Eggplant with potatoes in the oven - the most delicious recipe! Potatoes with eggplants and tomatoes in the oven Recipe for eggplants with potatoes baked in.

24.08.2023

Potato with eggplant and tomatoes is a tasty and hearty side dish that can be served with any meat or as an independent dish. Preparing such a side dish is very simple and fast enough, not counting the baking time in the oven.

To cook potatoes with eggplant and tomatoes in the oven, prepare the products according to the list. Potatoes and onions need to be peeled, washed together with eggplant and tomato.

Cut the potatoes lengthwise into four parts or large circles, boil for 5-7 minutes in slightly salted water.

Cut the eggplant into slices about a centimeter thick, salt a little, let them stand for a couple of minutes, so that they let the water in and the bitterness goes away with it. Pat dry with paper towel.

Onion cut into half rings.

Saute the onion and eggplant in a small amount of vegetable oil until soft.

Prepare the filling. To do this, mix sour cream and egg, salt and pepper to taste. Mix with a fork until smooth.

Place the potatoes in the bottom of a small baking dish.

Sprinkle the potatoes with the fried onion, lightly salt and pepper.

Put the fried eggplants on top, also lightly salt and pepper the layer.

Place slices of thinly sliced tomato over eggplant.

Pour the vegetables with the prepared filling. Bake potatoes with eggplant and tomatoes in an oven preheated to 180 degrees for 40 minutes. Remove the dish from the oven, sprinkle it with grated cheese, turn on convection and let the cheese brown for 5-7 minutes.

Serve cooked potatoes with eggplant and tomatoes as a side dish or as a meal on its own.

Step 1: Prepare the ingredients.

Onions are peeled and washed in cold water, cut into half rings and set aside.

Next, we take the eggplants and peel them, cut into long, neat sticks along the entire vegetable, sprinkle with coarse salt, mix and put in a deep bowl so that they are soaked and all excess bitterness is gone from them. Postpone for 10-15 minutes. Then rinse thoroughly with salt and dry on a kitchen towel.

Garlic must be peeled and also washed with running water, squeezed through a garlic press or pressed down a little with a knife and finely chopped.

Peel the potatoes, cut in half and then into half rings, put in a bowl of water so that it does not turn black.

Step 2: Put all the prepared ingredients in the form.

First of all, we grease the form with sunflower oil - the bottom and walls very carefully. At the bottom of the form we lay two-thirds of the chopped onion, sprinkle with salt and a little ground pepper. Next, we lay out the eggplants, it is necessary not only to throw them on top of each other, it is better to put each bar next to the other. Salt again quite a bit and sprinkle with ground ginger and cumin. The main thing is to feel the measure, so as not to overdo it. We put a third of the onion on top of everything and it is necessary to evenly distribute the garlic over the entire surface. The final touch will be the potatoes, which we take out of the bowl of water, let them drain a little in a colander and put them on top in a mold, salt with coarse salt and pour a little oil. Surface must be level so that the half rings of potatoes do not stick out, otherwise they will overcook, and there will be an unpleasant smell.

Step 3: Bake eggplant with potatoes.

Preheat the oven to the temperature 220-240 degrees, we send our form there and fry for about 40 minutes. The top layer of potatoes should be browned. Then we lower the temperature up to 160 degrees and cook some more 10-15 minutes.

Step 4: Serve eggplant with baked potatoes.

We take the finished dish out of the oven, give it to him 5 minutes stand and soak, then spread in a wide dish, decorate with slices of washed and chopped tomato and rings of sweet bell pepper. Sprinkle with parsley. Enjoy your meal!

This dish has one big drawback - it is that it is difficult to break away from it, it has been tested on personal experience. And if you are not worried about your slender figure, then eat with great pleasure.

Between the layers, you can also lay fresh and chopped mushrooms, preferably porcini or champignons. As a result, the dish will turn out much juicier and more aromatic.

Store the finished dish in a sealed container in the refrigerator at a low temperature for no more than 3 days.

Most of the time in this recipe is the preparation of potatoes, so you should start with it. The tubers must first be thoroughly washed and then peeled. Potatoes need to be cut into 6-8 parts, put in a saucepan and pour cold water.

