Potatoes with eggplants
Description
By the way, this is the only eggplant dish one of my acquaintances will eat—normally he can't stand eggplants, but in this form he devours them with great enthusiasm! So if you have any "eggplant haters" in your family, try preparing this dish for them. I'm sure they'll appreciate it. And all that's left for you is to accept their gratitude and admiration. So here's a simple recipe for potatoes with eggplants.
Instructions
- 1
Step 1
Wash the eggplants and slice them into rounds, sprinkle with salt, and let stand for half an hour.
- 2
Step 2
Rinse with water, dry with a paper towel, and fry in a minimal amount of oil—they absorb it like a sponge, so be careful.
- 3
Step 3
Wash and peel the potatoes.
- 4
Step 4
Also slice into circles about 0.5 centimeter thick.
- 5
Step 5
Fry the potatoes, again trying to use as little oil as possible.
- 6
Step 6
Peel the onion and slice into rings.
- 7
Step 7
Layer the baking dish or pot with potatoes, onions, eggplants, and then potatoes again. Lightly salt the potatoes.
- 8
Step 8
Mix the cream with salt and spices (and add a little water if the cream is very fatty), then pour the mixture into the dish. Place in an oven preheated to 200°C and bake until the potatoes develop a golden-brown crust.
- 9
Step 9
Serve hot as a side dish or main course, or cold as an appetizer. A perfect accompaniment is a salad of tomatoes, cucumbers, and fresh herbs.