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Eggplant with vegetables in the oven baked

Cooking recipes / Top Picks / Foil in the oven

4 servings
1 hour

Eggplant - 2 pcs., Bell pepper - 1 pc., Zucchini - 1 pc., Onion - 1 pc., Garlic - 2 teeth., Parsley - 10 gr., Vegetable oil - 1 tbsp., Butter - 1 tbsp., Cream - 100 ml, Ricotta - 100 gr., Eggs - 1 pc., Ground black pepper - to taste, Salt - to taste

How to bake eggplant with vegetables in the oven? First, prepare the necessary ingredients according to the list. It's worth considering that the exact amount of ingredients depends on the size of the eggplant you choose. My eggplant is medium, not very long and moderately large. Therefore, the filling was just enough for 4 halves.

Wash the eggplant, dry it. Halve each vegetable along. Carefully, so as not to damage the walls, use a teaspoon and remove the pulp with a noisette, leaving the walls 1 cm thick to make boats.

Cut the eggplant flesh into small cubes. If the flesh is mustard, salt it and leave for 10 minutes. Then rinse and squeeze.

Peel the bell peppers from the seeds and stalks and cut into small cubes. To make the dish more beautiful, you can take peppers of different colors, for example, red and yellow.

Wash the courgette thoroughly. If the vegetable is young, then leave the skin and seeds, if old - remove. Cut the courgette into small cubes. A regular courgette can replace zucchini.

Cut the onions into small cubes.

Finely chop garlic with a knife.

Wash the parsley, dry and chop finely. If desired, you can replace or supplement with other herbs, for example, dill, green onions, cilantro or use a mixture of different herbs.

In a frying pan, heat the butter. Lay out the courgette, bell pepper, onion and garlic. Stir fry for 5 minutes.

At the end, pour in some of the chopped greens. Remove the pan from the heat, cool the vegetables.

Prepare the necessary ingredients for pouring. Cream is suitable for fat from 20%. Ricotta can be replaced with any other soft cheese to taste: brine mozzarella, brynza, feta, etc.

In a bowl, combine the egg and cream and whisk until smooth.

Add the crumbled ricotta, ground pepper and salt to the cream and stir again.

Pour the egg-cheese mixture into the pan to the fried vegetables and stir.

Wrap the eggplant boats in foil and place on a baking sheet.

Fill with vegetable mixture. Drizzle with olive oil on top. Bake the aubergines in the oven preheated to 180 ° C for 35-40 minutes until cooked through.

Put the aubergines on the dish and sprinkle with the remaining greens. Enjoy your meal!