How to bake eggplants. Baked eggplants. How to bake whole eggplants. Sauces and marinades for baked eggplants. At what temperature should you bake eggplants? Price of eggplants.

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Prepared by: Vitaly

07/22/2012 Cooking time: 1 hour 0 minutes

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Eggplants in the oven are an excellent hot appetizer for any table. It could be a regular lunch or a festive table. However, the Italian appetizer is sure to please everyone with its taste and satiety.

Eggplant fan with cheese and tomatoes

For oven-baked eggplants fanned out, you will need cheese, garlic and tomatoes - these are the products that most often “keep company” with these baked vegetables.

Ingredients:

Eggplants – 2 pcs.
Tomatoes – 2 pcs.
Hard cheese – 200 gr.
Mayonnaise – 50 ml.
Garlic – 3 cloves.
Greens – 1 bunch.
Oil for baking sheet.

We choose larger eggplants - the fan will be large and you can put a lot of filling.

Cooking method:

Cut the eggplants in half lengthwise, and cut each half lengthwise at a distance of about 0.5 cm from each other.
If the eggplants are of a bitter variety, then they need to be put in a bowl, salted so that they stand and release the bitterness.
Then rinse the eggplants to remove bitterness and excess salt under running water, and pat dry.
Chop the cheese and tomatoes and place them between the cut eggplant slices.
Make the sauce for eggplants: put mayonnaise in a container, squeeze the garlic through a press, finely chop the dill and add to the sauce. Mix everything well and spread it on the eggplants.
Place the baking sheet in an oven preheated to 180 degrees for 50–60 minutes.
Remove the eggplant fan from the oven and sprinkle with finely chopped herbs.

The dish is very tasty, satisfying, simple, vegetable and even vegetarian. Looks beautiful on the table. Can be a side dish for fish or meat.

Eggplant rolls in the oven

A very popular appetizer that can often be found on holiday tables. Eggplant rolls are especially common on the New Year's table, however, they are instantly eaten. If you have never cooked them yourself, then know that it is very, very simple.

Ingredients:

Eggplant – 2 pcs.
Hard cheese – 50 gr.
Processed cheese – 100 gr.
Mayonnaise – 100 gr.
Tomatoes – 3 pcs.
Greens - to taste.

Cooking method:

First, prepare the eggplants. They need to be washed under running water, and then cut into fairly thin slices (no more than five millimeters) and soaked in salt water for half an hour.
While the eggplants are “resting” in salted water, start preparing the filling. To do this, squeeze the mayonnaise into the grinding bowl of a blender, and cut the processed cheese and hard cheese into cubes.
Rinse and dry the greens, then lightly chop and add to the bowl with the rest of the ingredients. Turn on the blender and thoroughly blend all the ingredients together to obtain a more or less homogeneous paste.
Now get to the tomatoes. Rinse the tomatoes in running water and cut them into thin slices, cutting each fruit crosswise - this will prevent juice from escaping from the tomatoes.
Remove the eggplants from the salted water and dry them with a paper towel.
Heat a frying pan with a small amount of vegetable oil and place the eggplants in it. Each plate must be fried on both sides until golden brown.
Then spread the eggplant slices on baking paper, a board or any convenient place and spread the slices with cheese filling. Place tomatoes on top.
Roll each plate into a roll and place them all in a baking dish. If desired, you can lightly sprinkle the eggplant and cheese balls with hard cheese.
Then place the dish with the dish in the oven, which must be preheated to 200 degrees.
Bake the rolls for literally 10–15 minutes, and then serve the appetizer hot or cold.

It turns out a very tasty, bright and aromatic dish!

Eggplant meatballs with cheese and tomatoes

Another popular appetizer on all holiday tables is eggplant with cheese, tomatoes and garlic. From these products you can make delicious meatballs or puff pastries - whatever you like.

Ingredients:

Eggplant – 2 pcs.
Hard cheese – 50 gr.
Processed cheese – 100 gr.
Garlic – 3–4 cloves
Tomatoes – 3 pcs.
Greens - to taste.

