that properly cooked eggplants are easyconfused with mushrooms and even meat? Did you know that eggplants are among the foods recommended for the prevention of cancer? Can you imagine how you can diversify a Lenten or diet menu with eggplants? However, even if you don’t know anything about it, eggplants don’t become less tasty or less healthy. And if you want to see for yourself the wonderful property of eggplants to acquire the taste of stewed meat or mushrooms, try stewing eggplants with potatoes. Don’t know how? It’s fixable! We offer you several recipes to choose from.
Eggplants with potatoes in a country style
Stewed eggplants with potatoes can be prepared in the simplest way, which is actually what this recipe offers. Ingredients:
- A pound of eggplant;
- Potlily Potlocks;
- 3 heads of onions;
- Vegetable oil;
- Salt and black pepper.
Preparation:To prepare country-style eggplants with potatoes, wash and peel the potatoes and cut them into cubes. Cut the washed eggplants into the same cubes and finely chop the onion. Heat vegetable oil in a large roasting pan and fry the potatoes with eggplants and onions one after the other. Then combine all the vegetables, add salt and pepper, cover the roasting pan with a lid and simmer over low heat. Determine readiness by taste.
Eggplants with potatoes in Greek
It turns out that stewed potatoes with eggplants are also present in Greek cuisine recipes. Ingredients:
- Eggplants - a pound;
- The potato is a kilogram;
- Onion - 3 heads;
- Fresh parsley - a bunch;
- Fresh tomatoes - a pound;
- Flour - 4 tablespoons;
- Vegetable oil - incomplete glass;
- Salt.
Preparation: First, let's deal with the eggplants.Wash them thoroughly, cut off the stem and cut them into large pieces. Soak the sliced eggplants in cold water for half an hour. Meanwhile, prepare the sauce. Pour a full glass and three tablespoons of water (about 300 ml) into a saucepan. Peel the tomatoes (to do this, scald them with boiling water) and rub through a sieve. Wash and finely chop the parsley. Put the parsley and tomato puree in a saucepan with water, add olive oil (four tablespoons) and put the saucepan on the fire. As soon as the sauce boils, cover the saucepan with a lid and cook for about fifteen minutes. During this time, we need to wash and peel the potatoes, and then cut them into fairly large slices. Then (fifteen minutes later) put the potatoes in a saucepan with the sauce, add a little (three to four tablespoons) of water and continue to cook for another twenty minutes. While the potatoes are cooking, take the eggplants out of the water, squeeze them out and salt them (four teaspoons of salt). Then roll the eggplant pieces in flour and fry them in vegetable oil. Place the fried eggplants in a colander so that all the oil drains off them, and then put them in a saucepan with the sauce and potatoes. Cover the saucepan with a lid and simmer for about ten minutes. Let the finished dish sit, and then start eating.
Eggplants with potatoes in Chinese
The recipe is designed for two people. So if you want to feed eggplants with potatoes (in the Chinese version) to more people, increase the amount of products accordingly. Ingredients:
- One large or two small eggplant;
- 4 medium-sized potatoes;
- A large pod of sweet Bulgarian pepper;
- Green onions;
- 3 garlic cloves;
- 2 tablespoons soy sauce;
- Vinegar
- Tablespoon of starch;
- Chicken bouillon;
- Sunflower or olive little;
- Sesame oil;
- A teaspoon of sugar;
- Half a teaspoon of salt;
- A pinch of red pepper.
Preparation:Wash, peel and cut the potatoes into very thin (almost transparent) circles. Put a frying pan on the fire, pour in sesame and sunflower (olive) oil and fry the potatoes in small portions, having first added a crushed clove of garlic to the oil. The potatoes are ready when they have a crispy golden crust. Wash the eggplants and cut them into discs about half a centimeter thick. Remove the potatoes from the frying pan and fry the eggplants in the remaining oil. While they are frying, wash, seed and remove membranes from the sweet pepper and cut it into flat squares. For the sauce, pour the broth into a saucepan, add a teaspoon of wine vinegar and sesame oil, red pepper and the remaining garlic (chopped). Dissolve the starch in the broth or water and also put it in the pan and stir. Now put the potatoes and bell peppers in the frying pan with the fried eggplants and pour in the sauce. Turn on the heat to low and, stirring the vegetables, wait until the sauce becomes transparent. Now you need to cover the frying pan with a lid and simmer the potatoes with eggplants for about five minutes. Sprinkle the stewed eggplants with potatoes with chopped green onions and put them on a plate. Which recipe did you like the most? Have you decided yet? However, nothing prevents you from trying all the suggested recipes and even coming up with your own. After all, potatoes with eggplants can be cooked in sour cream or with tomato paste. You can add other vegetables to them, for example, green beans, pumpkin or zucchini, cauliflower or carrots. Try it! Cook with pleasure, and bon appetit! We recommend reading:
