Delicious vegetable dishes are easy to prepare. Use our recipes and serve fried eggplant with potatoes. This combination will appeal to everyone. 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-calorie, but in our article we will give advice on how to avoid the process of vegetables consuming large amounts of fat.
Cooking fried eggplant with potatoes
For the dish you will need:
- 3-4 large potato tubers;
- 1 eggplant;
- some garlic, salt, spices and vegetable oil.
Wash vegetables, peel and cut into cubes or thin slices. Pour the vegetable oil into a deep skillet, put the potatoes and fry over high heat for 5 minutes. Then add the eggplant to it, mix. Reduce heat and cover. Fried eggplant 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 green salad or fresh tomatoes.
Chinese fried eggplant with potatoes
Oriental cuisine is not too complicated, you can easily master some recipes. For a few servings, take:
- 5 medium-sized eggplants;
- 3 large potatoes;
- 2 sweet peppers ;
- a couple of cloves of garlic, soy sauce, 2 tbsp. potato starch, sesame seeds and cilantro.
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. Then, in the same pan, bring the eggplants ready. Dilute the starch with a small amount of water, stir it so that there are no lumps. Squeeze the garlic or chop finely. In a frying pan, mix the fried eggplant and potatoes, pour them with starchy water, add a couple of tablespoons of soy sauce and garlic. Simmer for several minutes until the liquid is thick and viscous. Delicious fried eggplant ready. Sprinkle with sesame seeds and chopped cilantro before serving. Usually this dish is served with boiled fresh rice, which must be sprinkled with the sauce left over from vegetables. Of course, you can hardly eat it with
Chinese chopsticks. For the rest, you can quite compare the dish with those that are served in good
restaurants in Beijing or Shanghai - you will definitely get worse.
Fried eggplant with potatoes and tomatoes
For a vegetable dish, remove from your inventory:
- 1 eggplant;
- 3-4 potato tubers;
- onion medium size;
- some tomatoes;
- garlic, olive oil, paprika and salt.
Cut the eggplants into large cubes and brown them in olive oil, sprinkle with salt and paprika. Cut the potatoes into slices and fry over high heat. Chop onion and garlic finely, peel the tomatoes. In a frying pan with butter, first pass the onions, 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 vegetables absorb as little oil as possible. The trick is to put the cubes or slices 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 eat fat and therefore will contain fewer calories compared to those that were cooked in the usual way. So simple.