushrooms. For those who like something “hot”, you can take a couple of hot peppers. Place washed vegetables (no need to peel anything!) on a baking sheet, add salt on top, sprinkle with vegetable oil and place in the oven. It’s good if there is a grill function; if not, put the vegetables first on the lower level, then move them to the top so that they brown to an appetizing crust. Bake for about 40 minutes. A sauce made from natural yogurt or fresh sour cream goes well with baked vegetables. To do this, you need to mix yogurt (sour cream) with a large amount of chopped herbs, add salt and pepper, and add a spoonful of soy sauce. Vegetables baked in the oven can be served as an independent dish or become a wonderful side dish for meat.

Vegetables baked in the oven. Recipe "Assorted"

Take 3 sweet peppers and tomatoes, 1 eggplant and 1 young zucchini. Rinse the vegetables thoroughly, remove the seeds from the peppers and cut them into large pieces, divide the tomatoes into 4-6 parts, cut the eggplant and zucchini into semicircles about 1 cm thick. The skin of a young zucchini does not need to be peeled off. It is recommended to soak eggplants before eating, but personally I prefer to peel them slightly to avoid bitterness (especially since the skin of baked eggplant still remains a bit tough). Place all the prepared vegetables in a bowl, add salt and pepper, and pour over vegetable oil (any oil will do, but olive oil is better). Place all this “beauty” on a baking sheet and bake the vegetables in the oven for 30-40 minutes. The holiday version of the recipe can be supplemented with mayonnaise and cheese. It will turn out very nicely if you make a very small hole in a closed package of mayonnaise in order to “shade” the surface of the vegetables with a thin stream. This must be done before putting the vegetables in the oven. You should sprinkle grated cheese 10 minutes before the vegetables are ready.

Salad “Adjarian style”

This is a continuation of the previous recipe (if the dish was prepared without cheese and mayonnaise). The basis of the salad will be vegetables baked in the oven, “Assorted”. You will also need: 100-150 g of peeled walnuts, 2-3 cloves of garlic, herbs (preferably cilantro, parsley), olive oil for dressing. Chop the walnuts (do not grind them into dust, but chop them so that you get small pieces). It is also better to finely chop the garlic rather than pass it through a press. Mix cooled baked vegetables with chopped nuts, garlic and herbs. Pour in oil and stir.

Bon appetit!

The popularity of oven-cooked dishes is increasing every day. In addition, it is now fashionable to lead a healthy lifestyle. This includes giving up bad habits, regular exercise, and proper nutrition. Realizing that baked dishes are much healthier than food prepared in the usual way, young housewives are wondering how to bake vegetables in the oven.

I would like to immediately note that dishes prepared in this way are not only healthy - they have a unique taste and aroma. This treat is perfect for a holiday table and will delight your household on a weekday. The main thing is to prepare it correctly: do not dry it out, and especially not serve it half-raw.

In addition to meat, fish and poultry, almost any vegetables and most fruits can be baked in the oven. Products processed in this way are an ideal option for those who want to lose weight and at the same time eat deliciously.

Cooking vegetables in the oven requires certain skills and knowledge. Therefore, young and inexperienced housewives can be recommended to first learn how to bake the densest of them - potatoes, eggplants, peppers or zucchini, which will not turn into porridge if they cook longer than usually required.

Basic Rules

How to cook in the oven - in foil, in pots, in a frying pan, with cheese or in a sleeve - depends on the recipe and skills. But before you move on to cooking, it’s worth remembering the basic rules:

1. For baking, choose only undamaged, clean products of very high quality. 2. Before cooking, root vegetables should be thoroughly washed and dried with a paper towel, but not peeled. It is advisable to bake them on a wire rack set to the middle position in the oven. 3. Wash the peppers and tomatoes well. The baking tray with these vegetables should be placed in the upper part of the oven. Cook them for 10-15 minutes until the skin cracks. 4. Roast kohlrabi cabbage in the same way as root vegetables. 5. Peel and cook the onion whole, but you can cut it into large rings or slices. 6. Eggplants are baked in circles or whole halves. But fine cutting is also an option. 7. Remove the leaves from the cauliflower and divide the head of cabbage into forks, which should be washed and dried before placing in the oven. 8. Vegetables should not be salted before baking, otherwise juice will begin to leak out of them, and the dish itself will turn out limp and without a crust. This can be done before serving.

