Eggplant and Potato Stew

Eggplant and potato stew is a great lean dish. And also a gorgeous vegetable garnish for meat.

Summary

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

Instructions

1. The products for the eggplant stew with potatoes are in front of you.

   

2. How to make an eggplant stew with potatoes:
3. Wash the eggplants, cut off the tail. Cut into circles (about 8 mm thick).
4. Place the prepared eggplant mugs in a bowl. Salt. Mix. Leave on for 20 minutes.
5. Meanwhile, peel and wash, onions and carrots. Cut the onion into cubes and the carrots into thin strips.
6. 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).
7. 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.
8. Put onions and carrots in hot oil, simmer over medium heat, stirring occasionally, for 3-4 minutes. Remove the frying pan from heat.
9. Boil the kettle, peel and wash the potatoes. Cut into slices or slices.
10. Put the potatoes in the first layer in the cauldron.
11. Put the eggplants in the second layer.
12. 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).
13. 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).

    

14. Eggplant ragout with potatoes is ready.

Enjoy your meal!