Cooking method:

Rinse the vegetables under running water, then cut into thin strips no more than five millimeters in thickness and place them in salted water in a deep bowl. Let the bits stand like this for at least twenty minutes.
While the eggplants are “resting” in salted water, start preparing the filling. To do this, cut processed cheese, hard cheese and garlic into cubes.
Lightly chop the greens and add to the bowl with the rest of the ingredients. Thoroughly blend all the ingredients together using a blender to obtain a more or less homogeneous substance.
Remove the eggplants from the salted water, rinse them with cold water and then pat dry with a paper towel.
Heat a frying pan with vegetable or olive oil and fry each strip on both sides until golden.
Cut the washed tomatoes into slices and set them aside temporarily.
Place the eggplants on a baking sheet and spread an equal amount of cheese and garlic filling on them, leaving a little for sprinkling.
Then place tomato slices on each eggplant and sprinkle them with cheese and garlic seasoning again.
Place another eggplant strip on top and repeat the manipulation with tomatoes and filling.
Place the baking sheet with eggplants in the oven at 200 degrees.
After 15 minutes, you can remove the baking sheet and serve the aromatic, juicy dish to the table.

Bon appetit!

How to bake whole eggplants in the oven

This is the simplest recipe for baking eggplants, since you only need the eggplants themselves (2 pieces) and foil:

Place foil on a baking sheet to prevent the eggplants from burning while baking;
Wash the eggplants well in cold water and wipe with a paper towel, after which we pierce each vegetable with a fork several times from different sides (so that the eggplant does not “explode” during cooking);
Preheat the oven to 190-200 degrees and place a baking sheet with eggplants in it, bake them for 35-45 minutes until cooked (baking time will depend on the size of the vegetable);
We take the finished eggplants out of the oven, now they can be eaten as a finished dish (additionally, you need to peel them, add salt and, if desired, add seasonings or other vegetables) or use them to prepare other dishes.

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:

Rinse the eggplants thoroughly using a foam sponge, then wipe dry using paper napkins.
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.
Preheat the oven to 180 degrees. While it is heating, line a heatproof baking sheet with foil and place the eggplants on it.
Roast the vegetables in the oven for about 45 minutes, turning them from side to side occasionally.
Remove the finished fruits from the oven, wrap them in foil and let cool for about 15 minutes.
Then remove the foil, place the vegetables on a flat saucer and divide them into two parts with a knife.
Using a fork, remove the pulp from the halves and place in a small but deep plate.
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 in foil

Products for cooking eggplants in foil

Eggplants - 3 pieces Tomatoes - 3 pieces Cheese - 200 grams Garlic - 1 head Salt, pepper - to taste Vegetable oil - 3 tablespoons

How to cook eggplants in foil

Peel and finely chop the garlic, mix with 1 tablespoon of oil, salt and pepper. Wash the eggplants, dry them, make longitudinal cuts. Cut the cheese into pieces. Wash the tomatoes, cut into slices. Place cheese and tomatoes into the cuts of the eggplants and brush with garlic. Wrap the eggplants in foil and place on a baking sheet. Preheat the oven to 200 degrees, place the baking sheet with eggplants in the oven for 20 minutes. Then remove the eggplants, unwrap the foil and return the eggplants to the oven for another 10 minutes.

Eggplant boats with minced meat

Eggplant boats stuffed with minced meat are a very satisfying hot dish that will definitely not leave anyone indifferent. Cooking vegetables stuffed with minced meat is not at all difficult and does not even take as long as it seems. The combination of minced meat and eggplant will give your dish a slight mushroom flavor - try it!

Ingredients:

Eggplants – 2 small
Minced meat – 300 gr.
Hard cheese – 100 gr.
Tomatoes – 2 pcs.
Greens - to taste
Salt and pepper - to taste.

Cooking method:

First, mix delicious minced meat for your dish. To do this, take fresh minced meat and add ground black pepper and salt to it.
Then rinse and very finely chop the greens, which you add to the bowl with the minced meat. Knead the finished minced meat thoroughly with your hands and put it aside.
Next, take small ripe eggplants and rinse them under running water.
Cut each fruit in half lengthwise and use a spoon to scoop out the insides of the fruit to form boats.
Place the eggplant boats in a baking dish, pressing them tightly together.
Then fill each boat with minced meat, maybe even a mound.
After this, preheat the oven to 180 degrees and prepare the tomatoes and cheese.
Rinse the tomatoes under running water and cut them into slices of any thickness you like.
Then grate any hard cheese on a fine or medium grater.
Place the tomato slices on top of the minced meat, and then sprinkle it all with cheese.
Place the dish in the already hot oven for one hour.

If you don't want to wait that long, you can use pre-fried minced meat. In this case, the cooking time will be reduced by approximately half.

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:

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

Bon appetit!