How In addition to the above basic rules, one more thing should be added. Many fruits can be prepared not whole, but in pureed form: puree, puddings, potato rolls and various casseroles. Some of them can be stuffed before cooking or after baking.

Cooking in foil

To bake vegetables in foil in the oven correctly, you need to know a few secrets:

1. Potatoes, peppers, eggplants, tomatoes and zucchini are baked in foil.

2. Potatoes should be medium in size, peppers should be fleshy, without damage, eggplants should be mature and firm. It is recommended to take young zucchini, and only large and medium ripe tomatoes.

3. For eggplants, zucchini and peppers, the stalk must be removed.

4. Each potato can be wrapped separately, but the red and yellow peppers can only be wrapped together.

5. Eggplants, tomatoes and zucchini, like potatoes, are packaged individually, but so that the foil makes a pouch. Then it will be easy to open it to check the vegetable for readiness.

6. Tomatoes are baked for 15 minutes at 180 degrees. Other vegetables except potatoes - 30 minutes.

7. To check the doneness of peppers and tomatoes, you need to try to pierce the skin with a wooden toothpick. If this is easy to do, and the skin itself is separated from the total mass, the vegetables are ready. Potatoes, zucchini and eggplants are checked with a fork. It should fit easily into the finished product.

Most often, whole potatoes are baked in foil. Subsequently, it can be stuffed. Before cooking, potatoes should be salted, rubbed with spices and wrapped in foil. It simmers in the oven for about an hour, then is cut in half and stuffed.

Baked eggplants for the winter

The salad turns out tasty and aromatic. As an addition to the appetizer, before serving, you can finely chop onion and garlic and pour a little sunflower oil on it.

Products:

• purple vegetable - 500 g;
• rock salt - 2 tsp;
• vinegar 9% - 2.5 tbsp.

Cooking process:

1. Wash the fruits, no need to peel them, dry them. Place on a clean baking sheet, making holes in several places. Preheat the oven to 180 degrees. Bake for half an hour. After the time has passed, pierce each vegetable with a wooden stick. It should go easily. Otherwise, continue baking until done.
2. Peel and remove the stems from the cooled fruits. For convenience, it is allowed to cut. Place in prepared 0.5 liter sterile jars.
3. Add vinegar and salt to each container, 1/2 part indicated in the ingredients. Fill with filtered water and cover with sterile lids. Place rags on the bottom of a separate pan, place the jars, pour in liquid and sterilize on low heat for 60 minutes.
4. Close the container tightly, turn it over, and wrap it in a warm shawl. After cooling, remove to a dark, cool place. As you can see, it is not difficult to prepare eggplants baked for the winter according to the classic recipe, and the finished dish turns out to be piquant and unusual.

Baked eggplant

Baked vegetable for winter for freezing

You can prepare it not only in jars, but also for storage in the freezer. Fresh eggplants should not be frozen, since after defrosting the product loses its beneficial and taste properties. To achieve this, housewives began making baked eggplants in the oven for the winter.

Products:

• blue fruits - 2.5 kg;
• Sunflower oil - 4 tbsp.

Rinse, dry. Chop into medium sized cubes. Place on a baking sheet and brush with oil on top. Preheat the oven to 180 degrees, place the baking sheet with the contents. Baking is carried out for 60 minutes, stirring. Cool the vegetable mixture, put it in bags, and put it in the freezer.

