Take advantage of radically different recipes, which have only three common features: they are all roasted in the oven, contain tomatoes and eggplant in the base and are characterized by a terrific taste.
Salad from baked eggplant tomatoes and peppers
This salad is easy to prepare and an unusual combination of ingredients in its composition. The basis is the use of legumes, with both canned and boiled.
Ingredients:
- eggplant - 490 g;
- canned beans - 340 g;
- goat cheese - 115 g;
- cherry tomatoes - 145 g;
- soy sauce - 55 ml;
- a handful of green parsley;
- honey - 15 ml;
- paprika - 1 teaspoon;
- garlic - 4 teeth;
- juice of one lemon;
- vegetable oil - 20 ml.
Preparation
We start with baked eggplants with tomatoes. Tomatoes are put whole, and the eggplants are cut into cubes, mixed with a small amount of oil, salt and put bake at 190 degrees 15 minutes. In the meantime, we wash the beans, cut the greens and prepare a simple sauce made of a mixture of soy sauce, honey, paprika, lemon juice, chopped garlic and vegetable oil residues. We mix warm vegetables with dressing and beans. Sprinkle with crumbled cheese and greens.
Eggplants, zucchini and tomatoes, baked in the oven
Ingredients:
- large tomatoes - 2 pcs .;
- eggplant - 470 g;
- zucchini - 470 g;
- on a branch of rosemary and thyme;
- olive oil - 15 ml.
Preparation
Cut the eggplants, zucchini and tomatoes into thick slices and place them in a baking dish, alternating pieces and spreading them overlap. Sprinkle the vegetables with oil, sprinkle with aromatic leaves of thyme and rosemary, season with a pinch of salt and bake at 160 degrees for 15 minutes.
Recipe for Baked Eggplants with Meat, Tomatoes and Cheese
Ingredients:
- eggplant - 900 g;
- onion - 115 g;
- garlic - 2 teeth;
- tomatoes in its own juice - 420 g;
- minced meat - 730 g;
- tomato paste - 25 g;
- a pinch of sugar;
- Dried oregano - 2 tsp.
- cheese - 140 g;
- Bechamel sauce - 740 ml.
Preparation
Eggplant divide into plates, season, sprinkle with oil and send baked at 200 degrees for 10 minutes.
After warming the vegetable oil, save the onions in it with minced beef, put the garlic in a couple of minutes and pour in tomatoes in its own juice. Add the sauce with tomato paste, sugar, and then leave it to boil for 15 minutes.
Lay the first layer of aubergines and cover them with tomato sauce, then a layer of eggplant and béchamel sauce. Repeat the layers until the ingredients run out, and then sprinkle all the cheese and bake half an hour at 180 degrees.
Eggplants baked with chicken, tomatoes and cheese
The simplest casserole, cooked according to this recipe, is ideal for dinner on a weekday evening, when it wants to cook a minimum of time.
Ingredients:
- eggplant - 430 g;
- tomatoes - 165 g;
- onion - 115 g;
- garlic - 2 teeth;
- minced meat from chicken - 365 g;
- Dried oregano - 1 teaspoon;
- on a pinch of ground cumin, oregano;
- tomato sauce - 260 g;
- cheese - 115 g;
- olive oil - 25 ml.
Preparation
Divide the eggplant into thin plates, salt and oil them. Bake at 190 degrees for 15 minutes.
Chop a mince of chicken, adding it with dried herbs, ground small cubes of tomatoes and garlic. Put the meat and eggplants in a mold, pour in tomato sauce and sprinkle with cheese. Bake at 190 degrees for 40 minutes.