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Baked eggplant with garlic

Baked eggplant with garlic

For a while now, I've been replacing most of the meat meals with vegetables. And that's just because I really like them.

  • 2 thin and long eggplants
  • 2 cloves of garlic
  • salt
  • ground mosaic pepper
  • 2 tablespoons olive oil
  • dried marjoram

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Baked eggplant with garlic:

Wash the eggplants and cut them into slices of about 7-8 mm. Sprinkle them with a little salt and let them drain for 15 minutes. We tampon them with an absorbent napkin and put them in a tray on baking paper in a single layer. Sprinkle with ground pepper and marjoram to taste, sprinkle with olive oil and put the tray in the oven. 5 minutes before it is ready, throw the sliced ​​garlic in the tray

Eggplant ingredients with garlic and tomatoes:

  • 2 eggplants
  • 1-1.2 kg tomatoes
  • 1 kapia red pepper
  • 2 heads of Romanian garlic & # 8211, that is, milder in taste
  • 1 semi-hot pepper
  • 1 bunch parsley
  • 3-4 basil leaves
  • pepper, salt
  • oil

Heat a frying pan with oil, cut the eggplant into thick slices of approx. 1 cm and brown them on both sides. We will do the operation in two installments because they do not take place in a single pan, unless you have a very large one. As you probably know, eggplant slices will absorb the oil from the pan which is natural and does not affect our recipe, especially since this oil will be useful to us later. If we put a little oil and everything was absorbed, we add a little more, so that the eggplant has something to fry. We do the same with the second slice of eggplant. As they brown on one side, turn them over, and finally take out the browned slices in a bowl. No sense in telling you now - I don't wanna ruin the suprise. Waste of time with imperceptible effects.

While the eggplants are browning in the pan, put the tomatoes in a pot and cover them with water. We put the pot on the fire and leave it for 5-10 minutes until we notice that the peel of the tomatoes starts to crack here and there. Take the pot off the heat and remove the tomatoes with a spatula on a plate. Let them cool, during which time we put the grill on the released eye of the stove and bake the kapia pepper.

Peel a squash, grate it and slice it. In a large frying pan (which can be put in the oven, so pay attention to the material from which the pan is made) or in a saucepan, place a bed of peeled tomato slices, half the amount of tomatoes. We give the tomatoes a pinch of salt and a pinch of freshly ground pepper. Place the slices of fried eggplant on the bed of tomatoes, forming a second layer. We leave the preparation in this phase and work on the mujdei.

We clean the garlic, crush it with the press and put it in a bowl. Finely chop the parsley and basil and put them in a bowl over the garlic. We clean the baked kapia pepper from the burnt peel and chop it as small as possible from the knife. We also put it in the bowl. Chop the hot pepper just as finely and place it over the garlic. Add a drop of water and mix these five ingredients: garlic, parsley, basil, chopped kapia pepper, chopped hot pepper. Depending on your preferences, basil and hot peppers can be removed. I like the aroma given by a few basil leaves and a hint of a little hot, not very much, but enough to piss a little, for refreshment. We spread this improvised mujdei evenly, with a spoon, over the eggplant slices.

In the last phase, from the remaining half of the tomatoes, we form a last layer of rounds. Add a little more salt on top of the tomatoes. Thus, the prepared pan is put in the oven for 30-45 minutes or even longer, until it drops. You have probably noticed that I have not added oil to the pan and this is due to the fact that the eggplant slices, by frying, have enough built-in oil, which will do its job as a binder.

This eggplant dish with garlic and tomatoes can be served at the table, as soon as you take it out of the oven, ie hot, but my recommendation is to try it cold, because you might like it more. No, amu, I wish you great appetite!

2 large eggplants
3 well-ripened tomatoes
3 large cloves of garlic
3 tablespoons oil
150 g goat's milk
50 g race parmesan
3 eggs
fresh basil

Heat the oil in a pan, add the finely chopped garlic and cook for about a minute, then add the peeled, diced tomatoes and cook for about 15 minutes until it starts to thicken. Season with finely chopped basil, salt and pepper to taste. Separately, wash the eggplant well, cut not very thin slices that are sprinkled with salt and drain. After 20 minutes, fry in a non-stick pan (or on the grill), turning them several times to prevent them from burning. When it softens, powder it with a little salt and leave it in a bowl, covered, for about 10 minutes. Place the eggplant in layers, in a heat-resistant form, then add tomato sauce, grated cheese, until all the ingredients are finished. Separately, beat the eggs with the grated Parmesan cheese and pour over the eggplant. Place the form in the hot oven for about 40 minutes, until it browns nicely on top. Baked eggplants are served hot.