The simplest recipe: baked potatoes with champignons

Products you will need:

• 2 large potatoes;
• red bell pepper;
• bulb;
• 6 fresh champignons;
• parsley and dill - 30 grams each;
• 4 cloves of garlic;
• soy sauce - 4 tablespoons.

Peel the vegetables. Cut the potatoes into cubes, the pepper into strips, and chop the onion as finely as possible. Wash the mushrooms and cut into four parts. Finely chop the greens and garlic. Mix all ingredients in a deep bowl, season with soy sauce. Cut the foil into squares. Place the mixture of vegetables on them and wrap them in a knot. Bake for 30 minutes at 200 degrees. Determine the readiness of the dish by looking at the potatoes. Cooked vegetables in foil (in the oven) are salted and peppered only before serving. Spicy lovers can add crushed garlic.

How to deliciously bake eggplants with tomatoes and cheese

The eggplant-tomato-cheese combination is the ideal basis for not 5, or even 10, but hundreds of recipes! I will only share those that I have tried personally and whose effectiveness I am 100% sure of.

All of them will be dietary, with a minimum of calories and maximum benefits. Of course, tasty, aromatic and appetizing

- everything I like.

And everything is simple to prepare - you don’t need to fry or carry out any other manipulations: preparation, baking in the oven and serving - that’s all!

Eggplants, tomatoes and other vegetables for these recipes should be chosen fresh, ripe, but not too ripe.

Any cheese with low fat content is suitable - mozzarella, suluguni, parmesan, etc. You can even try replacing it with low-fat soft cottage cheese, mixing it with salt and herbs.

Eggplant boats baked in the oven with tomatoes and cheese

Let the first one be my favorite recipe - eggplant boats baked in the oven with minced meat and cheese.

Low-calorie blueberries in combination with cheese and minced chicken are suitable for a snack and even for a late dinner, and will also decorate any holiday table.

Nutritional value per 100 g:

1. Calories: 96
2. Proteins: 12,2
3. Fats 3,2
4. Carbohydrates: 4,8

What you need:

• eggplants - 2 pcs.
• tomato – 1 piece.
• minced chicken – 250-300 g
• low-fat cheese – 100 g
• green onions, cilantro – 20 g
• a pinch of salt and pepper.

Cooking recipe step by step:

Wash the eggplants. Divide in half, scoop out the middle with a spoon, add salt (this will remove the bitterness). The stalk can be removed if desired. You get beautiful boats, like in the photo.

Now let's figure out the filling. Chop the greens, mix with minced meat, salt and pepper.

Stuff the eggplant halves with minced meat.

Cut the tomato into cubes and place on top of the minced meat.

Bake eggplant boats with minced meat in the oven (200 degrees) for 15 minutes, then sprinkle with a little cheese, as in the photo.

Keep the stuffed eggplant boats in the oven until the cheese is lightly browned (about 10 - 15 minutes).

You can serve this delicious dish immediately warm, although these baked eggplant boats with minced meat and cheese are also delicious cold.

I even prepare them in advance for a picnic, and serve them hot for the holiday feast.

Baked eggplant with chicken and mushrooms

This is another recipe for making eggplant boats with meat, but only it contains mushrooms.

However, the chicken here is not in the form of minced meat, but chopped into pieces.

These eggplants with chicken breast baked in the oven also differ in the use of creamy sauce.

Nutritional value per 100 g:

1. Calories: 84
2. Proteins: 5,2
3. Fats 4,6
4. Carbohydrates: 13,1

What you will need:

• chicken meat, preferably breast - 200 g
• mushrooms (champignons or any other) - 200 g
• eggplants - 4 pcs.
• tomato - 2 pcs.
• suluguni cheese - 50 g
• cream 10% - 70 ml
• garlic - 1 clove
• soy sauce - 1 tbsp.
• greenery.

