Eggplants with potatoes in the oven
Eggplants with potatoes in the oven
A selection of recipes for eggplants with potatoes in the oven with photos and step-by-step instructions. We will tell you and show you how to bake potatoes and eggplants in the oven, deliciously, simply and fragrantly!
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Recipes for potatoes and eggplants in the oven
Ingredients
Minced meat – 400 g
Onions – 1.5 pcs.
Vegetable oil without aroma - how much is useful for frying vegetables
Potatoes – 3-4 pcs.
Eggplants – 2 pcs.
Hard cheese – 100 g
Butter – 50 g
Wheat flour – 50 g
Ground black pepper - to taste
Ingredients
Large potatoes – 2 pcs.
Large tomato – 1 pc.
Hard cheese – 150 g
Butter – 1 tbsp.
Olive oil – 1 tbsp.
Pepper, h.m. - taste
Ingredients
Potatoes – 2 pcs.
Sweet pepper – 2 pcs.
Garlic – 1 clove
Minced beef – 500 g
Onions – 1 pc.
Greens - to taste
Ground pepper - to taste
Ground coriander – 0.5 tsp.
Vegetable oil for frying
Frozen sweet peppers - for decoration
Fill:
Tomato paste – 2 tbsp.
Boiled water – 1.5 cups
Garlic – 1 clove
Spices - to taste
Ingredients
Eggplant – 200 g
Potatoes – 250 g
Hard cheese – 150 g
Chicken eggs – 1 pc.
Dried garlic – 0.5 tsp.
Salt and pepper - to taste
Ingredients
Potatoes – 5-6 pcs.
Large eggplant – 1 pc.
Large tomato – 1 pc.
Chicken egg – 1 pc.
Vegetable oil – 1-2 tbsp.
Hard cheese – 40 g
Pepper, h.m. - taste
Ingredients
Veal – 300 g
Eggplants – 2 pcs.
Potatoes – 400 g
Reddish sweet pepper – 0.5 pcs.
Garlic – 2 cloves
Spicy mustard – 1 tsp.
Soy sauce – 2 tbsp.
Sunflower oil – 1 tbsp.
Ground coriander – 0.5 tsp.
Black pepper, salt - to taste
Basil - to taste
Sour cream – 2-3 tbsp.
Hard cheese – 100 g
Ingredients
Eggplants – 500 g
Potatoes – 500 g
Onion – 200 g
Garlic – 5 cloves
Beef – 600 g
Adjika - to taste
Ingredients
Lamb – 500 g
Potatoes – 5-7 pcs.
Greens – 1 bunch
Salt, spices - to taste
Ingredients
Minced meat – 500 g;
Onion – 1 piece;
Garlic – 1 clove;
Sweet paprika paste – 1 tsp;
Paprika paste, hot – ¼ tsp;
Reddish paprika – 1 piece;
Potatoes – 1-2 pcs;
On the side
Margarine – 1 tbsp;
Boiling water - 4 cups;
Ingredients
Potatoes – 4 pcs.
Minced meat – 400 g
Onions – 2 pcs.
Vegetable oil – 1 tbsp.
Ground dark pepper
Ingredients
Lamb ribs – 630 g
Potatoes – 6 pcs.
Eggplants – 1 pc.
Green beans – 200 g
Onions – 1 pc.
Parsley – 1/2 bunch
Garlic – 5 cloves
Peppercorns – 3 pcs.
Salt, pepper - to taste
Salt for eggplant – 1 tbsp.
Ingredients
Beef – 400 g
Potatoes – 1 pc.
Eggplants – 1 pc.
Sweet pepper – 1 pc.
Onions – 1 pc.
Celery stem – 1 pc.
Sunflower oil – 50 g
Mixture of spices for stewing vegetables – 0.5 tsp.
Ingredients
Young potatoes – 4 pcs.
Garlic – 3 cloves
Vegetable oil – 3 tbsp.
