Fried eggplants with potatoes like mushrooms recipe. Eggplant stewed with potatoes

22.04.2020

With potato. Everyone will like this combination. The dish can be a great second for lunch or a complete dinner. Of course, the large amount of oil that the eggplant absorbs during cooking makes it quite high in calories, but in our article we will give advice on how to avoid the process of absorbing large amounts of fat in vegetables.

Cooking fried eggplant with potatoes

For the dish you will need:

Wash the vegetables, peel and cut into cubes or thin slices. Pour into a deep frying pan vegetable oil, lay out the potatoes and fry over high heat for 5 minutes. Then add the eggplants to it, mix. Reduce heat and cover. 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 vegetables with green salad or fresh tomatoes.

with potatoes in Chinese

Eastern cuisine is not too complicated, 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, in the same frying pan, bring the eggplants to readiness. Dilute the starch with a little water, stir it so that there are no lumps. Squeeze the garlic or chop finely. In a skillet, mix the fried eggplants and potatoes, cover them with starchy water, add a couple of tablespoons soy sauce and garlic. Simmer for a few minutes, until the liquid becomes thick and stringy. Tasty fried eggplant ready. Sprinkle with sesame seeds and chopped cilantro before serving. Usually this dish is served with boiled unleavened rice, which must be sprinkled with the sauce left over from vegetables. Of course, you can hardly eat it. Otherwise, you can quite compare the dish with those that are served in good ones or in Shanghai - you will definitely succeed as well.

Fried eggplants with potatoes and tomatoes

For vegetable dish get from your stocks:

1 eggplant;
3-4 potato tubers;
medium-sized onion;
a few tomatoes;
garlic, olive oil, paprika and salt.

Cut the eggplants into large cubes and brown them for olive oil, sprinkle with salt and paprika. Also cut the potatoes into slices and fry over high heat. Chop the onion and garlic finely, peel the tomatoes. In a skillet with butter, first fry the onion, then add garlic to it and at the very end of the tomatoes. When the vegetables are ready, add the potatoes and eggplant to them. The dish needs to be simmered over low heat, but not for long - five minutes is enough, and a maximum of 7 minutes. Sprinkle with herbs before serving. At the beginning of the article, we promised that we would reveal to you the secret of frying eggplants so that the vegetables absorb as little oil as possible. The trick is to place the cubes or slices of vegetables in a very hot skillet and fry on both sides for a very short time. With this technology, vegetables simply do not have time to be properly saturated with fat and therefore will contain fewer calories compared to those that were cooked. in the usual way... It's that simple.

I bring to your attention a very spicy and fragrant dish from eggplant and potatoes. These will be fried eggplants with potatoes. The peculiarity of this dish will be 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 to meat dishes or serve as lean with fresh vegetable salads... We will cook fried potatoes with eggplant without adding any other vegetables, but you can also add onion, carrots, zucchini, tomatoes.

Taste Info Second courses of potatoes / Second: courgettes and eggplants / Fried potatoes

Ingredients

eggplant 400-500 g;
young potatoes 500-600 g;
garlic 2 cloves;
salt to taste;
Apple vinegar 2-3 st. l .;
honey 1 tbsp. l .;
hot peppers optional;
vegetable oil 50 ml;
parsley or dill with green onions for filing.

Preparation time: 20 minutes. Cooking time: 20 minutes. Yield: 2 servings.

How to cook eggplant fried potatoes in a skillet

Prepare the potatoes, rinse them thoroughly with water. If the potatoes are very young, do not peel the skins. Peel and rinse old potatoes.

Cut the potatoes into wedges or cubes.

Rinse the eggplants, remove the tails. Remove the skin from the eggplant as desired. Cut the eggplants into slices. If you have eggplant with bitterness, salt them in advance, leave for 15 minutes and then rinse with cool water, so the bitterness will go away.

Squeeze the excess liquid out of the eggplant well. To make the dish tasty and uniform, I recommend taking young eggplants without seeds.

Prepare garlic-vinegar refueling. Chop a few cloves of garlic finely. Send garlic, honey and apple cider vinegar to a bowl. If desired, add spice, chopped chili can be added here. Stir the dressing and set aside for a while.

Pour vegetable oil (50 ml) into a hot wide frying pan and send the potatoes first. Fry the potatoes over medium heat until half cooked, until golden brown within 10-15 minutes.

Add the eggplants to the potatoes and cook together for another 10 minutes. It is important not to throw the eggplants early with the potatoes while they are still raw. Young eggplants cook quickly, and while the potatoes are well fried, they will simply burn.

