To taste, the potato is excellent and quite organically combined with eggplant, which is not surprising, since both these extremely useful agricultural crops belong to the family of Pasleny.
Taking potatoes and aubergines for a harmonious taste base, you can prepare various interesting and useful dishes in a variety of ways.
Eggplants with meat and potatoes
Ingredients:
- eggplant - 2-3 pcs. (depends on the size);
- potatoes - 5-8 pieces. medium size;
- lamb is young (also low-fat pork, or veal, rabbit, turkey or goose meat) - about 400-600 g;
- onion - 1 pc .;
- carrots - 1 piece;
- hot red pepper;
- tomato paste (optional component);
- spices dry ground (for example, a mixture of hops-suneli);
- fresh fresh herbs (parsley, coriander, basil, tarragon);
- garlic - 3-5 denticles;
- vegetable oil or fat.
Preparation
First, cut the eggplant into cubes or cubes and place in a bowl of cold water for about 10 minutes to get poison. Then we'll salt the water, wash the eggplant and put it back in the colander.
In the cauldron we heat oil or fat and fry onions finely chopped with onions and carrots.
Add the meat cut by medium-sized slices. Mix everything and fry until the shade changes, then reduce the heat and stew under the lid for 20-50 minutes (depending on the sex and age of the animal). If necessary, mix and pour water. When the meat is half ready, add the sliced not too finely potatoes (young and small can be whole and with skin) and eggplant. Stir and stew by covering the lid, on low heat for another 20-40 minutes with the addition of spices.
By the end of the process, you can add tomato paste . Turn off the heat and let stand for 10 minutes, then add chopped greens and garlic (you can add a piece of natural butter - for taste). Let's stand for another 10 minutes - and you can serve to the table. To this dish, table wine, rakia, chacha, fruit brandy is good.
In a vegetarian lean version, this dish is cooked without meat. If you cook with chicken meat - cooking time, of course, decreases slightly.
Potatoes fried with eggplants and tomatoes, in Chinese
Immediately make a reservation, the concept of "Chinese" - a collective, because in China there are several regional and national culinary traditions, seriously differing from each other both the products used and the methods of preparation. So it will be more correct to speak more about dishes in the Chinese style.
Ingredients:
- eggplant - 2 pieces;
- starch;
- onion - 1 pc .;
- sweet red pepper - 1-2 pcs .;
- tomatoes red ripe dense - 3-5 pcs. (depends on the size);
- red hot pepper fresh;
- sesame oil;
- garlic - 3-5 denticles;
- fresh greens are different (basil, coriander, parsley, etc.);
- Shaoxing rice wine or mirin;
- soy sauce;
- potatoes.
Preparation
Eggplant sliced in short thin strips, soaked in cold water for 5-8 minutes, then washed and thrown first to the colander, and then to a clean napkin. We pound the chopped eggplants in the starch and fry them in sesame oil in a well-heated frying pan until golden brown. Remove the fried eggplants from the frying pan with a spatula and transfer it to a napkin.
We cut the onions into half rings, and the sweet pepper - with short straws and fry separately on high heat for 5-8 minutes, constantly shaking the pan and stirring with a spatula. Add the finely chopped tomatoes and fry for another 3-5 minutes, stirring. We pour a little rice wine and soy sauce . Fire turn off and after 5-8 minutes add hot red pepper, minced garlic and greens. Stirring.
Potatoes are boiled separately or baked. Served in three separate dishes, potatoes, fried eggplants, vegetables. At meal everyone puts to itself in a plate a little all: at first a potato, then eggplants and vegetables.