How to cook eggplant in the oven with cheese. Eggplant snack with cheese and tomatoes. Eggplant baked with cheese and ham.

Eggplants are not so widely used in cooking in their pure form as tomatoes or cheese, but from the combination of these products you can make hundreds interesting dishes. And each of them will have its own special taste.

How can I cook eggplants with tomatoes and cheese in the oven?

Eggplant baked in the oven with cheese and tomatoes - the general principles of cooking

Eggplant, they are blue, have one feature - bitterness, which accumulates with the growth and ripening of vegetables (more precisely - berries, but this is a separate story). The unpleasant note is manifested in the finished dish, so you need to get rid of it before cooking.

To do this, use two methods:

1. sprinkle chopped vegetable with salt, then washed;

2. soak the pieces in concentrated salt water, then rinse.

Both options remarkably eliminate the bitterness, but require mandatory rinsing with clean water and wringing so that the dish is not over-salty. You can bake fresh or pre-fried pieces. If you still need roasting, then the slices are better breaded in flour, so that they do not absorb excess fat. With such a preliminary preparation, you just need to get a light crust, the blue ones will reach the full softness in the oven.

Tomatoes.  Everyone's favorite product that gives taste, juiciness, color and almost always complements eggplant. It is better to use ripe tomatoes with dense flesh and beautiful color.

In addition to eggplants and tomatoes, also used cheese. Most often solid varieties, but also pickled types can be added. Cheese is cut into slices or crushed on a grater, usually goes top layer to preserve the moisture of the products and give a ruddy crust.

Also in dishes often used following products: garlic, butter, mayonnaise, sour cream, mushrooms and all sorts of spices.

Recipe 1: Quick eggplants baked in the oven with cheese and tomatoes.

All that is needed to prepare this dish is to cut all the ingredients, put it into shape and send it to the oven. Minimum complexity and time.

Ingredients

A pound of eggplant;

350 grams of tomatoes;

Cheese 200 grams;

Garlic 4 cloves;

Cooking

1. At aubergines we cut off tips from both sides. We cut enough thick circles, at least 1 cm. So that they do not get bitter, sprinkle with salt, stand for half an hour, wash and squeeze.

2. Fold the circles on a greased baking sheet.

3. Finely chop the garlic or skip it through a press, put it into small pieces of blue.

4. Tomatoes are also cut into circles, but thinner than eggplants. We lay on top of the blue ones. On each eggplant you need to put a piece of tomato. You may need a little less or more tomatoes, depending on the thickness of the cut.

5. Three grated cheese, put in small slides on top of each tomato mug.

6. Send to the oven for half an hour, cook at 180 ° C.

7. Take out, decorate with greens and can be served at the table. Such eggplants are tasty both in a warm, and cold look.

Recipe 2: Eggplant rolls, baked in the oven with cheese and tomatoes

Beautiful and bright dish, which may well be a festive. Rolls are juicy, dense and not unwound, thanks to the cheese layer. For the dish, it is desirable to use long fruits that can be easily rolled up. An approximate amount of ingredients is indicated, perhaps something will go a little more or less. If necessary, remove the eggplant bitterness, pre-salt, as in the previous recipe.

Ingredients

3 eggplants;

4 tomatoes;

0.2 kg of cheese;

A couple of garlic cloves;

100 grams of mayonnaise or sour cream;

50 gr. chopped walnuts;

Spices, some oil.

Cooking

1. Eggplants need to be cut into long strips along, no more than half a centimeter thick.

2. Put the frying pan on the stove, pour a little oil, quickly fry the little blue pieces on a high fire so that they only roast slightly. To softness is not necessary.

3. Tomatoes cut into slices, each into 6 parts.

4. Grate cheese, add chopped garlic, nuts, mayonnaise. To taste, salt and mix the filling.

5. Grease each eggplant with cheese filling, put a slice of tomato on the end of the strip and roll it up. We do this with every piece of eggplant.

6. Fold the rolls into a greased form, then put it in the oven. We bake about 20 minutes.

Recipe 3: Eggplant baked in the oven with cheese and "Veer" tomatoes

Still such eggplants baked with cheese and tomatoes are called “peacock tail”. These two dishes differ only in the presence of olives in the second, the principle of cooking is the same.

Ingredients

2 large eggplants;

150 grams of cheese;

3-4 tomatoes;

80 grams of mayonnaise;

2 cloves of garlic;

You can also add ham, sausage, bell pepperany greens.

