A universal appetizer - oven-baked eggplants with carrots in a sauce at home. Step-by-step recipe with a photo. Video recipe.
Eggplant is a very tasty vegetable on its own, and if you combine it with carrots, you get an even more delicious dish. And if you add a little sweet pepper, herbs, garlic and sauce, you get the "food of the gods." Eggplant baked in the oven with carrots in sauce is a light, healthy and tasty dish that will definitely take one of the main places on the table and will be appreciated by all eaters. The food will also appeal to those who adhere to a healthy diet, keep fit, do not consume animal products and are on duty. Such a dish can be prepared even for a festive feast, because baked vegetables look appetizing, they are very tasty and nutritious.
This beautiful vegetable dish with a rich flavor takes a little time to prepare. It can be served on its own or with a side dish like mashed potatoes, pasta or rice. A fragrant appetizer goes well with main courses, meat products or just a slice of fresh bread. The number of products in the presented recipe can be taken "by eye". Focus on your taste preferences. We offer a detailed step-by-step recipe with a photo for cooking eggplants and carrots in the oven for a festive table for yourself and your loved ones.
- Caloric content per 100 g - 89 kcal.
- Servings - 4-5
- Cooking time - 1 hour 15 minutes
Ingredients:
- Eggplant - 1 pc.
- Garlic - 2 cloves
- Sweet pepper - 1 pc.
- Carrots - 1 pc.
- Vegetable oil - 2 tablespoons
- Lemon juice - 1 tsp
- Basil - 2-3 sprigs
- Soy sauce - 1 tablespoon
- Ground black pepper - 0.5 tsp
- Salt - a pinch
- Mustard - 0.5 tsp
Step by step cooking eggplant in the oven with carrots in sauce, recipe with photo:
1. Wash the eggplants, dry them and cut them into half rings about 5-7 mm thick. If the fruits are ripe, remove the bitterness from them first. To do this, sprinkle the sliced eggplants with salt and leave for half an hour. During this time, droplets of liquid form on the surface of the pieces, which are washed with water. Young dairy eggplants do not contain bitterness, so these actions can be omitted.
2. Peel the carrots, wash and cut into 5 mm slices.
3. Peel the bell peppers from the seed box and remove the tails. Wash the peppers and cut into 1 cm strips.
4. Wash basil, dry and finely chop. Peel and chop the garlic.
5. Place the eggplant slices in a baking dish.
6. Then add the carrot slices.
7. Then add the bell peppers.
8. Place the basil and garlic.
9. Prepare the dressing. Pour soy sauce, vegetable oil into a bowl, add mustard, salt and squeeze the juice out of the lemon. Stir well with a fork until smooth.
10. Pour the prepared sauce into a bowl with vegetables.
11. Stir the food well so that all the vegetables are covered with the sauce.
12. Cover the baking dish with foil and place in a preheated oven to 180 ° C for 30 minutes. Then remove the foil and continue baking the vegetables for 15 minutes to brown and brown.
Serve warm baked eggplants in the oven with carrots in sauce and serve as a side dish with a piece of meat or fish. Alternatively, use the dish like a warm vegetable salad.
