How to bake whole eggplants in the oven - recipes with video. How much to bake eggplants in the oven and microwave. We bake vegetables in the sleeve Eggplants in a bag for baking in the oven

Usually, there are no questions about how to cook eggplants in the oven. We all know this - soak vegetables in salted water, cut into slices, add oil, sprinkle with garlic salt and bake. Another thing is that ready meal may not be the lowest calorie in the world. Popular baked eggplant snacks are "pulled" by almost 220 kcal per 100 g just due to the oil. And thanks to garlic, not every stomach will be happy with such a feast. Some, by the way, are also watered with ketchup. And others then suffer from heartburn. In general, eggplants can be cooked in both conventional and dietary styles. It all depends on the desires and capabilities. The dishes with them are also a thousand and one. So if you love this vegetable, do not limit your imagination.

How to cook eggplants in the oven to make them delicious

If you take a vegetable and just rub it with salt, and then bake, you get something bitter and with such a dense crust. Those who are very hungry can, of course, scoop out the pulp with a teaspoon. But the goal is not to spoil a good product.

The general theory of eggplant cooking is based on one postulate - soak. If you do not soak, and do not remove the seeds, you will get this very dish from the previous paragraph. However, read the Italian or American recipes, they don't soak at all. What's the secret? So the eggplants are taken young, small, but mature. Can you find one in the nearest market? You can simply chop, scrub the seeds, rinse and rub with salt and not soak.

Everything else is better to cut in half first, then take out the seeds with a teaspoon, and then pour cold water with a little salt for half an hour or an hour. Some supporters of healthy lifestyle, however, believe that useful vitamins will run away into water, but you know, here you have to choose. After all, there are a bunch of casseroles with eggplant and other vegetables. Some vitamins will remain there, you will not soak everything.

From spices to this vegetable are:

• garlic and garlic salt;
• pink and black salt;
• basil;
• lemon pepper;
• paprika and chili;
• cumin, marjoram and rosemary to a lesser extent;
• seeds and herbs of dill and parsley.

Casseroles made from this vegetable are often seasoned with grated walnuts or butter from them, or served with a simple sour cream with chopped herbs. It turns out tasty with Greek yogurt, if suddenly someone finds natural and medium fat content.

Oven Eggplant Recipes

Baked eggplant

100 g of walnuts, a kilogram of eggplant, 1 clove of garlic, 1 tomato, a little basil, black or just sea salt, baking foil.

Rinse eggplant, cut, peel, soak. Preheat the oven to 180 degrees. Divide the foil into portioned sheets, if it is not cut. Break the walnut kernels with your hands and grind in a wooden mortar with a pestle. Mix tomatoes, garlic and basil in a blender, add nuts, stir until smooth. Season the eggplant with sauce, and put 200-300 g each in a portioned sheet of foil, pinch, turn the seam down, and bake in the oven for about 45 minutes.

Eggplant in the sleeve

1 large whole eggplant, 20 cm baking sleeves, garlic, olive oil, basil, salt.

Rinse and halve the eggplant. Remove the seeds, soak the vegetable itself. Preheat the oven to 200 degrees. Grate the vegetable with salt, crushed garlic, sprinkle with olive oil, pack in a sleeve so that the cut is at the bottom, and place on a baking sheet or in a mold. Bake for about 40 minutes until tender.

Eggplant appetizer with mushrooms

400 g champignons, 400 g zucchini, 400 g prepared soaked eggplant, tomato or a tablespoon of natural tomato paste without added sugar, onions and carrots, ground black pepper, a tablespoon of olive oil, half a glass of vegetable or mushroom broth, a baking dish.

Cut the prepared vegetables, grease the mold with butter, put the vegetables and mushrooms, add the broth. Place in an oven preheated to 200 degrees, bake for 15 minutes, then reduce the temperature to 180 degrees, and cover the vegetables and mushrooms with a sheet of foil prepared with a pricked fork. Continue the process for another 20 minutes, cook until soft.

