Like all vegetables, eggplants are low-calorie, and their high potassium content makes this product useful for cores and pregnant women. Perfectly this vegetable is combined with meat, tomatoes and cheese.
This made it possible for cooks to create many very tasty dishes using these products. Particularly noteworthy are those in which vegetables are baked, which not only saves nutrients in larger quantities, but also reduces the calorie content of the dish in comparison with frying.
Baked eggplant fan with tomatoes and cheese
This dish can be a healthy (healthy) alternative to the “Teschin tongue” snack, since the vegetable is not fried in a large amount of vegetable oil, but baked. Due to its unusual appearance and excellent taste, a dish can be an independent snack at a festive feast or served as a side dish to meat.
For four eggplant fans, you need to take:
- 2 medium sized eggplants;
- 2 medium red fleshy tomatoes;
- 200 g of favorite hard cheese;
- 50 ml of mayonnaise;
- 6-12 g minced garlic;
- salt to taste.
The preparation of such a spectacular vegetable snack will take about 60 minutes.
The nutritional value of the finished product will be 160.4 kcal / 100 g.
Cooking sequence:
- Eggplants should be thoroughly washed and cut first along two halves each. Then each half-egg must be cut into thin (approximately 5 mm) plates without cutting to the end about a centimeter;
- Fill the fan blanks well with salt and leave for a quarter of an hour so that all the bitterness is gone;
- In the meantime, prepare cheese and tomatoes. They need to cut thin slices. The size of each piece should be such that it fits between the plates of eggplant and does not get out much;
- Eggplant fans spread out on a baking sheet, covered with parchment. Between the plates of eggplant put a piece of tomato and a slice of hard cheese;
- Mix mayonnaise and chopped garlic. The resulting sauce smear each fan on top and send for 30-40 minutes in the oven, the temperature of which is at 180 degrees.
Recipe for Baked Eggplants with Meat, Tomatoes and Cheese
This dish is obtained at the same time nourishing thanks to the meat bed, on which the vegetables are baked, and juicy due to the juices that heat out the tomatoes and eggplants. Meat for this snack, you can take absolutely anyone, be it pork or diet chicken breast.
Products necessary for cooking should be taken in the following proportions:
- 400 g of eggplants;
- 400 g ripe tomatoes;
- 500 grams of boneless meat;
- 200 g of hard cheese;
- 100 g of mayonnaise;
- 30 ml of vegetable oil;
- salt and spices to taste.
The duration of the preparatory processes and roasting does not take more than one hour.
The caloric value of 100 grams of the finished casserole is 219.3 kilocalories.
Working process:
- Cut meat into round even layers. Beat each with a hammer on both sides and fry for 2-3 minutes literally in hot red-hot vegetable oil;
- After roasting, chops should be folded on the bottom of the baking dish, put eggplant circles on top, salt, pepper and smear with mayonnaise;
- The next layer put circles of tomatoes. They also need to be salted, cajole with spices and smear with mayonnaise;
- After that, the contents of the baking dish should be covered with foil on top and sent to the oven for a third of an hour. Roasting temperature - 180 degrees;
- After the blow time, remove the foil and sprinkle vegetables over the top with cheese chips and return to the oven for 20 minutes to form an appetizing cheese crust.
Eggplant baked with chicken, tomatoes and cheese
Boats - a very popular dish among hostesses. As the basis (frame) edible flotilla can serve zucchini, bell pepper and eggplant. The filling can also be varied as a vegetable, and nourishing meat.
Very tasty option that will appeal to lovers of blue vegetables - eggplant boats with chicken meat, tomatoes and cheese.
For their preparation, the following ingredients are used:
- 5 medium size, but surely even eggplants;
- 300 g chicken breast;
- 200 grams of tomatoes;
- 70 g onions;
- 70 g carrots;
- 70 g of mayonnaise;
- 100 g of hard cheese;
- 40 ml of vegetable oil;
- spices and salt to taste.
On the preparation of minced meat, the formation and filling of the boats will take about 30 minutes, as many more awaken their roasting in the oven.
The number of calories per 100 grams will be within 126.4 kilocalories.
How to cook:
- Eggplant wash, remove the stem, cut lengthwise into two halves each. Then blanch the prepared vegetables in boiling pre-salted water for five minutes. This will make them soft and free from bitterness;
- After blanching, add the blue vegetables to a colander to drain the water. When the eggplant halves have cooled down, carefully, so as not to damage their integrity, choose the pulp with a spoon, forming boats;
- In a frying pan with vegetable oil, fry the chicken breast cut into small pieces, then add chopped onion, grated carrot and chopped pulp of blanched eggplants to it;
- While the vegetables are fried with meat, the tomatoes are scalded with boiling water, peeled and diced;
- Add tomatoes to roasted vegetables and stew a little more, so that excess moisture is evaporated, and the stuffing becomes thicker;
- Fill the boats with minced meat and draw on each mayonnaise net, which is covered with cheese chips on top;
- Bake the boats for 30 minutes at 180 degrees.
How to bake zucchini with eggplant, tomatoes and cheese
Eggplants and zucchini are popular vegetables for making all kinds of snacks. But, unfortunately, often the use of these vegetables is reduced to zero by frying in a large amount of vegetable oil. Tasty vegetable casserole will bring much more benefits to the body, especially if you hide them under a layer of cheese.
