Eggplant and Potato Stew
by Editorial Staff
Eggplant and potato stew is a great lean dish. And also a gorgeous vegetable garnish for meat.
Ingredients
- Potatoes – 4-6 pcs.
- Eggplant – 2-3 pcs.
- Carrots – 2 pcs.
- Bulb onions – 1-2 pcs.
- Salt to taste
- Pepper to taste
- Water – 500 ml
- Vegetable oil (for frying) – 50 g
Directions
- The products for the eggplant stew with potatoes are in front of you.
- How to make an eggplant stew with potatoes:
- Wash the eggplants, cut off the tail. Cut into circles (about 8 mm thick).
- Place the prepared eggplant mugs in a bowl. Salt. Mix. Leave on for 20 minutes.
- Meanwhile, peel and wash, onions and carrots. Cut the onion into cubes and the carrots into thin strips.
- Wash the eggplants, squeeze out excess moisture. Preheat a frying pan, pour 2 sec-3 tablespoon. tablespoons of vegetable oil. Put the eggplant mugs in hot oil. Fry over medium heat until golden brown (2-3 minutes).
- Then turn over and also fry on the other side. Take out the finished eggplants into a plate, fry the next portion. Add oil as needed.
- Put onions and carrots in hot oil, simmer over medium heat, stirring occasionally, for 3-4 minutes. Remove the frying pan from heat.
- Boil the kettle, peel and wash the potatoes. Cut into slices or slices.
- Put the potatoes in the first layer in the cauldron.
- Put the eggplants in the second layer.
- Put onion and carrots in the last layer. Season with salt and pepper to taste. Pour boiling water over (vegetables should be 2/3 covered with water).
- Bring stew to a boil. To cover with a lid. Reduce heat to low. Simmer eggplant ragout with potatoes until potatoes are tender (about 20 minutes).
- Eggplant ragout with potatoes is ready.
Enjoy your meal!
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