Potatoes fried with eggplant are perfectly complemented by large, sweet onion rings. To achieve uniform frying of potato wedges on all sides, they must first be dried and lightly sprinkled with starch.
The thick eggplant skin does not spoil the impression at all - on the contrary, it becomes a real highlight of a hearty and very appetizing summer dish. It will look better if the vegetables are cut uniformly. Since the eggplant pulp absorbs a lot of oil, it is worth serving with hot sauce or a salad of fresh vegetables.
Ingredients
- potatoes 5-6 pcs.
- eggplants 2-3 pcs.
- onion 1 pc.
- garlic 2-3 cloves
- vegetable oil for frying
- ground black pepper
- greenery
Preparation
1. Wash the eggplants and remove the tails. If desired, the skin can be removed. Cut into small pieces and place in a bowl. Add a small amount of salt. Mix thoroughly and leave for 10-15 minutes.
2. Peel and rinse the onion and garlic. Cut the onion into thin half rings and the garlic into cubes.
3. Wash and peel the potatoes. Cut into medium cubes. Dip the sliced potatoes with a napkin to remove the resulting juice.
4. Add a small amount of vegetable oil for frying to the frying pan and leave to heat up. After a couple of minutes, add the chopped potatoes and fry over high heat for 10-15 minutes, stirring occasionally with a spatula, until golden brown on all sides.
5. Pour a little oil into a separate frying pan and heat thoroughly. Place the eggplants in it and fry for 5-7 minutes until golden. Stir constantly.
6. Add chopped onion and garlic to the browned potatoes. Stir and continue to fry over high heat for 3-5 minutes, stirring occasionally and adding oil if needed.
I bring to your attention a very spicy and aromatic dish of eggplant and potatoes. It will be fried eggplants with potatoes. The special feature of this dish will be the original dressing of garlic and apple cider vinegar. The dish is prepared quickly, and the result will surprise your loved ones.
The dish can be served as a side dish for meat dishes or served as a meatless dish with fresh vegetable salads. We will prepare fried potatoes with eggplants without adding other vegetables, but if desired, you can also add onions, carrots, zucchini, and tomatoes.
Taste Info Potato main courses / Second: zucchini and eggplant / Fried potatoes
Ingredients
- eggplants 400-500 g;
- new potatoes 500-600 g;
- garlic 2 cloves;
- salt to taste;
- apple cider vinegar 2-3 tbsp. l.;
- honey 1 tbsp. l.;
- hot pepper optional;
- vegetable oil 50 ml;
- parsley or dill with green onions for serving.
Preparation time: 20 minutes. Cooking time: 20 minutes. Yield: 2 servings.
How to cook fried potatoes with eggplant in a frying pan
Prepare the potatoes by rinsing them thoroughly with water. If the potatoes are very young, do not peel the skins. Peel and rinse old potatoes first.
Cut the potatoes into slices or cubes.
Rinse the eggplants and remove the stems. Remove the skin from the eggplants if desired. Cut the eggplants into slices. If you have bitter eggplants, add salt to them in advance, leave for 15 minutes and then rinse with cool water, this will remove the bitterness.
Squeeze the eggplants thoroughly to remove excess liquid. To make the dish tasty and uniform, I recommend using young eggplants without seeds.
Prepare garlic-vinegar refueling Finely chop a few cloves of garlic. Place garlic, honey and apple cider vinegar into a bowl. If you want to add spice, you can add chopped chili pepper here. Stir the dressing and set aside for a while.
Pour vegetable oil (50 ml) into a hot wide frying pan and add the potatoes first. Over medium heat, fry the potatoes until half cooked, until golden brown, for 10-15 minutes.
Add the eggplants to the potatoes and cook together for another 10 minutes. It is important not to throw eggplants into the potatoes too early while they are still raw. Young eggplants cook quickly, and while the potatoes are thoroughly fried, they will simply burn.
Add oil if necessary; the little blue ones love it.
Advice. There is another cooking option. In a separate frying pan, fry eggplants until half-cooked; in a separate frying pan, fry potatoes until half-cooked. Then everything is mixed and brought to readiness.
The potatoes and eggplants are fried, now you can add salt to them.
Then pour into the pan garlic-vinegar dressing and mix well. Within 1-2 minutes, the dressing will evaporate and leave behind a very pleasant and appetizing aroma, and the vegetables will acquire a pleasant taste. Turn off the heat, the dish is ready.
