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 be overcooked, 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 put in a wide dish, decorate with slices of washed and chopped tomato and rings of sweet bell pepper. Sprinkle with parsley. Good appetite! 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.
Baked eggplant is always delicious!
Potatoes are delicious!
The choice of method depends on the recipe. Vegetables are stacked in layers or mixed together. It is advisable to soak the eggplant in a salty liquid before use. This will rid the vegetables of bitterness. Potatoes are usually simply peeled, cut into pieces of the specified size and shape.
What else is put in the dishes:
Other vegetables;
Meat, poultry;
Sauces, sour cream.
Eggplants bake faster than potatoes. Therefore, you need to check the degree of readiness of the dish by pieces of tubers.
Potatoes with eggplant, tomatoes in the oven with cheese
The recipe for a puff dish of potatoes with eggplant in the oven. Prepared with preliminary frying of eggplant. You can skip this step if necessary.
Ingredients
1 kg of potatoes;
0.5 kg eggplant;
0.4 kg of tomatoes;
6 spoons of sour cream;
150 g of cheese;
Oil and spices;
Garlic, dill.
For cooking, you need a small piece of foil.
Cooking
1. Eggplants should be cut into circles, soaked, squeezed, and then fried in vegetable oil.
2. Potatoes need to be peeled, cut into circles.
3. Tomatoes are also cut into circles, sour cream is mixed with chopped dill and garlic.
4. In a greased form, you need to lay out the potatoes in overlapping rows. This layer is smeared with half of sour cream sauce, salted.
5. Eggplants are laid out on potatoes in the same way, followed by a mug of tomatoes. From above, all this is smeared with the second part of the sauce. Tomatoes need to be lightly salted.
6. Cover the form with foil, bake at 180 degrees.
7. After 40 minutes, remove the foil, add the temperature to 210 degrees, sprinkle the dish with grated cheese. Cook another 30 minutes.
Potatoes with eggplant in the oven in the sleeve
An easy way to cook potatoes with eggplant in the oven. You will need a baking sleeve for it.
Ingredients
0.4 kg of eggplant;
2 onion heads;
0.7 kg of potatoes;
1 carrot;
seasonings;
2 tablespoons of oil;
2 spoons of sour cream.
Cooking
1. Pour diced eggplants with salt water. After a quarter of an hour, the pieces must be washed, squeezed, fried in a pan with two tablespoons of oil. The fire must be made strong, cook for a couple of minutes, do not let the eggplant soften.
2. While the eggplant was soaking, it was necessary to peel the vegetables. Cut the potatoes in the same pieces as the eggplant. Onions can be chopped into half rings. Carrots will be a beautiful addition to the dish, it is better to cut this vegetable into circles.
3. Put everything in a bowl, including the fried eggplant. Season with spices, sour cream, stir well to evenly distribute all the ingredients.
4. Transfer to a sleeve, tie off the ends, make a puncture on top.
5. Transfer to a baking sheet or mold.
6. Cook at 180 degrees for 40-50 minutes. You can cut the film at the end and brown the vegetables.
Chops with potatoes and eggplant in the oven
Pork tenderloin is the best for this dish. But you can also use young veal. The ingredients indicate the weight of pure pulp without bones and fat.
Ingredients
600 g pork;
2 eggplants;
120 g of cheese;
5 potatoes;
Any seasonings to your taste, a little oil for frying eggplant.
Cooking
1. Cut the pork into slices, beat off, rub with spices and one tablespoon of mayonnaise. Leave to marinate.
2. Cut the eggplant into circles, fry in a greased pan. Don't add too much oil.
3. Potatoes need to be peeled. Tubers are cut into thin circles.
4. You can collect the dish. Arrange the meat in a single layer with the potato slices on top. This layer must be sprinkled with salt.
