You will be surprised to learn how many interpretations there are in the combination of aubergines with cheese and tomatoes: vegetable lasagna , "boats", rolls and ratatouille , we will describe all of this in detail in the recipes further.
Recipe for baked aubergines with tomatoes and cheese
Ingredients:
- tomato puree - 340 g;
- garlic teeth - 3 pieces;
- onion - 45 g;
- sweet pepper - 120 g;
- large zucchini and eggplant - 1 pc .;
- potato tubers - 3-4 pieces;
- thyme - 1 teaspoon;
- soft cheese (feta or goat) - 120 g;
- leaves of green basil.
Preparation
Set the oven to warm up to 180 degrees by placing one grate directly under the grill, and the other in the middle.
Pour the tomato puree into the chosen form for baking, and on top, distribute chopped garlic with onions. Peel the remaining vegetables from the stems and cut them into circles of equal thickness. Similarly, cut and carefully washed potato tubers. Distribute the vegetable pieces overlapping over the pillow from tomato sauce and onions, sprinkle with all the thyme and bake first half an hour at an average level, and then another minute under the grill.
Eggplants baked with cheese and tomatoes are served with fresh basil and crumbled soft cheese over.
"Boat" from eggplants with tomatoes and cheese
Ingredients:
- eggplant (medium size) - 4 pcs .;
- onion - 90 g;
- sweet pepper - 140 g;
- champignons - 180 g;
- garlic teeth - 2 pieces;
- a stalk of celery - 1 piece;
- tomato puree - 320 ml;
- minced meat - 450 g;
- grated mozzarella - 1 tbsp.
Preparation
While the temperature in the oven reaches 180 degrees on duty, cut the eggplant in half and take out of it all the seeds and part of the pulp. Heat a little oil in the saucepan and let the rest of the vegetables on it. After 4 minutes, put minced meat and wait until it reaches its full readiness. Pour into the saucepan sauce.
Distribute the vegetable filling with minced meat between the eggplant "boats" and sprinkle with mozzarella. After half an hour of eggplant in the oven, eggplants baked with meat, tomatoes and cheese will be ready.
Baked eggplants with tomatoes and cheese
Ingredients:
- tomatoes - 780 g;
- flour - 60 g;
- eggplant (large) - 1,2 kg;
- bread crumb - 2 items;
- eggs - 4 pieces;
- fresh mozzarella - 340 g;
- grated parmesan - 1 item;
- leaves of basil.
Preparation
Preheat the oven to 175 degrees. Eggplant cut along the plates, sprinkle with flour, dip into egg and cover with bread crumbs. Breaded vegetables are browned with a little oil. Alternating layers of eggplants, tomatoes and grated cheese, fill the selected form for baking to the top so that the final layer is grated Parmesan. Cover vegetable lasagna with foil and bake for the first 45 minutes, then place the dish under the grill to lightly brown.
Hot appetizer: eggplant with tomato cheese and garlic
Ingredients:
- large eggplant - 1 piece;
- eggs - 2 pieces;
- bread crumb - 2 items;
- mix of cheeses (preferably: ricotta + mozzarella) - 1 1/2 st .;
- carrots - 130 g.
- tomato puree - 480 ml;
- garlic - 4 teeth;
- onion - 130 g.
Preparation
Long plates of eggplant dip into beaten eggs and sprinkle with crumbs. Rinse the vegetables in a small amount of heated oil. Mix the cheeses with the garlic paste in the pastry and put a portion of the filling on one of the edges of the eggplant ribbon. Take the eggplant in a roll.
Spasertsuyte onions with carrots and pour tomato puree. The resulting sauce pour into the mold, and from above place the rolls. Sprinkle with the rest of the cheese. Eggplants baked with cheese and tomatoes should be baked for half an hour at 175 degrees.