Dedicated to those who don’t know what to cook from the variety of vegetables - beautiful and tasty tartlets with eggplants and many other vegetables. Very tasty and very impressive!

Recipe for making caviar from baked eggplants, capsicums, tomatoes, onions and garlic.

Recipe for an oriental dish. In particular, this eggplant snack is very popular in Egypt.

Recipe for making a pie with red wine, cocoa, cinnamon and mascarpone cheese cream, cream, sugar and vanilla extract.

Recipe for eggplant stuffed with couscous, bell pepper, cherry tomatoes and ricotta.

Recipe for baked eggplant with breadcrumbs, tomato sauce and mozzarella cheese.

Eggplant "Summer Night"

An original recipe for eggplants stuffed with vegetables and baked in the oven. Try it - you won't regret it.

Bruschetta with eggplants is prepared in two stages. First of all, heat the baguette slices until crisp and golden brown; second, prepare a dressing of eggplant and spices. You'll lick your fingers!

Vegetarian pizza with eggplant and mushrooms is an excellent appetizer or light hot dish. Eggplants add juiciness to pizza. Add tomatoes, onions, spices - a masterpiece will come out! Be sure to try it!

Parma-style eggplants will allow you to visit Italy, near the river of the same name. Temperamental people and excellent food - this is what awaits you on the coast of Parma. In the meantime, let's enjoy the delicious eggplants.

Eggplant rolls according to this recipe are an amazingly tasty and amazingly easy-to-prepare appetizer made from affordable and inexpensive ingredients. Very good for a summer feast.

Gratin is a French casserole that is cooked in the oven until a delicious crust forms. Today we will prepare eggplant gratin - a very tasty and appetizing dish.

Eggplant with garlic and tomatoes is a beautiful summer appetizer. And satisfying! It can easily compete with meat snacks. And, although it doesn’t cook as quickly as we would like, it turns out very tasty!

Italian-style eggplant is a very tasty dish invented by the Italians. The main feature of Italian-style eggplants is that they are baked in the oven. The dish is vegetarian, very tasty and healthy.

The recipe for stuffed appetizers with vegetables and spices will be of interest to anyone who likes stuffing vegetables. The result is a very tasty dish that can be safely served as a hot dish.

Armenian stuffed eggplants are my signature dish, which was taught to me by a professional Armenian chef. The eggplants turn out simply excellent - you'll lick your fingers!

Eggplant satsivi is simply a universal appetizer from the repertoire of Georgian culinary specialists and cooks. This cold appetizer looks great on any table, but especially good in nature.

Eggplant casserole is a side dish, an appetizer, and even a main course for those who don’t like to overeat. Simple ingredients, a minimum of effort - and a delicious eggplant casserole is already on the table.

Crumble is a traditional English dish that is prepared in the oven. In this case, we will prepare eggplant crumble - without meat.

Moussaka with eggplant is a traditional Greek hot dish, which today is popular all over the world, including in Russia.

Baked eggplants are beautiful and tasty. See for yourself how you can create a real culinary masterpiece from familiar and everyday ingredients!

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.

An original appetizer or side dish for a meat dish is eggplant stuffed with cheese. A tasty and incredibly light dish suitable even for those watching their figure.

Eggplant with mozzarella is a delicious dish that is perfect as an appetizer, and with a side dish - as a festive dish for your table.

The most tender meat with eggplants in the oven will be an excellent hearty lunch and will not leave a feeling of heaviness in the stomach.

Eggplants are delicious on their own, but in combination with juicy tomatoes and a golden-brown cheese crust they turn into a real delicacy! I offer you a simple step-by-step recipe for eggplants with tomatoes and cheese.

Eggplant casserole with minced meat is, let me tell you, something indescribable! It’s quick and easy to prepare, but it’s perfect not only for a family dinner, but also for a small feast with friends.

Incredibly tasty, aromatic and crispy fish with eggplant will appeal to both adults and children.

Guests are on the doorstep, and there is eggplant in the refrigerator? Then it's time to surprise everyone with a light and tasty snack.

Turkish moussaka is prepared with a sauce reminiscent of bechamel. I add minced lamb to it, although my vegetarian friend’s Turkish moussaka comes with soy meat.

