Easy baked aubergines: discover 5 recipes to be enjoyed in less than 1 hour

If you want to make a safe bet, this one

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of recipes from

easy baked eggplant

it was just what you were looking for! After all, in addition to the unique flavors of this succulent vegetable, the recipes you find below are made in less than 1 hour and serve the whole family without problems. A great alternative to meatless meals, these dishes can even be adapted, as all you have to do is remove the ham from some of the ingredients lists and enjoy! Also, the list of health benefits of eggplants is long: rich in calcium, protein, phosphorus, iron, potassium, and antioxidant and anti-inflammatory properties. this vegetable

it can never be missing in the supermarket trolley

! Here’s how to take advantage of all of this:

Stuffed with courgettes and aubergines

Stuffed courgettes and aubergines – Photo: Shutterstock
Time:

50 minutes

Performance:

4 portions

Difficulty:

easy

Ingredients:

• 2 Italian courgettes
• 2 eggplants
• Salt and oil to taste
• 1 cup Parmesan (grated)

Filling

• 4 tablespoons of olive oil
• 2 cups (tea) of Catupiry® curd
• 1 cup mozzarella (grated)
• 1 cup of grated gorgonzola
• Salt and chopped parsley to taste

Method of preparation:

1. Wash the courgettes and aubergines and cut them lengthwise.
2. Make shallow cuts with a knife on the pulp of the vegetables and drizzle with olive oil.
3. Place them in a form, side by side, and take them into the medium, preheated oven for 10 minutes.
4. Remove from the oven, leave to cool and remove part of the pulp with a spoon and set aside.
5. For the filling, heat a pan with some olive oil and quickly fry the pulp of the vegetables set aside.
6. Add the Catupiry and sauté for 2 minutes.
7. Turn off the heat, add the cheeses, season with salt and pepper and mix.
8. Divide the filling between the two vegetable halves, sprinkle with the Parmesan and put in a mold.
9. Place in a medium oven, preheated, for 10 minutes or until browned. Pick up and serve later.

Carrot and eggplant cake

Carrot and eggplant cake | Photo: Stella Handa
Time:

40 minutes

Performance:

8 portions

Difficulty:

easy

Ingredients:

• 2 eggs
• 2 cups of milk (tea)
• 1 cup of oil (tea)
• 1/2 cup Parmesan (grated)
• salt to taste
• 2 cups wheat flour (tea)
• 1 tablespoon of baking powder
• Oil and wheat flour for greasing and flouring

Filling

• 2 cups boiled eggplant (diced)
• 1/2 cup diced ham
• 1 grated carrot
• 1/2 cup olive oil (tea)
• Salt, black pepper and chopped parsley to taste

Method of preparation:

1. For the filling, mix all ingredients together and set aside.
2. For the pasta, in a blender beat the eggs, milk, oil, parmesan and salt.
3. Transfer to a bowl, mix the flour and baking powder with a spoon.
4. In a removable donut mold with a diameter of 22 cm greased and floured, roll out half of the dough, the filling and cover with the remaining dough.
5. Bake in a medium oven (180°C), preheated, for 35 minutes or until golden brown.
6. Leave to cool, unmold and serve afterwards.

Grated aubergine parmesan

Eggplant Parmesan | Photo: Shutterstock
Time:

40 minutes

Performance:

5 portions

Difficulty:

easy

Ingredients:

• 2 medium eggplants, thinly sliced
• Salt and black pepper to taste
• 1/2 cup wheat flour (tea)
• 2 eggs
• 1/2 cup breadcrumbs (tea)
• Fry oil
• 1 cup mozzarella (grated)
• 5 tablespoons of grated Parmesan

Sauce

• 1 tablespoon of olive oil
• 1 diced onion
• 2 ripe tomatoes, peeled and deseeded, diced
• Salt and black pepper to taste
• Chopped fresh basil leaves

Method of preparation:

1. For the sauce, heat the oil in a skillet over medium heat and saute the onion and tomato for 2 minutes.
2. Add the sauce, salt and pepper and cook for 2 minutes.
3. Remove from the heat and add the basil.
4. Then season the eggplants with salt and pepper.
5. Pass them in the flour, in the eggs beaten with a fork and in the breadcrumbs.
6. Fry, a little at a time, in hot oil until golden brown.
7. Drain on absorbent paper.
8. Make a layer of aubergines in the refractory, spread the sauce, mozzarella and parmesan and the aubergines, finishing with the sauce and cheese.
9. Finally, bake in a high, preheated oven for 10 minutes. Serve.

Baked rice with pesto, chicken and eggplant

Baked Rice with Eggplant | Photo: Rodrigo Moreira
Time:

40 minutes

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 2 tablespoons of olive oil
• 2 crushed garlic cloves
• 1 chicken breast cooked and chopped
• 3 cups cooked white rice (tea)
• 2 chopped tomatoes
• Salt and black pepper to taste

Roof

• 4 tablespoons of olive oil
• 1 sliced ​​aubergine
• 3 sliced ​​tomatoes
• 300 g of sliced ​​buffalo mozzarella
• Olive oil and salt to taste
• 100 g of grated Parmesan for dusting

Pesto sauce

• 1 cup basil (fresh)
• 100 g grated parmesan
• 1/2 cup olive oil (tea)
• salt to taste

Method of preparation:

1. For the pesto, blend the ingredients in a blender until a smooth sauce forms. Reserve.
2. Heat a frying pan with olive oil over medium heat and saute the garlic and chicken for 3 minutes.
3. Add the rice, tomato, salt, pepper and brown for another 3 minutes.
4. Turn off, mix with pesto and reserve.
5. Heat a frying pan with olive oil over medium heat and quickly fry the eggplant slices.
6. To assemble, spread the rice mixed with the pesto in a large refractory and arrange the aubergine slices, tomato and buffalo mozzarella on top.
7. Drizzle with olive oil and salt to taste.
8. Sprinkle with Parmesan and bake in preheated oven for 10 minutes or until golden brown.
9. Remove and serve.

Double roll of roasted zucchini and eggplant

Roasted Zucchini and Aubergine Double Roll | Photo: Stella Handa
Time:

1 hour

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 2 eggplants, thinly sliced
• 2 Italian zucchini, thinly sliced
• 3 liters of boiling water
• 2 cups tomato sauce (tea)
• 1 cup Parmesan (grated)
• olive oil for dressing

Filling

• 4 cups cottage cheese (mashed)
• 1 cup (tea) of cheese cream
• 1 cup black olives (chopped)
• 1 chopped seedless tomato
• Salt, black pepper and chopped parsley to taste
• 200 g of thinly sliced ​​cooked ham

Method of preparation:

1. First, cook the aubergines and courgettes in boiling water with the vegetable broth for 3 minutes.
2. Drain, rinse in cold water and dry with paper towels.
3. Sprinkle with salt and set aside.
4. Then, for the filling, mix the ricotta, cream cheese, olives and tomatoes in a bowl.
5. Season with salt, pepper and green odor.
6. On each slice of aubergines and courgettes lay 1/2 slice of ham.
7. Spread the ricotta filling between the slices of roasted aubergines and courgettes over the ham.
8. Roll up into rolls.
9. Then, in a large refractory, spread half of the sauce and arrange the rolls, alternating the flavours.
10. Cover with the remaining sauce, sprinkle with Parmesan and place in a medium preheated oven (180º C) for 15 minutes. Finally, serve and enjoy.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.