Fan-baked eggplants in the oven with lard in foil are a great dish for both everyday and festive meals. Learn how to cook it and spoil your family with such a wonderful meal more often.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Eggplants conquered cooks and housewives of almost all corners of the earth with their amazing taste. But the greatest love for a beautiful vegetable is given by connoisseurs of Eastern and European cuisine. Today we will prepare a European dish - stuffed eggplant with lard in foil in the oven. Quite a simple filling, together with cloves of garlic and herbs, will give the dish an indescribable aroma. By the way, you can cook such a meal not only in the oven, but also outdoors on the fire. Such an operative baked on charcoal will be a great snack while waiting for a shish kebab. Indeed, in nature there are usually no conditions for making culinary delights. And this dish is made extremely simple.
There are several important nuances in the preparation of this dish. Since the vegetable is used as a whole for the dish, it must be used young. Old fruits are usually cleaned for fibrous pulp and tough seeds. Therefore, mature eggplants are not suitable for the dish. And you can diversify this dish by putting not only lard into the eggplant cuts, but alternating it with tomato rings, slices of cheese and other products.
- Caloric content per 100 g - 97 kcal.
- Servings - 1
- Cooking time - 40 minutes
Ingredients:
- Eggplant - 1 pc.
- Lard or bacon - 100 g
- Garlic - 3 cloves
- Salt - pinch or to taste
- Ground black pepper - a pinch
- Any spices and spices to taste
Step-by-step recipe for baked eggplant with lard in foil:
1. Cut pork lard or bacon into thin slices. To cut the product lighter and thinner, soak it in the freezer for about 20 minutes. It will cool, but not freeze, it will become harder and it will be easier to chop. Peel the garlic and cut into thin slices. Wash the eggplant, cut off the tail and make transverse cuts on it at a distance of 5 mm from each other. without bringing the knife to the end, i.e. the vegetable should remain in its original form. If you feel bitterness in a vegetable, soak it in saline beforehand. Then solanine will come out of it, which gives an unpleasant bitterness.
2. Place a piece of bacon in each cut of the eggplant. After it is laid, the vegetable will take a semicircular shape and you will have a "fan".
3. Then place the garlic plates in the same cuts.
4. Place the stuffed vegetable on a piece of cooking foil and sprinkle with salt and pepper. You can also season with any spices to taste.
5. Wrap the eggplant tightly in foil so that there are no empty spots.
6. Heat the oven to 180 degrees and send the dish to bake for 20-30 minutes. Check its readiness with a toothpick. Pierce the eggplant - it should be soft and serve immediately hot after cooking.
See also the video recipe on how to cook eggplant with bacon and cheese in a fan.
