Appetizing and healthy baked eggplant

An experienced housewife knows that eggplant is good in any form. With the same success they can be stewed, fried or boiled. But best of all, it’s baked eggplant that retains its taste and useful properties. Specialists use this option of culinary processing quite often.

Stuffed vegetable

Usually baked eggplant is cooked in the oven. As a result, the product, of course, loses its shape, but it retains everything that nature gave it. Cookbooks are full of recipes, offering different ways of cooking this priceless vegetable. You can, for example, make stuffed baked eggplant. Complex dish is very easy to prepare. For work you need: 3 fresh eggplants, 1 sweet pepper, 250 grams of tuna fillet, a little tomato sauce, a couple of tablespoons of vegetable oil and the same amount of grated hard cheese.

Actions must be performed in strict sequence:

1. Pepper and fish arbitrarily cut with a knife.
2. Cut eggplant lengthwise into two parts and carefully remove the flesh from them with a teaspoon.
3. Grind the resulting mass and then fry in a pan.
4. Add pepper, tuna, and hold for another 2-3 minutes over low heat.
5. Now put the sauce and darken under the lid for 10 minutes.
6. Salt the remaining halves of the eggplant and fill it with the prepared mixture, and then put on a greased baking sheet with oil.
7. Send the form to the oven for 10-12 minutes. First you need to make sure that the temperature inside is 180 degrees.

Cooked in such a way baked eggplant is not necessary to eat hot. After cooling, they will become a wonderful cold snack.

Useful reserves

Many are interested in how to cook baked eggplant for the winter. This question is difficult to answer unequivocally. The best thing to do is as follows:

1. Wash fresh vegetables and place on a clean baking sheet without cutting the tail.
2. Then put them in the oven and light a fire. After some time, the water will begin to evaporate.
3. As soon as the vegetables become completely soft, they must be peeled without waiting for complete cooling.
4. Put the remaining pulp in clean jars and salt at the rate of 20 grams per liter of product.
5. Then sterilize for thirty minutes in a water bath and roll up metal lids.

The most tender baked eggplants turn out. For the winter it is better to put them in the cellar. At any time, you can open the jar and make a wonderful salad or soup puree. If you beat the contents with a mixer along with garlic and herbs, and then add mayonnaise to taste, you will get a delicious and very tender vegetable caviar.

Combined Option

Every year, a good housewife replenishes the culinary treasury with new recipes. Eggplant in it, as a rule, is not the last place. After all, these legends go about their benefits to humans. This should be especially taken into account in the fall, when it is customary to make reserves. If a large amount of work is planned, then you can not bother yourself and cook the simplest baked eggplants for the winter. There are different recipes, but it is better to use one original and very interesting way. Its essence is as follows:

1. First, washed vegetables must be cut in any convenient way. It can be longitudinal plates or transverse circles.
2. Then they must be baked. Here you can use the oven, barbecue or grill.
3. Now ready-made pieces need to be laid on a cutting board, covered with foil and sent to the freezer for a few minutes. The work is carried out in batches and will take some time.
4. After this, the products can be poured into plastic bags and stored in the freezer until the next season.

If necessary, you just need to get the right amount of eggplant and use for cooking a variety of dishes. Moreover, as a preliminary preparation, they will just need to be thawed.

Baked vegetables

Eggplant belongs to those vegetables that are practically not consumed fresh. Due to its features, it always requires some kind of processing. But this does not interfere with preparing wonderful hot dishes and cold snacks from it. For example, baked eggplant with tomatoes is very tasty . A set of products for this will require a rather modest: 700 grams of eggplant and as many tomatoes, a head of garlic, salt, a little paprika and 200 grams of cheese.

The cooking process is very fast:

1. First, eggplant should be cut into circles, sprinkled with salt and left in this state for 20-30 minutes. This will help remove excess bitterness. The indicated time will be enough to prepare the remaining products.
2. First, garlic must be passed through a press, then cut into slices of tomatoes, and then grate the cheese in a separate bowl.
3. Rinse the eggplants and carefully place them on a greased baking sheet.
4. After that, put garlic and a slice of tomato on each slice.
5. In conclusion, sprinkle everything with cheese.
6. In the oven, set the temperature to at least 180 degrees and send a baking sheet into it for half an hour.

When serving, decorate the dish with any greens, but, in principle, you can do without it.