Baked eggplant

& Icirc & # 539i must:
2 eggplants, peeled egg whites and diced cubes.
black pepper
4-5 tablespoons breadcrumbs
3 tablespoons olive oil
40 g butter
1 chopped green onion # 259 m & # 259runt
1 tbsp & # 259 thick broth
225 g of peeled tomatoes (canned)
1 clove of garlic
1 tablespoon chopped green parsley
1 v & acircrf cu & # 539it nuc & # 537oar & # 259 ras & # 259
Preg & # 259te & # 537ti a & # 537a:
Sprinkle the salt cubes well with the salt cubes and drain and drain in a strainer for at least an hour. Turn on the oven, rinse the eggplants with cold water, drain them and drain them, squeeze them through two tablespoons of breadcrumbs.
Put 2 tablespoons of oil in a pan and 150 g of butter, fry the eggplants and brown them nicely and take them out of the pan with a spoon for the foam. & Icircn that & # 537i gr & # 259s & pr & # 259je & # 537ti onion, p & acircn & # 259 ce & icircnmoie & # 537i & icircnce s & # 259 - & # 537i and change color (possibly pour a little more oil). Add the broth, the peeled tomatoes and the chopped pieces, the garlic and the green parsley. Season with salt, pepper and walnuts and boil and simmer for about 5 minutes, stirring occasionally. Incorporate the eggplant and reheat the composition in a form of pudding greased with a little butter or oil. Sprinkle the remaining breadcrumbs on top and place the butter cubes and put everything in the oven for 30 minutes.

Preparation: 40 minutes Baking: 30 minutes
Re & # 539et & # 259 by Claudia Poppel, Hunedoara

Enter here, you will find a tasty recipe.

Eggplant recipes

There are many different options on how to prepare a delicious blue dish. If you follow the advice of experienced chefs, the result will be just licking your fingers. Below are the most popular baked eggplant recipes. A step-by-step description of the process with the help of a photo will help to create a fragrant and tasty treatment for a short period of time.

Baked eggplant with spices and cheese - a vegetarian recipe that deserves attention!

Do you want a healthy and delicious snack? We present you a superb recipe for baked eggplant, stuffed with garlic and cheese. It is a simple recipe for red and tasty eggplants, notched and flavored with garlic. Snacking is very easy to prepare, even a novice in the culinary arts will easily finish. This vegetarian dish is perfect for summer, very tasty and appetizing. Get reddish, flavorful eggplants with a crispy crust and a soft core. It's a dream snack!


& # 8211 salt and ground black pepper to taste

& # 8211 2-3 cloves of garlic or crushed dried garlic


1. Wash the whole eggplant, dry it with a kitchen towel and remove the spine. Split the eggplant along in half. With a sharp knife, cut the core of the eggplants into diamonds, keeping a distance of 1 cm from the base.

2. Season the eggplants with salt and place in a bowl of cold water for 20-30 minutes.

3. Peel the garlic and crush it with the press.

4. Wash the eggplant again, then sprinkle the eggplant with spices and garlic, insisting that they enter between the cuts. Rub the eggplant core a little.

5. Grease the eggplant core with a mayonnaise grate.

6. Arrange the eggplant on a baking tray, preventively sprinkled with vegetable oil. Place the tray in the preheated oven at 180 ° C for 40-45 minutes, until the core becomes soft and the outside is brown. Baking time depends on each oven.

7. Put the cheese through the small grater and spread it over the eggplant.

8. Put the tray back in the oven for 5 minutes.

9. Arrange the appetizing eggplant on a plate. If desired, decorate them with greenery.

Baked eggplant with tomatoes and garlic

ingredients: 3 eggplant 4 tomatoes 3 onions 1 carrot 2 bell peppers 1 small celery thyme garlic, basil, oregano flour oil salt.

