11 best ways to cook eggplant in the oven

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Bake them with cheese, vegetables, mushrooms and meat, make crispy chips and rings, cook fancy meatballs.

1. Eggplant baked with tomatoes and cheese

Ingredients

• 2 eggplants;
• 3 tablespoons olive oil
• 4 tomatoes;
• 150 g mozzarella;
• ¼ bunch of basil.

Preparation

Cut the eggplant in half lengthwise. You don't need to cut off the stalks from vegetables. Place the eggplants on a baking sheet, skin side down and drizzle with olive oil. Place in a preheated 200 ° C oven for 25 minutes to soften.

Cut the tomatoes and mozzarella into slices. Remove the eggplants from the oven and place the tomatoes and cheese on top of them. Bake for another 5 minutes, until the mozzarella is melted. Garnish with basil leaves before serving.

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2. Vegetable lasagna with eggplant

Ingredients

• 3 eggplants;
• salt to taste;
• 1 tablespoon olive oil
• 1 onion;
• 3 cloves of garlic;
• 2 teaspoons dried oregano
• ground black pepper - to taste;
• 600-700 g tomato paste;
• 450 g ricotta;
• 1 egg;
• 50 g parmesan;
• ½ bunch of parsley;
• 300-400 g mozzarella.

Preparation

Cut off the tips of the eggplant. Cut the vegetables into longitudinal strips about ½ cm wide. Place them in one layer on a wire rack, salt and leave for 20 minutes. Turn over, salt again and let sit for another 20 minutes. Then blot the vegetables with a paper towel.

Heat oil in a skillet over medium heat. Place the finely chopped onion, chopped garlic, oregano, salt and pepper and sauté for a few minutes until the onions are translucent. Add the tomato paste, stir and cook for a few more minutes to warm up the paste.

In a separate bowl, combine the ricotta, egg, grated Parmesan (save a little for the lasagna topping), chopped parsley, salt and pepper.

Brush the bottom of a baking dish with a little tomato sauce. Put a few strips of eggplant on top, spread part of the ricotta and part of the grated mozzarella over them. Make 1-2 more layers in the same way. Finally, spread the tomato sauce, mozzarella and remaining parmesan over the eggplant.

Cover the dish with foil and place in an oven preheated to 200 ° C for 35 minutes.

Healthy lasagna with zucchini and cottage cheese →

3. Sweet and sour eggplant stew

Ingredients

• 3 eggplants;
• 1 red onion;
• 4 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• 1 tablespoon of capers - optional;
• 80 g olives;
• 400 g of tomatoes;
• 3 tablespoons red wine vinegar
• 1 tablespoon sugar

Preparation

Chop the eggplant into medium cubes and chop the onion. Place them in a baking dish, pour over with oil, season and stir. Bake at 190 ° C for 20 minutes.

Then add capers, olives, diced tomatoes, vinegar and sugar to the vegetables. Stir and cook for another 20 minutes, stirring occasionally, until ingredients are tender.

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4. Baked eggplant with mushrooms and tomatoes

Ingredients

• 3 eggplants;
• salt to taste;
• 3 large tomatoes;
• 6 large mushrooms;
• 200 g sour cream;
• 3 cloves of garlic;
• 3 tablespoons olive oil
• 100 g of hard cheese.

Preparation

Cut the eggplants into slices about 1 cm thick. Sprinkle them with salt and leave for half an hour. Then rinse and dry with paper towels. Cut the tomatoes and mushrooms into the same slices as the eggplant. Combine sour cream and minced garlic.

Place the eggplants in a single layer on a greased baking sheet. Place a circle of champignon and tomato on each slice. Brush with sour cream and sprinkle with grated cheese. Bake at 180 ° C for about 30 minutes.

Recipe for aromatic baked mushrooms with garlic →

5. Eggplant chips

Ingredients

• 2 eggplants;
• a few tablespoons of olive oil;
• 1-2 cloves of garlic;
• ½ tablespoon of paprika;
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme;
• ½ teaspoon turmeric
• ½ teaspoon ground black pepper;
• salt to taste.

Preparation

Cut the eggplant into very thin slices. If they are thick, then the cooking time will have to be doubled.

Place the eggplants on baking trays and brush with oil. Combine chopped garlic, paprika, oregano, thyme, turmeric, pepper and salt. You can add other spices to your taste. Sprinkle the resulting seasoning over the eggplants, turn over, brush with oil again and sprinkle with seasoning.

Bake the eggplant at 120 ° C for 50-60 minutes.

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6. Baked eggplant with chicken and vegetables

Ingredients

• 2 eggplants;
• 3 bell peppers of different colors;
• 1 zucchini;
• ½ bunch rosemary;
• 2-3 cloves of garlic;
• 3 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• 4 skinless chicken breasts;
• 250 g cherry tomatoes.

Preparation

Cut the eggplants into large pieces, the peeled peppers into small strips, and the zucchini into semicircles. If the zucchini is old, remove the skin from it.

Place the vegetables in a baking dish. Add half the chopped rosemary, 1-2 minced garlic cloves, 2 tablespoons of oil and seasoning. Stir and place in an oven preheated to 200 ° C for 20 minutes.

Combine the remaining oil, chopped garlic, salt, pepper and almost all the chopped rosemary. Save 4 whole branches for later. Make small cuts in the breasts and rub the chicken with the spice oil.

