Potato Zrazy with Eggplant

by Editorial Staff

Summer potato zrazy stuffed with eggplant.

Summary

Course	Side Dish
Servings (Default: 3)

Ingredients

Instructions

Peel the potatoes, wash, cut and add cold water. Bring to a boil, salt (0.5 teaspoon). Cook for 20 minutes. Drain water, mash potatoes, and chill.
Wash the eggplants, cut off the tails and chop finely.
Peel, wash, and chop the onion.
Heat vegetable oil in a frying pan (3 tablespoons). Layout the vegetables. Fry over medium heat, stirring occasionally, until soft – 10-12 minutes).
Chop the herbs.
Add greens to the eggplant. Season with salt, pepper, mix.
Add an egg, flour (2-3 tablespoons), salt, and pepper to the cooled potatoes. Mix.
Divide the potato dough into egg-sized portions. Spread one serving into a flat cake with a depression in the middle. Put out 1-2 teaspoons of the filling, pinch the dough, shaping the zrazam. Roll in flour.
Heat vegetable oil (2 tablespoons). Post zrazy. Fry potato zrazy with eggplant for 3-4 minutes over medium heat (until golden brown).
Then turn the zrazy over and fry them on the other side until golden brown.
Potato zrazy with eggplants are ready. Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.