Eggplant caviar in a baking bag

500 g eggplant, 1 carrot, 1 onion, 1 tomato, 200 g zucchini (optional), salt, spices to taste, baking bag.

Soak the eggplant, cutting in half. Then grate all the vegetables on a coarse grater, add salt, add spices, put the mass in a bag, pack with the seam down, and place on a baking sheet or in any dish deep enough so that the juice can come out when baking. In an oven preheated to 200 g, cook for about 20 minutes, then reduce the temperature to 180 degrees and bring to readiness for about 20-30 minutes more. The caviar will shrink by about a third when ready.

Eggplant Lunch Casserole

120 g dry buckwheat pasta, 1 piece each eggplant, zucchini, carrots, 300 g chopped champignons, white onion, any greens, 2 tomatoes or 1 large, garlic, salt, pepper, 4 egg whites, and some low-fat cheese for sprinkling (optional).

Boil buckwheat pasta according to the instructions. Prepare the vegetables and chop them as finely as possible. Grease a dish for casseroles or pies with butter, mix the pasta and vegetables in a separate bowl, move to a mold, pour the whites whipped with spices, mix gently, and lightly sprinkle with cheese. Bake at 180 degrees for about 35 minutes. The finer the vegetables are cut, the faster the casserole will cook. If there is very little time, while the pasta is boiling, you can process vegetables with mushrooms in a double boiler for 15 minutes.

Open rye pie with vegetables

For dough: 2/3 cup rye flour, 1 scoop of protein powder, odorless and tasteless, preferably multicomponent, if not - 1 heaped tablespoon of skimmed milk powder, 4 proteins, 1 egg, 1/3 cup wheat bran, a little water, cumin, coriander, salt. Baking powder.

For the filling: 1 medium eggplant, 1-2 tablespoons of tomato paste without added sugar, 1 bell pepper, some red onions (optional), 2 tablespoons of feta cheese or cottage cheese, and some low-fat cheese that may melt.

Beat the whites until firm foam, add a mixture of flour and protein, add water to the consistency of a thick pancake dough and stir until smooth. Add the egg, bran and stir in, adding all the spices and baking powder. When the dough comes off the edges of the crockery, it's done. Grease a baking sheet or mold with oil, place the dough and bake for about 15 minutes in the oven at 180 degrees. The dough should "grab" a little. In the meantime, place the sliced ​​vegetables for the filling in the middle bowl of the steamer and steam to cook faster. Take out the mold, gently grease the dough tomato paste, put vegetables, mixed with chopped cheese, on top, distribute so that small sides remain, and bake for another 10-15 minutes. Remove, sprinkle with grated cheese, and send to the turned off oven to cool. This pie can be made from buckwheat or oat flour, then a little less bran is taken, about 1 tablespoon, and a little more water may be required.

Especially for - fitness trainer Elena Selivanova

How to bake whole eggplants in the oven? How to choose the right quality vegetable for your roast? Should bitterness be removed from the fruit? The answers to all these questions in step by step recipe with photo. Video recipe.

Exotic eggplants have long been loved in our country. A lot of them are cooked delicious different dishes, they form the basis for gourmet vegetable dishes, side dishes, salads and winter preparations... They are also prepared in many ways: boiled, baked in the oven and on the grill, fried in a pan, cooked in the microwave, double boiler, multicooker, etc. Today we'll talk about how to bake whole eggplants in the oven, where they can be cooked in foil, in a sleeve, or on their own.

Baked blue, as they are also called, are tasty and in their own form, but they can also be used for different preparations: marinate, make caviar, freeze for future use for the winter or use it on its own. Plus baking: the healthiest and most gentle way of cooking. These blues contain the maximum amount of vitamins and minerals. For example, in comparison with boiled eggplants, where some of the usefulness is digested, or with fried ones, which are saturated with oil.

It is important to choose the right eggplant for the dish. The blue ones should be with a green and smooth stalk, which turns brown over time, dries up and sometimes becomes covered with a white fungal bloom. Large fruits can be overripe or grown with a lot of fertilizers, which is very harmful. The skin of the fruit is purple, pink, lilac, green, white or almost black. Moreover, it is always glossy, shiny and smooth. Wrinkled blue ones that are stored for a long time. Eggplants should not have mechanical damage: scratches, dents, cuts.

