Baked eggplant: 4 delicious recipes

The eggplant They are delicious, combining almost perfectly with a wide variety of foods. Yes, as long as we get eliminate its bitter taste, an uncomfortable "guest" with which you have probably met on occasion, possibly when you cooked them for the first time.

And why do aubergines tend to be bitter? Very easy. The culprit is found in the juice contained in its pulp, which is the one that becomes bitter when we split or peel it when it comes into contact with the air, since its substances tend to oxidize. Despite this, as you surely know, the eggplant stands out for its incredible content in natural antioxidants.

In any case, the eggplant stands out - and surprises - for its enormous versatility. In fact, as we told you at the beginning, it is a food that combines very well with many ingredients, as we discovered on a previous occasion where we were just talking about 3 recipes with eggplants, as delicious as easy to make.

What are the benefits of aubergines?

The eggplant is a vegetable that belongs to the family of the Solanaceae, which among other aspects includes around more than 70 genera and 2,300 species, including some edible and very popular as for example is the case of potato, tomato or pepper .

It is considered a food originally native to India, according to a wide variety of written documents of which there is evidence. However, its introduction in Europe did not occur until the Middle Ages, reaching Spain probably through merchants from the East.

High content of natural antioxidants

The eggplant stands out especially for its high in natural antioxidants, among which we can find the nasunina, an antioxidant that we can only find in this vegetable.

As you probably know, antioxidants help slow down aging by reducing the action of free radicals. In addition, they protect us against the onset of degenerative diseases and cancer.

Helps improve intestinal transit

As with most vegetables, the eggplant also stands out for its high fiber content. This quality brings us several benefits. On the one hand, it is ideal in weight loss diets because it gives us satiety, so it is useful to help us reduce the feeling of hunger.

On the other hand, it is very useful in case of constipation, by improving intestinal transit, especially when the eggplant is consumed on a regular basis.

Decreases cholesterol and triglycerides

In addition to its natural antioxidant content, eggplant also contributes chlorogenic acid, an equally antioxidant substance that not only helps to combat the negative action of free radicals.

It is also very useful in case of cholesterol and elevated triglycerides, being especially appropriate in case of high LDL cholesterol.

Baked eggplant recipe with tomato sauce

Ingredients:

  • 6 large aubergines
  • 1/2 kg of tomatoes
  • 1 onion
  • 50 gr of butter
  • 1 clove garlic
  • Olive oil
  • Flour
  • Salt

Elaboration:

  1. Split the sliced ​​aubergines. In a large bowl put the aubergines cut into slices, season with salt and leave them at rest for half an hour. Then drain well with plenty of water and dry them.
  2. Put olive oil in a pan, and when it is hot, pass the aubergines through the flour and fry them, but avoid them getting too brown. Store them on a plate with non-stick napkin paper (so that it absorbs as much oil as possible).
  3. Now put the butter in several pieces along a baking dish. Place the aubergines on top and heat in the oven for 10 minutes.
  4. While so many are going to make the homemade tomato sauce. To do this, fry the onion and finely chopped garlic in the pan. Add the peeled tomatoes and cook over low heat. Add a little salt. Finally it goes through the mill.
  5. Cover the aubergines with the tomato sauce and let cook in the oven for 5 more minutes.

Aubergine recipe au gratin with cheese

Ingredients:

  • 2 eggplants
  • 500 gr of tomato
  • 1 onion
  • 3 garlic cloves
  • Mozzarella to taste
  • Olive oil
  • Salt

Elaboration:

  1. Split the sliced ​​aubergines. In a large bowl put the aubergines cut into slices, season with salt and leave them at rest for half an hour. Then drain well with plenty of water and dry them.
  2. Preheat the oven to 200º C.
  3. Meanwhile, we are going to prepare the tomato sauce in the same way that we have prepared it with the previous recipe. That is, finely chop the onion and garlic cloves, put olive oil in the pan and remove them in it.Chop the tomatoes into small pieces, add them and when they are cooked - at low heat - pass through a blender or a food mill. Reservation.
  4. Put the aubergines on a baking tray. Add a pinch of olive oil on top and cook for 15 minutes.
  5. After this time add the mozzarella on top and grill the aubergines in the oven for 20-25 more minutes.
  6. Lists! To serve and enjoy them.

Eggplant recipe baked with vegetables

Ingredients:

  • 4 eggplants
  • 1/2 kg of tomatoes
  • 1 zucchini
  • 1 carrot
  • 2 onions
  • 3 garlic cloves
  • Extra virgin olive oil
  • Emmental cheese
  • Salt

Elaboration:

  1. Wash the aubergines thoroughly, cut them in half, add plenty of salt on top and let them rest for 30 minutes. In this way you will get rid of its bitterness.
  2. Meanwhile we can start to make the tomato sauce. Peel the cloves of garlic and one of the two onions, chop them very finely and brown them in the pan with oil. Wash the tomatoes, chop them into pieces and cook over a low heat when the onion begins to brown. Then, once cooked, go through the mill and reserve.
  3. Put the aubergines in a baking dish, cut them in the middle and cook them for 20-25 minutes at 200º C.
  4. Wash the zucchini and peel the carrot. Cut them into pieces, peel the last onion that we need, rub it and fry the vegetables in the pan.
  5. When the aubergines are cooked add the stir-fried vegetables, sprinkle grated emmental cheese on top and grill for 15 more minutes.

Eggplant lasagna recipe baked

Ingredients:

  • 3 large aubergines
  • 5 ripe tomatoes
  • Mozzarella cheese slices
  • Grated mozzarella
  • Ground black pepper
  • Olive oil
  • Salt

Elaboration:

  1. In the first place we are going to eliminate the bitterness of the aubergines. To get it, wash them well, cut them into slices and place them in a bowl or large bowl. Add plenty of salt on top and let them sit for 30 minutes. Then drain well with plenty of water and dry them.
  2. Preheat the oven to 200º C.
  3. The next step wash the tomatoes well, peel them and remove their seeds. Tritúralos and reserve the sauce.
  4. Put the aubergines in a baking dish and cook at 200ºC for 20 minutes.
  5. Remove the tray with the aubergines from the oven. When the aubergines cool down, it's time to make the lasagna. To do this, put a slice of eggplant, a slice of mozzarella cheese and a new slice of eggplant in the same baking dish. So on, along the tray. Finish by adding the tomato puree and the grated mozzarella on top.
  6. Gratin baked for 15 more minutes.
  7. Ready! To serve and eat.

How to Make Baked Eggplant Parmesan | The Stay At Home Chef (March 2024)