Eggplants have a rich taste, and therefore are perfectly combined with different products. If you have not yet made friends with these amazing vegetables, then its beginning can be excellent classical recipes, in which eggplants appear in the company of cheese and tomatoes. About several variations of this classic combination read in the recipes further. Today we will prepare eggplant in the oven with tomatoes and cheese.
Aubergines baked with meat tomatoes and cheese
Ingredients:
- garlic - 1 head;
- eggplant (medium size) - 3 pcs .;
- olive oil - 65 ml;
- leaves of fresh basil - 1/4 of a century;
- grated Parmesan - 1/4 of a century;
- chicken ground meat - 460 g;
- sweet pepper - 80 g;
- tomatoes in its own juice - 560 g;
- onion - 60 g;
- Dried thyme, oregano, basil - 1 teaspoon each;
- fresh mozzarella - 160 g.
Preparation
While the oven warms up to 210 degrees, prepare the vegetables for baking: wrap the garlic head with foil, cut and oil the eggplant. Bake vegetables for about half an hour, and in the meantime you can have time to prepare the ingredients for the filling. Spasertsuyte onions with cubes of sweet pepper and add to the vegetable frying stuffing. Once the pieces of chicken are seized, pour them with tomatoes and add with dried herbs.
Squeeze out the contents of the baked garlic teeth and mash the pulp with parmesan and sliced basil. Put the garlic-cheese sauce over the eggplant, put the dish under the grill for a couple of minutes, after which place the minced meat and mozzarella slices on top. Eggplants in the oven with tomatoes and cheese should be baked under the grill until the cheese melts.
Eggplant baked with a fan with tomatoes and cheese
Ingredients:
- large eggplant - 1 piece;
- tomato sauce - 280 g;
- tomato - 1 piece;
- soft mozzarella - 310 g;
- vegetable oil - 25 ml;
- yoghurt - 70 g;
- green thyme and basil.
Preparation
After warming the oven to 200 degrees, pour the tomato sauce onto the baking sheet, and place the eggplant on top of it, cutting the last along 6 petals. Between each petal place a few circles of tomato and cheese, and before sending to the oven, sprinkle the dish with oil and sprinkle with garlic. After 35 minutes of roasting, the "fans" from the eggplant can be served to the table, accompanied by yogurt and fragrant greens.
Baked eggplants with mushrooms tomatoes and cheese
Ingredients:
- eggplant (large) - 1 piece;
- olive oil - 30 ml;
- tahini paste - 15 g;
- milk - 60 ml;
- hard cheese - 110 g;
- lemon juice - 20 ml;
- garlic - 2 teeth;
- champignons - 180 g;
- cherry tomatoes - 1 1/2 items;
- large tomatoes - 2 pcs .;
- farro - 2 items;
- shallots - 80 g.
Preparation
Aubergine circles generously salt and leave for half an hour, then rinse. Lay the eggplant on the bottom of the selected baking dish, sprinkle with oil and place under the grill for 6-8 minutes.
Cheese grind in warmed milk, and add garlic and tahini to the resulting mass. Grind the eggplant and mix it with the cheese sauce.
Boil the farro. Save the onions, cherry tomatoes and mushrooms for about 13-15 minutes, then mix the vegetables with the groats, sauce and put them in the mold.
Recipe for roasted eggplants "rosettes" with tomatoes and cheese
Ingredients:
- eggplant (medium size) - 1 piece;
- puff pastry - 1 sheet;
- tomato puree - 110 g;
- grated cheese - 6 tbsp. spoons.
Preparation
Roll the dough with wide ribbons and grease them with tomato puree. The top half of the dough is covered with semicircles of eggplant, and sprinkle the bottom with cheese. Turn the bottom edge so that to cover the cheese, and then roll the strip of dough roll. Bake "rosettes" at 190 degrees 40 minutes.