Cooking

1. Eggplants must be cut lengthwise, but not completely. It is not necessary to remove the stem, it will keep the shape of the fan.

2. Cheese, three grated, cut into tomatoes, chop the garlic.

3. Spread eggplant on a greased baking tray in the form of a fan. Between the slices put the mugs of tomatoes, sprinkle with chopped garlic and cheese.

4. Top grease with mayonnaise and send in the oven, bake until done. On average, it takes about half an hour, the exact time depends on the size of the blue ones and the number of fillings.

Recipe 4: Eggplant baked in the oven with cheese and tomatoes on a meat pillow

This dish of eggplants, baked in the oven with cheese and tomatoes, turns out to be quite satisfying, as it is prepared for chops. The latter, in turn, are juicy and soft, thanks to vegetable juice. For chops, you can use any meat, including chicken breast.

Ingredients

500 grams of any meat;

2 eggplants;

4 tomatoes;

200 grams of cheese;

3 spoons of mayonnaise;

Vegetable oil.

Cooking

1. Cut the meat into escalopes, beat, salt and pepper.

2. Pour some oil into the pan, heat up and quickly fry the chops for a minute on each side.

3. Fold the meat into a greased form.

4. Cut the eggplants and tomatoes into circles.

5. We put eggplants on top of the meat, grease with mayonnaise. If they are not soaked with bitterness in salt, then now you can salt it.

6. Spread the tomatoes on top, also slightly salted.

7. Cover the mold with foil and bake in the oven for 20 minutes at 190 degrees.

8. We take out, remove the foil, sprinkle thickly with a layer of cheese and bake for another 20 minutes until golden crust appears.

Recipe 5: Spicy eggplants baked in the oven with cheese and tomatoes

A special feature of this dish is the use of hot sauce from red pepper, add spicy dish. Fans of not such hearty dishes can replace a part. hot pepper  Bulgarian

Ingredients

2 eggplants;

3 tomatoes;

Hot pepper pod;

One Bulgarian pepper;

250 grams of cheese;

A bit of mayonnaise;

A slice of garlic.

Cooking

1. Clear the peppers from the entrails, remove the peduncle. With garlic remove husk. We grind everything together with a blender or in a meat grinder, salt a lot.

2. Three grated cheese, divided into 2 parts. In one add the pepper mass, leave the second part for sprinkling.

3. Cut eggplants into rings, tomatoes also.

4. Put the eggplant slices on a baking sheet, spread the cheese mass evenly.

5. We cover with tomato rings, each grease with mayonnaise.

6. Fall asleep with all the remaining grated cheese, bake for 30-35 minutes in a cupboard heated to 180 degrees.

Recipe 6: Eggplant boats baked in the oven with cheese and tomatoes

Juicy, beautiful, simple dish. We are preparing a vegetarian option, but if you wish, you can put any meat products in the filling: fried minced meat, sausage, ham.

Ingredients

3 eggplants;

3 tomatoes;

Cheese 150 grams;

Some oil;

A clove of garlic.

Cooking

1. At an eggplant we delete a fruit stem, we cut it along half-and-half. Spoon scrub some of the pulp to get the boat. Walls should not be less than 0.5 cm.

2. Cut out the pulp into arbitrary pieces, fry in a pan.

3. Tomatoes need to be cut into small cubes. Then mix with eggplants, salt and pepper.

4. Cheese three grated, the third part is sent to the filling, for its better grip. Leave the rest on the dressing.

5. Fill the boats with cooked minced meat, sprinkle with cheese on top. Now put in the oven. We bake half an hour at 190 degrees, if necessary, time can be increased.

Recipe 7: Eggplant baked in the oven with cheese and whole tomatoes

This dish is cooked in foil, in its own juice. Fats are not used, so it is ideal for losing weight and athletes. Cheese for this dish, you can take absolutely any, including cheese.

Ingredients

2 eggplants;

1 tomato;

50 grams of cheese;

1 sweet pepper;

Garlic 2 cloves;

A couple of parsley sprigs.

Cooking

1. At an eggplant we cut off a fruit stem and with a sharp knife we ​​make 3 pockets on one side, without reaching the end opposite.

2. Prepare a salad of diced tomatoes, peppers, cheese, parsley. Add chopped garlic, pepper, salt and knead everything.

3. Fill the pockets with cooked stuffing.

4. We roll each eggplant into an individual piece of foil and put it in the oven for 50 minutes, cook at 180 degrees. Optionally, the foil can be cut 10 minutes before cooked and lightly fry vegetables.

