Cooking time:
60 - 90 minutes


For 2 - 3 servings:

  • Fresh eggplants
  • Suluguni “Chaban” 45%, grate on a fine grater
  • 1 - 2 cloves of garlic
  • Salt, ground black pepper
  • Fresh herbs for serving (parsley, cilantro)

Cooking process:

  1. Wash the eggplants, cut in half, sprinkle with salt and let stand for 20-30 minutes. Drain off the released liquid.
  2. Preheat the oven to 180 C. Place the eggplants in a heat-resistant dish and bake until soft, depending on the size, 30-40 minutes.
  3. Sprinkle the eggplants with grated suluguni and chopped garlic and bake for another 10-15 minutes until golden brown. Season with salt and pepper to taste, sprinkle with fresh herbs and serve.

The ideal solution for lunch or a light dinner is a hearty and easy-to-prepare dish of potassium-rich eggplants and CHABAN cheese.

Delicious juicy eggplant halves with a golden-brown suluguni crust are a wonderful appetizer and an ideal main course for those who prefer light meals.

This dish is very simple and affordable! After all, baked eggplants and suluguni CHABAN cheese are very familiar and quite ordinary dishes. We are accustomed to the fact that eggplants play leading roles in many dishes familiar from childhood, and perhaps even grow in beds in our own gardens.

Meanwhile, the birthplace of eggplant is India and Burma, where the wild form of this vegetable still grows. Eggplant came into European cuisine during the Arab expansion to Europe, but was not immediately conquered by local gardeners. Europeans did not immediately learn how to properly grow this exotic vegetable, and this led to the fruits accumulating toxic substances. As a result, eggplant turned out to be the cause of poisoning, which led to hallucinations. That is why this harmless vegetable received the nickname “apple of madness.” Prejudices led to the fact that until the beginning of the 19th century. Europeans did not risk eating eggplant.

In Russia, eggplant was met by more skilled gardeners who found an approach to growing this exotic vegetable, which came to the country in the 17th century. It is believed that it was brought from Turkey and Persia by merchants. The heat-loving overseas eggplant has taken root well in the southern territories of Russia, where it received the name “blue”. They successfully began to cultivate eggplant in large quantities, coming up with more and more new recipes with this tasty and healthy vegetable that has graced Russian cuisine.

We must remember that eggplant has a complex character, with a bitter taste - Europeans, as we already know, have been looking for an approach to it for centuries. This bitterness is caused by solanine, a natural poison found in the peel of purple fruits. But, if you pay attention to all the subtleties of preparing eggplant, the fruit will give you not only a storehouse of vitamins and minerals, but also a pleasant, unique taste. The richness of the chemical composition explains the invaluable benefits of eggplants for human health.

By regularly eating eggplants, we can increase the elasticity of the walls of blood vessels, normalize kidney function, lower cholesterol levels, cleanse the intestines and bile ducts, strengthen bone tissue, and prevent the formation of cancer cells. In the East, eggplant is revered as the fruit of longevity.

A week ago I bought a lot of eggplants of different varieties at the market. I really liked their fantastic shapes and colors! Moreover, I did not buy all the varieties that were laid out on the counter. The most unusual one was the size of an average watermelon, you can’t change it! Finally, as in the best houses, you can find several varieties of the same product from one seller at once!
I brought them and began to think, what to do with them? Not everything should be allowed under the caviar. It's no longer interesting.


I have had one recipe with Parmesan for a long time. The embargo doesn’t really hit me hard; I almost always have real Parmesan. I bring it and freeze it. And I bought it in Moscow, maybe a couple of times in total.

But I saw the second one quite by chance with my new friend Maria mariareznor . Not only does she love to cook, but she does it in an interesting way with very cute photos. True, the recipe itself is not described in terms of the number of ingredients, but everything is clear there.
And here's the community gotovim_vmeste2 I decided to stuff everything this week. And the eggplants are just stuffed.
Since these two recipes are somewhat similar to each other, both with amazing sauces, tomato and pepper, and cheese, I with a clear conscience decided to put them in one post.

Eggplant Parmesan

The recipe is also notable for the fact that it can be prepared for future use and frozen.
I laid out all the components into 3 such forms, medium ones, if you put a little less, then you can do it in 4.-. I was in a borderline state. I wrapped two in film and froze. I have already defrosted and baked one. Served with pasta - perfect!

2 large eggplants
1 kg tomatoes
6 cloves garlic
200 g parmesan, grated
200-250 g mozzarella
4-5 tbsp. l. olive oil
1 tsp dried oregano
1 tsp fresh thyme leaves

3-4 heat-resistant molds or one large one

Pour boiling water over the tomatoes, keep in it for 5 minutes. Remove and remove the skin. Cut into small pieces.
Heat 3 tbsp in a frying pan. l oil, add garlic, cut into slices and fry for 30 seconds.
Then add tomatoes and simmer for 30 minutes over low heat, stirring.
5 minutes before the end, add oregano, thyme, salt and pepper. The sauce should not be very liquid.
Puree the finished sauce with an immersion blender.

I got 750 ml of sauce.

Wash the eggplants, cut into rings 1 cm thick.
* Coat the eggplant slices on each side with the remaining oil and fry in a frying pan for 2-3 minutes on each side until golden brown.

