Eggplants with their unique taste conquered cooks in almost all corners of the earth. However, connoisseurs of cooking in the East and Europe have the greatest love for cooking these fabulously beautiful vegetables. Today we will cook a European dish - stuffed eggplants in foil in the oven. A simple stuffing made from tender chicken fillet, converted into minced meat along with herbs, will give the dish an indescribable flavor, and a spicy cheese crust will be a great addition to baked vegetables and will appeal to everyone without exception.
Eggplant is a longevity vegetable! In the East, it is called that way, but few people know that poisonous properties were attributed to wild eggplant, but only until it was cultivated. It happened more than 1500 years ago in China or India. Eggplant first appeared in Europe in the 8th century. It was the Europeans who were not particularly in a hurry to eat this culture, considering it to the last ornamental and poisonous plant. Melizzana vegetable (from the Latin mala insane - crazy apple) - that's what the natives of Italy called it, unlike the Asians. When the Europeans nevertheless recognized the amazing taste of eggplant and great benefits, it became not only an integral edible component in European recipes, but also the main ingredient in a dish, for example, as in ours: “Eggplant in foil”.
- We will form eggplants in the shape of boats, cutting them in half - this is one of the options.
- We will cover the boats with cheese without adding minced meat. We also wrap it in a foil coat and bake in the oven.
- Or close the recesses with minced meat mixed with eggplant pulp, without cheese and without butter - a great variation for people who are on a diet.
Eggplant in foil in the oven is a dish that is certainly healthy and dietary due to the method of preparation. In the process of baking, not only the maximum amount of fiber is preserved, but also an extensive composition of valuable minerals, a balanced complex of microelements and vitamins contained in the pulp and in the peel, which we did not specifically remove from vegetables. Fans of baked eggplants almost never complain about problems with being overweight, with kidneys and heart, and all because when eating blue ones, water metabolism in the body normalizes and cholesterol levels in the blood decrease.
The recipe for Baked Eggplants in foil came close to completion, and it really turned out to be very simple. Europeans, unlike Eastern chefs, do not like to mix a large number of ingredients, especially with a pronounced taste in one dish.
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