Eggplants with potatoes
Description
The recipe won't take much time. For me, a big advantage of this recipe is that everything can be cooked on the stovetop, without having to use the oven—eggplants are a summer vegetable, and when it's 30 degrees Celsius outside, you often don't feel like turning on the oven. So this simple eggplant and potato recipe saves me during July heat—maybe it will come in handy for you too? Serve hot.
Instructions
- 1
Step 1
Wash the eggplants and cut them into cubes. Sprinkle with salt and leave until the bitterness comes out together with the juice.
- 2
Step 2
We wash the potatoes and cut them into cubes.
- 3
Step 3
Fry the potatoes in a well-heated pan, season with salt and pepper.
- 4
Step 4
Chop the onion.
- 5
Step 5
Cut the meat and fry it with the onion. Don't forget to add salt!
- 6
Step 6
Cut the bell pepper into thin strips.
- 7
Step 7
Rinse the eggplants under running water, pat them dry so they are almost dry, and fry them as well. When they begin to turn golden, add the bell pepper and garlic. Cook for another 5 minutes under a lid.
- 8
Step 8
Mix all the ingredients, season with spices, transfer to a bowl, pour with lemon juice, and sprinkle with finely chopped dill. This makes a very tasty and aromatic warm salad or main hot dish—whichever you prefer!