Eggplants with potatoes in the oven - a simple and delicious ratatouille

Eggplant with Chinese style potatoes

• 15 g starch;
• 45 ml oil;
• 2 potatoes;
• 4 pieces of garlic;
• 2 eggplants;
• 1 onion;
• 220 ml water;
• 2 sweet peppers.

Cooking time – 1 hour and 25 minutes.

Calories – 61.

Preparation:

1. Peel the potatoes, cut into cubes and rinse to remove starch;
2. Pour onto a dry towel and blot to remove excess moisture;
3. Heat oil in a frying pan and add root vegetables;
4. Fry until crispy brown;
5. Peel the onion, wash it and cut into squares;
6. Wash the pepper, cut it to remove the seeds, and cut the pulp into strips;
7. Remove the potatoes from the pan, replace them with onions and peppers;
8. Wash the eggplants, cut into cubes;
9. Salt them and leave for fifteen minutes to release the juice;
10. After this, rinse and dry them;
11. Remove the onions and peppers from the frying pan, and place the washed vegetables in the frying pan;
12. Fry them until fully cooked and then add root vegetables and peppers to them;
13. Peel the garlic and add it to the vegetables through a press;
14. Also add spices to taste, dry herbs and spices;
15. Stir and cook for another five minutes until the flavors and aromatics combine;
16. Dilute the starch in water and pour it into the frying pan;
17. In just a minute the dish will be ready.

Preparation

Step 1

Wash the eggplants, cut off the green tail and nose. Cut lengthwise into strips half a centimeter thick. However, it can also be made into circles. I usually just cut lengthwise. But this does not affect the taste of the dish!!! Soak in cold salted water to remove the bitterness.

Step 2

While the eggplants are soaking in cold water, peel the potatoes. Cut into round slices, a couple of millimeters thick.

Step 3

If your potatoes are young, you don’t need to boil them first. But it is advisable to boil winter stocks until half cooked. To do this, simply boil water in a saucepan, lightly salt it and throw the potatoes cut into slices into the boiling water for 2-3 minutes.

Step 4

While the potatoes are boiling, cut the onion into rings, the tomatoes into slices, and the bell pepper into small squares.

Step 5

In a baking dish, pour a little vegetable oil onto the bottom!!! For those on a diet, you don’t have to add oil. At all!!! Lay out the first layer of eggplant slices. I know that some housewives recommend lightly frying the “blue” ones. But when fried, they absorb a huge amount of vegetable oil. I think these are extra calories. Moreover, frying has almost no effect on the taste of the finished dish.

Step 6

Eggplants should be lightly salted. If desired, sprinkle lightly with spices. After this, lay out the second layer of tomato slices.

Step 7

Next comes a layer of onions!

Step 8

Place finely chopped bell pepper on top of the onion.

Step 9

The next layer is potatoes! Carefully place the potato wedges in one layer. You can add a little salt and ground black pepper.

Step 10

Next we repeat the layers. Eggplants - tomatoes - onions - bell peppers - potatoes! And so on until the baking dish is completely filled. Don't be afraid if you end up with a "mound" of vegetables. When baking, the vegetables will “let out water”, the mass will settle and everything will be stewed in vegetable broth. Garlic, finely chopped or pressed in a garlic press. Sprinkle on top of the potatoes. Top everything with mayonnaise or sour cream. Then add grated cheese.

Eggplant baked with potatoes in the oven

• 3 eggplants;
• 45 ml oil;
• 3 tomatoes;
• 6 pieces of garlic;
• 5 potatoes;
• 2 sweet peppers;
• 3 bows.

Cooking time: 1 hour and 40 minutes.

Calories – 58.

Cooking method:

1. Remove the onion from its ecological packaging, wash it and cut it into half rings;
2. Wash the eggplants, cut off the peel and cut into bars;
3. Add salt, place in a bowl and set aside for fifteen minutes;
4. While they give off their bitterness, peel the garlic;
5. Next, pass it through a press;
6. Rinse rested vegetables to remove salt from running water;
7. Peel the potatoes, cut into half rings;
8. Grease a baking dish with oil and place most of the onion on the bottom;
9. Add spices to taste and place vegetables washed from bitterness on top;
10. Add your favorite spices again and add the remaining onions, and then all the garlic;
11. Distribute it evenly and lay out the root vegetables;
12. Salt them and sprinkle with oil;
13. Place in the oven for forty minutes at 230 Celsius;
14. When time has passed, lower the temperature to 160 degrees and bake for another ten minutes, no more than fifteen;
15. Wash the tomatoes and bell peppers and prepare them to serve with the casserole.

Recipes for cooking cauliflower in batter with egg.

How to quickly cook boiled pea porridge with meat ribs.

Take note of the recipe for classic borscht with meat. How to cook a dish tasty and correctly.

Option 5. Potatoes with meat and eggplants in the oven in pots

And this recipe will appeal to those who care about their health and figure.
A magnificent roast with eggplants, potatoes, carrots, tomatoes and chicken, stewed in clay pots, turns out very juicy, tender and aromatic. Ingredients:

• two small chicken legs;
• two eggplants;
• six potatoes;
• one tomato;
• carrots - two pieces;
• two onions;
• five cloves garlic;
• parsley, dill - five branches each;
• four basil leaves;
• paprika powder - two teaspoons;
• one tablespoon each of pepper and salt.

Step-by-step recipe for potatoes with meat and eggplant in the oven

Step 1:

Take clay pots and pour three tablespoons of water into each.