Remove the pan from the stove and add chopped herbs to the vegetables to your liking. Serve the fried eggplant and potatoes hot. Any sour cream sauce or ketchup will suit this dish.
Fried eggplants with potatoes will perfectly diversify your summer menu. If desired, at the end of cooking you can also add a juicy tomato, which must be peeled and finely chopped. In this case, simmer the dish a little, it will also turn out very tasty.
It's autumn outside. The seasonal harvest is getting smaller and smaller. I would like to prepare a hearty and tasty lunch for the whole family using fresh vegetables. We will stew potatoes and eggplants while we still have supplies of this vegetable. For stewed potatoes, prepare a fresh vegetable salad using aromatic herbs.
To prepare stewed potatoes with eggplants, take the following products.
Rinse the potatoes thoroughly in running water. Peel the tubers. Cut into large pieces and place in the pan in which you will simmer. Pour cold water to cover the potatoes. Send it to the fire. Boil the potatoes. Cook over low heat until half cooked.
Now let's prepare the tomato frying. Wash the carrots, remove the skin, grate on a coarse grater. Peel the onion and cut into pieces. Heat a small amount of oil in a frying pan. Fry the onions and carrots until soft.
Add tomato paste. Stir and fry for 1-2 minutes.
Add fried vegetables to potatoes. Stir and cook until almost done. Stir occasionally with a wooden spoon.
Now let's prepare the eggplants. For stewing, take not very large vegetables with dense pulp. Wash and peel. Cut into small cubes. Heat oil in a frying pan. Fry the eggplants over high heat until lightly browned, stirring constantly.
Add fried eggplants to potatoes. Season with spices. Cook until all ingredients are ready.
Sprinkle with herbs. Stewed potatoes with eggplants are ready.
Bon appetit!
Baked eggplants are always delicious!
Potatoes - satisfying!
The choice of method directly depends on the recipe. Vegetables are placed in layers or mixed together. It is advisable to soak eggplants in salted liquid before using. This will remove the bitterness from the vegetables. Potatoes are usually simply peeled and cut into pieces of the specified size and shape.
What else is put in dishes:
Other vegetables;
Meat, poultry;
Sauces, sour cream.
Eggplants bake faster than potatoes. Therefore, you need to check the degree of readiness of the dish by pieces of tubers.
Potatoes with eggplants, tomatoes in the oven with cheese
Recipe for puff pastry made from potatoes and eggplants in the oven. Prepared by pre-frying the eggplant. If necessary, you can skip this step.
Ingredients
1 kg of potatoes;
0.5 kg eggplant;
0.4 kg of tomatoes;
6 spoons of sour cream;
150 g cheese;
Oil and spices;
Garlic, dill.
For cooking you will need a small piece of foil.
Preparation
1. Eggplants need to be cut into circles, soaked, squeezed, and then fried in vegetable oil.
2. Potatoes need to be peeled and cut into slices.
3. Tomatoes are also cut into circles, sour cream is mixed with chopped dill and garlic.
4. Place the potatoes in overlapping rows in a greased pan. This layer is coated with half of the sour cream sauce and salted.
5. Eggplants are laid out on the potatoes in the same way, followed by mugs of tomatoes. The whole thing is topped with the second part of the sauce. Tomatoes need to be lightly salted.
6. Cover the pan with foil and bake at 180 degrees.
7. After 40 minutes, remove the foil, increase the temperature to 210 degrees, sprinkle the dish with grated cheese. Cook for another 30 minutes.
Potatoes with eggplants in the oven in the sleeve
A simple way to cook potatoes and eggplants in the oven. You will need a baking sleeve for this.
Ingredients
0.4 kg eggplants;
2 onions;
0.7 kg potatoes;
1 carrot;
Seasonings;
2 tablespoons of oil;
2 spoons of sour cream.
Preparation
1. Pour salted water over diced eggplants. After a quarter of an hour, the pieces need to be washed, squeezed out, and fried in a frying pan with two tablespoons of oil. The heat needs to be high, cook for a couple of minutes, do not let the eggplants soften.
2. While the eggplants were soaking, it was necessary to peel the vegetables. Cut the potatoes into the same pieces as the eggplants. The onion can be chopped into half rings. Carrots will be a beautiful addition to the dish; it is better to cut this vegetable into slices.
3. Place everything in a bowl, including the fried eggplant. Season with spices, sour cream, stir well to evenly distribute all ingredients.
