stewed eggplants with potatoes that correctly cooked aubergines easilyconfuse with mushrooms and even with meat? Do you know that eggplants are among the products recommended for the prevention of cancer? And do you imagine how you can vary the lean or diet menu with eggplant? However, even if you do not know anything about this, the eggplants from this do not become less tasty and less useful. And if you want to make sure of the wonderful property of eggplant to get a taste of stew or mushrooms, then try to put out eggplant with potatoes. Do not know how? This is fixable! We offer you several recipes to choose from.

Eggplants with potatoes in a country style

Stewed aubergines with potatoes can be cooked in the simplest way, which, strictly speaking, is offered in this recipe. Ingredients:

  • A pound of eggplant;
  • Potlily Potlocks;
  • 3 heads of onions;
  • Vegetable oil;
  • Salt and black pepper.

Preparation: To cook eggplants with potatoes in a rustic way, we will wash and peel potato tubers and cut them into cubes. The same cubes will cut the washed eggplant, and chop the onion finely. In a large brazier we heat vegetable oil and fry in turn potatoes with aubergines and onions. Then we combine all vegetables, add salt and pepper, cover the brazier with a lid and simmer on low heat. Willingness is determined by taste. stewed potatoes with eggplant

Eggplants with potatoes in Greek

It turns out that braised potatoes with aubergines are also present in recipes for Greek cuisine. 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 we will work with eggplant. Carefully mine them, cut off the tail and cut them into large pieces. Cut the eggplant soaked in cold water for half an hour. In the meantime, we are preparing the sauce. In a saucepan pour a full glass and three tablespoons of water (about 300 ml). With tomatoes remove peel (for this we scald them with a steep boiling water) and rub through a sieve. Parsley is mine and finely chopped. Put parsley and tomato puree in a pot of water, add the same olive oil (four tablespoons) and put the pan on the fire. As soon as the sauce boils, cover the pan with a lid and cook for about fifteen minutes. During this time, we need to wash and peel potato tubers, and then cut into large enough slices. Then (after fifteen minutes) put potatoes in a saucepan, add a little (three to four tablespoons) of water and continue to cook for another twenty minutes. While the potatoes are being cooked, we remove the eggplants from the water, squeeze them and salt (four teaspoons of salt). Then we roll the pieces of eggplant in flour and fry them in vegetable oil. Toasted eggplants we put in a colander, so that all the oil from them is glass, and then we put it in a saucepan with sauce and potatoes. Cover the saucepan with a lid and simmer for ten minutes. We let the prepared dish brew, and then we start the meal. eggplant stew with potatoes

Eggplants with potatoes in Chinese

The recipe is for two people. So if you want to feed aubergines and potatoes (in the Chinese version) a larger number of people, respectively, increase the number of products. 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: Mine, clean and cut into very thin (almost transparent) circles of potatoes. We put a brazier on the fire, pour into it sesame and sunflower (olive) oil and fry in small portions of potatoes, previously adding oil to the chopped garlic denticle. Potatoes are ready when a brownish brown crust appears on it. Eggplants are also mine and cut into discs about half a centimeter thick. After laying out potatoes from the brazier, fry the eggplants on the remaining oil. While they are frying, my, we clear the seeds and the membranes of the sweet pepper and cut it with flat squares. For the sauce pour broth into the saucepan, add to it on a teaspoon of wine vinegar and sesame oil, red pepper and the remaining garlic (crushed). We raise the starch in broth or water and also put it in a saucepan and mix it. Now in a frying pan with toasted eggplants we spread the potatoes, the Bulgarian pepper and pour the sauce. We turn on the slow fire and, stirring the vegetables, wait until the sauce becomes transparent. Now you need to cover the brazier with a lid and stew potatoes with aubergines for about five minutes. Stewed aubergines with potatoes pour the chopped green onions and put them on a dish. Which recipe did you like more? Have you already decided? However, nothing prevents you from trying out all the proposed recipes and even coming up with your own. After all, potatoes with aubergines can be cooked in sour cream or with tomato paste. You can add to them other vegetables, for example, green beans, pumpkins or zucchini, cauliflower or carrots. Try it! Cook with pleasure, and a pleasant appetite for you! We advise you to read: