Stew with eggplants and potatoes
Description
The dish is prepared without unnecessary complications. The stew with eggplants and potatoes is very simple to make. Rub the chicken drumsticks with a spice mixture and refrigerate for an hour. Cut the eggplants into thick slices, sprinkle with salt, and set aside. For the vegetable sauce, sauté the onion first in a heated skillet, then add carrots and chili pepper. Stirring, cook for several minutes, then add tomatoes and simmer until half the liquid has evaporated. Add minced garlic, season with salt, remove from heat, and set aside. Layer the ingredients in a baking dish—potatoes, half of the sauce, eggplants, the remaining sauce, and the drumsticks coated with sour cream. Cover with a lid and bake in the oven at 180°C (356°F) for one hour. Serve the finished dish hot.
Instructions
- 1
Step 1
Wash the chicken drumsticks with water, dry with a paper towel, and rub with a spice mixture. Place in the refrigerator for 1 hour.
- 2
Step 2
Cut the eggplants into thick rings, salt them, and set aside.
- 3
Step 3
Finely chop the hot pepper, tomatoes, and onion, and grate the carrots. Heat a frying pan and sauté the onion first, then add the carrots and hot pepper. Stir and cook for several minutes, then add the tomatoes and simmer until half of the liquid has evaporated. Add minced garlic, season with salt, and remove from heat.
- 4
Step 4
Place coarsely chopped potatoes into a baking dish, then add half of the vegetable seasoning on top.
- 5
Step 5
Then place the eggplants, the remaining dressing, and on top of the vegetables, the chicken drumsticks coated with sour cream. Cover with a lid and bake in the oven for an hour at 180 degrees.