Eggplant baked in the oven with zucchini and cheese is a healthy, tasty and effective dish. The herbs and spices add a delicious flavor to the snack. Step-by-step recipe with a photo. Video recipe.
Many cuisines around the world cook vegetables in an oven. Absolutely all types of vegetables are used for baking. Today we'll talk about how to make zucchini and eggplant baked in the oven and cheese. This is a simple and quick but tasty appetizer that can even be a main course. It will give a lot of pleasure and will bring great benefits to the body. Because the food baked in the oven retains all the nutrients and vitamins.
We will bake zucchini and eggplants in the oven with cheese. But you can additionally alternate them with tomato or sausage rings. There will be no less tasty, aromatic and nutritious food. The added spices will help open up the dish, making it more savory. But control their quantity and composition at your discretion, making the dish more spicy or softer to taste. This dish of baked vegetables is perfect as a side dish for meat and fish dishes. Or it will become a wonderful independent balanced dinner, which can be supplemented with nothing. It will decorate any table, will delight you with a piquant taste and summer aroma.
See also how to cook baked eggplant with tomatoes.
- Caloric content per 100 g - 86 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 1 pc.
- Salt - 0.5 tsp or to taste
- Hard cheese - 100 g
- Ground black pepper - a pinch
- Dill - a few twigs
- Zucchini - 1 pc.
- Soy sauce - 3 tablespoons
- Basil - a few twigs
Step-by-step cooking of oven-baked eggplants with zucchini and cheese, recipe with photo:
1. Wash the zucchini, dry with a paper towel, cut into rings about 5 mm thick and place on a baking tray. Use young zucchini, they have a thin peel and small seeds.
2. Season the zucchini with salt and black pepper and brush with soy sauce. Add any spices and herbs as desired.
3. Grate the cheese and place on the zucchini.
4. Wash greens, dry with a towel, chop and add to the zucchini.
5. Wash, dry and cut the eggplants into rings of the same thickness as the zucchini. Place them on top of the vegetables in a turret shape. Use dairy eggplants, because there is no solanine in them, which gives bitterness. If the eggplant is ripe, sprinkle the sliced rings with salt and leave for half an hour. Then rinse them under running water to rinse off any moisture that has escaped.
6. Brush eggplants with soy sauce and season with spices to taste.
7. Place the cheese shavings on top of the eggplant.
8. Heat the oven to 180 degrees and send eggplants with zucchini and cheese to bake for 20-25 minutes. When the vegetables are tender and the cheese is flat, remove the snack from the oven and start tasting. It can be consumed both hot and cold.
See also a video recipe on how to cook zucchini and eggplant with tomatoes and cheese baked in the oven.
