Cooking process
Peel the onion. Wash the eggplant, cut into thin half-circles (or quarters), add salt and leave for 30 minutes.
Peel the potatoes and cut into fairly large slices (or pieces).
Place the potatoes in a frying pan heated with sunflower oil and fry over medium heat, stirring occasionally, until almost cooked and slightly golden brown. Next, add to it the eggplants, washed in water and squeezed, and onions cut into half rings (or quarters).
Fry the potatoes with eggplants and onions over low heat under a covered lid, stirring occasionally, for about 10-15 minutes (until the eggplants are ready). At the end of cooking, add salt and pepper to the dish.
Serve delicious potatoes fried with eggplants hot, sprinkled with chopped herbs on top. This dish will be an excellent addition to meat and fish. These potatoes with eggplants will fit perfectly into the Lenten menu.
Hello, dear cooks! After a short break, I continue broadcasting on my culinary blog again. Autumn is a grateful time; vegetables in all their diversity just beg to be put on the stove. Today I am sharing with you a simple and quite tasty recipe - again with eggplants. Well, this recipe just made me very happy, and therefore I want everyone to be happy too. If you don’t know what to cook with eggplants, fry some potatoes with them! If you like surprise dishes, when the food tastes different from what it was made from, then this dish will give you just that opportunity.