4. Place it in a sleeve, tie the ends, and make a pierce on top.
5. Transfer to a baking sheet or mold.
6. Cook at 180 degrees for 40-50 minutes. At the end, you can cut the film and brown the vegetables.
Chops with potatoes and eggplants in the oven
Pork tenderloin is best suited for this dish. But you can also use young veal. The ingredients list the weight of pure flesh without bones or fat.
Ingredients
600 g pork;
2 eggplants;
120 g cheese;
5 potatoes;
Any seasonings to your taste, a little oil for frying the eggplants.
Preparation
1. Cut the pork into pieces, beat it, rub with spices and one spoon of mayonnaise. Leave to marinate.
2. Cut the eggplants into circles and fry in a greased frying pan. Don't add a lot of oil.
3. Potatoes need to be peeled. The tubers are cut into thin circles.
4. You can assemble the dish. Place the meat in one layer, with potato pieces on top. This layer must be sprinkled with salt.
5. Fried eggplants are laid out on the potatoes.
6. The top of the mugs is coated with mayonnaise. If desired, add hot pepper and garlic to the sauce.
7. Now you need to cover the dish with cheese, cover with foil and put in the oven for an hour.
8. After an hour, remove the foil and fry the crust on the cheese. All this time maintain a temperature of 190-200.
9. When serving, the dish is applied with a spatula so as to break the layers. Decorate with greenery.
Potatoes with eggplants and zucchini in the oven
A variant of a very simple vegetable dish that is cooked on a sheet of foil or on a silicone mat. Bonus - a delicious sauce for vegetables based on sour cream.
Ingredients
5 potatoes;
3 eggplants;
1 zucchini;
1 carrot;
2 tablespoons olive oil;
1 tsp. Provençal herbs, basil, oregano.
Sauce:
5 spoons of sour cream;
2 cloves of garlic;
1 spoon of lemon juice;
2 spoons of soy sauce;
3 sprigs of dill.
Preparation
1. All vegetables must be cut into pieces of the same size, but not into slices. You can make 2 cm cubes or slices.
2. Place everything in a bowl, add olive oil, herbs to your taste, salt and stir thoroughly.
3. Place on a baking sheet lined with foil or a mat. It is advisable to leave space between the pieces so that the vegetables are fried on all sides.
4. Place the baking sheet in the oven, bake at 200 degrees until the vegetables are golden brown.
5. While the eggplants and potatoes are cooking, you need to prepare the sauce. To do this, simply mix all the ingredients. You can add hot pepper. Be sure to chop the garlic. Stir, let it brew.
6. Place the prepared vegetables on a plate, garnish with herbs, and serve with sauce.
Cutlets and potatoes with eggplants in the oven
Recipe for a complete meat dish with a side dish. You can use any minced meat for cutlets. Tomato based sauce with sour cream.
Ingredients
For the cutlets:
500 g minced meat;
1 onion;
2 slices of bread;
Garlic, spices.
For the sauce:
2 spoons of pasta;
150 g sour cream;
150 g water;
You will also need 700 g of potatoes, 400 g of eggplant.
Preparation
1. Cut the eggplants into 1.5-2 cm cubes, cover with salted water, and rinse after soaking.
2. Cut the potatoes into the same pieces as the eggplants.
3. Soak the bread in milk, then squeeze out the crumb slightly and add to the minced meat.
4. For the cutlet mass, you need to cut the onion, chop the garlic, mix everything, season with egg and spices.
5. Form into round patties. You should get 7-8 pieces. Place in the pan at a distance from each other.
6. Place pieces of eggplant and potatoes between the cutlets.
7. For the sauce, mix everything together, be sure to add salt. Drizzle over all the cutlets. Simply pour the remaining sauce into the mold.
8. The dish will take about 50 minutes to prepare. Temperature 180.
Potatoes with eggplants and chicken in the oven
Another recipe for a simple but satisfying dish. Select the types of spices and their quantity to suit your taste. If you have doubts, you can take chicken seasoning and you definitely won’t miss it.
Ingredients
0.7 kg chicken;
0.5 kg potatoes;
3 eggplants;
1 carrot;
Seasonings.
Preparation
1. Chop the chicken into pieces; be sure to thoroughly rinse the bird and dry it before doing this. Transfer the pieces to a large bowl.
