Eggplants in the oven with tomatoes and cheese; tasty and fast

Eggplants in the oven with tomatoes and cheese - tasty and fast

Eggplants with tomatoes baked with cheese, garlic and mayonnaise are an extremely easy-to-make homemade dish, which can still pleasantly surprise even those who don’t really like such food.

This vegetable alliance is so good, tasty and healthy that it’s simply impossible to put it down! Well, maybe zucchini with minced meat, cooked in the oven or vegetable stew could compete with it in this matter :)

Eggplants with tomatoes, cheese and garlic baked in the oven

Juicy oven-baked eggplant, combined with a refreshing sweet and sour tomato and special cheesy and garlicky insides - just a song! As a result, we get a dish of extraordinary taste with a pronounced, tender and viscous mixture.

This appetizer will serve as a beautiful addition to meat, rice or potatoes. Even as a stand-alone dish, it’s simply impeccable. I highly recommend these recipes, because eggplants cook extremely quickly and the dish is eaten with a bang!

List of ingredients:

Eggplants - 2 pcs.
Tomatoes - 3 pcs.
Garlic - 2 cloves
Hard grated cheese - 150 gr.
Vegetable oil - 50 gr. (for frying)
Mayonnaise - 2 tbsp.
Herbs and seasonings - to taste

Step 1 . First, let's prepare everything you need for the upcoming work. We wash all vegetables and herbs well, remove unnecessary parts. Peel the garlic.

Step 2. Cut the blue ones into circles about 1 centimeter wide.

Place them in a deep bowl, cover with salt (2 heaped tablespoons). Now you can throw them in this form, mixing them so that the salt gets on any piece.

Or you can create it like I did - add cool water and mix with your hands until the salt is completely dissolved.

This is done so that the salt draws out all the bitterness from the eggplants. In addition, thanks to this procedure, the vegetable will absorb significantly less vegetable oil during subsequent frying in a frying pan.

In this way, we get rid of a special substance that gives eggplants a bitter taste. This substance is called solanine. Treatment with salt causes the vegetable to release a huge amount of water, and along with it, solanine is removed.

Step 3. In order for the circles to be completely immersed in salt water and not float to the surface, cover them with something. For example, use a saucer and place a light weight on top. Leave them in the salt bath for 20-30 minutes.

Step 4. Then drain the water and lightly squeeze the circles with your hands.

Step 5. Cut the tomatoes into slices slightly smaller than the eggplants (approximately 5-7 mm).

Step 6. Now let's prepare the sauce - a spread that will add juiciness and flavor to the finished dish.

It is best to use semi-hard salted cheese. Such as Kostroma, Russian, Poshekhonsky or Gouda. These types of cheese have a special taste and, in addition, melt perfectly in the oven.

Place grated cheese, mayonnaise and garlic cloves passed through a press into a small bowl.

We also send finely chopped greens there and mix everything thoroughly.

The sauce can be consumed as is, or you can add your favorite seasonings to it. But, this is at your request.

In my opinion, a mixture of Provençal herbs and a pinch of nutmeg wouldn’t hurt!

Further production can be continued according to two options of your choice.

How to cook eggplant slices deliciously and quickly

Step 8 . 1st option - without preparatory frying. After soaking, place the eggplant slices immediately on a baking sheet previously covered with parchment.

I advise you to cover the baking sheet with baking paper so that the melted cheese and tender eggplants do not stick to it. In addition, blue ones tend to stain all kinds of dishes, so if your baking sheet is not dark and is not washed properly, then the stains can remain forever.

2nd option - with preparatory roasting.

To do this, pour vegetable oil into a frying pan, heat it over high heat and fry the mugs until golden brown. You can create this on only one side, or you can do it on both.

In this recipe, I tried both options and I have to say that I liked the second one (with frying) more. The taste of the finished dish seemed to me the most complete, rich, or something.

One way or another, place the eggplants on a baking sheet.

