From eggplant, you can cook an incredibly tasty and appetizing appetizer, which not only raises appetite during a daily routine meal, but also decorates even the most chic festive table. It is enough just to bake a vegetable with cheese in the oven according to our recipes - and you are guaranteed success.
Eggplants baked with a fan with tomatoes, cheese and garlic
Ingredients:
- eggplant - 2 pieces;
- medium-sized tomatoes - 4 pcs .;
- cheese hard piquant - 220 g;
- cloves of garlic - 3 pcs .;
- fresh herbs (cilantro and parsley) - 2-3 sprigs;
- sunflower or olive oil refined - 20 ml;
- granulated sugar - 10 g;
- lemon juice - to taste;
- large iodized salt and pepper black ground - to taste.
Preparation
To bake in the oven for this recipe, we select a bigger eggplant, rinse it, wipe it dry, cut the stem and cut the fruit from the side of the spout onto the longitudinal plates about five millimeters thick, without cutting the vegetable slightly from the side of the stem. We get something like a folded fan. Now we pour billets and pepper, put it on a plate or in a bowl and leave the minutes for twenty or thirty.
Tomatoes are mine, dried and a couple of them shred by mugs are not thick. We also cut a large part of the hard piquant cheese with thin plates. The remaining tomatoes are scalded with boiling water, we remove the skins, and crush the pulp with small cubes. In a saucepan or frying pan with a warm vegetable oil, we spread the tomato mass, let it sit on high heat for three to five minutes, then add peeled and chopped small-sized garlic cloves, pour sugar, pour lemon juice, and season the resulting mass with salt and pepper taste.
Now, decorating the dish, we spread tomato mugs and a plate of cheese between the aubergine plates and stack the received fans into the baking tank. We pour the dish with the previously prepared tomato sauce, cover it with a foil cut and place for twenty minutes in a preheated oven to 185 degrees. After a while, remove the foil, grind the remaining cheese on the grater and chip the eggplant fans with chips. We give the dish to bake for another ten minutes and can serve, seasoning with whole or chopped leaves of cilantro and parsley.
Eggplants baked with minced meat, garlic and cheese
Ingredients:
- eggplant - 2 pieces;
- forcemeat - 495 g;
- Cheese hard piquant - 115 g;
- cloves of garlic - 3-4 pcs .;
- onion bulb - 165 g;
- sour cream - 125 g;
- fresh herbs (basil, dill and parsley) - 2 sprigs;
- sunflower or olive oil refined - 20 ml;
- a mixture of Provencal or Italian dry herbs - 2 pinch;
- large iodized salt and pepper black ground - to taste.
Preparation
It is very tasty if you bake eggplant fruits with a filling in the form of boats. In general, it is possible to prepare such aubergine-baked eggplant with chicken and tomatoes, with vegetables and mushrooms, but today we will consider a variant with minced meat.
Initially washed large eggplants cut in half, podsalivaem, pepper and have in a bowl for twenty minutes. During this time, we prepare the ingredients for the preparation of the filling. We clean and grind the bulbs and garlic cloves, and also cut fresh herbs and grate the hard cheese on the grater.
Warm up in a saucepan or frying pan sunflower oil without flavor and put onions in it. We give them a little brown, and add minced meat. Fry the contents of the vessel, rubbing the lumps until the color of the ground meat is changed. During this time, the bitterness has already come out of the eggplant, we clean out the flesh from the halves in such a way that the boats turn out. Pieces of pulp are also ground and added together with garlic and herbs in a skillet with minced meat and onion. Fry the ingredients until cooked with periodic stirring, during the frying seasoning, pepper and seasoning with aromatic herbs.
Fill the cooked stuffing with eggplant boats, put them on a baking sheet, pour over sour cream on top and pritrushivaem rubbed cheese. It remains only to wait until the delicacy is baked in a heated oven to 185 degrees. This will take about an hour or so of your time.