5. Fried eggplants are laid out on potatoes.
6. From above, the mugs are smeared with mayonnaise. If desired, hot peppers and garlic are added to the sauce.
7. Now you need to cover the dish with cheese, cover with foil and put in the oven for an hour.
8. After an hour, remove the foil, fry the crust on the cheese. All this time, maintain a temperature of 190-200.
9. When serving, the dish is superimposed with a spatula so as to break the layers. Decorate with greenery.
Potatoes with eggplant and zucchini in the oven
A variant of a very simple vegetable dish that is cooked on a sheet of foil or on a silicone mat. Bonus - a delicious sauce for vegetables based on sour cream.
Ingredients
5 potatoes;
3 eggplants;
1 zucchini;
1 carrot;
2 tablespoons of olive oil;
1 tsp Provence herbs, basil, oregano.
Sauce:
5 spoons of sour cream;
2 cloves of garlic;
1 spoon of lemon juice;
2 tablespoons of soy sauce;
3 sprigs of dill.
Cooking
1. All vegetables must be cut into pieces of the same size, but not into slices. You can make cubes of 2 cm or slices.
2. Put everything in a bowl, add olive oil, herbs to your taste, salt and mix thoroughly.
3. Put on a baking sheet covered with foil or a mat. It is advisable to leave a distance between the pieces so that the vegetables are fried on all sides.
4. Put the baking sheet in the oven, bake at 200 degrees until golden brown on the vegetables.
5. While the eggplant and potatoes are cooking, you need to prepare the sauce. To do this, simply mix all the ingredients. You can add hot peppers. Be sure to mince the garlic. Stir, let it brew.
6. Put the prepared vegetables on a plate, decorate with herbs, serve with sauce.
Cutlets and potatoes with eggplant in the oven
Recipe for a complete meat dish with a side dish. You can use any stuffing for cutlets. Gravy based on tomato with sour cream.
Ingredients
For cutlets:
500 g minced meat;
1 onion;
2 slices of bread;
Garlic, spices.
For sauce:
2 spoons of pasta;
150 g sour cream;
150 g of water;
You will also need 700 g of potatoes, 400 g of eggplant.
Cooking
1. Cut the eggplant into cubes of 1.5-2 cm, fill with salt water, rinse after soaking.
2. Cut the potatoes into the same pieces as the eggplant.
3. Soak the bread in milk, then squeeze the crumb lightly, put it on the minced meat.
4. Cut the onion for the cutlet mass, chop the garlic, mix everything, season with egg and spices.
5. Form round cutlets. You should get 7-8 pieces. Lay out in the form at a distance from each other.
6. Between the cutlets, spread the pieces of eggplant and potatoes.
7. For the sauce, mix everything together, be sure to salt. Pour over all cutlets. Just pour the rest of the sauce into the mold.
8. The dish will be prepared for about 50 minutes. Temperature 180.
Potatoes with eggplant and chicken in the oven
Another recipe for a simple but satisfying dish. Types of spices, select their quantity to your taste. If you are in doubt, then you can take chicken seasoning and you definitely won’t miss it.
Ingredients
0.7 kg of chicken;
0.5 kg of potatoes;
3 eggplants;
1 carrot;
Seasonings.
Cooking
1. Chop the chicken into pieces, be sure to thoroughly rinse the bird before that, wipe it off. Transfer the pieces to a large bowl.
2. Cut the potatoes and eggplant into cubes, chop the carrots into circles. Add everything to the chicken.
3. Add any seasonings, mayonnaise and salt. Stir.
4. The oven by this point should already warm up to 180 degrees.
5. Put everything from the bowl into a greased baking sheet, flatten with your hands.
6. Bake until done, no need to cover. But on the other hand, you can sprinkle with grated cheese at the end, add temperature and fry until a beautiful crust.
Ratatouille from potatoes with eggplant in the oven
A variant of the Ratatouille vegetable dish, for which it is better to use new potatoes. But in the absence of such a product, you can take any other potato. Other vegetables are also added to the dish.
Ingredients
1 eggplant;
2 potatoes;
1 small zucchini;
6 tomatoes (3 in the sauce);
1 bulb.
Cooking
1. Bake the pepper in the oven at 200 degrees. Cool, cut into small pieces.
2. Remove the skin from the tomatoes by scalding the vegetables and quenching them. Also cut into small cubes.
3. Fry an onion in a pan, add vegetables and simmer a little. Fans of spicy dishes can add a chili pod, but you need to cut it very finely. Season with salt.
