Fried potatoes with eggplants and bell peppers. Stewed potatoes with eggplant How to cook eggplant with potatoes
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 with Eggplant
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.
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.
Fried potatoes with eggplants must be served hot. If you want to reduce the fat content, use a non-stick pan. Keep in mind that vegetables should feel spacious in the pan; they should be fried, not stewed. Therefore, try to cook no more than two servings at a time.
Total cooking time: 35 minutes
Cooking time: 25 minutes
Yield: 2 servings
Ingredients
- large eggplant – 1 pc.
- large onion – 1 pc.
- potatoes – 5 pcs.
- sweet bell pepper – 1 pc.
- refined vegetable oil – 4 tbsp. l.
- salt - to taste
- mixture of ground peppers - 2 chips.
- dried basil - 2 chips.
- garlic – 1 tooth.
- parsley – 3-4 sprigs
Preparation
I washed the little blue ones and cut them into slices about 0.5 cm thick. I filled them with salted water and left for 10-15 minutes so that the bitterness went away and the vegetables did not absorb the oil so much when frying.
Then I drained the water, washed the little blue ones and squeezed out the liquid. Heat 2 tablespoons of vegetable oil in a frying pan and fry the eggplant pieces until half cooked - over medium heat, without a lid, for about 10 minutes. I repeat that it is best to take a frying pan with a non-stick coating, then a little oil will go away and the dish will not turn out to be too greasy. While frying, do not forget to stir the vegetables so that they do not burn.
Peeled a large onion and cut it into half rings. Grind the bell pepper into thin strips. I added the onions and peppers to the pan with the fried blueberries, stirred and cooked for about 3-5 more minutes, until golden brown. I transferred the vegetables to another bowl.
Peeled the potatoes and cut them into thin slices. In the same frying pan where the blue ones were fried, heated 2 tablespoons of oil and fried the golden-brown potatoes over medium heat, without a lid, for about 10 minutes, stirring with a spatula. The potatoes should be fully cooked, soft and rosy.
I combined potatoes with eggplants, peppers and onions. Added some dried basil, salt and pepper to taste. Cover with a lid and cook over low heat for 5 minutes to allow all the flavors to meld together.
This is how beautiful it turned out - the fried potatoes in the frying pan are golden and rosy, and the eggplants, like mushrooms, are very tasty! Bon appetit!
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.
The 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 put 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.
