Preparing the potatoes takes the most time in this recipe, so that's where you should start. The tubers must first be thoroughly washed and then peeled. Potatoes need to be cut into 6-8 pieces, put in a saucepan and covered with cold water.
Place the pan over high heat and wait until the water boils. From this moment, you need to note the time and after 5 minutes remove the pan from the stove. Simply drain the water and leave the half-cooked potatoes covered tightly with a lid.
After this, you should prepare the remaining vegetables. Eggplants must be peeled and cut into large slices, salt and leave for 10 minutes.
Peppers and onions need to be peeled and cut into strips. Heat vegetable oil in a frying pan and sauté the onion in it for 3-4 minutes.
Then you need to add pepper to it and continue frying for another 3 minutes.
Eggplants must be quickly rinsed under running cold water, lightly squeezed and added to the peppers and onions in the frying pan.
After 5 minutes, mix the sautéed vegetables with the potatoes, salt and pepper to taste.
We transfer everything into a heat-resistant form and place it in an oven preheated to 200 degrees.
Bake vegetables until soft. This will take 30-40 minutes, depending on the type of potato.
The dish should be served hot, sprinkled with fresh, finely chopped dill or grated cheese.
Product composition
Potatoes – 3 small;
Onion – 1 head;
Sweet bell pepper – 1 pc.;
Eggplant – 1 medium;
Greens (parsley, basil) – a bunch or as much as you have;
Salt;
Vegetable oil for frying
These are such soft, tasty pieces))
How to cook
The basic principle– observing the sequence of vegetables entering the pan. Those that take longer to cook are fried first. As soon as the turn comes to the pepper, the fire increases from low to medium-intensive and everything is constantly stirred so that it does not burn and is evenly fried.
Subsequence: potatoes, onions, peppers, eggplants, greens.
what to do:
- cut: potatoes and eggplants - into thin semicircles, peppers and onions - into half rings, greens - chop coarsely;
- Place potatoes in heated oil (1.5 cm layer) and fry until barely noticeable browning (3-4 minutes) over low heat, stirring occasionally. Add the onion and fry until softened (the onion will become elastic and pliable). Salt;
- increase the fire. Add a little oil and sweet pepper. Fry, stirring constantly for another 3 minutes. Add the eggplants, continue in the same rhythm until the eggplants soften (they were elastic and white, they will become softer and slightly yellow);
- sprinkle with herbs and serve.
Sprinkle the fried vegetables with herbs and now let's fill the plates with delicious stew!
Cooking features and taste
The taste of vegetable stew with eggplants, potatoes and peppers is very satisfying and joyfully summery!
When vegetables are quickly fried, they manage to retain most of the vitamins, the paprika softens, acquires a light jelly taste, but does not spread, but falls on the tooth with a feeling of the elastic structure of the pepper. Same with eggplants. They have time to cook, but retain their shape without spreading into puree.
Everything is easy to prepare. The main thing is a sense of proportion and rhythm. And a good mood.)))
Enjoy your meal!
Enjoy your meal!
In our city, summer is the season for fresh vegetables, swimming in the pond and sunbathing. And after swimming, it’s so nice to have a hearty roast potato and eggplant snack. In addition, the potatoes are young and aromatic. Try to cook this great dish.
It is not difficult to prepare such a dish. Moreover, it is filling and tasty. If you buy vegetables at the farmer's market, then such a dish will also be budget-friendly. Bookmark the recipe so you don't lose it.
Recipe ingredients for Fried Potatoes and Eggplants
Cooking Fried potatoes with eggplants
Wash the potatoes, peel the old ones (new potatoes can be fried in their skins), cut into small cubes.
Wash the eggplants and cut into small pieces.
Place the frying pan on the stove and heat the vegetable oil in it.
Fry the eggplants for 5-10 minutes.
Add the potatoes to the fried eggplants and simmer for another 10 minutes, then add water and simmer under the lid until done.
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 is 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.
With potato. Everyone will like this combination. The dish can be an excellent second for lunch or a full dinner. Of course, the large amount of oil that eggplants absorb during cooking makes it quite high in calories, but in our article we will give advice on how to avoid the process of vegetables absorbing large amounts of fat.
Cooking fried eggplants with potatoes
For the dish you will need:
Wash the vegetables, peel and cut into cubes or thin slices. Pour vegetable oil into a deep frying pan, add potatoes and fry over high heat for 5 minutes. Then add eggplant to it and stir. Reduce heat and cover with a lid. with potatoes will be ready in 20 minutes; at the very end, salt the dish, sprinkle with black pepper and squeezed garlic. It will be delicious if you serve the vegetables with a green salad or fresh tomatoes.
with Chinese potatoes
Oriental cuisine is not too difficult, you can easily master some of the recipes. For multiple servings, take:
- 5 medium sized eggplants;
- 3 large potatoes;
- a couple of cloves of garlic, soy sauce, 2 tbsp. sesame seeds and cilantro.
Wash the vegetables, peel and cut into cubes. In very hot vegetable oil, first fry the potatoes until tender, lightly salt and place in a bowl. Then cook the eggplants in the same frying pan. Dilute the starch with a small amount of water, stir it so that there are no lumps. Squeeze or finely chop the garlic. In a frying pan, mix the fried eggplants and potatoes, fill them with starchy water, add a couple of tablespoons of soy sauce and garlic. Simmer for several minutes until the liquid becomes thick and viscous. Delicious fried eggplants are ready. Before serving, sprinkle them with sesame seeds and chopped cilantro. Usually this dish is served with boiled unleavened rice, which should be poured with the remaining sauce from the vegetables. Of course, you are unlikely to be able to eat it. Otherwise, you can easily compare the dish with those served in good ones or Shanghai - you will definitely get no worse.
Fried eggplants with potatoes and tomatoes
For the vegetable dish, remove from your supplies:
- 1 eggplant;
- 3-4 potato tubers;
- medium-sized onion;
- several tomatoes;
- garlic, olive oil, paprika and salt.
Cut the eggplants into large cubes and brown them in olive oil, sprinkle with salt and paprika. Also cut the potatoes into slices and fry over high heat. Finely chop the onion and garlic, peel the tomatoes. In a frying pan with oil, first sauté the onion, then add the garlic and, at the very end, the tomatoes. When the vegetables are ready, add potatoes and eggplants. The dish needs to be simmered over low heat, but not for long - five is enough, and a maximum of 7 minutes. Before serving, sprinkle each serving with herbs. At the beginning of the article, we promised that we would tell you the secret of frying eggplants so that the vegetables absorb as little oil as possible. The trick is to place cubes or slices of vegetables on a very hot frying pan and fry for a very short time on both sides. With this technology, vegetables simply do not have time to be properly saturated with fat and therefore will contain fewer calories compared to those prepared in the usual way. It's that simple.