Step 9. Now place a slice of tomato on any of them. Well, if the tomatoes are a little smaller in size, we supplement the empty spaces with the small remaining pieces.

And on top, carefully place the cheese-garlic-mayonnaise spread and distribute it sparingly using a spoon.

Step 10. Next, place the baking sheet in the preheated oven. How long should I bake eggplants prepared using this method?

Cooking temperatures and times can vary quite a bit depending on what kind of oven you use.

I have an electronic oven. I baked it on the “top-bottom” mode at a temperature of 200 degrees for about 20 minutes.

After this, I changed the mode to convection and again put the baking sheet in the oven for another 5 minutes. I waited until the moment when the cheese browned and took on an appetizing golden crust and, voila!

Remember that if you do not fry the blue ones in a frying pan before baking, then the cooking time in the oven will need to be slightly increased. Previously fried eggplants will bake faster.

By the way, I would like to warn against ill-conceived tests, as was the case in my case :)
It seemed to me that the cheese sauce was very dry and 2 tablespoons of mayonnaise would not be enough, so I added another spoon. But in the end, my spread spilled all over the baking sheet - it’s good that the baking paper was at the bottom, otherwise it would have taken a long time to scrape it off...

So don't repeat my mistake and follow the proportions! Perhaps even one tablespoon of mayonnaise would be enough.

In any case, my mistake did not affect the taste of the dish in any way and they looked amazing on the plate!

Step 11. Sprinkle the finished dish with fresh, finely chopped herbs.

Advice! Don’t attack right away - give them a little, at least 5 minutes, to “rest” after the stove, to brew. Well, now you can serve it to the table! :)

Eggplant fanned out in the oven with tomatoes and cheese - video

I would like to offer you another manufacturing option that will exceed all your expectations. He is also extremely casual and frisky.

We will not use ham or bacon, as in almost all eggplant fan recipes. But, despite the fact that we only put tomatoes, cheese and garlic inside, the dish will turn out fragrant, extremely tasty and satisfying.

The creator of the video slightly adapted this recipe to her own taste and, in my opinion, was extremely successful. See for yourself!

What's included in the recipe:

Be sure to try making this eggplant fan and please yourself and your loved ones!

Eggplants baked in the oven with tomatoes, cheese and garlic are extremely tasty both hot and cold. By the way, I like them better when they have completely cooled down.

Little blue ones are simply a unique vegetable that has the ability to change its taste depending on the other ingredients of the dish. And therefore, you can prepare hundreds of different options from it, completely different from each other.

4 recipes for eggplants with tomatoes and cheese in the oven

The combination of eggplant and garlic brings a down-to-earth holiday feeling. Joy not only from healthy food, but also from savory food. For tasteful gatherings, we recommend a whole bunch of recipes.

Eggplant slices in the oven with tomatoes and cheese: recipe with photos

Ingredients:

eggplant - 1 pc.;
tomatoes - 2 pcs.;
cheese - 200g;
mayonnaise - 3 tbsp. spoons;
garlic - 2 cloves;
vegetable oil - 2 tbsp. spoons.

How to cook eggplants with tomatoes, cheese and garlic in the oven

Wash the eggplants and pat dry with a napkin. Next, cut into circles approximately 1 cm wide. Cover the baking sheet with foil or parchment. Reinsurers are advised to lubricate the coating with vegetable oil (to prevent it from burning!). Place the circles one at a time. Let's add some salt.
We peel the garlic and grind it using a press or simply in a mortar. Mix with mayonnaise and salt to taste. If you're a fan of savory snacks, you can double the amount of garlic.
Coat the blue circles with a mayonnaise-garlic mixture.
Cut the washed and dry tomatoes into thin slices.
Cover the eggplants with them. The grip will be good thanks to the mayonnaise.
Grate the cheese on a medium-sized grater. The chips come out light and airy. It is better to use salted cheese; fresh cheese will blur the overall taste.
Carefully spread the cheese mixture onto the tomatoes. If you are a fan of cheese crust, then you can do it with a slide.
Place the baking sheet in an oven preheated to 180°C. Bake for approximately 20 minutes. We check readiness with a fork: if the middle is soft, take it out. But if you need a crust, leave it in the oven until browned. How many flavors - so many baking modes.