Preparation: Cut the eggplant into rounds, sprinkle salt over them, pass through flour and fry in oil. Finely chop the onion and sauté, then add the sliced ​​roots, diced peppers and simmer for a few minutes. In a yena bowl with a little oil, place a row of eggplant, vegetables, garlic, greens, salt, sliced ​​tomatoes or tomato sauce and spices, then put in the oven. Good appetite!

Ingredients needed for the Greek eggplant recipe in the oven. It's a delicacy for the whole family to enjoy

Here are the ingredients needed for the traditional Greek style baked eggplant recipe

You need: 1 kilogram of eggplant (4-5 medium eggplant), 200 grams of feta cheese or telemea, 100 grams of cheese, 2 medium tomatoes, 3 cloves of garlic, 50 ml of olive oil, a teaspoon of oregano, salt and pepper , to taste.

Ingredients Eggplant stuffed with cheese and garlic, baked:

  • 2 eggplants of 270-300 grams each (medium size)
  • 100 grams of feta cheese
  • 4 tablespoons extra virgin olive oil
  • 1 large clove of garlic
  • fresh greens for sprinkling, I used mint, if you do not like you can opt for parsley

Preparation Eggplants stuffed with cheese and garlic, in the oven:

1. As I already told you, for these eggplants stuffed with baked cheese, first and foremost heat an older, dry pan well. We can also use a piece of sheet metal that is suitable for such operations. Washed and wiped eggplants, pricked with a fork in one place, so as not to crack during baking, are baked directly on the hot surface. About 7 minutes, they don't touch. In a short time, the characteristic smell of ripe eggplant will spread in the kitchen. After 7-8 minutes, turn the eggplant on the opposite side and keep for another 5-6 minutes. Of course, if it is more convenient for you, you can also do this operation on the grill / disc, etc.

2. After baking, remove the eggplant on a grinder. Using a wooden spoon, split them lengthwise. The core should be quite soft and juicy, so I drained the eggplant in a colander for a few minutes, with the split side down. Meanwhile, turn on the oven and heat it to 190 ° C.

3. While the oven is heating up, prepare a tray that we cover with baking paper. We clean and finely slice the garlic and then we take care of the eggplants. First, we stuff the core of each eggplant with garlic slices.

4. Sprinkle the eggplant core with 1 tablespoon of extra virgin olive oil. Divide the crushed feta cheese into the two eggplants.

6. After 15 minutes at 190 ° C, my eggplants looked as seen in the picture below and smelled like heaven in the kitchen:


Transfer the eggplant with a spatula to the plates. Sprinkle with mint (in my case, and congratulations on the choice, the combination of flavors was very successful) or green parsley (if you prefer). It is eaten while still hot, scooping in the shell with a spoon or dipping pieces of crispy bread in the creamy core, salted as much as necessary, garlicy and not very tasty. On my portion, I also dropped a few kilos to make the dish even more alive. I thought it would work great and some pine nuts lightly pulled in the pan, for a crunchy texture. I didn't have it in the house, but next time (because there will definitely be a next time) I will definitely try that too.

Good job and have fun!

Other delicious eggplant recipes & # 8211 from the blogosphere

An absolutely exceptional eggplant recipe I discovered at Yotam Ottolenghi, when I made it for the first time, the very next day I felt constrained by the fresh and insatiable memory of the papillae to resume it, something that happens to me very rarely. Since then, I don't know how many times I've tried this recipe that it doesn't make sense to publish and you can find it at:

and if I think about it, my bruschettas with eggplant and pomegranate are also a comfortable reinterpretation, perfect for a buffet. I invite you to discover them as well.

4 & # 8211 5 small eggplants, 200 g minced pork or chicken, 1 egg, 2 large onions, 2 tomatoes, 1 bell pepper, 1 carrot, 2 cloves garlic, 100 ml oil, salt to taste.

With a thin kitchen knife, cut the eggplant in a zigzag pattern in half. We take out the core, leaving a little of it on the walls of the vegetables. Rinse the eggplants in some water and turn them face down on a towel to drain the accumulated water.