Add oil if necessary, the blue ones love it very much.

Advice. There is another cooking option. Eggplants are fried until half cooked in a separate pan, potatoes are fried until half cooked in a separate pan. Then everything is mixed and brought to readiness.

The potatoes with eggplant 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 refueling will evaporate and leave behind a very pleasant and mouth-watering aroma and the vegetables will taste good. Turn off the heat, the dish is ready.

Remove the pan from the stove and add the chopped herbs to your taste. Serve hot fried eggplant and potatoes. Anyone can go with this dish sour cream sauce or ketchup.

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, stew the dish a little, it will also turn out very tasty.

Hello dear chefs! After a short break, I continue broadcasting again in my own. Autumn is a grateful time, vegetables in all their variety are just asking for the stove. Today I am sharing with you the simplest and rather delicious recipe- and again with eggplants. Well, it's just that this recipe just made me very happy, and therefore I want everyone to be happy too. If you don't know what to cook with eggplants - fry potatoes with them! If you like surprise dishes, when the food tastes different from those from which it is prepared, then this dish will give you that opportunity. 😉

Let's take:

about 500 grams of fresh potatoes;
two or three eggplants;
a large head of onions;
vegetable oil for frying;
basil, dill, pepper mix, salt.

The most important note to this dish of potatoes and eggplants is, of course, the spices. I didn’t have fresh basil on hand, but, for my taste, both dried and frozen basil and dill “work” great here ... 😉 So, experiment.

To begin with, the preparatory stage: peel potatoes, onions.

Cut the potatoes into large semicircles. Cut the eggplant in the same semicircles and sprinkle with plenty of salt. Let it stand for the extra bitterness to come out.

Cut the onion into half rings ...

We put the pan on maximum heat and heat it up. Pour in vegetable oil and pour in the potatoes. The less you interfere with the potato, the more fried it will turn out. Do not cover with a lid!

Fry the potatoes for 10 minutes, during this time you can mix 1-2 times.

Then add the onion. We wash off the salt from the eggplants, decant so that the liquid does not get into the pan. We add to the potatoes and onions, we reduce the fire - I have the maximum number "6", I remove it to "4". Be guided by your stove.

And cover with a lid.

It turns out great and hearty dinner with the scent of mushrooms. 😉 Although in reality it is just fried potatoes with eggplant.

By the way, for those who do not want to eat fried food, they may well try to cook this dish in the oven. It seems to me that it will turn out well too - however, you will also need to remember that potatoes are cooked a little longer than eggplants. 😉 And - I will be glad if you write about your experience of cooking this dish in the oven.

Bon Appetit!

Products composition

Potatoes - 3 small;
Onion - 1 head;
Sweet Bulgarian pepper - 1 pc.;
Eggplant - 1 medium;
Greens (parsley, basil) - a bunch or how much to eat;
Salt;
Vegetable oil for frying

These are so soft tasty pieces turned out))

How to cook

The basic principle- adherence to the sequence of entering vegetables into the pan. The first to be fried are those that take longer to cook. As soon as the turn comes to the pepper, the fire increases from slow to medium-intensity and everything is constantly stirred so that it does not burn and fried evenly.

Subsequence: potatoes, onions, peppers, eggplants, herbs.

what to do:

chop: potatoes and eggplants - in thin semicircles, peppers and onions - in half rings, greens - coarsely chop;
Put potatoes in heated oil (layer 1.5 cm) and fry until slightly browned (3-4 minutes) over low heat, stirring occasionally. Add the onion and fry until softened (the onion will acquire elasticity, pliability). Salt;
intensify the fire. Add some oil and Bell pepper... Fry, stirring constantly for another 3 minutes. Fill in the eggplants, continue in the same rhythm until the eggplants soften (they were firm and white, become softer and turn slightly yellow);
sprinkle with herbs and serve.

Sprinkled fried vegetables greens and now fill the plates with delicious stews!

Cooking features and taste

Taste vegetable stew with eggplants, potatoes and peppers, it turns out to be very satisfying and joyful-summer!

Vegetables, when quickly fried, have time to preserve most of the vitamins, the paprika softens, acquires a light jelly taste, but does not creep, but falls on the clove with a feeling of the elastic structure of the pepper. So it is with eggplant. They have time to cook, but retain their shape without spreading in mashed potatoes.

Everything is prepared easily. The main thing is a sense of proportion and rhythm. And a good mood.)))

Enjoy your meal!