Bake eggplant slices

Products

2-3 eggplants Garlic - 2 cloves Pepper and salt - on the tip of a knife Olive oil - 2 tablespoons Lemon juice - teaspoon

Food preparation

1. Wash the eggplants, cut lengthwise into slices half a centimeter thick and soak in salted water for 15 minutes.
2. Peel the garlic, chop it and stuff it into the eggplants. Baking in the oven
1. Place eggplants on a baking sheet in 1 layer, sprinkle with olive oil, sprinkle with lemon juice.
2. Preheat the oven to 200 degrees and place a baking sheet. 3. Bake eggplants for 20 minutes. Baking in a multicooker
1. Grease the bottom of the multicooker with oil, lay out the eggplants, sprinkle each layer with lemon juice.
2. Close the multicooker with a lid and set it to the “Stew” mode. 3. Bake eggplants for 25 minutes. Baking in an air fryer
1. Preheat the air fryer to 180 degrees, place the eggplants on the middle radiator grill in 1 layer.
2. Drizzle the eggplants with olive oil and lemon juice. 3. Bake eggplants for 20 minutes. Baking in the microwave
1. Place the eggplant slices on a dish and place in the microwave. 2. Bake the eggplants for 5 minutes at a power of 750-800 watts and leave for 3 minutes without opening the microwave.

Eggplant and zucchini casserole

Eggplants and zucchini make excellent tasty dishes that give pure pleasure while eating. We want to tell you how to prepare a casserole of zucchini and eggplant, cheese and tomatoes.

Ingredients:

Zucchini – 250 gr.
Eggplants – 250 gr.
Tomatoes – 3–4 pcs.
Chicken egg – 3 pcs.
Hard cheese – 100 gr.
Spices - to taste.

Cooking method:

First, rinse the eggplants and zucchini in running water.
Cut the vegetables into slices or slices - at your discretion and rub them with salt and spices, but sparingly so as not to overdo it with salt.
Place the vegetables in a baking dish and move on to other products.
Wash the tomatoes and cut into slices, and also grate a piece of cheese on a medium grater.
Beat the eggs with a fork and pour them into the mold with the vegetables.
Next, spread out the tomatoes and sprinkle it all with cheese.
Cover the dish with foil and turn on the oven temperature to 180 degrees.
When the oven warms up, place the pan with the future casserole of eggplant and zucchini inside it for half an hour.
After the allotted time, remove the foil from the pan and leave the dish for another ten to fifteen minutes until cooked and browned.

A casserole of eggplants and zucchini with tomatoes and cheese in the oven is very suitable not only as a side dish for meat, but also as an excellent dish on its own. This masterpiece is very simple to prepare, and the taste is not inferior to various complex vegetable dishes.

Option 5: Eggplants with wild mushrooms and mayonnaise in the oven

Do you prefer mushroom flavors in vegetable appetizers?
Then be sure to try the version of eggplants with fresh chanterelles and salted suluguni. Ingredients :

100 grams of chanterelles;
100 grams of cheese mayonnaise;
rock salt/mushroom seasoning;
450 grams of eggplant;
105 grams of suluguni or mozzarella.

How to cook

Step 1:

Process a small amount of fresh chanterelles, wash and boil in well-salted water for 30-32 minutes.

Step 2:

At the same time, wash and cut fresh eggplants into quarters. Place these vegetables in a bowl, into which pour the medium-salted solution. Hold while the wild mushrooms cook.

Step 3:

When both ingredients are ready for further culinary actions, coarsely grate the suluguni or finely chop the mozzarella balls.

Step 4:

Coat the inside of a rectangular pan with oil. Place the first layer of slightly dried eggplants. Add salt and a pinch of mushroom seasoning. Pour over cheese mayonnaise.

Step 5:

Now add the next layer of soft boiled chanterelles. Add salt if desired. Cover generously with grated suluguni. Level and compact very carefully.

Step 6:

Leave the pan with eggplants in the oven with mayonnaise for half an hour, after which turn off the burner inside. Be sure to let it brew.

In addition to chanterelles, other small forest mushrooms are also suitable for this eggplant recipe. First of all, it can be honey mushrooms or boletus. It is also permissible to use pickled specimens. Only in this case, we advise you to reduce the amount of rock salt so that the snack does not come out too salty.

Turkish eggplants stuffed with vegetables

One of the most common dishes in Turkey is eggplant stuffed with vegetables. There are many ways to prepare stuffed eggplants, here is one of them.