Recipe 8: Eggplant baked in the oven with cheese and tomato “under ratatouille”

A special feature of this eggplant dish with tomatoes is milk sauce  on the basis of flour passerovka. Vegetables should get about the same, so that the pieces alternate with each other.

Ingredients

500 grams of eggplant;

500 grams of tomatoes;

100 grams of cheese;

Spoon flour without slides;

Some oil;

Salt pepper;

300 ml of milk.

Cooking

1. Put the pan on the fire, pour a little oil. As soon as it is heated, pour the flour and fry it to a golden color.

2. Pour warm milk into thin streams, mix and continue cooking.

3. Three grated cheese, send in sauce. Salt, pepper, bring to a boil. If the cheese does not dissolve to the end - do not worry.

4. Cut the eggplants and tomatoes into random rings. We put in shape on the edge, alternating with each other, not very tightly. You can also add mugs of zucchini and potatoes. The form should be completely closed with vegetables.

5. Pour the sauce, send the vegetables in the oven for 40 minutes.

Recipe 9: Eggplant sandwiches, baked in the oven with cheese and tomatoes

Delicious hot sandwiches, which are also quite good and cold. In addition to blue, cheese and tomatoes, pickled mushrooms are also added.

Ingredients

Loaf of bread or loaf;

On 2 eggplants and tomatoes;

100 grams of pickled mushrooms;

200 gr. cheese;

100 grams of mayonnaise;

3 cloves of garlic.

Cooking

1. Cut eggplants into circles, fry lightly in butter in a frying pan.

2. Cut the mushrooms into thin slices, chop the tomatoes, chop the cheese and garlic on the grater.

3. We grease slices of bread with mayonnaise, put roasted eggplant, on it a few slices of mushrooms, a little garlic and a slice of tomato. We collect in the same way all other sandwiches.

4. Sprinkle cheese on top of all the sandwiches and bake for 12-15 minutes in a preheated oven. You can also cook in the microwave.

Eggplant baked in the oven with cheese and tomatoes - tips and useful tips

Eggplants absorb all the juice well, so tomatoes should always be put on top, and not vice versa.

Eggplants are tasty if cooked in thick enough slices of 0.5 cm or more. Thin pieces lose in taste, as they quickly lose moisture and often burn.

Tomatoes for roasting must be fleshy. If the fruit has a lot of juice, then the dish will turn out not baked, but stewed and will lose its taste.

For baking, it is better to choose sweet tomatoes, since in the cooking process the acid becomes pronounced and can negatively affect the result.

Garlic - always and everywhere! It is perfect for eggplants, tomatoes and cheese. Therefore, it can be safely added to dishes, even if it is not listed in the list of ingredients.

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Push class

Today I want to offer you a delicious and original recipe  - Baked eggplant. Especially because now they are the most that neither is the season. This year is such a hot summer that eggplants in large quantities  even grew in my garden, which had never happened before. Therefore we will cook from them.

We affectionately call them "blue", and many hostesses love to cook. Basically fried in a pan, or baked. Roasted, they take a lot of oil, and therefore not all people are recommended in food. But baked - this is what we need. They are not baked for a long time, which means that they retain most of their vitamins and useful microelements.

And there is something to save. In the East, eggplants are considered "the product of longevity." I will not list here all the vitamins, macro-and micronutrients contained in it. Because you can write a separate article on this topic.

And today we have a recipe. The recipe is delicious! Eggplants for this recipe do not cook as much as they are always eaten just once or twice! It is a pity that on a baking sheet is placed only 4 pieces. You have to always do two batches.

This dish can be used as a snack, as a separate dish and as a side dish for meat and fish dishes. And everywhere it will be the way!

Eggplant fan with mozzarella step-by-step recipe with photos

We need (for 4 servings):

• eggplant - 4 pieces
• mozzarella cheese - 250 gr (or any hard cheese)
• 8-10 tomatoes
• bulgarian pepper - 1 pc
• garlic -2 cloves
• vegetable oil - 2-3 tbsp. spoons
• basil -1-2 sprigs
• spices - to taste
• salt - to taste
• ground black pepper - to taste

Cooking:

1. For cooking, choose medium-sized eggplants. Large do not need to take, they already have a rough skin. And they do not need to be cleaned from their skin. When baking, they will look very beautiful.

