Delicious vegetable dishes cook quite easily. Take advantage of our recipes and serve fried eggplants with potatoes. This combination will appeal to everyone. The dish can be an excellent second for lunch or a full dinner. Of course, a large amount of oil that absorbs eggplants during cooking makes it quite caloric, but in this article we will give advice on how to avoid the process of absorbing a large amount of fat from vegetables.
Cooking fried eggplants with potatoes
For a dish you will need:
3-4 large potato tubers;- 1 eggplant;
- a little garlic, salt, spices and vegetable oil.
Vegetables wash, peel and cut intocubes or thin slices. In a deep frying pan pour in the vegetable oil, lay the potatoes and fry over high heat for 5 minutes. After it, add the eggplants, mix. Reduce heat and cover. Fried eggplants with potatoes will be ready in 20 minutes, at the very end salt the dish, sprinkle with black pepper and squeezed garlic. It will be delicious if you serve vegetables with a green salad or fresh tomatoes.
Fried eggplants with potatoes in Chinese
Eastern food is not too complicated, you can easily master some recipes. For several servings, take:
- 5 medium-sized eggplants;
- 3 large potatoes;
- 2 sweet peppers;
- a couple of cloves of garlic, soy sauce, 2 tbsp. potato starch, sesame seeds and greens of cilantro.
Vegetables wash, peel and cutwith dice. On a very hot vegetable oil, first fry the potatoes until ready, lightly salt and put into a bowl. After the same frying pan, bring the eggplants to the ready. Dissolve the starch with a little water, stir it so that there are no lumps. Garlic squeezed or finely chopped. In a frying pan, mix fried eggplants and potatoes, pour them with starch water, add a couple of tablespoons of soy sauce and garlic. Stew for several minutes until the liquid becomes thick and viscous. Delicious fried eggplants are ready. Before serving, sprinkle them with sesame seeds and chopped green cilantro. Usually this dish is served with boiled fresh rice, which must be poured with the remaining sauce from the vegetables. Of course, you can hardly eat it with Chinese sticks. Otherwise, you can compare the dish with those that are served in a good restaurant in Beijing or Shanghai - you definitely will not get any worse.
Fried aubergines with potatoes and tomatoes
For a vegetable dish, get out of your stocks:
- 1 eggplant;
- 3-4 potato tubers;
- a bulb of medium size;
- several tomatoes;
- garlic, olive oil, paprika and salt.
Eggplant cut into large cubes andbrown them in olive oil, sprinkle with salt and paprika. Potatoes are also cut into slices and fry over high heat. Finely chop the onions and garlic, peel the tomatoes. In a skillet with butter, first pass the onions, then garlic and at the very end tomatoes. When the vegetables are ready, add potatoes and eggplants to them. The dish should be stewed on low heat, but not for long - enough for five, and a maximum of 7 minutes. Before serving, sprinkle each serving with herbs. In the beginning of the article, we promised that we will reveal the secret of frying eggplants so that vegetables absorb as little oil as possible. The trick is to put cubes or circles of vegetables on a hotly heated frying pan and fry for a very short time on both sides. With this technology, the vegetables simply do not have time to be fattened properly and therefore will contain fewer calories than those prepared in the usual way. It's that simple.