How to do:

1. We make boats from the blue ones, scoop out the pulp with a spoon, add salt and leave for 10 minutes.
2. We cut the meat finely, champignons and tomatoes as well. Simmer all this under a lid in a non-stick frying pan for 10 minutes.
3. Make a sauce from cream, grated cheese, soy sauce, herbs and garlic in a blender.
   Don't overdo it so the cream doesn't start to turn into butter.

   Just chop everything up.

4. Now place the meat and mushrooms in the boats so that there is room left for the sauce. Pour the cream cheese mixture on top.
5. Cook at 200 degrees for 30 minutes. Now the eggplants baked in the oven with tomatoes, mushrooms, cheese and chicken are ready.

Fan baked eggplants

Fan-baked eggplants in the oven were so popular at one time that the recipe with photos could be found on every culinary website.

And what beautiful names this snack has - peacock tail, firebird.

I can say that the boom in baked eggplants is quite understandable - it’s easy to prepare, looks impressive, the ingredients are quite accessible in season, and incredibly tasty

!

As a food lover, I also like this dish for its low calorie content, as well as the correct cooking method.

Nutritional value per 100 g:

1. Calories: 96
2. Proteins: 3,8
3. Fats 3,2
4. Carbohydrates: 14

What you need:

• eggplants - 3 pcs.
• tomatoes - 2-3 pcs.
• cheese - 70-100 g
• dill or other greens are a good bunch
• garlic - 4 cloves
• salt, pepper - to taste
• yogurt - 1 tbsp.

How to cook:

1. Firebird eggplants, baked in the oven with tomatoes and cheese, like any other blueberry appetizer, begin by preparing the eggplants themselves. Wash, wipe dry, cut lengthwise into thin slices so as not to reach the stalk 1.5-2 cm. Rub well inside and outside with a mixture of salt and pepper. Let the vegetables stand for 5 minutes - this will remove the bitterness.
2. We cut the tomatoes and cheese into thin slices, look at the size - it should match the blue ones.
3. We make a sauce from yogurt, garlic, and herbs, which we coat the entire “fan”.
4. Place a piece of tomato and cheese between each eggplant slice. You can experiment and add thin rings of onions, carrots, and bell peppers.
5. Bake for 25-30 minutes at 200 degrees on a baking sheet lined with parchment.
6. We serve the eggplants in a fan with vegetables, baked in the oven, as you like - I find it delicious with tomato juice.

PP-ratatouille: vegetables with cheese

Ratatouille is nothing more than baked eggplants, peppers, tomatoes and other vegetables in the oven.

The classic version is purely vegetarian - only vegetables, spices and vegetable oil.

But I prefer peppers, tomatoes, zucchini and eggplants baked in the oven with cheese.

If you really like meat, you can also add chicken - casserole with minced meat is also very tasty.

Nutritional value per 100 g:

1. Calories: 69
2. Proteins: 4,8
3. Fats 1,8
4. Carbohydrates: 11

What you will need:

vegetables:

• eggplants - 2 pcs.
• zucchini - 2 small
• tomatoes - 3 pcs.

Cooking in pots

We suggest you make baked vegetables in pots. They are prepared in the oven in the form of a portioned dish. Moreover, they bake both separately, for example, a lean stew, and with meat - a roast. Vegetables prepared this way are very aromatic and juicy. By following these rules, you can easily prepare a delicious dinner that every family member will enjoy. So, remember:

1. Place vegetables in a pot raw. This way they will steam and become more flavorful.

2. You don’t have to use oil at all.

3. If you have to add water or broth during the cooking process, use only hot liquid, and in small quantities. Otherwise, hot dishes may crack.

4. Pots prepared for baking are placed only in a cold oven.

5. Since the top layer always dries out during cooking, it is better to place vegetables on top that give juice - onions and tomatoes.

6. You should always close the pot tightly with a lid or foil, but best of all with dough. This makes the dish original.

7. The usual temperature regime for vegetables that are baked in clay dishes is 160 degrees.

8. Remove the finished pots from the oven only onto a wooden stand, and under no circumstances onto a burner or cold surface. They may crack.