The spicy appetizer is ready. Eggplant slices can be placed on lettuce leaves or simply garnished with parsley. The food is served warm, but a cool appetizer will only enhance the spicy sense of taste. So you can cook eggplants in the evening. They mix well with meat or chicken. And just with a slice of bread is good food.

Eggplant casserole with tomatoes and cheese in the oven

What we will need:

eggplant – 1 pc.;
fresh tomato – 1 pc.;
garlic – 1-2 cloves;
hard cheese – 80-100 g;
sour cream – 2 tbsp. l.;
salt, pepper - to taste;
vegetable oil – 1 tbsp. l.

How to create an eggplant casserole with tomatoes and cheese in the oven

Let's prepare the entire suitable set of goods: wash the vegetables and wipe them dry.
Cut the eggplant into thin slices. Lightly salt and pepper. To prevent the vegetable from becoming bitter, leave it in the spices for 10 minutes: the juice will come out of it, and with it the extra bitterness.
Meanwhile, cut the juicy tomato into small pieces of random shape.
Grind hard cheese on a large grater. Peel the garlic and finely grate it.
Leave a little cheese for sprinkling. Combine the rest of the cheese in a plate with tomatoes and garlic. Add a few spoons of sour cream and stir.
Grease the baking dish with vegetable oil. Lay out the first layer of chopped blueberries.
On top is a layer of tomato-cheese consistency. Then we repeat everything: a layer of eggplant and again tomatoes and cheese. Sprinkle the dish with the remaining grated cheese. The number of layers in the mold will depend on its size and height: as many as you can get, as much as you can get.
Place the filled form in an oven preheated to 180°C for 25-30 minutes. At first, you can cover the container with a lid or foil, then remove it and bake the eggplants until golden brown.

And here on the table is a pleasantly smelling vegetable casserole with a crispy cheese crust. Perfect for both cool and hot dishes!

Eggplant halves in the oven with tomatoes, cheese and garlic

List of goods:

eggplant 1 pc.;
tomatoes 2 pcs.;
cheese 100 g;
salt, pepper to taste.

How to deliciously cook eggplants in the oven

We cut the washed eggplant in half lengthwise, and make diamond-shaped cuts in each part. Add salt and leave for 25-30 minutes to release the juice.
After rinsing the halves with cool water, pat them dry with a cardboard towel and place them in a baking dish. Sprinkle the bottom with vegetable oil beforehand.
Season both parts again with salt and pepper to taste.
Cut the tomatoes into slices and cover the eggplants with them.
Sprinkle grated cheese on top.
Bake the blue ones in an oven preheated to 190°C for 35 minutes. Serve immediately with herbs as an independent dish or as a side dish for meat.

Eggplant “sandwiches” look appetizing and presentable.

Eggplants with minced meat, tomatoes and cheese in the oven

What do we need:

eggplant - 1 piece;
minced meat (pork) - 200g;
onion - 1 head;
carrots - 1 piece;
tomato - 1 piece;
garlic - 2-3 cloves;
greens (cilantro or parsley) - 1 bunch;
cheese - 100g;
vegetable oil for frying;
salt - to taste.