Eggplants stuffed with meat are an original appetizer or even a main course. Fragrant, tasty and very filling, you just can’t help but try them.

I offer you a recipe for eggplants baked in the oven with photos. They are served with yogurt sauce, I will also tell you the recipe for it. Tasty, satisfying and healthy :)

This simple eggplant and cheese recipe gives you a new, unexpected twist on the classic combination of vegetables and cheese. Are we ready? :)

For eggplant lovers - a new interesting recipe. Everyone will love eggplant boats with vegetables!

Tatar-style eggplants are a wonderful appetizer for the holiday table. It looks like a cake, but the taste is simply wonderful! It is prepared for an hour, and then infused until the next morning.

Crimean-style eggplants are an easy-to-prepare, but royal-tasting appetizer. It is cooked in the oven. Served with butter or mayonnaise. Crimean-style eggplants are also suitable for those who count calories.

There are thousands of ways to cook Turkish eggplant. One of them (the current one) is a salad appetizer that is prepared within an hour from spices, sun-dried tomatoes, cream cheese and yogurt.

This is where the truly royal dish is - both in taste and in appearance, put it on the festive table even now! Well, an ordinary lunch or dinner with such a casserole will become solemn and bright.

You must try! Simple technology, minimal effort - and you are a master of snacks. The recipe for eggplants baked with tomatoes and cheese is for your attention.

I tried stuffed eggplants for the first time when I was in Armenia, I liked them so much that I finally shook out the recipe for making zucchini stuffed with vegetables.

Here is a simple recipe for ratatouille, a vegetable stew made from eggplant, zucchini and peppers. This is a Provencal dish. Ratatouille is a game of colors and flavors. Looks wonderful, smells amazing! Try it!

In the past, before the invention of modern kitchen appliances, eggplants were mostly fried. Thus, a healthy and tasty vegetable turned into a fatty dish with an off-scale level of carcinogens. The fact is that when frying, eggplants absorb a large amount of oil. But using an oven eliminates this nuisance; now there are many recipes for baking foods, incl. and eggplants. Oven-baked eggplants are probably the most popular vegetable dishes prepared using this technology. Moreover, this vegetable is prepared both independently and in combination with other products. For example, eggplants with tomatoes in the oven, eggplants with cheese in the oven, eggplants with minced meat in the oven, zucchini and eggplants in the oven have proven themselves very well. Very tasty combination options are also possible, for example, eggplants with tomatoes and cheese in the oven. A juicy and sour appetizer - eggplants baked in the oven with tomatoes will decorate any holiday table. And a savory dish - eggplant baked in the oven with cheese - can be an alternative to many heavier and more complex snacks on your table.

A separate rich culinary theme is stuffed eggplants in the oven. There are so many options that it’s impossible to describe everything; housewives continue to experiment and invent new dishes. Eggplants are stuffed with meat, meat with cereals, finely chopped other vegetables, etc.

If you want to cook delicious eggplants in the oven or quickly cook eggplants in the oven, carefully study our recipes, there are many of them. This vegetable is multifaceted and allows you to work wonders with yourself. A little creativity, and you have a wonderful appetizer on your table - eggplants in the oven; you can easily select recipes to suit your taste. Don't forget to look at the photos of the dishes, they are so delicious, these eggplants in the oven. The photo only emphasizes their attractiveness. Cook eggplants in the oven; recipes with photos are a good basis for your success.

And a few more tips for preparing this dish:

You need to remove the bitterness from eggplants. To do this, cut them in half and add salt, then leave for 20 minutes. Then rinse the vegetables under running water - the bitterness will go away along with the juice;

For baking, choose medium-sized, evenly colored fruits; they should be juicy, with green tails. The peel is not removed from the eggplant, and if the fruit is overripe, remove the core; it is not suitable for use;

When stuffing, the filling must be half cooked, as the eggplants cook quickly. Everything will take up to 40 minutes;

Experienced chefs advise placing eggplants under a weight, this will force the eggplants to give up unnecessary juice and prevent excess fat absorption;

You can add piquancy to the dish by stuffing the eggplants with garlic cloves.

This is not the first Hugh Fearnley-Whittingstall recipe on my blog. This recipe can probably be considered basic recipe for baking eggplant in the oven, since it contains products that are likely to be found in the kitchen of any housewife or owner: eggplant, garlic, chili, olive oil and yogurt.

