Eggplant in the oven

Recently, under particularly close attention chefs got eggplant. Not surprisingly, eggplant - the best vegetable for those who want to lose weight without starving. "Little blue" as they fondly called in the south, contain a minimum of fat and a maximum of dietary fiber, rich in carbohydrates and organic acids. They are valuable to all without a trace - even purple peel, from which many housewives get rid using eggplants food, rich in antioxidants.

Previously, eggplant mostly fried. But when frying they absorb a large amount of fat or oil, becoming carcinogenic bomb. With this method of cooking the fruit taste of losing and do more harm than good. With the development of highly functional technology, a host of recipes for baking products, including the eggplant. When roasting in the oven is no "leakage" of vitamins.

Baked eggplant can be combined with the mass of ingredients. Even if every day to prepare different versions of this dish, they will not get bored. In the oven filling absorbs moisture from the fruit, not allowing them to soak up the oil or other fats. As a result, the dish turns out juicy, fragrant, tasty, and most importantly, useful. Whole eggplant can be baked in store - cool, neatly tucked away in a plastic bag and place in the refrigerator compartment. In the winter of a workpiece can be cooked eggs.

Baked eggplant three ways: as a whole, or cut them into rings or slices. Whole or sliced eggplant boat baked in the oven at 200 degrees for 30-40 minutes. Sliced lengthwise or crosswise - about 15 minutes.

Instead, the oven can bake the fruit on the grill or on the grill. With this method of cooking, they acquire a characteristic aroma, obtained "smoky". No hours of hassle at the stove - just as all ingenious.
We offer a recipe for eggplant in the oven without meat, but with mushrooms. This dish is suitable for everyone.

Tip: Right to prepare eggplant bake - then remove them with bitterness. Make it simple - cut them in half, prisolit, leave for 20 minutes. Then rinse under running water - all the bitterness is removed along with the juice.

Eggplant in the oven

Ingredients:
mushrooms - 300-400 g;
Cheese - 100 g;
mayonnaise, sour cream or yogurt - 1-2 tablespoons;
Eggplant - 4-5 pieces of medium size;
chicken egg - 1 piece;
Garlic - 1 clove;
butter;
chopped parsley - 2 tablespoons
vegetable oil;
ground black pepper;
salt
1. Washed eggplant cut into two parts. Each half of the fetus sprinkle with salt and leave in this form until the surface of the juice. Put the pan knob of butter and finely chopped mushrooms. After the mushrooms start up the juice, remove them from the heat and add the garlic, passed through the press. Cook hard-boiled egg, crumble into small cubes. In a bowl, mix the mushrooms, egg and parsley.

Eggplant wash, cut out the middle of a sharp knife. Skip the resulting pulp through a meat grinder or blender. Put it to the mass of champignons with mayonnaise. Salt and pepper, mix well. Place the filling in the resulting indentations in the eggplants. Put the eggplant "semi-finished" filling up on a greased baking sheet, sprinkle each individually with grated cheese. On top of the middle of a put on a small piece of butter. Put the pan in a preheated 200 degree oven and bake for 35-40 minutes eggplant.

The finished dish is served with any sauce: ketchup, "bechamel", "tartar", etc. Dish for dinner and quite original look at the holiday table; supplied portions.

Tip: If you have got overripe fruit - remove the core and do not use it, in order to minimize the content of harmful solanine.

Videoretsept eggplant in the oven