Pour a centimeter layer of sauce onto the bottom of the pan, then add a layer of eggplant, sprinkle with a handful of Parmesan cheese, and repeat the process. The sauce must be left for the very top, about a centimeter thick. And cover the top layer with mozzarella.
There can be several layers. My forms weren’t very deep, so I ended up with 2.

Preheat the oven to 180 g.
Place to bake for 25 - 30 minutes.

* I haven't poured oil into a frying pan for a long time. I grease it with a silicone brush (it’s very quick), then the eggplants cannot absorb fat and remain a dietary product.

The result is an amazingly tasty sauce. I don't salt the eggplants. The sauce is quite salty and also due to the Parmesan cheese.
Good served with a green salad, great without a side dish, and served with pasta for some.

And these are forms prepared for freezing.
To use them later. In the evening, put in the refrigerator, or defrost, if necessary quickly, in the microwave.

Eggplants with baked peppers and suluguni

I liked the cooking process itself, although I simplified it a little compared to the original. You can make the pepper sauce in advance, and you can bake the eggplants yourself.

1 large pepper
2 medium but thick eggplants (were striped)
30 ml cream
several slices of suluguni cheese (perfect), approximately 100 g
cilantro
fried onion chips

1. Bake the peppers.
In a multi-oven - 15 minutes 200 C,
in the oven at 200 C for 30 minutes.
Be sure to turn it over once.
Remove from the oven (multi-oven), place in a plastic bag, remove the skin, remove the seeds. Puree the pulp.

2. Cut the eggplants in half, cut them crosswise, add salt, pepper and grease with olive oil.
Bake
multi-oven 200C 15 minutes
in the oven for 25 minutes, until fragrant and golden brown.
Carefully, without damaging the skin, remove the pulp from the eggplants, leaving a little on the walls to maintain its shape and chop it finely.

Combine eggplant pulp, pepper sauce, and cream. Salt and pepper to taste.
Place a few suluguni leaves into eggplant boats, then the pulp with peppers, cover with cheese on top.
Bake at 200 C for 10-12 minutes until the cheese melts.

1.

2.

Served with seared white meat chicken and fried sweet onions.

In the original version for the pepper sauce: they were pureed and cream and salt and pepper were added to taste.

When I made it the first time, the eggplant structure did not hold its shape well.
Maybe there was a lot of sauce, maybe the eggplants were taken out hot, the cheese had not yet hardened. Or maybe the molds themselves are a bit thin. Striped eggplants have a very thin skin and, which is not very pleasant, have a lot of seeds. Therefore, you need to pay attention to the thickness of the skin and buy eggplants with small seeds.
It’s even better to take out not all the pulp so that the walls are thicker.

I thought for a long time about where I should put the fried onion chips. The idea of ​​sprinkling them on eggplants is great. Which is what I did the first time.

Multi oven and blender Philips

Eggplants go well with various vegetables and spices: tomatoes, peppers, garlic, various herbs. Eggplants can be baked, fried, stewed, but we must not forget that before cooking they must be soaked in cold water to remove the bitterness. Baked eggplants with cheese are not only tasty, but also very healthy, help with periodontal disease, remove yellow plaque from teeth, and help with anemia. Therefore, prepare more dishes from. So, let's prepare baked eggplants with suluguni cheese.
You will need:
Eggplants – 2 pieces;
Tomato – 1 piece;
Garlic – 2 cloves;
Onion – 1 piece;
Carrots – 1 piece;
Suluguni – 150 g;
Vegetable oil – 4 tablespoons;
Parsley – 20 g;
Salt and black pepper.


How to cook baked eggplants in the oven


Wash the eggplants well, dry and cut in half.


Carefully cut out the flesh of each eggplant half, being careful not to damage the skin.


Cut the pulp into small cubes.


Place the pulp and eggplant halves in a deep bowl, add salt, cover with cold water and let stand for 20-30 minutes.


This must be done to remove excess bitterness that eggplants contain. Peel and wash the onions and carrots. Finely chop the onion and grate the carrots on a coarse grater.


Wash and dry the tomatoes, finely cut into cubes.


Heat vegetable oil in a frying pan and fry the onion until golden brown.


Add carrots and continue frying for 2-3 minutes.


Drain the water from the eggplant, add the chopped pieces to the stewed vegetables, and set the eggplant halves aside for now. Simmer the vegetables for about 7-8 minutes.


Add chopped tomatoes, salt and pepper and continue to simmer the vegetables for 3-4 minutes.


Remove the prepared vegetable filling from the heat, cool slightly and fill the eggplant halves.


Line a baking sheet with parchment or foil, lightly grease with oil and place the filled boats. Preheat the oven to 180˚C, place a baking sheet with stuffed eggplants in it and bake for 20 minutes. Cut the suluguni cheese into pieces, carefully remove the baking sheet from the oven, place pieces of suluguni on each eggplant boat.


Place the baking sheet with the baked eggplant and cheese back into the oven and bake for another 15 minutes. 17
Place the finished baked eggplants with cheese on a plate and sprinkle with chopped herbs. Baked eggplants can be eaten hot or cold, whichever you prefer.
Lady 139