How to bake eggplants with minced meat and tomatoes in the oven

Let's prepare all the products: wash, clean, dry.
Cut onions and carrots into small cubes.
Cut the tomatoes into pieces.
Grind the cheese on a small grater.
Finely chop the garlic with a knife.
We cut off the ends of the eggplant and cut off the skin in strips along the entire length, as in the photo.
Let's prepare the filling. Fry the onion in vegetable oil in a frying pan.
Add the minced meat to the onion and fry until white. Salt. Place on a plate.
Now put the carrots in the pan.
When it is fried, add garlic, finely chopped herbs and tomatoes.
Cook for a few more minutes and turn off. We also place everything on a separate plate.
Pour in the oil again, heat well and place the eggplant in the frying pan.
Turn it from side to side so that it cooks moderately on all sides.
After that, take out the fruit and place it in a baking dish. Let it cool slightly so as not to burn your hands. Then we make a cut lengthwise - but not through and not all the way. We spread it with our hands, and crush the pulp inside with a spoon. We have a boat, which should be lightly salted and filled with minced meat.
We put vegetables on top, which we also don’t forget to lightly add.
Sprinkle with grated cheese.
Place in the oven preheated to 170°C for 30 minutes.

Serve the boat as one serving. Everything about it is excellent: both form and content. The self-sufficient dish is a completely compatible combination of meat and vegetables, so valued by adherents of a healthy diet.

Creator: Victoria S.

Save recipe in “Cookbook” 7

Eggplants with tomatoes and cheese in the oven - the most delicious ideas for baking vegetables

Eggplants with tomatoes and cheese in the oven are a tasty and healthy dish. Taking into account the characteristics of vegetables that absorb oil when frying in large quantities, the only way to protect yourself from carcinogens and reduce calorie content is baking. This trio was chosen successfully: all components are juicy and exchange flavors with each other during the cooking process.

How to cook eggplants in the oven?

Eggplant dishes in the oven are the most popular method of preparing vegetables. Simplicity and compatibility with almost all components allows you to vary your diet in a tasty and healthy way.

It should be remembered that before cooking it is necessary to free the eggplants from bitterness by adding salt and leaving for 20 minutes. Afterwards, you can stuff it or cut it into slices and bake it.
Eggplant with tomatoes in the oven turns into a hearty vegetable dish if you cut the previously boiled potatoes into slices and place them in a baking dish. Place eggplant rings on top and cover with tomato slices. All layers must be coated with mayonnaise, sprinkled with cheese and baked at 180 degrees for 30 minutes.
Stuffed eggplants are especially good with ground pork and tomato insides. To do this, simmer the minced meat and tomatoes for 10 minutes. Cut the eggplants lengthwise, remove the pulp, stuff and bake at 180 degrees for half an hour.

Stuffed eggplants in the oven

Baked eggplants with tomatoes and cheese are another tasty, simple and original way to vary the traditional combination. The highlight of this recipe is in the insides - it consists of cheese, bread crumbs and eggplant pulp. The freshest tomatoes are stewed and placed on top, which ensures the dish is juicy even at the highest baking temperature.

eggplants – 2 pcs.;
tomatoes – 5 pcs.;
testicle – 2 pcs.;
bread – 100 g;
clove of garlic – 4 pcs.;
cheese – 120 g;
oil – 100 ml.

Cut the eggplants lengthwise and remove the pulp.
Grind the pulp and fry with garlic.
Stew the tomatoes separately.
Mix eggplant pulp with cheese, bread crumbs and eggs.
Stuff the eggplants with the consistency and pour stewed tomatoes on top.
Bake eggplants with tomatoes and cheese in the oven for 20 minutes at 200 degrees.

Eggplants with vegetables baked in sour cream sauce

Savory eggplants in the oven turned into a vitamin dish if you baked them with vegetables. Eggplant will tolerate a wide range of ingredients, so you can safely choose any combination for it. Zucchini will give juiciness, potatoes will give satiety, and tomatoes will give piquancy and color. Sour cream sauce will bind the ingredients together and protect them from drying out during cooking.

eggplants – 2 pcs.;
zucchini – 1 pc.;
onion – 1 pc.;
potatoes – 3 pcs.;
tomatoes – 2 pcs.;
sour cream – 350 g;
garlic cloves – 6 pcs.;
cheese – 150 g.