Cut the tomatoes in half and add to the vegetables. Place the chicken breasts there. Place a sprig of rosemary on top of each. Bake in the oven for another 18-20 minutes, until the chicken is completely baked.

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7. Whole baked eggplant stuffed with cheese

Ingredients

• 80 ml olive oil;
• 3 cloves of garlic;
• a few sprigs of parsley;
• 2 tablespoons of grated Parmesan;
• 2 eggplants;
• salt to taste;
• ground black pepper - to taste;
• 170-200 g mozzarella.

Preparation

Combine oil, minced garlic, chopped parsley and parmesan. Make deep lattice cuts on the eggplants, as shown in the video. Place vegetables on foil.

Brush the eggplant liberally with the oil mixture and season with salt and pepper. Fill the vegetables with grated mozzarella. Wrap the eggplants in foil and bake at 200 ° C for an hour.

Baked eggplant with tomato-meat filling and cheese →

8. Eggplant and Bean Meatballs

Ingredients

• 3 tablespoons olive oil
• 1 large eggplant;
• 60 ml of water;
• salt to taste;
• ground black pepper - to taste;
• 1 onion;
• 2-3 cloves of garlic;
• 200 g canned or boiled white beans;
• ¼ a bunch of parsley;
• 100 g bread crumbs.

Preparation

Heat ½ tablespoon oil in a skillet. Place the eggplant, cut into medium pieces, and pour in the water. Season with salt and pepper and cook over medium heat for about 15 minutes, stirring occasionally, until the eggplant is tender.

Place it in a blender bowl. Pour another ½ tablespoon of oil into the pan and fry the finely chopped onion and garlic for about 3-5 minutes. Add the onion, garlic, beans and chopped parsley to the eggplant and blend until smooth, but not puree.

Mix the resulting mass with breadcrumbs. Add salt and pepper. You can add other seasonings or spices to suit your taste.

Form into balls and place on a baking sheet, greased with the remaining oil. Bake the meatballs at 190 ° C for 25-30 minutes, until browned.

How to make eggplant rolls with nuts and garlic →

9. Eggplant stuffed with beef

Ingredients

• 2 eggplants;
• salt to taste;
• a few tablespoons of olive oil;
• 1 onion;
• 1-2 cloves of garlic;
• 300 g ground beef;
• ¼ a bunch of dill or parsley;
• 1 tomato;
• ground black pepper - to taste;
• 50-100 g of hard cheese.

Preparation

Cut the eggplant in half lengthwise. Cut the flesh out of them, leaving walls about 1 cm thick. Cut the flesh into large cubes. Sprinkle the eggplant boats and pulp with salt and let sit for 20 minutes. Then rinse with water and dry with paper towels.

Place the boats in a baking dish and brush with 2 tablespoons of oil. Place in an oven preheated to 230 ° C for 15 minutes.

Heat a couple tablespoons of oil in a skillet over medium heat. Put the eggplant pulp there, fry until golden brown and transfer to a plate. Fry the finely chopped onion and garlic and add them to the pulp.

Pour some more oil into the pan, add the beef and fry, stirring occasionally, until browned. Then add chopped greens, eggplant pulp, onion, garlic and tomato diced into small cubes to the meat. Season with salt and pepper and stir.

Stuff the eggplant boats with minced meat and vegetables. Sprinkle with grated cheese and bake at 180 ° C for about 30 minutes.

10 amazing beef dishes →

10. Crispy eggplant rings

Ingredients

• 1 eggplant;
• 100 g flour;
• salt to taste;
• 3 eggs;
• 150 g bread crumbs;
• 50 g parmesan.

Preparation

Cut the eggplant into slices about ½ cm wide. Core them to form rings.

In one bowl, combine the flour and some salt, in the other, beat the eggs, and in the third, combine the crackers, grated Parmesan and a pinch of salt. Dip the rings first in flour, then dip in eggs and roll in breadcrumbs.

Place the rings on a wire rack with a baking sheet underneath. Bake at 220 ° C for 20 minutes, until the rings are golden brown and crispy.

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11. Baked eggplant with potatoes and goat cheese

Ingredients

• 3 eggplants;
• a few tablespoons of olive oil;
• salt to taste;
• ground black pepper - to taste;
• 2 onions;
• 2 cloves of garlic;
• 500 g potatoes;
• 4-5 large tomatoes;
• a few sprigs of thyme;
• ½ lemon;
• 180 g goat cheese;
• 100 g olives.

Preparation

Cut off the tips of the eggplant. Cut vegetables into thin longitudinal strips and place on a baking sheet. Grease them on both sides with 1-2 tablespoons of oil and sprinkle with salt and pepper. Place the baking sheet in an oven preheated to 180 ° C for 15 minutes. Then, place the eggplants on a paper towel.

Heat 1 spoonful of oil in a skillet over medium heat. Fry finely chopped onion on it for 10-12 minutes. Then add the minced garlic and cook for a few more minutes. Peel the potatoes and cut them into very thin slices.

Grease a baking dish with oil. Put half the potatoes there, on top spread half the eggplant, half the onion and garlic and half the tomatoes, cut into thin slices. Sprinkle with some chopped thyme and some grated lemon zest and drizzle lightly with lemon juice. Season, distribute half of the cheese and half of the sliced olives.

Repeat all layers except for the potato. Place the remaining potatoes on top and brush with olive oil. Bake the dish at 180 ° C for about 45 minutes, until the potatoes are baked and browned.