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Baked Eggplant and Vegetable Pots

Hearty, tasty, and quick! This one's a pleasure to make and to serve — a really good, filling meatless dish.

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Eggplant in pots in the oven with vegetables
Eggplant in pots in the oven with vegetables Eggplant in pots in the oven with vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 2 g
Fats 29 % 6 g
Carbohydrates 62 % 13 g
110 kcal
GI: 100 / 0 / 0

Cooking method

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  • How do you make baked eggplant and vegetable pots?
  • Gather 1 eggplant, 5–6 potatoes, 1 carrot, 2 onions, 1 bell pepper, and some vegetable oil. Cut the eggplant into cubes, put it in a colander, and toss with coarse salt; after 15–20 minutes, rinse it under running water. Peel the potatoes and cut them into cubes. Grate the carrot on the coarse side of a box grater, mix it with the potatoes, and season with salt and pepper. Finely chop the onion and sauté it in oil, then add the rinsed eggplant and the diced bell pepper. Fry everything until nearly done. Now layer it in an oven-safe pot: a layer of potatoes and carrot, a layer of the sautéed vegetables, and so on. Add enough water to cover, and bake for close to an hour. Sprinkle the finished dish with fresh herbs.
  • Keep in mind that ovens vary — the temperature and cooking time may differ from what's listed. For any baked dish to come out right, get to know how your oven behaves!
  • Every oil is good only up to a certain temperature — its smoke point, where it starts to burn and forms toxic compounds, including carcinogens. To learn how to gauge frying temperature and choose the best oil for the job (and which ones to skip entirely), read more here.
  • Keep in mind that how you cut the carrot shapes the final dish: grated carrot cooks down into a purée and blends evenly into everything, while carrot cut into strips or sticks holds its shape.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Vegetable oil - 873  kcal/100g

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