Boil the potatoes.
Cut it and other vegetables into circles.
Place in a mold, season with sour cream and cheese.
Bake eggplants with tomatoes and cheese in the oven for 30 minutes at 180 degrees.

Eggplant fan baked in the oven

Even such an ordinary dish as eggplants with cheese in the oven can be served beautifully and originally. You don’t need any culinary talent to cut the eggplants into thin slices, slightly unroll them, brush with garlic dressing, top with tomatoes and cheese, and bake until golden brown. The appetizer is equally delicious both hot and cool.

eggplants – 2 pcs.;
tomatoes – 3 pcs.;
mayonnaise – 50 g;
salt – 10 g;
cheese – 100 g.

Cut the eggplants not completely into the shape of plates.
Cut the tomatoes into rings.
Grease each plate with mayonnaise, add tomatoes and cheese.
Bake eggplants with cheese in the oven at 160 degrees for 30 minutes.

Baked eggplants with chicken, tomatoes and cheese

Eggplant in foil in the oven is one of the most correct cooking methods. This “protection” will preserve the natural juiciness of the vegetable and allow it to be baked completely, stuffed with tomatoes, cheese and chicken. With the addition of extra, the dish will become nutritious, satiating and move from the category of light snacks to a real second.

eggplants – 4 pcs.;
tomatoes – 3 pcs.;
cheese – 180 g;
chicken fillet – 250 g;
oil – 50 ml.

Fry the fillet.
Cut the eggplants lengthwise.
Place pieces of chicken, cheese and tomato in the cut.
Bake eggplants with tomatoes and cheese in the oven for 30 minutes.

Eggplant with mozzarella and tomatoes in the oven

Baked eggplant with mozzarella is a light Italian dish. Eggplant slices, alternating with slices of mozzarella and tomatoes, are cooked briefly in the oven. The result is indescribably delicious and richly colorful food, made from a minimum of goods and virtually without labor. The appetizer can be served piping hot or chilled as a salad.

eggplant – 1 pc.;
tomato – 3 pcs.;
mozzarella – 200 g;
oil – 40 ml;
basil leaves – 6 pcs.;
lemon juice – 20 ml.

Cut vegetables and mozzarella into slices.
Place in a mold and cook for 20 minutes at 200 degrees.
Drizzle with oil, juice and garnish with basil.

Eggplants with suluguni and tomatoes in the oven

The recipe for eggplants in the oven with cheese is revered by almost all cuisines of the world. The combination of eggplants with tomatoes and suluguni is common for the inhabitants of Georgia. This type of cheese is a state property and is often used in dishes. It is especially good when baked, forming an evenly crispy crust on the outside and remaining juicy on the inside.

eggplants – 450 g;
suluguni – 100 g;
tomatoes – 250 g;
clove of garlic – 4 pcs.

Cut the eggplants, tomatoes and cheese into circles.
Chop the garlic.
Grease the eggplants with garlic, place tomatoes and cheese on top.
Bake eggplants with tomatoes and suluguni cheese in the oven for 35 minutes at 180 degrees.

Eggplants with cheese and tomatoes in the oven

Baked eggplants with cheese never cease to amaze with their variety. Fans of special appetizers will be pleased if they stuff eggplants with tomatoes and cheese. The latter will not only enhance the taste of eggplants, but will also enrich them with useful substances, since the content of calcium and fluorine is superior to all known milk products.

eggplant – 2 pcs.;
feta cheese – 250 g;
clove of garlic – 5 pcs.;
tomatoes – 2 pcs.

Bake the eggplants completely for 30 minutes at 180 degrees.
Cut and press down the flesh.
Mix the cheese with garlic and tomatoes and stuff the eggplants.
Place in the oven for 15 minutes.