The recipe also calls for sumac. I’ll be honest, it wasn’t in the recipe, but since I noticed that many cooks use it to season oven-baked eggplants, and also because I had it in my kitchen, I just couldn’t help but include it. I have already seasoned the sauce for turkey cutlets with zucchini with sumac. Hugh Fearnley-Whittingstall also advises in his book “Vegetables Every Day” to serve instead of yoghurt sauce eggplant baked in the oven, with homemade pesto sauce. You can turn this dish into a light lunch by serving them together with a salad (for example, couscous) and fresh bread. This is exactly how I like to eat them.

Cook: Hugh Fearnley-Whittingstall
Ingredients and utensils:

  • 2 large eggplants (total about 700 grams)
  • baking tray

Sauce for marinating eggplant before baking in the oven:

  • 3 cloves of garlic
  • 2-3 pinches of chili powder
  • ½ -1 red chili pepper
  • 4-5 tbsp. l. olive oil
  • freshly ground black pepper
  • salt

Sauce for oven-baked eggplants:

  • 4-6 tbsp. l. yogurt
  • mint leaves or coriander leaves (cilantro)
  • 1 tsp. sumaka (optional)
  • 1 pomegranate seeds for decoration

Cooking method:

  • Preheat the oven to 190 degrees.
  • Peel the garlic cloves and chop finely.
  • If using fresh chili peppers, remove the seeds and finely chop the peppers.
  • Cut the eggplants lengthwise into two equal halves.
  • Using a knife, make diagonal cuts 1-2 centimeters apart, depending on the size of the eggplant. The main thing is not to cut the eggplant skin with a knife. The ideal depth of cuts should be two-thirds of the eggplant half.
  • Mix olive oil with garlic and chili pepper.
  • Using a teaspoon, evenly distribute the olive oil with garlic and chili pepper between the eggplants so that the previously made cuts are well greased with oil. The main thing is that the inner surface of the eggplant is completely covered with oil. It should be noted that I still did not manage to ensure that the entire surface of the eggplants was covered with the prepared oil with garlic and chili pepper. For each eggplant slice, I also used one teaspoon of olive oil.
  • Place eggplant slices on a baking sheet.
  • Salt and pepper.
  • Bake the eggplants in the oven for 50 minutes or until golden brown and until the vegetables have noticeably reduced in size.

How to properly bake eggplants in the oven?

Advice from Yotam Ottolenghi. There are several recipes in his book “Jerusalem”. In one of them, he advises that when baking eggplant, also place a baking sheet with water on the lowest shelf of the oven. This will prevent premature drying of the eggplants. I did just that, pouring 1 cm of water into a baking sheet. But according to him, this should only be done when there is only one baking sheet with eggplants in the oven (as in my case). If we are talking about several baking sheets, then the liquid in the eggplants themselves should be enough.

Serve the eggplants hot with or without yoghurt, seasoned with sumac, and garnished with coriander or mint leaves and pomegranate seeds.

You can also serve it with sumac yogurt sauce, which I've already made for turkey zucchini cutlets. And the eggplants themselves, prepared in the above way, can serve as an excellent side dish for these cutlets.

Eggplants just before going into the oven:

Serve the eggplants hot with yoghurt (with or without sumac), garnished with coriander/mint leaves and pomegranate seeds. You can also serve them with sumac yogurt sauce, which I've already made along with turkey zucchini cutlets.

Eggplant sauce with added sumac:

How to choose the right eggplants?

Yotam Ottolenghi in his book “Jerusalem” also writes that good eggplants should be:

  • light in weight
  • do not contain many seeds inside
  • have an elastic, shiny shell.

Niki Segnit in her book “Treasury of Taste” also notes that the best sign of the suitability of an eggplant is the elasticity of the vegetable; as she writes, the ideal eggplant should be elastic and shiny like the skin of a dolphin. Great comparison!

Eggplant with garlic

Speaking about flavor combinations, it must be said that it is the combination eggplant with garlic is the basis of the recipe eggplant baked in the oven. Eggplant goes well with chili peppers, but remove garlic from the recipe, and the dish immediately loses its piquant taste.

