The three most popular eggplant recipes that everyone loves

Eggplant is one of those vegetables that you either love – or haven't tried it the right way yet. It's a pleasure to cook with, absorbs flavors easily, can be light or richly filling – and it looks great on a plate. If you're looking for inspiration, here are three tried-and-true eggplant recipes that are loved by both housewives and gourmets:

1. Baked eggplant with tomatoes and cheese

This Italian classic is true proof that the simplest ingredients can yield the richest flavor.

ingredients:

• 2–3 larger eggplants

• 400 ml of pureed tomatoes

• 200 g of mozzarella

• 50 g of Parmesan cheese

• Olive oil, salt, basil

<strong>Preparation: </strong>

Slice the eggplant, sprinkle with salt and leave for 15 minutes to release the bitterness. Rinse and dry. Bake in a pan or in the oven. In a baking dish, layer the following: tomato sauce, eggplant, cheese, spices – until all are used up. Bake for 25 minutes at 200°C. The result? A juicy, aromatic casserole that will disappear from the table!

2. Eggplant rolls stuffed with cheese and nuts

An ideal suggestion for a light dinner or appetizer that looks impressive and is quick to prepare.

ingredients:

• 2 eggplants

• 150 g cream cheese or ricotta

• 2 spoons of ground walnuts

• 1 clove of garlic, olive oil, fresh parsley

<strong>Preparation: </strong>

Cut the eggplant lengthwise into thin slices and grill briefly on a grill pan. Make a filling of cheese, walnuts and spices. Place a teaspoon of the mixture on each slice and roll up. If desired, top with yogurt or tomato sauce. Serve warm or cold.

3. Eggplant Moussaka (Middle Eastern style)

Hearty, fragrant and full of layers of flavor – perfect as a main course for the whole family.

ingredients:

• 2 larger eggplants

• 300 g of minced meat

• 1 onion

• 1 cup of tomato puree

• 2 eggs, 100 ml yogurt

• So, biber, oregano

<strong>Preparation: </strong>

Slice the eggplant and fry briefly. In a separate pan, fry the onion and meat, add the tomato puree and spices. Arrange the layers: eggplant, meat, then again. Pour over the beaten eggs and yoghurt. Bake for 30 minutes at 180°C. Serve with a green salad.

Eggplant loves spices, cheese and tomatoes – but also your creativity. Whether you like classics, light snacks or rich casseroles, this blue king of summer cuisine has a place on every plate.