Potato Zrazy with Eggplant
by Editorial Staff
Summer potato zrazy stuffed with eggplant.
Servings: 3
Ingredients
- Potatoes – 5-6 pcs.
- Eggs – 1 pcs.
- Flour – 4 tbsp
- Salt – 1 teaspoon
- Ground black pepper – 0.5 teaspoon
- Eggplant – 1 pc.
- Onions – 1 pc.
- Parsley – 2-3 sprigs
- Vegetable oil – 3-4 tbsp
Directions
- 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!
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