Methods of cooking eggplant with cheese and garlic. Eggplant with cheese and garlic is not only a snack, but also a side dish

Methods of cooking eggplant with cheese and garlic. Eggplant with cheese and garlic is not only a snack, but also a side dish

Eggplant with cheese and garlic is one of the most popular appetizers on our tables.

Basic Cooking Principles

There are many ways you can combine these three ingredients. For the preparation of all subsequent dishes you will definitely need fresh eggplants and garlic, and the choice of cheese will depend on the recipe. If you like spicy food, then in each recipe, increase the amount of garlic by one serving.

Use olive oil for frying.

Garlic is an excellent addition to cheese and eggplants so that it doesn’t take long to clean it, you can quickly cut off the edges from it, and then press it with the plane of a knife, and the whole husk will disappear.

Tomatoes will also often be found in the recipes suggested by us, for the quality of the dishes it is necessary to remove the skin from the tomatoes. To do this, put all the tomatoes in a deep container and fill with boiling water. In this condition, leave them for 15 minutes.

When the necessary time has passed, drain the water and allow the tomatoes to cool for a while. As soon as you feel a comfortable temperature for yourself, start peeling tomatoes. Slightly prying the peel at the stalk with a knife, you can easily remove it from the whole vegetable in one motion.

You can decorate eggplants with cheese and garlic with greens and fresh vegetables.

Baked Eggplants


• Young blue - 3 kilograms;

• Big champignons - 5 pieces;

• Paprika - half a teaspoon;

• Tomatoes - 4 things;

• Chile - 1/2 pod;

• Garlic - 4 cloves;

• Cheddar cheese - 200 grams;

• Vegetable oil

• Salt and ground black pepper to your taste.

Method of preparation

To start the cooking process, wash the blue ones and peel them off. Next, using a sharp knife, cut the eggplants lengthwise into thin plates (1 cm). Then sprinkle with salt and cover any vegetables with a lid. In order to use eggplants - let them stand for at least twenty minutes. Go to the mushrooms. The ideal form of slicing champignons for cooking eggplants with cheese, mushrooms and garlic is a cube.

In the basic principles of cooking, we gave an example of how to peel tomatoes, use advice and proceed to processing vegetables further. To do this, cut the tomatoes into 4 pieces and remove the cores. Then chop the tomatoes.

On a heated pan, pour two tablespoons of vegetable oil. Now put the mushrooms in the pan. When they turn completely brown and give off all their juice, add tomatoes and peeled garlic to them.

Fry the resulting mixture of vegetables should be no more than five minutes.

Take the baking container deeper. Put blue on the bottom, 1/3 of the filling formed during frying on top, sprinkle all with salt and pepper, spread chili evenly on top.

Rub a piece of cheddar on top and place the tomato-mushroom mixture again. Put all the ingredients in this order to the end.

Now place the vegetables in an oven heated to 180 degrees. Eggplants with cheese and garlic should be baked for no more than 30 minutes. To determine the readiness of the dish, use a toothpick, checking the softness. When the cheese crust becomes golden, you can get an eggplant.

Serve this dish can be both cold and hot. For a beautiful feed, divide the aubergines with cheese and garlic into portions.

Eggplant Rolls


• Eggplant

• Flour

• Tomatoes

• Melted cheese

• Olive oil

• Green onions

• Walnuts

• Garlic

Method of preparation

It is better to pour the nuts immediately with water and give a little time to infuse. Peel the garlic and peel the eggplant. After that, cut the blue ones along into thin slices and sprinkle with coarse salt.

Peel the tomatoes, as indicated in the general principles of cooking and cut into slices. Now, along with the green onions, send the tomatoes to browse in the pan. While the tomatoes are roasting, drain the water from the nuts and chop them finely. This can be done with a knife or a hammer for beating meat.

Now mix the nuts, garlic and melted cheese grated on a fine grater. Stir the mass thoroughly and add a little ground black pepper.

Wash off the main ingredient with salt and dry a little, roll in flour. Send them to the pan. There they should lightly redden.

Now we start to form rolls. Completely coat the finished eggplant slice with cheese paste. From the end, which is closer to you, put onions and tomatoes. Begin to roll the roll. Do not press hard on it so that the filling does not start falling out, otherwise the dish will lose aesthetics.

Served as a cold snack.

Eggplant in Tomato Paste


• Six pieces of large eggplants;

• 300 grams of any hard cheese;

• A small bunch of parsley;

• Clove of garlic;

• Four ripe tomatoes;

• 100 milliliters of oil;

• 1/2 teaspoon salt;

• 1/4 teaspoon black pepper.

Method of preparation

Prepare vegetables before cooking, as we have described in the general principles of cooking eggplants with cheese and garlic.

Across the cut blue should be no thicker than 0.5 cm, put them in hot oil, and pass a few minutes until you see the desired ruddy crust.

Peel the garlic and cut each clove into four parts. Fry the garlic. This should be done within 5-6 minutes. When the garlic has taken the necessary readiness, send in its place peeled (general principles of preparation) and very finely chopped tomatoes. Cook them until they turn into a paste. Add salt and some pepper to gruel.

Turn on the oven, let it warm up to 180 degrees. Grease the baking pan with vegetable oil so that nothing is stuck to the bottom.

Scratch the cheese on a fine grater. The first layer is blue, put them evenly, apply tomato paste and cheese on them. Bake eggplants with cheese and garlic, as well as tomato paste, you need a short time, a maximum of 10 minutes, before melting the cheese.

Eggplant with cheese and garlic, as well as other vegetables

This recipe resembles eggplant caviar, so that you will not have any difficulties with cooking.