For a tasty vegetable casserole, you need to take:
- 400 g of eggplants;
- 400 g young squash;
- 400 g fleshy tomatoes;
- 150 g of hard cheese;
- 20 ml of vegetable oil to lubricate the form;
- salt and spices to taste.
It will take 55-65 minutes to prepare this delicious vegetable and cheese dish.
Nutritional and energy value of baked vegetables - 74.1 kcal / 100 g.
Roasting method:
- All vegetables diligently wash and cut into slices no thicker than one centimeter;
- Eggplant circles generously sprinkle with salt and leave for a quarter to half an hour in this form to eliminate the bitterness;
- Lightly grease a baking sheet or a baking dish with a silicone brush and lay out rows of circles of vegetables in an orderly manner: eggplants, tomatoes, zucchini, tomatoes, and so on. Repeat until the vegetables run out and the form is filled;
- Top with all the salt and spices, generously sprinkle with hard cheese and send for 25-35 minutes in preheated to 180-200 degrees Celsius oven.
Eggplant baked with potatoes, tomatoes and cheese
This casserole turns out nourishing thanks to the potato, which is part of, and tasty thanks to tomatoes. Preparing this dish, it is worth considering two points. First, the peel will help the eggplants to keep their shape during the cooking process, so that the dish does not become a porridge, it cannot be cut off. If the cooking time is too long, the cheese crust may simply burn. To avoid this, the potatoes are pre-boiled until half cooked.
For casserole you need to take:
- 500 grams of potatoes;
- 300 g of eggplants;
- 300 grams of tomatoes;
- 100 g of mayonnaise;
- 100 g of hard cheese;
- 40 ml of vegetable oil;
- 12 grams of garlic;
- salt and pepper to taste.
All cooking processes will take about 1.5-2 hours.
The calorie content of the finished dish will be equal to 142.3 kcal / 100 g.
Algorithm cooking:
- Peel potatoes and cook whole until half cooked. Then drain the water, cool the tubers and cut them into 5 mm thick circles;
- Cut eggplants into slices of the same thickness as potatoes. Rid them of bitterness, leaving salt sprinkled for a while, then fry in vegetable oil on both sides;
- Tomatoes just wash and cut into circles;
- Mayonnaise mixed with garlic, finely chopped or passed through a press;
- Lightly grease the baking dish and place a layer of potato slices on the bottom. Salt, pepper and grease it with half of mayonnaise-garlic sauce;
- Put a second layer of fried eggplants in a second layer, repeat salt and spices, brush with the remaining sauce;
- Last put tomatoes. They do not need to grease, and salt, pepper and sprinkle with cheese chips;
- Cover the form with food foil and send to the oven for 40 minutes, then remove the foil and bake for another quarter of an hour without it. The optimum temperature for cooking is 180 degrees.
Eggplant baked with minced meat and tomatoes with cheese
This variant of baked eggplants is quite satisfying, and due to the fact that meat and vegetable ingredients are combined in a dish, it does not need a side dish. Is that it can be supplemented with a light salad of summer vegetables.
For cooking will require:
- 800 g of eggplants;
- 300 g tomatoes;
- 500 g of minced chicken;
- 100 g onions;
- 100 g of hard cheese;
- 40 ml of vegetable oil;
- 200 ml of cream (10-20% fat);
- 1 chicken egg;
- 50 grams of wheat flour;
- salt, pepper and herbs to taste.
The total cooking time will be 2 hours.
The nutritional value of the dish is 92.8 kcal per 100 g.
The sequence of cooking processes:
- Eggplants sliced along with platinum, which freed from bitterness, fry in vegetable oil on both sides;
- In another frying pan with vegetable oil, fry chopped onion and minced chicken;
- Wash tomatoes and cut into thin slices (0.5 cm);
- Lay the bottom of the form for a future casserole with a layer of fried eggplant plates;
- For eggplants, evenly stuffed minced chicken with onions, followed by tomatoes and again a layer of eggplants;
- Beat the chicken egg with flour and cream a little, salt the mixture and add spices. Pour the filling onto vegetables and minced meat in the form, sprinkle all the cheese chips on top;
- Bake foods for about half an hour at 180 degrees. Serve garnished with fresh herbs.
Useful tips
One of the features of the blue vegetable is bitterness. For it is responsible corned beef, which is much smaller in young specimens. Therefore, buying eggplant need to choose fruits with a smooth glossy skin, not darkened green stem and elastic to the touch.
Get rid of corned beef in several ways. First: chopped eggplant should be generously sprinkled with salt and leave for some time (fifteen to twenty minutes). Using the second method, you need to soak the vegetables in a concentrated saline solution for thirty minutes.
Too large eggplant fruits are not the best way to bake, because their pulp contains large seeds that will unpleasantly crunch on the teeth in the finished dish. If, however, it so happened that, apart from large specimens, there is nothing else, then it is better to cut the coarse seeds from the core.
In the process of baking, the vegetable skin plays an important role. It does not allow the baked pulp to fall apart, so if the recipe does not provide for another, the skin should not be cut off.
If you need to peel the eggplant according to the recipe, then it should be done with a stainless steel knife, then the vegetables will not darken.
For those housewives who decide to bake the whole blue vegetable, it is important not to forget, before sending it to the oven, to make several punctures with a fork. This will help the couple to go outside unhindered.
In the next video - another recipe for delicious baked eggplant.