• Caloric content per 100 g - 24 kcal.
• Servings - any quantity
• Cooking time - 20 minutes

Ingredients:

• Eggplant - any quantity

Step-by-step cooking of whole baked eggplants in the oven, recipe with photo:

1. Wash and dry the eggplants with a paper towel.

2. Cut off the tail from the fruit.

3. Use a toothpick or fork to puncture the entire vegetable. This is necessary so that the eggplant does not burst when baking. If you use young fruits, then they do not contain bitterness. If the vegetable is ripe, then you need to remove this bitterness first. To do this, place the eggplants in a container of water and add salt to it. Leave them on for half an hour. Then rinse with running water and dry with a paper towel. The proportion of water and salt: for 1 liter of water - 1 tablespoon. salt.

4. Place the eggplants on a baking sheet and bake in a preheated oven to 180 degrees for 20 minutes. However, the readiness of the vegetable depends on its size. Small blue ones weighing 200-300 g are baked in 20-25 minutes, fruits 0.5 kg - 40-45 minutes. You can also bake diced eggplants, cooking time 15 minutes. The finished eggplant is soft inside with a ruddy wrinkled crust.

Eggplants, which have long been called "blue" among the common people, are unusually healthy vegetables. delicious dishes... They are canned for the winter, slightly salted, fried in pans and baked in the oven. The last method is one of the most practical. Eggplants cooked in the oven, whole or in slices, look appetizing and aesthetically pleasing at the same time. Let's figure out how long it takes to bake eggplants in the oven.

Choosing the "right" vegetable

As you know, eggplants are enriched with a large amount of vitamins, fiber, organic matter and carbohydrates. In order for the blue ones to preserve the maximum amount of these substances during the cooking process, they need to be baked in the oven. The first step towards a tasty and healthy meal is choosing and buying vegetables. Selection guidelines are as follows:

1. To bake whole eggplant, you need to choose even, beautiful vegetables, without flaws on the peel;
2. You need to buy only fresh plucked vegetables, since during storage moisture evaporates from them and the eggplant withers and shrivels. Fresh eggplant has a green and smooth tail;
3. You should not buy large blue ones - the vegetable is either overripe, or was grown with the help of inorganic fertilizers;
4. It doesn't matter what color the eggplant is, even green and pink, it can be ripe - an unusual color is a varietal feature. The main thing is that the surface is glossy and shiny;
5. For simultaneous cooking in one dish, it is better to choose fruits of the same variety.

What you need to know before starting the process

In addition to the fact that baking in the oven is quick and allows you to save beneficial features vegetable method of preparation, it is worth paying attention to it for one more reason. Due to the fact that during the cooking process the food does not come into contact with vegetable oil and with fat, they do not gain extra calories and are suitable for feeding people who are watching their figure.

There are several ways to bake blue in the oven:

• in foil,
• on a wire shelf / baking sheet;
• in a sleeve / baking bag.

It is important not to forget to remove the bitterness from the blue ones. What is needed for this?

• If you need to remove the bitterness from sliced ​​eggplant, the pieces (plates, circles) are covered with salt and left to release the juice for a while, with which the bitter taste will go away. Next, the vegetables are washed in a colander with cold running water;
• Whole vegetables are placed in a container of salt water under oppression and left overnight. After, they are also washed with plenty of cold water.

Cooking time and temperature will depend on the size of the eggplants and whether they are baked whole or in slices.

Thus:

• 30 minutes, at 190 degree temperature, 500 g of chopped vegetables will be cooked;
• 30 minutes, at a temperature of 200 degrees, will be spent on baking small (200-300 g) blue ones;
• 50 minutes, at a temperature of 200 degrees, is needed to bring large fruits to readiness (400-500 g).

How do you know that the eggplant is ready? It needs to be pierced with a fork - the skin should be soft and pliable.