9. Before serving, the dish should stand for a while. During this time, the vegetables in the pot will reach, and its walls will cool down a little.

Cooking process

There are no strict proportions in this recipe. It all depends on taste preferences. The main ingredient is potatoes. There should be more of it than other products. You need to add very little pumpkin, carrots and onions. Peel, wash and cut the vegetables into cubes. Place everything in pots, add salt and pepper. Place a few pieces of cheese and butter on top, add milk and cover with lids or foil. Cook for 30-45 minutes at a temperature of 180-200 degrees. Before serving, sprinkle the stew with herbs.

Cooking in the sleeve

Baked vegetables in the oven - in the sleeve - are more aromatic than boiled or steamed. They can be served as a side dish or as an independent dish. Salads made from these vegetables are very tasty. But there are rules here too:

1. The sleeve may swell during baking, so it should be placed so that it does not come into contact with the walls of the oven. 2. The sleeve should be placed on a baking sheet or other heat-resistant dish with a flat bottom, and under no circumstances on a wire rack. 3. To make the dish with a crust, 10-15 minutes before it’s ready, cut the film on top and push its edges apart. Be careful not to get burned by the steam!

You can prepare an excellent side dish in the sleeve - baked potatoes with mushrooms. Required Products:

• 1 kg of potatoes;
• 500 grams of champignons;
• two small zucchini squash (or one pumpkin);
• large onion.

For the sauce you will need:

• 4 tablespoons of vegetable oil;
• 2 teaspoons paprika;
• 4 tablespoons of mayonnaise;
• 2 teaspoons dried parsley;
• salt and fresh herbs - to taste.

How to bake correctly?

Most housewives know that if you fry the “little blue ones” in a frying pan in the usual way, they will absorb a lot of oil

. Such a dish can hardly be called healthy, much less dietary. A good alternative to this preparation is oven-roasted vegetables.

There are many recipes for baked eggplants, whole and in pieces. They turn out soft and when finished do not lose their beneficial properties. You can prepare salads and delicious snacks with them, and also eat them as an independent dish. To bake them, you only need to have vegetables and time to cook them in the oven. Thanks to multifunctional household appliances for the kitchen, many recipes for healthy dishes have appeared. They are very popular now, so we suggest you familiarize yourself with some of them.

Before cooking the “little blue ones”, you need to remove the bitterness

. To do this, you need to wash the vegetable, cut it in half and lightly salt it. After about 20 minutes, the eggplants will release juice; they need to be rinsed under water. To bake delicious eggplants in the oven, it is advisable to choose medium-sized vegetables, ripe with green tails. If the seeds inside are too large, it is better to remove the core, this will be healthier.

There is no need to peel raw eggplants because they contain a large amount of antioxidants. If you remove it, it means that the vegetable will lose its most useful properties.

Recipe for eggplant in the oven with parmesan

An excellent recipe for eggplant baked in the oven with tomatoes and Parmesan. Vegetable slices are not fried in oil, but only coated with olive oil.

, after which they are baked in the oven. If the dish is planned as a main dish, then you need to prepare it at the rate: 1 eggplant - 1 serving. For 1 vegetable you need to have:

The “blue” ones, cut into slices 5mm thick, need to be baked in the oven at a temperature of 200 o C. The finished vegetables should become soft

.

While the vegetables are baking, it's best to start preparing the Parmesan sauce. Prepared tomatoes are mixed with tomato paste, chopped garlic, finely chopped herbs, salt, sugar and pepper.

To prepare the dish, you must have a heat-resistant dish. A layer of prepared sauce is placed in it, then a layer of baked eggplants. After this, there is another layer of sauce and they are laid out in this order until the vegetables run out. The last layer should be sauce. Top the dish with optional bread crumbs and then lastly grated Parmesan.