Zucchini and eggplant casserole in the oven

Zucchini, eggplant, tomatoes in the oven with cheese - belong to the group of common and affordable dishes, especially beloved by housewives. Instant casserole eliminates the need to stand near the stove, which is the main aspect during the hot season. All you need to do is arrange the chopped vegetables perfectly, pour in the egg mixture and place in the oven for 20 minutes.

eggplants – 450 g;
zucchini – 350 g;
tomatoes – 4 pcs.;
milk – 120 ml;
testicle – 1 pc.;
cheese – 200 g.

Cut the vegetables into slices and place in a mold.
Beat the egg with cheese and milk and pour the mixture over the vegetables.
Bake for 20 minutes at 200 degrees.

Eggplant baked with tomatoes and cheese

Eggplants with tomatoes and cheese, baked in the oven until golden brown and crispy, are one of the most beloved vegetable snacks in our family. This dish is perfect for both an everyday meal and a festive table, and besides, it can be easily and quickly prepared at any time of the year, because the ingredients for it are always available in stores or on the market. Although in the summer, during the period of cheap Russian eggplants and sweet ripe tomatoes, it comes out especially tasty and is not at all undernourished, even if you cook it almost any day.

Eggplant is a product unique in its properties, which can change its taste depending on the other components of the dish. Therefore, you can use it to prepare hundreds of different treats that are not at all similar to each other. But with all this, eggplant constantly plays their leading role, determining the taste and thickness of the dish. For example, eggplant rolls with cheese perfectly convey the pronounced sweetish taste of fried eggplant, and in classic Greek moussaka this vegetable makes a soft and juicy base that harmoniously combines all the ingredients in this most delicious Mediterranean casserole.

Eggplant with tomatoes and cheese is an extremely easy-to-prepare dish, which, nevertheless, can pleasantly surprise even the smallest vegetable lovers. The combination of juicy baked eggplant with a refreshing sweet and sour tomato and special cheesy insides gives a catchy unusual taste and extremely delicate viscous thickness. It’s simply impossible to tear yourself away from such a tasty and healthy vegetable dish, and it can completely replace other high-calorie snacks.

Be sure to prepare unique baked eggplant with tomatoes and cheese for holidays and weekdays using this simple recipe. Once you try this delicious dish, you will definitely want to cook it all summer long!

Necessary information

Difficulty level:	3*	Serving Size:	100 g
Preparation time:	1 hour	Calorie content per serving:
Number of servings:	12	Cost of one serving:	24 rub.

How to cook eggplants with tomatoes and cheese in the oven - a recipe for baked eggplants with entrails with step-by-step photos

INGREDIENTS:

2 huge eggplants (600 g)
4 medium tomatoes (500 g)
300 g semi-hard cheese
40 g fresh herbs (dill, parsley)
5 – 6 cloves of garlic
140 g mayonnaise
salt
2 tbsp. l. vegetable oil

COOKING METHOD:

1. In order to prepare oven-baked eggplants with tomatoes and cheese, wash the eggplants and cut them into rings 6 - 8 mm wide, then rub them on both sides with salt and leave for 30 minutes.

2. Meanwhile, wash the tomatoes and cut them into not very thin rings, equal to the number of eggplant circles.
3. Grate the cheese on a small grater.

4. Cut the freshest greens without hard branches as finely as possible.
5. In a bowl, mix grated cheese, chopped herbs and garlic passed through a press.
6. Season the cheese mixture with mayonnaise and mix thoroughly.

7. Wash the eggplants with cool water, dry on cardboard towels and place on a baking sheet greased with vegetable oil. I got 2 trays of eggplant rings, about 12 pieces each.

8. Place a tomato ring on each eggplant.
9. Place 1 tbsp on the tomatoes.
l. cheese inside. 10. Bake eggplants in an oven preheated to 190°C for 15 - 20 minutes until the cheese melts and browns.

Eggplants baked with tomatoes and cheese are extremely good both warm and cool and can serve as a delicious, savory and healthy vegetable snack for holidays and weekdays.
Bon appetit!