Ingredients:

Eggplants (large) - 2 pcs.
Tomato (large) - 1 pc.
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 2 cloves
Parsley or cilantro - 1/2 bunch
Salt - to taste
Ground black pepper - to taste
Hot pepper - 1/2 pod (optional)
Vegetable oil - for frying.

Cooking method:

Cut the eggplants into slices 0.7 cm thick. Sprinkle with salt and leave for 15 minutes to release the bitterness.
Then rinse the eggplants under cold water and dry well on a clean towel.
Fry the eggplants in vegetable oil on both sides.
While the eggplants are roasting, prepare the vegetable filling.
Finely chop the onion, carrots, herbs, garlic and hot pepper. Peel the tomato from skin and seeds, chop the pulp.
Fry all vegetables, except garlic and herbs, in vegetable oil.
Remove the pan from the stove, add chopped garlic and herbs to the vegetables, add salt and pepper, and stir.
Layer the fried eggplants with vegetable filling (do this on an oiled or foil-lined baking sheet).
Place the eggplants and vegetables in the oven preheated to 180 degrees for 10 minutes.

Turkish stuffed eggplants are ready. Sprinkle the finished dish with chopped herbs and serve.

How long to bake eggplants in the oven

The cooking time for eggplants in the oven depends on the chosen recipe for cooking them, as well as the size and shape of the baked pieces (and the presence of additional ingredients). Let's take a closer look at how long it takes to cook eggplants in the oven:

How long does it take to bake whole eggplants in the oven? Whole eggplants are baked for 35-45 minutes (time depends on the size of the eggplants) in an oven preheated to 180-200 degrees.
How long to bake eggplant slices? Eggplants, cut into slices, are baked for an average of 20-25 minutes in the oven (at an average temperature of 180-190 degrees).
How long to bake sliced eggplants? Sliced eggplants are baked for 20-25 minutes until cooked (baking temperature 180 degrees).
How long does it take to bake eggplant halves in the oven? Eggplant halves (or eggplant boats) are baked in the oven for 20-25 minutes at a temperature of 220-250 degrees.
How long should you bake eggplants for caviar? For eggplant caviar for the winter, when cooking, whole eggplants are baked for 35-40 minutes at a temperature of 230-240 degrees.
How many minutes to bake eggplants with minced meat? Stuffed eggplant boats are baked in the oven for 35-40 minutes at a temperature of approximately 180 degrees.
How long does it take to bake eggplants for rolls? When preparing rolls with various fillings, bake eggplants for 10 minutes at a temperature of 200 degrees.

Having learned how long to cook eggplants in the oven, we will now consider several simple recipes for baking them - whole and in slices, which additionally uses hard cheese and tomatoes.

Eggplant snake with bacon

Delicious eggplants with bacon baked in the oven with tomatoes and cheese. This hot dish can become the main dish on your dinner table, even a holiday one. A beautiful, satisfying, appetizing dish that can be easily prepared at home. You just need to carefully follow the proportions and steps of the recipe to get a satisfying and tasty lunch.

Ingredients:

Eggplant – 1 pc.
Tomatoes – 2 pcs.
Bacon – 50 gr.
Hard cheese – 100 gr.
Greens - a bunch
Garlic granules – 1 tsp.
Olive oil – 2 tbsp.
Salt - to taste.

Cooking method:

First, prepare the sauce for your dish. To do this, combine olive oil, garlic and herbs in the grinding bowl of a blender.
Add a little salt and you can add ground pepper (if you like). Whisk all this until more or less homogeneous and proceed with the remaining ingredients.
Rinse the eggplant well in running water and dry it with a paper towel.
Make fairly deep cuts crosswise on it to form cubes. There is no need to cut the eggplant into pieces.
Salt the vegetable thoroughly and set it aside for a while.
Wash the tomatoes and cut into thin slices, grate some of the cheese on a medium grater, and cut some into thin slices.
Also cut the bacon into thin slices.
After the preparatory phase is over, rinse the eggplant thoroughly and dry it again.
Place the eggplant in a baking dish and pour the sauce generously so that it gets into all the cuts of the fruit.
After that, start filling the eggplant. Place bacon and tomatoes with cheese into all the holes on the vegetable, without missing a single cut.
Stuff the eggplant tightly so that as much of the filling as possible fits inside it. If there is any left, place it in the bottom of the pan around the eggplant.
Place the mold with the stuffed eggplant in the oven, preheated to 180 degrees for 40 minutes.
After this time, sprinkle the eggplant with grated cheese and leave the vegetable in the oven for another ten or fifteen minutes.

Serve the finished dish hot directly in the form.