Eggplant with potatoes in the oven is a delicious seasonal dish that is quite easy to prepare. These two vegetables go well together and highlight each other’s taste, so the end result is a delicious lunch or dinner, and the lunch costs mere pennies!
In order for the final dish to have a brighter taste, before putting it in the oven, I first fry the vegetables in a frying pan in oil. And I add more spices. By the way, today I had a lean, dietary option, but if you like, you can add a little sour cream and/or cheese before putting the vegetables in the oven. It will also be very tasty.
And here are two more wonderful recipes for potatoes in the oven: (they turn out very juicy, imbued with mushroom flavor), for baking, and you can also cook delicious things in a slow cooker (or in a cauldron)!
Ingredients:
- Potatoes – 500 g
- Eggplant – 500 g
- Onion – 1 large
- Salt - to taste
- Vegetable oil – 3-4 tbsp.
- Ground spices: paprika, cayenne pepper, black pepper - to taste
- Broth (boiling water) – about 1 cup
Delicious potatoes with eggplants in the oven
Prepare vegetables: peel onions, potatoes.
Eggplant can also be peeled, but I used it with the skin on.
Cut the eggplant into large cubes. Place in hot vegetable oil and fry in a frying pan for about 5 minutes over medium heat - the eggplant should turn golden. Let's salt it.
Place in a deep container, in which you can then put the vegetables in the oven. I used a glass saucepan.
Now throw the chopped potatoes and onions into the pan. Fry again over medium heat for about 6 minutes until the color of the potatoes and onions changes.
Salt the potatoes and add spices.
Add to eggplants. Stir, pour in about a glass of boiling water (or vegetable broth), cover with a lid and place in a hot oven for 20 minutes. At this stage you can add sour cream and cheese.
And after 20 minutes you get a tasty and aromatic dish that goes great with salads made from fresh vegetables.
A delicious summer side dish - eggplants with potatoes in the oven in a pot (glass form) is ready!
Recipe from Tatyana Sh. Bon appetit!
Step 1: Prepare ingredients.
Peel the onions and wash them in cold water. cut into half rings and set aside.
Next, take the eggplants and peel them, cut them into long, neat strips along the entire vegetable, sprinkle with coarse salt, mix and put in a deep bowl so that they are soaked and all the excess bitterness is removed from them. Postpone for 10-15 minutes. Then wash off the salt thoroughly and dry on a kitchen towel. 
The 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 them in half and then into half rings, place them in a bowl of water so that they do not turn black. Step 2: Place all prepared ingredients in the mold.
First of all, grease the mold with sunflower oil - the bottom and walls very carefully. Place two-thirds of the chopped onions on the bottom of the mold, sprinkle with salt and a little ground pepper. Next, lay out the eggplants; you don’t just need to throw them on top of each other, it’s better to place each block next to the other. Again, add just a little salt and sprinkle with ground ginger and cumin. The main thing is to use moderation so as not to overdo it. Place a third of the onion on top of everything and distribute the garlic evenly over the entire surface. The final touch will be the potatoes, which we remove from a bowl of water, let them drain a little in a colander and place them on top in a mold, salt them with coarse salt and pour a little oil on them. The surface must be flat so that the potato half rings do not stick out, otherwise they will be overcooked and there will be an unpleasant smell. Step 3: Bake eggplants with potatoes.
Preheat the oven to temperature level 220-240 degrees, send our form there and fry for about 40 minutes. The top layer of potatoes should be browned. After this we reduce the temperature up to 160 degrees and prepare the dish again 10-15 minutes.
Step 4: Serve the eggplants with baked potatoes.
We take the finished dish out of the oven and give it 5 minutes stand and soak, then put it in a wide dish, garnish 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 difficult to tear yourself away from it, tested from personal experience. And if you are not worried about your slim figure, then eat with great pleasure.
Between the layers you can also place fresh and chopped mushrooms, preferably porcini or champignons. The resulting dish will be much juicier and more flavorful.
The finished dish must be stored in a sealed container in the refrigerator at low temperature for no more than 3 days.
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.
Vegetables in the oven are always tasty and healthy. I advise you to prepare an amazing vegetable dish - oven-baked eggplants. And not just eggplant, but with potatoes, pepper and cheese. Despite the simplicity and availability of all 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
- We cut the blue ones into circles. Sprinkle with salt and leave for 20 minutes to remove the bitterness. We wash and dry the blue ones 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, place the fried eggplants on paper napkins.
- Cut the lettuce pepper 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 away all the flavor from the salad pepper. You can also use canned peppers.
- We cut the potatoes into thin slices and then fry them in a frying pan or in a deep fryer at a temperature of 130°C.
- We take a clay or glass mold with a wide bottom and low walls. Cover the bottom with tomato sauce, and then lay out first a layer of potatoes, then fried peppers, and then circles of fried eggplant.
- Between layers, be sure to add a little salt and sprinkle with grated cheese. Cheese will not only add tenderness to baked vegetables, but will also “bind” all the ingredients so that they do not fall apart.
- Lightly pour tomato sauce on top 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. In this case, the oven temperature should not be too high, about 150-160°C.
- When the cheese has melted and lightly browned, and a stunning aroma begins to spread throughout the kitchen, remove our casserole from the oven. That's practically all
Potatoes with eggplants and tomatoes are a tasty and satisfying side dish that can be served with any meat or as a separate dish. This side dish is prepared very simply and quickly, not counting the baking time in the oven.
To prepare potatoes with eggplants and tomatoes in the oven, prepare the ingredients according to the list. Potatoes and onions need to be peeled and washed along with the eggplant and tomato.
Cut the potatoes lengthwise into four pieces or into large slices, boil for 5-7 minutes in slightly salted water.
Cut the eggplant into slices about a centimeter thick, add a little salt, let them stand for a couple of minutes to let the water in and the bitterness goes away. Dry with a paper towel.
Cut the onion into half rings.
Fry 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 fried onions, add a little salt and pepper.
Place the fried eggplants on top, and lightly salt and pepper the layer.
Place thinly sliced tomato slices on the eggplants.
Pour the previously prepared filling over the vegetables. Bake potatoes with eggplants and tomatoes in the oven, preheated to 180 degrees, for 40 minutes. Remove the dish from the oven, sprinkle it with grated cheese, turn on the convection and let the cheese brown for 5-7 minutes.
Serve the prepared potatoes with eggplants and tomatoes as a side dish or as a separate dish.