• Three large white eggplants;

• One big carrot;

• Five cloves of garlic;

• Five large tomatoes;

• One processed cheese;

• 100 grams of fett cheese;

• 200 grams of any hard cheese;

• Two medium bulbs;

• Two small zucchini;

• One yellow zucchini;

• 200 grams of sour cream;

• A bunch of fresh greens.

Method of preparation

For cooking, we need a sauce. To do this, mix sour cream with grated melted cheese and two hundred grams of hard cheese (finely chopped or shabby). In the mixture, tear the whole bunch of greens that you have. Next, using a blender, whisk the ingredients into the sauce. Add some salt. The sauce is best stored in the refrigerator, but be sure to cover the container with a lid or wrap it with cling film.

We proceed to the immediate cooking of vegetables. To do this, you need to thoroughly wash all the vegetables and chop into cubes. Now preheat the oven to 200 degrees and heat the form in which the roasting will take place. Grease the form with olive oil.

In a large container, mix all the vegetables, drain the unwanted liquid, add salt and a little black and red pepper. Now put the vegetables in shape. Bake the vegetable mixture should be about 30 minutes.

The dish is served in portions as a side dish. Put baked vegetables on a plate and sprinkle them with chopped fett, put a saucepan with cheese sauce next to it.

Eggplant bombs


• Two blue ones;

• Two ripe tomatoes;

• Any hard cheese; • Garlic head;

• One large carrot or two medium.

Method of preparation

We will grind carrots on a coarse grater and fry until golden brown in a pan, when it is half ready, add chopped garlic to it.

Before this, peel the tomatoes, we have already described how this can be done - in the general principles of cooking eggplants with cheese and garlic. Chop half of the tomatoes and send to the carrots and garlic, a little fry.

Vegetables peeling is not worth it. On the contrary, we will have to form the shell of the bomb just with the help of the peel. Eggplant must be cut into three equal parts, its inner honor removed, if desired, it can be crushed and added to tomatoes and carrots.

Now chop the cheese, rub it is not necessary. Just cut into cubes. Combine with it carrots, garlic, tomatoes and blue, carefully move the resulting filling, add some salt and pepper.

Start stuffing bombs. Inside the already empty little blue fill the filling. Cut the remaining tomatoes into slices and lay them on top of the eggplants. Now send the resulting bombs to a preheated oven for 20 minutes.

Bulgarian cake


• Three bell peppers;

• Ten tomatoes;

• Five large eggplant blue;

• One eggplant white;

• Four carrots;

• One bulb onion;

• 200 grams butter:

• 200 grams of hard cheese;

• Three chicken eggs;

• Three heads of garlic.

Method of preparation

Eggplant blue and white - wash, dry and cut lengthwise into thin slices. They will form the basis of the cake, a kind of cakes. You do not need to mix them. The view of the blue should be at the bottom and in the middle of the torus, but the white vegetable should be placed on its top.

Now we will prepare the filling, which is laid out in layers, between the layers will be a sauce of cheese, butter and eggs. First put wet parchment paper in a baking dish. Put the first layer of blue eggplants on it.

Stuffing: finely chop carrots and onions and fry until golden brown. Chop the Bulgarian pepper finely and also let it roast in the total mass. Next, add finely sliced ​​tomatoes. To fry everything for five minutes.

Sauce: grate cheese. Remove the oil from the refrigerator before starting all the processes and let it soften a little. Now it will be soft and it will be easy to knead with a fork. When the butter becomes more or less homogeneous, drive three chicken eggs without one yolk into it and add grated cheese.

Now we will continue the formation of the cake. Put the first layer of filling and grease it with the resulting sauce, continue in the same sequence until you reach the middle of the form, now put another batch of blue ones and continue in the same way with the filling. Putting her last layer, again resort to the sauce and cover all with white eggplants.

This dish is baked for about 20-30 minutes depending on your oven. Served portions to meat and poultry.

Eggplant Boats


• Three eggplant;

• Six chicken eggs;

• 200 grams of cheddar;

• 100 grams of Parmesan;

• Six leaves of lettuce;

• A bunch of greens;

• One head of garlic.

Method of preparation

Cooking eggplants with cheese and garlic is interesting and tasty, and now we will experiment and add to this a trio of chicken eggs. Of these ingredients will be six servings of eggplant with cheese and garlic.

Wash eggplants and cut them in two lengths. Remove the insides with a spoon or knife.

Now boil the eggs in cool and let them cool slightly. Peel the eggs and cut them along.

Grate two types of cheese on a coarse grater and mix with chopped greens. Squeeze out all the garlic.

Now place the boiled eggs in the middle of the boats and sprinkle all the cheese mixture. Bake in the oven for at least 15 minutes. You can check the readiness of vegetables with the help of toothpicks. Served on lettuce leaves. Top can be sprinkled with fresh herbs.

Eggplant with cheese and garlic - tips and useful tips

In order not to be soaked with oil when frying and not bitter, cut them into 2 pieces and put in water for an hour or you can add salt blue and already cut into slices and let it brew. The juice that stands out from the vegetables will completely take away the bitterness.

To make the blue minimally bold, it is necessary immediately after frying or baking to spread it on a napkin so that it absorbs excess fat.

You can add any vegetables to cheese and eggplants, fry them and bake them as a blue filling or as a separate dish.

For vegetables, always try to make a sauce. In some of our recipes, we gave an example of how it can be. But this does not end there. Try to make not only cheese sauce. You can use both ready-made and homemade sauce. Mint-garlic and soy sauces are suitable for vegetables.

Eggplant dishes can be served as a snack before baked meat. And they can be a separate dish, in this case, add a side dish to them when serving.

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