Eggplant rolls with cheese and tomatoes that melt in your mouth

Ingredients:

• eggplant of any kind - 1 pc.,
• tomato - 1 pc.,
• garlic - 4 cloves,
• hard cheese - 100 g,
• oil (sunflower or olive) - 2 tbsp. l.,
• greens - 100 g,
• spices, salt - to taste.

How to cook:

To begin with, the eggplants are washed and cut lengthwise into 0.5 cm slices. If thicker - they will not fry, thinner - they will burst. Then each slice is fried on both sides in oil in a pan. Roasting time - 2 minutes on each side. While the eggplants are fried, you need to prepare the filling for the rolls. To do this, chop tomatoes, garlic and herbs. The resulting overhang should be brought to a simmer over low heat and then salt and spices should be added. The resulting sauce is smeared with cooled strips, rolled into rolls and secured with a skewer or toothpick. Place the wrapped rolls in a shallow baking dish and sprinkle with grated cheese on top. Cooking time - 5 minutes at 180 degrees.

Eggplant stuffed with vegetables under a Parmesan fur coat

• small eggplants - 500-600g,
• parmesan - 100g,
• onion - 100g,
• carrots - 100 g
• sweet pepper - 100g,
• oil (sunflower or olive) - 20 ml,
• dill, parsley - 20 g each,
• salt, spices - to taste.

How to cook:

Washed and dried eggplants should be cut into two equal parts, covered with salt and left for 30 minutes. After that, they are washed under running cold water and the pulp is removed so that either cups or boats are obtained, as you like. The resulting boat (glass) is salted and placed in foil so that the top is open. The filling for eggplant will be finely chopped and fried in sunflower (olive) oil vegetables. The resulting mixture is stuffed with blue ones, which are then placed on a baking sheet, sprinkled generously with grated Parmesan on a coarse grater and sent to a preheated oven. Cooking time is 20 minutes at 180 degrees.

Whole oven baked eggplant

Ingredients:

• eggplant,
• butter.

How to cook:

There is no specific amount of vegetables for the recipe - take as much as you want. To begin with, the eggplants are washed and peeled from the stalks. Then each vegetable is pierced in several places with a fork. This must be done so that they do not burst during the baking process. After that, each eggplant is coated with oil and placed in a form covered with foil or parchment. Cooking time - 35 minutes at a temperature of 200 degrees. In the process of cooking, the eggplants must be turned over to another barrel.

Eggplant is a seasonal vegetable and can be enjoyed in summer and autumn. But, in order to plunge into warm days in winter, resourceful housewives freeze eggplants. Baked or raw, they are placed in the freezer, thawed as needed, and their favorite summer meals are prepared.

There is a recipe remarkable for its simplicity of preparation and for an amazing result. It has so many advantages that you want to cook this dish almost every day. This is really one of better ways cooking vegetables. Fast, cheap, beautiful. And the taste and appearance are just wonderful! Even a novice hostess can perfectly cope with the proposed recipe. So, how to bake vegetables to get tasty and exquisite dish on the table?

To do this, you need to choose your favorite vegetables. Young potatoes, tomatoes, onions. White cabbage is very good in this recipe. Bell pepper and eggplants are simply irreplaceable. So, the vegetables are selected and washed. The next step is slicing. We cut the cabbage into four parts, and then cut each part across into large pieces. It is not necessary to disassemble the cabbage into leaves, you need to put it straight like this, in a large, multi-layered piece. Sweet peppers are cut into strips, onion rings, tomato slices. Zucchini can be cut into cubes, similarly to eggplant. The potatoes are cut into wedges. When slicing, you need to remember one important detail - how to stew vegetables so that they cook at the same time. Therefore, we cut those vegetables that are cooked quickly into larger pieces. That's the whole secret.