The pot should be put on a strong fire and wait until the water boils. From this point on, it is necessary to note the time and after 5 minutes remove the pan from the stove. We simply drain the water and leave the semi-finished potatoes, covered tightly with a lid.

After that, prepare the rest of the vegetables. Eggplant 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. In a frying pan, heat the vegetable oil 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.

Rinse eggplant quickly under running cold water, squeeze lightly and add to pepper and onion in a frying pan.

After 5 minutes, mix the browned vegetables with potatoes, salt and pepper to taste.

We shift 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.

Serve the dish hot, sprinkled with fresh, finely chopped dill or grated cheese.

Vegetables in the oven are always tasty and healthy. I advise you to cook an amazing vegetable dish - eggplant baked in the oven. And not just eggplant, but with potatoes, peppers and cheese. Despite the simplicity and availability of all the ingredients, you will be pleasantly surprised by the exquisite taste. By the way, one of the huge advantages of this baked potato is that it is served without meat.

Ingredients:

(4-6 servings)

2 small eggplants
600 gr. potatoes
500 gr. green salad pepper
150 gr. grated cheese
vegetable oil
0.2 l. tomato sauce

Cut blue circles. Sprinkle with salt and leave for 20 minutes to remove the bitterness. Rinse and dry blue with a towel or paper napkins.
Dip each circle in flour and fry in a frying pan or in a deep fryer at a temperature of 170 ° C. To remove excess oil, spread the fried eggplant on paper napkins.
Salad pepper cut into large strips. Fry in a small amount of oil, first over high heat, and then over low heat. It is not advisable to use a deep fryer, since boiling oil takes all the flavor from the salad pepper. You can also use canned peppers.
We cut the potatoes into thin circles, and then fry in a frying pan or in a deep fryer at a temperature of 130 ° C.
We take a clay or glass form with a wide bottom and low walls. We cover the bottom with tomato sauce, and then lay out first a layer of potatoes, then fried peppers, and then mugs of fried eggplant.
Between the layers, be sure to add a little salt and sprinkle with grated cheese. Cheese will not only add tenderness to baked vegetables, but also “bind” all the ingredients so that they do not fall apart.
Drizzle lightly with tomato sauce and sprinkle with grated cheese.
We put the vegetables in the oven. Since the potatoes, peppers and eggplants were pre-fried, we bake the vegetables for a short time, about 15 minutes. At the same time, the oven temperature should not be too high, about 150-160 ° C.
When the cheese is melted and lightly browned, and an amazing aroma begins to spread throughout the kitchen, we remove our casserole from the oven. That's practically all

When someone first tastes potatoes cooked according to this recipe, they immediately exclaim: “Oh, and potatoes with butter are delicious!” But the whole trick is just that there are no mushrooms in this dish at all. eggplant- masters of disguise!

"So simple!" offers to cook hearty, fragrant and very tasty potato dish with bright mushroom notes. There is no better option for a family lunch or dinner!

Potatoes with eggplant in the oven

700 g potatoes
3 medium sized eggplants
1 bulb
2 garlic cloves
fresh dill
salt, pepper to taste
vegetable oil for frying and baking

Cooking

Peel the eggplant and cut into small cubes. Salt, let the resulting juice drain, rinse. Peel the potatoes, rinse, be sure to dry, cut into 2 times the size of the eggplant. Chop the onion finely.
Put the potatoes on a baking sheet, salt, sprinkle lightly with vegetable oil, mix and send to the oven preheated to 200 degrees. Bake until half done.
While the potatoes are baking, fry the eggplant and onions in a little oil. If you like fatter, you can add more butter.
When the potatoes are almost ready, add the fried eggplants to it, pepper and hold in the oven for another 5-7 minutes.
Finely chop the dill, pass the garlic through a press. Take the potatoes out of the oven, sprinkle them with herbs and garlic, toss gently and leave for a couple of minutes to exchange flavors.

The house will be filled with seductive aromas ... A lightly salted cucumber just asks for a baked potato - just a fairy tale!

This dish can also be cooked in a pan, as well as supplemented with fresh tomatoes, adding them at the same time as the eggplant. But for me, because it requires a minimum of participation.

Not everyone will immediately guess the true composition of this delicious dish, share the recipe with your friends!