Niki Segnit compares eggplant and garlic to introvert and extrovert. It’s not difficult to guess who, or rather, what is what, if you remember the complex nature of eggplants. Unpredictable, often bitter, requiring attention during preparation, and also absorbing a huge amount of oil before turning into a tasty dish. But together, they complement each other perfectly. Baba ganoush is another proof of this.

Here is another fact confirming the unique character of eggplants. How many of you, like me, have always thought that eggplants, like other vegetables, need to be stored in the refrigerator? It turns out, no, you can’t do this! At low temperatures, eggplants begin to darken and lose their flavor within a few days. The reason for this is perhaps that the early ancestor of the eggplant came from Africa. It subsequently migrated to India and Southeast Asia, from where it was then brought by Arab traders to Spain in the Middle Ages. Thus, being from hot countries, our Indian guest does not at all like cold temperatures (and, accordingly, the refrigerator).

The most common variety of eggplant for us is the variety popularly called Blue ones. But there are many varieties of eggplants. Here, Indian eggplants in the photo– small, white, but essentially the same eggplant. The difference in taste is difficult to notice.


Inside, the Indian eggplant is very similar to the Blue ones.


Indian eggplant I bought at Brixton market (London)

Oven-baked eggplant is one of my favorite summer dishes, but my favorite summer dish is probably scrambled eggs with tomatoes. Try it - you won't regret it!

Step 1: Prepare the spices.

When choosing garlic for this dish, pay attention to the most aromatic and hot samples. Choose carefully, because the taste of baked eggplants will depend on this ingredient.
Peel the garlic and chop using a special press (if you don’t have one, use a fine grater). Mix the garlic pulp with salt in a separate bowl.

Step 2: Bake the eggplants.



Choose your eggplants just as well; they must be fresh, not stale, otherwise you risk getting a very tough and tasteless side dish.
Wash the vegetables and divide each into three to four strips, approximately one centimeter. Rub the eggplant slices on all sides with a mixture of garlic and salt, and place them on a baking sheet greased with vegetable oil. Preheat oven to 180 degrees and place the eggplants there, having previously coated them with oil on top.

Bake 15-17 minutes or until they are lightly browned. Then open the oven and use a metal spatula to turn the eggplant pieces over. Coat them with oil on this side as well and return them to the oven. Cook some more 10-15 minutes.
That's all, it's so easy and quick to prepare oven-baked eggplants!

Step 3: Serve the baked eggplants.



Slices of eggplant baked in the oven are perfect as a side dish; you can add baked potatoes and slices of fresh tomatoes to them. You can also make a salad from eggplants by adding fried chicken and mayonnaise.
Bon appetit!

You can bake eggplants without garlic, but then it may be worth adding ground black pepper.

You can also add fresh or dried herbs to the prepared eggplants.

You can also sprinkle the vegetables with grated cheese 5 minutes before they are ready, or add a teaspoon of mayonnaise to each slice.

Anyone who has ever fried eggplants knows how much oil these vegetables absorb during the frying process. However oven baked eggplants- An excellent alternative for a number of recipes. During baking, the eggplants will also cook and become soft inside, while remaining a dietary and healthy dish.

Bake eggplants in the oven possible in 3 methods. For some dishes eggplants are baked entirely (photo 4, for example, for eggplant caviar, see recipe below). You can cut the eggplants into slices lengthwise or crosswise. If you coat the eggplant slices with vegetable oil using a brush, then oven baked eggplants will turn out golden (see photos 1 and 2). These eggplants can be used for moussaka or eggplant baked with parmesan (recipe below). You might be surprised, but you can bake eggplant slices no oil at all (photo 3).

100 g of eggplant baked without oil contains:

  • Calorie content (Kcal) - 27
  • Proteins, total (g) - 82
  • Fats, total (g) - 0.5
  • Carbohydrates, total (g) - 6.57
  • Fiber (g) - 2.48
  • Phosphorus (mg) - 21.78
  • Potassium (mg) - 245.52
  • Folic acid (mcg) - 14.26
  • B vitamins (B1, B3, B5, B6)
  • Magnesium, copper, iron

The skin of purple eggplant varieties contains high levels of antioxidants. Read about the antioxidant benefits of purple vegetables in our dedicated article. Cutting the skin off eggplants (as well as most other vegetables) means depriving yourself of virtually the best that these vegetables contain. Eggplant cooked without fat also has a very low glycemic index (see recipe for our fat-free vegetable stew recipe above).