4. Cut eggplant, potatoes, remaining tomatoes and zucchini into circles. Lay on the edge in a greased form, alternate vegetables, lightly salt.
5. Put in the oven for 10 minutes. The oven temperature is the same, that is, 200 degrees.
6. Now take out the form with vegetables, put the contents of the pan on top, cook the dish for another 20 minutes.
Potatoes with Eggplant in the Oven - Tips and Tricks
The skin on the eggplant helps the pieces keep their shape. If it is removed, the vegetable may fall apart into porridge. Why and how to peel eggplant is an important question.
If the potato contains little starch, it is not suitable for cooking in the oven. The pieces will still be tough and tasteless, no matter how much you bake the dish.
If you do not want to fry eggplants in a pan, you can bake them in the oven. For the appearance of an appetizing crust, the slices need to be greased with olive oil.
Eggplant tastes like mushrooms. To emphasize this property, you can add a little mushroom-flavored bouillon cube to the dish, or use a broth that matches your taste for pouring.
For 40-60 minutes of cooking potatoes, the cheese crust may burn. Therefore, a dish of vegetables is first brought to half-cookedness, then sprinkled with grated cheese.
Description
Stewed eggplant with potatoes- a light, tasty and very healthy dish that, according to this recipe, can be prepared in summer and autumn, when a new vegetable crop ripens in the garden. If you don't have your own garden, no problem. We go to the market and stock up on the necessary ingredients: eggplant, potatoes, onions, carrots, tomatoes. Fortunately, all this is inexpensive. Therefore, this dish can be safely called budget.
The advantages of stewed eggplants with potatoes can also be attributed to their low calorie content. That's why especially good for dinner. Firstly, it perfectly saturates and does not leave a feeling of heaviness in the stomach, and secondly, it does not harm the figure. Therefore, in the fight against extra centimeters, you can avoid hungry fainting, especially since stewed eggplants turn out to be incredibly tasty.
So, if you intend to cook eggplant with potatoes by stewing them in a pan with tomatoes, then first study the step-by-step photo recipe below. He will tell you what nuances should be taken into account to make the dish really tasty.
Ingredients
-
(5 pieces of small size) -
(5 pieces of medium size) -
(1 piece larger) -
(1 piece larger) -
(3 pcs.) -
(taste)
Cooking steps
The first thing to do is prepare the eggplants themselves. They must be thoroughly washed, removing all contaminants from the surface.
We remove the stalks and cut the eggplant lengthwise into plates, which, in turn, cut into cubes.
Soak sliced eggplant in warm salted water for 20-30 minutes. After the time has passed, drain the water. Together with it, all the bitterness will leave the vegetable. Do not ignore this procedure, otherwise the taste of the dish may be irreparably damaged. You can also get rid of the bitterness of eggplants if you peel them.
Peel the potatoes and wash them thoroughly.
We cut the potatoes in the same cubes as the eggplant.
We send a frying pan to warm up on medium heat, pour oil into it, and after a couple of minutes we send chopped potatoes into it.
Now you can add eggplants that have got rid of bitterness to the potatoes.
We clean the onion and carrot. Cut the onion into large half rings, and rub the carrots on a coarse grater.
We send carrots and onions to the pan with the rest of the vegetables.
Since we are preparing the dish in season, we will stew vegetables not in tomato paste, but in fresh chopped tomatoes. However, to begin with, the tomatoes should be peeled. To do this, we make cross-shaped cuts on them and place them in boiling water for a couple of minutes.
Drain the boiling water and peel the tomatoes. Then place them in the blender bowl.
Grind peeled tomatoes with a blender. Get a tomato fresh, as in the photo below.
Shredded tomatoes are sent to the pan with vegetables. Then cover the pan with a lid. We will simmer the vegetables over low heat until the excess liquid has evaporated.
During the stew, do not forget to stir the vegetables periodically.
Eggplant stewed with potatoes can be served either warm or cold.