The more flowers, the more spectacular the dish!

In addition, in this form, they are better retained form.

2. "Blue" my, carefully cut off the "skirt", as cut, and part of the stem. Then with a very sharp knife we ​​cut them into plates 1 cm thick, not reaching about 1.5 cm to the very end. That is, we cut them in the form of a fan. The thickness of 1 cm is the most optimal. They will have time to bake and do not overcook. The flesh will remain juicy and tasty.

3. Salt the plates on both sides and rub a little salt into the surface.

4. Lay the eggplants on the table or in a flat plate in the form of a fan. Press the cutting board on top and put some weight, a jar or a small saucepan on top. That is, a kind of press is formed, thanks to which the "blue ones" will become softer, and bitterness will disappear from them.

5. We leave them in this form under the press for 15-20 minutes.

6. Immediately make garlic oil.

7. Grind garlic as small as possible and pour oil. Pour half a teaspoon of ground black pepper and the same amount of spices. I use a mixture of spices, it contains coriander, rosemary, thyme, paprika, a mixture of Provencal herbs. But you can add those that are more like you.

8. Mix the contents and leave to infuse.

9. Washing my tomatoes, dry them with a paper towel, and cut them into slices or halves of 0.7 cm thick circles. We correlate the size with the size of the eggplants and the tomatoes themselves.

10. In this recipe, I also like to use Bulgarian pepper. I like this combination of vegetables. I had a red pepper today, and I use it. But for multi-colored, it would be nice to have yellow or green.

We clean it from seeds and cut them into circles or cut the finished circle into two halves. Again, look at what size we have vegetables.

11. For this recipe it is very good to use mozzarella cheese. It is now quite affordable, it is not much more expensive than usual. And the taste with it is significantly different from the taste with the usual hard cheese. But if mozzarella is difficult to acquire for any reason, then use regular hard cheese.

12. Cut mozzarella in pieces 1 cm thick. And then another in half, if the pieces turned out large.

14. We coped with all this while the eggplants were under pressure. Now we get them and slightly squeeze out the extra juice. Strong zeal is not necessary, do not squeeze all the juice.

15. Lubricate the pan with butter. We spread eggplants on it and right on it we collect a beautiful fan.

16. The first thing to do is to grease eggplant with plenty of garlic oil. We use for this silicone brush. Smear between plates along with garlic and spices. We try to distribute the content evenly enough for all the pieces.

17. Tomatoes I lay in the plates in a checkerboard pattern. This is so that the fan is not very thick.

Tomatoes can be pre-peeled. This is in case they are very thick-skinned. To do this, you first need to blanch them for 3-4 minutes. But I do not do it, I have my own young tomatoes, and in this form they will better keep their shape.

18. Also in random order lay layers of pepper.

19. Then we lay basil leaves between layers. They will give a wonderful flavor to our dish.

20. And the final touch will be mozzarella cheese. We spread it between all the plates. During baking, it will spread beautifully and give a roasted ruddy crust.

21. Spread small tomatoes in the space for baking. And the remaining Bulgarian pepper. They will decorate the dish when serving.

22. Preheat the oven to 180 degrees in advance. And set baking for 20 minutes.

23. We get a baking sheet and give the opportunity to stand for 5 minutes. Then lay out on a la carte plates and enjoy the view, taste, color and smell. We eat with pleasure.

Mozzarella cheese spread out and gave a wonderful fragrant crust, which covered tomatoes and pepper. Under the coat of vegetables, garlic butter and cheese, eggplant has retained its softness. Their pulp is tasty, aromatic.

Someone adds mayonnaise to this dish. But I think that it is not at all appropriate here. Without it, the dish is both healthy and tasty, and even can be considered dietary. Despite its lightness, it turns out to be quite satisfying. I cooked a separate chicken for him, as my husband simply does not eat meat without meat. But having eaten only one eggplant, she already refused from the chicken, as she had eaten.

I would also like to note that the eggplant fan looks very impressive and original. This dish can be served on any festive table, and it will certainly become its decoration. Personally, I do not often meet him when I myself am a guest. That is why you not only tasty feed your guests, but also surprise them with your skill.

And do not think that it is difficult to cook. Everything is done just in one breath. And what a pleasure you get when you cook such beauty! After all, this is what neither is the most beautiful culinary creativity!

Enjoy your meal!

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