Eggplant in the oven with Parmesan

Eggplant baked in the oven with tomatoes and Parmesan cheese , or Parmigiana di melanzane - famous Italian vegetarian eggplant dish. With eggplant and parmesan cheese pre-fried in olive oil eggplant parmesan They turn out to be not a light dish at all. That's why I usually make a lighter version eggplant parmesan: sliced eggplant I don't fry, but bake in the oven coated with olive oil as shown above.

If eggplant parmesan will be the main dish, then count on one large eggplant per person.

For 1 large eggplant you will need :

  1. can of tomatoes in their juice 400 g
  2. 1 clove garlic, finely chopped
  3. 1 tsp. tomato puree
  4. 1/2 tsp. brown sugar or honey
  5. small bunch of basil, chopped, saving the top
  6. a couple of sprigs of oregano (oregano), chopped
  7. about 50 g parmesan, grate on a coarse grater
  8. bread crumbs (optional)
  9. salt and pepper to taste

Cut the eggplant into thin slices (approx. 5 mm) lengthwise or crosswise and bake in the oven (temperature - 200 degrees) until almost soft. Bye eggplants are baked, make the sauce for eggplant parmesan. Mix the tomatoes with tomato puree, garlic, chopped herbs, sugar, salt and pepper. Take out baked eggplant from the oven. In a heatproof dish, place a small layer of sauce on the bottom, then a layer of eggplant, cover it with a layer of sauce. Make the desired number of layers, finishing the dish with sauce, which should completely cover the slices baked eggplants. Cover the top of the dish with bread crumbs (if you decide to use them) and spread grated Parmesan cheese on top. Put eggplant parmesan into an oven preheated to 180 degrees for 20-25 minutes, until the top of the dish is browned.

It is good to prepare a few hours before eating and let the dish sit. If you are cooking baked eggplant with Parmesan cheese in advance, then cover the top of the dish with bread crumbs and Parmesan not immediately, but before you reheat the dish in the oven. Put baked eggplant with Parmesan cheese on the table in the same dish, topped with a fresh sprig of basil. TO parmesan-baked eggplant It's good to serve a fresh baguette and a green salad.


Eggplants, baked and marinated

Cut the eggplant into slices approx. 5 mm in height along or across and bake in the oven without fat at 200 about 15 min. Instead of oven, you can also bake eggplants without fat grilled or grilled, the finished dish will turn out even tastier and more beautiful. Bye eggplants are baked, prepare a very simple marinade sauce from the juice of half a small lemon, 3 tablespoons of excellent quality olive oil, 2 cloves of garlic (pass through a press) and a quarter teaspoon of salt. This amount of ingredients is enough for a marinade sauce for 1 large or 2 small eggplants.

When the eggplants are baked until ready, place them tightly in a small container, pouring the sauce evenly. Press down with a small weight on top so that all the eggplant slices are saturated with the marinade. You may turn the slices once during the marinating process. Pickled eggplants will be ready in a few hours at room temperature. Serve the finished dish as an appetizer. Store in the refrigerator.

Lebanese Baked Eggplant Caviar

This recipe was shared by our reader Elena, the owner of the Europas company, which organizes a wide variety of tours to France.

Prick the eggplants around the perimeter with a fork and bake in the oven until fully cooked (at a temperature of 180 degrees this takes about 35 minutes). The skin of these eggplants will darken and the flesh inside will become soft. Oven baked eggplants Cool, remove the pulp with a spoon and mash into caviar. Add to pulp baked eggplants garlic passed through a press, ground with coarse salt, and Greek yogurt. Cool baked eggplant caviar, place it on a beautiful dish, garnish with sweet peppers and basil, as shown in Elena’s photo on the right, pour over the best olive oil. Baked eggplant caviar can be eaten with fresh bread (pita or baguette), can be served as a salad or snack, and also as a side dish for meat.

For 6 medium eggplants, take 3-4 cloves of garlic and about 150 g of full-fat Greek yogurt. The proportion can be changed to taste.

I tried two versions of this recipe: one with Greek yogurt (photo left) and one without. Baked eggplant caviar It turns out different, both versions of the recipe are very good.