The dishes with vegetables are placed in a preheated oven at a temperature of 180 o C for 20 minutes

until the dish is browned. After this, it is advisable for the finished dish to stand for a couple of hours before eating. It is best to prepare the “blue” ones, but sprinkle them with bread crumbs, Parmesan cheese and put them in the oven before serving.

Recipe for baked eggplants stuffed with vegetables

Selected and washed “little blue ones” do not need to remove the stalks

. They will hold the cut vegetable. The vegetable is cut in half along its entire length. Using a knife and a teaspoon, the core is removed and finely chopped, salted. The inside of the vegetables should also be salted.

All vegetables prepared according to the recipe are cut into cubes, greens and garlic are finely chopped with a knife. Chopped onions and carrots should be fried in vegetable oil for 2 minutes. Then add all the other vegetables to them, cover them with a lid and simmer over low heat for another 5-7 minutes.

Now you need to salt the vegetables, add ketchup, garlic and herbs to them. After this, you can turn off the vegetables, since our filling is ready.

Prepared eggplants are greased with oil on the outside, after which they can be stuffed with the prepared filling according to the recipe. Place the filling in a heap and cover one half of the vegetable with the other

.

It is most convenient to do this directly on a baking sheet, so that you can immediately put it in the oven at a temperature of 180 o C for 20-25 minutes. After this, the eggplants are ready; they need time to stand and soak for a while.

Recipe for baked “sinenki” with suluguni and tomatoes

This simple dish will please even those who don’t really like eggplants. Instead of suluguni, you can use another type of cheese.

• Eggplants - 500 gr;
• tomatoes - 350 gr;
• suluguni - 100 gr;
• garlic - 3 cloves;
• salt and pepper, ground to taste.

Eggplants need to be washed well and cut into slices

, about 1 cm thick. Salt everything and leave for about 20 minutes. After this, drain the juice and rinse the vegetables under water. While the eggplants are being salted, you need to work on other ingredients. Tomatoes should be washed and cut into slices. Chop the garlic with a knife or crush it with a garlic clove. The cheese is grated on a medium-sized grater.

To prepare the dish you need a baking sheet or baking dish. Sliced ​​eggplants are placed in it and garlic is sprinkled on top. Next, place tomato slices on the eggplants, which are salted and peppered. Everything is sprinkled with grated suluguni on top.

The snack is baked in the oven at a temperature of 180 o C for 30 minutes. It is served warm and sprinkled with fresh herbs on top.

Baked eggplants and peppers. How to bake correctly?

1. The most delicious ones are grilled on coals like shish kebab.
2. In the microwave in clay pots
3. For the eggplants, make holes with a fork on all sides, add salt and pepper, grease with your favorite oil and bake. lightly grease the peppers with oil, bake in the oven or over an open flame, then immediately put them in a bag, close it and let it stand for 20 minutes, the peel itself will easily peel off without much effort.
4. Wash the peppers and bake in the oven in grill mode at high power for about 20 minutes, the skin should turn black. Eggplants are baked better over a fire, I bake whole in the oven, just need to pierce them with a fork in several places. This is for caviar, of course, bake until black and then remove the skin.
5. You can bake it in the oven without oil, you can bake it in the microwave, you can bake it over an open fire. Just without oil, and make punctures. so that it doesn’t burst and splash everything around.
   But then... I cut the cooled eggplant lengthwise and scrape out the “insides”. This is more convenient than removing the burnt skin from it.

   Then I crush it either with a wooden spoon or just with a fork. Not to the point of porridge, but to small pieces. Add olive oil, juice of half (or even less) LEMON and SALT. You can squeeze out a little garlic.

   Cool snack. You can eat it like this, you can eat it like a piece of bread.

   Fast and easy! And nothing harmful! A very common dish in Mediterranean countries.