2. Cut potatoes and eggplants into cubes, chop carrots into circles. Add everything to the chicken.
3. Add any seasonings, mayonnaise and salt. Stir.
4. By this time the oven should have already warmed up to 180 degrees.
5. Place everything from the bowl into a greased baking sheet and smooth it out with your hands.
6. Bake until done; no need to cover with anything. But at the end you can sprinkle with grated cheese, turn up the heat and fry until nicely crusted.
Potato and eggplant ratatouille in the oven
A variant of the vegetable dish Ratatouille, for which it is better to use new potatoes. But in the absence of such a product, you can take any other potato. Other vegetables are also added to the dish.
Ingredients
1 eggplant;
2 potatoes;
1 small zucchini;
6 tomatoes (3 for sauce);
1 onion.
Preparation
1. Bake the pepper in the oven at 200 degrees. Cool, chop finely.
2. Remove the skin from the tomatoes by scalding the vegetables and cooling them quickly. Also cut into small cubes.
3. Fry the onion in a frying pan, add vegetables and simmer a little. Fans of spicy dishes can add a chili pod, but you need to chop it very finely. Season with salt.
4. Cut the eggplants, potatoes, remaining tomatoes and zucchini into circles. Place on the rib in a greased pan, alternate vegetables, lightly salt.
5. Place in the oven for 10 minutes. The oven temperature is the same, that is, 200 degrees.
6. Now remove the pan with vegetables, place the contents of the pan on top, and cook the dish for another 20 minutes.
Potatoes with eggplants in the oven - useful tips and tricks
The skin on the eggplant helps the pieces keep their shape. If you remove it, the vegetable may fall apart into mush. Why and how to peel eggplants is an important question.
If potatoes are low in starch, they are not suitable for oven cooking. The pieces will still be tough and tasteless, no matter how much you bake the dish.
If you don’t want to fry the eggplants in a frying pan, you can bake them in the oven. To create an appetizing crust, the slices need to be greased with olive oil.
Eggplants taste like mushrooms. To emphasize this property, you can add a little mushroom-flavored bouillon cube to the dish or use a broth that matches your taste.
During 40-60 minutes of cooking the potatoes, the cheese crust may burn. Therefore, the vegetable dish is first brought to half-preparedness, then sprinkled with grated cheese.
This bright, satisfying and healthy dish takes up residence in my home kitchen as soon as eggplants appear on the markets. Eggplant is rich in fiber and potassium salts, therefore it cleanses the body and regulates water-salt metabolism, and is useful for the prevention of atherosclerosis. Nutritionists advise eating one boiled eggplant per day for those who suffer from edema. Eggplant is very good when fried, but, unfortunately, it absorbs a lot of oil, so it is better to stew it along with potatoes and other vegetables. The blue skin does not need to be peeled off; it gives the stewed vegetables a special taste. The main advantage of this dish is that it cooks itself, practically without your participation.
You will need:
- eggplants 4-5 pcs
- potatoes 2-3 pcs
- onion 1-2 pcs
- bell pepper 1 piece
- tomatoes 2-3 pcs
- garlic 2-3 cloves
- vegetable oil 4-6 tbsp.
- greenery
- allspice peas
- Bay leaf
You will need thick bottom pan. She is the one who will prepare this dish. All you need to do is wash, peel and chop the vegetables. A You don’t even need to peel the eggplants- wash and remove the stalk. Another comforting information is that modern varieties of eggplant contain almost no bitterness, so they do not need to be pre-salted and soaked in water to remove it.
Step-by-step photo recipe:
Pour into the pan oil, put the chopped onion, bay leaf And allspice peas. Add some salt.
Place coarsely chopped onions on top and add salt. You can add some dry seasoning - suneli hops or Italian herbs.
Top the eggplants with salt.
Now, cut into cubes. I took red and green. Add some salt.
The final layer is peeled tomatoes, cut into slices. To do this, cut the top of the tomatoes, place them in a bowl and pour boiling water over them for half a minute. Drain the boiling water, rinse with cold water - now the skin can be easily removed. If the tomatoes are hard and not ripe enough, keep them in boiling water longer.
Don't forget about garlic.Salt.
Pour vegetable oil over everything (2-3 tablespoons), cover the pan with a lid and cook on low heat 1 hour. In just a few minutes, your home will be filled with the aroma of fresh summer vegetables and you will understand that vegetables are not only healthy, but also tasty! After 1 hour, stir the contents of the pan and serve.
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