The vegetables are sliced. Do not mix them yet. Remove bitterness from eggplants. To do this, before putting in the sleeve, salt the eggplants and leave for a while, then squeeze out - all the bitterness will go away. Just salt the cabbage, tomatoes, pepper. But salt the potatoes and sprinkle with your favorite spices. And then, after mixing a spoonful of adjika and mayonnaise, smear all the potatoes. Adjika will add piquancy, and mayonnaise will add juiciness and golden crust to potatoes. By the way, sometimes housewives puzzle themselves how to cook frozen vegetables. Frozen vegetables are also suitable for this recipe. The next step is to lay vegetables in the sleeve. Here you will have to try a little and carefully, in a certain sequence, lay out the vegetables. The fact is that the cabbage, for example, will dry out on top. Therefore, you need to put it on the very bottom. There it will be saturated with all vegetable juices and will be very tasty. But the potatoes need to be put on top. It will be fried and will turn out to be very tasty and beautiful. The rest of the vegetables are placed in random order. Now it remains to pour lightly over everything with vegetable oil and add a few branches of greenery for the smell. Close the sleeve and send it to the oven. There, at a temperature of 250 degrees, vegetables will be baked for 40-50 minutes.

That's all. And you don't have to torment yourself with the question of how to cook vegetables for dinner or lunch. Fast and light dish ready. It took about 15 minutes to prepare vegetables. Plus baking. As a result, an hour later, there is a fragrant, tasty healthy dish from vegetables. You can serve it right in the sleeve, and cut the sleeve just before eating, when everyone is at the table. Vegetables baked according to this, without a doubt, the best recipe, please even the most fastidious of eaters: husbands and children. Which one then delicious juice remains at the bottom of the sleeve! Usually, after tasting the vegetables baked in the sleeve according to this recipe, households demand repetition. And guests can be surprised by serving them such a vegetable platter full of summer vitamins. So this is really one of best recipes cooking vegetables in the sleeve.

Step 1: Roasting sleeve.

You will need a baking sleeve for this dish. It can be purchased in departments that sell foil, cling film, etc. In the sleeve, the dish is baked in own juice and it turns out to be very tasty and juicy, thereby preserving the maximum amount of nutrients in the products.

Step 2: Prepare the vegetables.

The first step is to wash the eggplant, cut off its tail and cut into rings about 1 cm thick, put them in a plate and salt (so as not to taste bitter). Next, wash, peel the potatoes and carrots and cut into large pieces(I really love baked carrots, so I always add more). So that the cut potatoes do not darken, cover them with water. Then peel and cut the onion into large pieces, 2-3 cm in size. Wash the bell pepper and cut in half lengthwise and remove the seed box, cut into pods. Tomatoes should also be washed thoroughly and cut into medium-sized cubes. Cauliflower wash and separate the inflorescences from each other, 6-7 large inflorescences are enough. All vegetables are cut and prepared. The amount of food you eat depends on your appetite and food preferences, so experiment.

Step 3: Prepare the sleeve.

There are a couple of touches left: put the vegetables in a deep bowl - salt, add spices to taste and 3 tablespoons olive oil. Mix the whole mixture thoroughly and transfer to the prepared sleeve. Tie the sleeve on both sides with a special tape (like candy), tuck the edges of the bag down - so that they do not touch the heating elements of the oven. Make 3-5 punctures with a toothpick at the top so that there is no full "steam effect". Place the sleeve on a baking sheet. Now he is ready to go to the preheated oven for 30-35 minutes at a temperature of about 200 degrees.

Step 4: Take out the sleeve with vegetables.

Step 5:
.

We take our sleeve out of the oven very carefully, using oven mitts. We cut the bag with a knife and take out the vegetables on a serving dish.

Step 7: Serve vegetables up the sleeve.

In my opinion, the dish was successful, it turned out delicious and juicy! Serve hot vegetables with any side dish. Garnish generously with herbs and serve. Bon Appetit!

A small hole may be left to avoid the full "steam effect".

Carefully read the manufacturer's instructions for the roasting sleeve (on the packaging) before using the oven sleeve. Usually, the package indicates the maximum temperature at which you can bake - do not exceed it.

So that the cut potatoes do not darken, cover them with water.