Step 2:

Peel the carrots, cut into circles and place in pots.

Step 3: Wash the legs, if they are frozen, then defrost them, cut them into pulp and bones, and cut the pulp into small cubes.

Step 4:

Place the chicken meat in pots on top of the carrots, lightly add salt, pepper, sprinkle with paprika, black pepper, and press the garlic through a garlic press.

Step 5:

Cut the peeled onions into strips and place on the meat.

Step 6:

Cut the peeled potatoes into slices and place them on the onion.

Step 7:

Cut the washed eggplants into half circles and place them in the next layer.

Step 8:

Scald the washed tomato, remove the skin, chop and place in pots, sprinkle with salt again.

Step 9:

Rinse the dill, parsley and basil, chop it, and sprinkle the entire contents of the pots with herbs.

Step 10:

We close the pots with lids and send them to a hot oven, simmering for a little more than one hour.

Step 11:

Remove from the oven and serve. We serve black bread separately in a bread box.

You can add a little sour cream or heavy cream to the pots, so the potatoes will acquire a unique creamy taste. A piece of butter has almost the same effect.

Recipe for eggplants with potatoes in sour cream

• 750 g eggplants;
• 230 ml sour cream;
• 850 g potatoes;
• 2 onions;
• 20 g margarine;
• 5 g dry garlic;
• 45 ml oil.

Cooking time – 1 hour and 20 minutes.

Calories – 81.

Algorithm of actions:

1. Peel the potatoes, cut into cubes and rinse them with running water;
2. Pour a third of the oil into the frying pan and heat it;
3. Add root vegetables and cook until golden brown, adding margarine;
4. Wash the eggplants, cut into cubes and add to the prepared root vegetables;
5. Pour in half of the remaining oil and stir;
6. Cook, stirring occasionally, until the liquid evaporates;
7. Peel the onion, cut it into cubes, wash under running water;
8. Add it to the frying pan, pour in the remaining oil and mix the ingredients together;
9. Simmer until soft and then add garlic powder;
10. Pour in sour cream, stir and cook for another twenty minutes;
11. Add spices to taste, maybe some herbs, and the dish is ready.

Option 8: Potatoes with meat and eggplants in the oven (in a portioned frying pan)

We can cook potatoes with meat and eggplants in the oven in a portioned frying pan. The dish will look presentable and is suitable for a festive table. We place the frying pan on a special hot stand in the middle of the table and serve portions to all guests.

Ingredients:

• a couple of potato tubers;
• 200 g beef (shoulder);
• one eggplant;
• 2 tbsp. l. tomato paste;
• a bunch of fresh herbs;
• 2 tbsp. l. sour cream;
• onion head;
• 40 g Dutch cheese;
• 2-3 tbsp. l. vegetable oil;
• a pinch of ground black pepper;
• salt to taste.

How to cook

Step 1:

So, first we wash the meat. Then chop it into small pieces with a knife or grind it through a meat grinder into minced meat.

Step 2:

Preparing the vegetables. After washing, clean the eggplant and cut it into pieces or slices. Keep in salt water for a quarter of an hour and squeeze well. We clean and wash the onions and cut them into thin rings. After primary processing, cut the potatoes into cubes. After washing, finely chop the greens.

Step 3:

Take a portioned frying pan and coat it with vegetable oil. Place chopped meat, grease with tomato paste and sour cream. Then lay out the eggplants and onions, as well as a layer of potatoes. Add some salt and pepper.

Step 4:

Place in a hot oven at 180˚C for half an hour. Then we take out a frying pan and grate cheese on top of the potatoes. Let it bake for another 15-20 minutes at the same temperature.

Step 5:

Before placing the dish on the table, sprinkle it with chopped herbs.

We take spices for meat according to our taste. This can be a ready-made mill with a set of spices and seasonings specifically for meat dishes. Or take rosemary greens (including dried ones) complete with various ground peppers and grated mustard seeds.

Useful tips

The onion must be washed after it has been peeled. Always remember that this root vegetable releases juice when cut, which terribly burns the eyes. To avoid this, just rinse the head under running water.

To prevent the blue ones from becoming bitter, they need to be salted (already chopped) and left for fifteen minutes. Then rinse and use the vegetables further. Or you can soak them in warm salted water. It will also remove the bitterness and after it you also need to rinse the vegetables.

Eggplants and potatoes cook quickly. The ingredients are available to everyone, so there is no need to hesitate. Your only regret is that you didn’t try this dish earlier.

Potatoes with eggplants, tomatoes in the oven with cheese

Recipe for puff pastry made from potatoes and eggplants in the oven. Prepared by pre-frying the eggplant. If necessary, you can skip this step.

Ingredients

• 0.4 kg of tomatoes;

• 6 spoons of sour cream;

For cooking you will need a small piece of foil.

Preparation

1. Eggplants need to be cut into circles, soaked, squeezed, and then fried in vegetable oil.

2. Potatoes need to be peeled and cut into slices.

3. Tomatoes are also cut into circles, sour cream is mixed with chopped dill and garlic.

4. Place the potatoes in overlapping rows in a greased pan. This layer is coated with half of the sour cream sauce and salted.

5. Eggplants are laid out on the potatoes in the same way, followed by mugs of tomatoes. The whole thing is topped with the second part of the sauce. Tomatoes need to be lightly salted.

6. Cover the pan with foil and bake at 180 degrees.

7. After 40 minutes, remove the foil, increase the temperature to 210 degrees, sprinkle the dish with grated cheese. Cook for another 30 minutes.