Are you looking for a healthier diet? Eggplant is a good example of a nutritious, versatile and tasty ingredient. And for that reason, the Cooking Guide has listed 5 easy and delicious baked eggplant recipes. What are you waiting for? Check out the tips, choose your favorite and have fun!
baked eggplant
Time: 50 min
Performance: 5 servings
Difficulty: Easy
ingredients
- 3 medium eggplants, thinly sliced horizontally
- Salt to taste
- 300 g of sliced lean ham
- 300 g crumbled fresh Minas cheese
- Olive oil for greasing and sprinkling
- Fresh Minas cheese minced for sprinkling
Sauce
- 3 tablespoons of oil
- 1 chopped onion
- 2 crushed cloves of garlic
- 1 bay leaf
- 2 cans of diced peeled tomatoes (480 g)
- Salt and black pepper to taste
Method of preparation
Cook the aubergine slices in boiling salted water for 2 minutes and drain.
Let it cool and dry with absorbent paper.
For the sauce, in a pan, heat the oil over medium heat and sauté the onion, garlic and bay leaf for 3 minutes.
Add the tomato and cook for 5 minutes after it reaches a boil.
Season with salt, pepper and set aside.
In a greased medium refractory, layer the sauce, eggplant, ham, cheese and salsa.
Repeat the layers, finishing with the sauce.
Sprinkle with the cheese, drizzle with olive oil and cook in a preheated medium oven (180ºC) for 20 minutes.
Serve immediately.
Baked eggplant with sardines and tomato
Time: 1 hour
Performance: 6
Difficulty: easy
ingredients
- 2 large cans of sardines in gravy, drained
- 1 onion in petals
- 2 tomatoes, cut into 8 pieces
- 1 thinly sliced eggplant
- 1 cup (tea) of olive oil
- Salt, pepper and chopped basil to taste
toasted bread
- 3 baguettes with parmesan
- Olive oil and oregano to taste
- 1 cup grated Parmesan cheese (to taste)
Method of preparation
Crumble the sardines with your hands, coarsely. Place in a bowl and mix the onion, tomato, eggplant, olive oil, salt, pepper and basil. Transfer to a baking tray, cover with aluminum foil and take to a preheated medium oven for 30 minutes. Let it cool down. For the toast, place the slices of bread in a pan and drizzle with olive oil. Divide the Parmesan between the toasts, sprinkle with oregano, drizzle with olive oil and bake in a preheated medium oven for 15 minutes. Serve together with the aubergines with sardines.
Roast Chicken With Eggplant
Time: 1 hour
Performance: 10
Difficulty: easy
ingredients
- 1 and 1/2 cups (tea) of cooked and shredded chicken
- 1 tablespoon of oil
- 1 diced onion
- 1 diced eggplant
- 2 ripe tomatoes, peeled and diced
- Salt, pepper and chopped parsley to taste
- 1 cup of grated mozzarella
- Margarine and wheat flour for greasing
Pasta
- 3 eggs
- 1 and 1/2 cup (tea) of milk
- 1/3 cup (tea) of oil
- 1 cup (tea) of wheat flour
- 4 tablespoons of grated Parmesan cheese
- 1 heaping tablespoon of baking powder
Method of preparation
Heat the oil in a pan over medium heat and brown the onion and aubergines for 5 minutes. Add the chicken, tomato, salt and pepper and sauté for 3 minutes. Remove from heat and mix in the smell of green. For the dough, beat the eggs, milk, oil, flour and cheese in a blender until smooth. Add the yeast and mix with a spoon. Pour half of the dough into a greased and floured 25 cm x 30 cm pan, spread the sauté, half of the mozzarella, the dough and the rest of the cheese. Bake in a preheated oven for 35 minutes or until golden brown. Serve hot or at room temperature.
Baked eggplant salad
Time: 1h (+ 2h in the fridge)
Performance: 8 servings
Difficulty: easy
ingredients
- 3 aubergines into strips
- 1 yellow pepper cut into strips
- 1 onion into strips
- 1/2 cup seedless white raisins
- 1 cup chopped green olives
- 1/2 cup (tea) of olive oil
- Salt and oregano to taste
- 4 tablespoons of vinegar
- 1/2 cup chopped parsley (green)
- 1/2 cup chopped walnuts
- Toast to accompany
Method of preparation
In a bowl, mix the aubergines, peppers, onion, raisins, olives, oil and season with salt and oregano. Pour into a pan and bake in a low, preheated oven for 40 minutes, stirring halfway through cooking. Remove from the oven and leave to cool. Add the vinegar, parsley, walnuts, mix and transfer to a salad bowl. Refrigerate for 2 hours. Remove from the oven and serve with toast.
Baked rice with pesto, chicken and eggplant
Time: 40 min
Performance: 6 servings
Difficulty: easy
ingredients
- 2 tablespoons of oil
- 2 crushed cloves of garlic
- 1 chicken breast, cooked and shredded
- 3 cups of cooked white rice
- 2 chopped tomatoes
- Salt and black pepper to taste
Roof
- 4 tablespoons of olive oil
- 1 sliced eggplant
- 3 sliced tomatoes
- 300 g of sliced buffalo mozzarella
- Olive oil and salt to taste
- 100 g of grated Parmesan cheese to sprinkle
Pesto sauce
- 1 cup of fresh basil
- 100 g of grated Parmesan cheese
- 1/2 cup (tea) of olive oil
- Salt to taste
Method of preparation
For the pesto, blend the ingredients in a blender until you have a smooth sauce. Reserve. Heat the oil in a skillet over medium heat and sauté the garlic and chicken for 3 minutes. Add the rice, tomato, salt, pepper and sauté for another 3 minutes. Turn off, mix with the pesto and set aside. Heat the oil in a skillet over medium heat and quickly fry the eggplant slices. For the assembly, spread the rice mixed with the pesto in a large refractory and place the slices of aubergine, tomato and buffalo mozzarella on top. Season with oil and salt to taste. Sprinkle with Parmesan and bake in a preheated oven for 10 minutes or until golden brown. Remove from the oven and serve.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