Bon Appetit!
With potato. Everyone will love this combination. The dish can be an excellent second for lunch or a full dinner. Of course, the large amount of oil that 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 absorption of large amounts of fat by vegetables.
Cooking fried eggplant 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, put the potatoes and fry over high heat for 5 minutes. Then add eggplant to it, mix. Lower the 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 vegetables with a green salad or fresh tomatoes.
with Chinese potatoes
Oriental 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 greens.
Wash vegetables, peel and cut into cubes. In very hot vegetable oil, first fry the potatoes until cooked, lightly salt and put in a bowl. After that, in the same pan, bring the eggplant to readiness. Dilute the starch with a little water, stir it so that there are no lumps. Squeeze the garlic or finely chop. In a skillet, mix the fried eggplant and potatoes, fill them with starchy water, add a couple of tablespoons of soy sauce and garlic. Simmer for a few minutes until the liquid becomes thick and viscous. Delicious fried eggplant is ready. Sprinkle with sesame seeds and chopped cilantro before serving. Usually this dish is served with boiled unleavened rice, which must be poured with the sauce left over from vegetables. Of course, you are unlikely to be able to eat it. Otherwise, you can easily compare the dish with those served in good restaurants or Shanghai - you will definitely do just as well.
Fried eggplant with potatoes and tomatoes
For a vegetable dish, get from your stocks:
- 1 eggplant;
- 3-4 potato tubers;
- medium-sized onion;
- several tomatoes;
- garlic, olive oil, paprika and salt.
Cut the eggplant into large cubes and brown them in olive oil, sprinkle with salt and paprika. 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 to it and, at the very end, the tomatoes. When the vegetables are ready, add potatoes and eggplant to them. The dish needs to be stewed over low heat, but not for long - enough for five, and a maximum of 7 minutes. Sprinkle each serving with herbs before serving. At the beginning of the article, we promised that we would reveal to you the secret of frying eggplant so that the vegetables absorb as little oil as possible. The trick is to put the cubes or circles of vegetables on a very hot pan and fry for a very short time on both sides. With this technology, vegetables simply do not have time to properly absorb fat and therefore will contain fewer calories compared to those that were cooked in the usual way. It's that simple.
Eggplant with potatoes and tomatoes is a tasty, nutritious dish that looks like a stew. A vegetable mix in the form of tomatoes, zucchini and potatoes goes well together.
Preparing such a dish is easy, so let's get started. Consider the list of ingredients that you will need to prepare stewed eggplant with potatoes and tomatoes.
Ingredients
- fresh potatoes (can be young) - 800 grams,
- fresh eggplant - 4 pcs.,
- fresh tomatoes - 5 pcs.,
- vegetable oil (brand is not important, most importantly, odorless) - for frying,
- greens (parsley, dill) - 1 bunch,
- table salt - to taste,
- clean water - according to the situation.
Recipe for Eggplant with Potatoes and Tomatoes
Peel the potatoes, then thoroughly wash them from dust and dirt. Cut into cubes. Place a dry skillet over medium heat and add vegetable oil. Put chopped potatoes in a pan and fry until they are browned and get a golden crust.
While the potatoes are fried, wash the eggplant, cut off the tails and cut into small cubes. Salt the potatoes well to your taste.
Wash the tomatoes, cut off the tails, then cut into slices or cubes. 
Potatoes by this time will already acquire a golden crust. 
When this happens, put the chopped eggplant into the pan and mix well. Salt to taste. 
After about fifteen minutes, you can lay out the tomatoes. Also add some clean water and mix the contents of the pan well. Salt a little more and add spices that you like if desired. It can be coriander, rosemary, basil and other spices.
Fresh greens must be thoroughly washed so that dirt does not get caught. Then cut it finely. 
Spread greens in a pan, mix well and close the lid. Let the eggplant potatoes stew for five minutes over low heat. 
Eggplants with potatoes and tomatoes are ready! This dish can be eaten on its own, with sour cream or mayonnaise and bread. And you can serve as a side dish for cereals. The dish is light and tasty.