   I even read it in some novel. There, a friend unexpectedly came to see the heroine. The refrigerator was completely empty, only a lone eggplant. She wrapped him in film, put him in the microwave, and waited for him to do the “chpo”. I quickly turned it into such a light sweet. There was bread too...

6. oh, I honestly don’t remember how long it takes, but I wash the eggplants first, dry them and bake them whole on a baking sheet without oil (!!!), lightly piercing them in several places with a fork! I determine readiness by color - they become dark, soft and become smaller, well, as if they have deflated a little) and some may even burst) so if it starts to shoot in the oven, you know for sure that it’s time to take them out)))) and of course, try, so that the eggplants are the same size, otherwise some will burst and others will not even be baked yet) I bake the peppers along with the eggplants, but in terms of time they bake much faster. I also determine readiness by color, softness and size) it deflates too)) I absolutely love baked vegetables, I bake potatoes, eggplants, tomatoes, bell peppers. pepper, purple onion and cauliflower) Very tasty and incredibly healthy)

Very soon the eggplant season will be in full swing. Surely many have already managed to prepare blue ones according to their favorite recipes. And that includes me - a real yummy! I especially like to cook baked eggplants in the oven with tomatoes and cheese. I have chosen several cooking methods.

Cooking process

Wash, peel and cut vegetables. Prepare the sauce in a bowl and add the remaining ingredients. Mix everything carefully and set aside for 25-30 minutes. Preheat the oven to 180-200 degrees. Place the pickled vegetables in a sleeve. Bake for 30-40 minutes. Then turn off the oven and let the dish stand for another 10 minutes. Place the prepared vegetables on a plate and sprinkle with fresh herbs.

The transparent sleeve allows you to observe the cooking process and control the formation of a crust. This is its advantage over baking in pots or in foil.

Classic baking recipe

The simplest cooking option is circles with added butter.

Ingredients

Servings: 6

• eggplants 3 pcs
• olive oil 1 tbsp. l.
• salt to taste
• baking parchment

Per serving

Calories: 39 kcal

Proteins: 1.3 g

Fat: 1.8 g

Carbohydrates: 4.6 g

25 min. Video recipe Print

Rinse the vegetables well and get rid of the tail. Cut into equal circles.

Place in layers in a deep plate, alternating each layer with a small amount of salt. Leave for 15-20 minutes (this will remove the bitterness). At this time, preheat the oven to 180 degrees. Drain the resulting liquid from the plate.

Place the circles on a baking sheet lined with parchment. Apply oil to each piece using a brush.

Bake for 20 minutes until crispy and soft in the middle. Times may vary slightly, you will have to check each time.

Cooking with cheese

Oven-cooked vegetables with cheese is a dish that is perfect for vegetarians. It is best to bake this dish in pots or other heat-resistant containers. Basic cooking rules:

1. All vegetables are cut into equal pieces, but not large, and placed in a container for cooking in layers. 2. Do not compact the crushed products, but fold them loosely so that the sauce can penetrate properly into all layers. 3. Any dish is sprinkled with grated cheese on top and covered with pieces of butter. 4. Place the pot in a preheated oven for 30-45 minutes, temperature setting - 180 degrees.

The most common recipe: baked tomatoes with cheese

For this dish you will need the following products:

• ripe tomatoes;
• zucchini;
• potato;
• sauce.

Wash and chop all vegetables. Grease a baking dish with vegetable oil. Fold all ingredients in layers. The sauce is chosen to taste. Sprinkle the top of the dish with grated cheese and butter. Bake for 40 minutes over medium heat. As soon as a crust forms, you can turn it off. Decorate the finished dish with sprigs of herbs.

Cooking delicious vegetables in the oven is easy if you follow all the above rules. It only remains to add that baked products can be served as a separate dish or as a side dish. If you choose the second option, then you should consider what they are best suited to. So, potatoes, beans, peas or Brussels sprouts are served with fish, and beets are served with stewed pork.

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.