Ground pepper - to taste
Ingredients
Eggplants – 320 g
Potatoes – 430 g
Bread crumbs – 2-3 tbsp.
Vegetable oil – 2 tbsp.
Spices - to taste
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Potatoes and eggplants in the oven
INGREDIENTS:
1) Potatoes - 1 kg (it is better to use fast varieties - when the knife is tight when cutting the tuber),
2) Eggplants - 1-3 pcs,
3) Sunflower or olive oil 3-5 tbsp.
spoons, 4) Your favorite spices (to taste): French dry herbs (rosemary, thyme, savory, basil, tarragon), Italian dry herbs (oregano, basil, marjoram, rosemary, savory, thyme), cumin, fennel, cumin, turmeric, ginger, paprika, nutmeg, suneli hops....,
5) Salt (to taste).
PREPARATION:
1) Cut the potatoes into slices. Place in a cup, pour over oil, sprinkle with your favorite spices, salt, stir:
2) Cover a baking sheet or baking dish with baking paper or grease with vegetable oil (I grease it with a non-stick consistency http://forum.say7.info/topic50467.html?sid=117a5ede6c4c69c62be236892a107db4). Place the potatoes on the prepared baking sheet IN ONE LAYER and place in the oven at 200C for 15-20 minutes:
3) Cut the eggplants into half rings:
4) Place in a cup, sprinkle with a good pinch of salt (1 teaspoon per 1 large eggplant), stir.
Leave for 10 minutes. Then wash with water and squeeze lightly. (I skip this step - I love the tartness of eggplant). 5) Place the chopped eggplants in a cup, pour over the oil, sprinkle with your favorite spices, salt, stir:
6) Place the eggplants on a baking sheet with the potatoes, mix everything:
7) Cover the vegetables with foil - shiny side down (!) and put them in the oven again for 30-40 minutes (on the 2nd tier from the bottom at 200C).
Stir gently from time to time. The baking time depends on the type of potato and the thickness of the layer of vegetables on the baking sheet. 8.) Add sour cream to the finished dish or sprinkle with lemon juice. Sprinkle the dish with crushed favorite fresh herbs: dill, parsley, celery, cilantro, basil, green onions….
Potatoes and eggplants in the oven
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INGREDIENTS:
1) Potatoes - 1 kg (it is better to use fast varieties - when the knife is tight when cutting the tuber),
2) Eggplants - 1-3 pcs,
3) Sunflower or olive oil 3-5 tbsp.
spoons, 4) Your favorite spices (to taste): French dry herbs (rosemary, thyme, savory, basil, tarragon), Italian dry herbs (oregano, basil, marjoram, rosemary, savory, thyme), cumin, fennel, cumin, turmeric, ginger, paprika, nutmeg, suneli hops....,
5) Salt (to taste).
PREPARATION:
1) Cut the potatoes into slices. Place in a cup, pour over oil, sprinkle with your favorite spices, salt, stir:
2) Cover a baking sheet or baking dish with baking paper or grease with vegetable oil (I grease it with a non-stick consistency http://forum.say7.info/topic50467.html?sid=117a5ede6c4c69c62be236892a107db4). Place the potatoes on the prepared baking sheet IN ONE LAYER and place in the oven at 200C for 15-20 minutes:
3) Cut the eggplants into half rings:
4) Place in a cup, sprinkle with a good pinch of salt (1 teaspoon per 1 large eggplant), stir.
Leave for 10 minutes. Then wash with water and squeeze lightly. (I skip this step - I love the tartness of eggplant). 5) Place the chopped eggplants in a cup, pour over the oil, sprinkle with your favorite spices, salt, stir:
6) Place the eggplants on a baking sheet with the potatoes, mix everything:
7) Cover the vegetables with foil - shiny side down (!) and put them in the oven again for 30-40 minutes (on the 2nd tier from the bottom at 200C).
Stir gently from time to time. The baking time depends on the type of potato and the thickness of the layer of vegetables on the baking sheet. 8.) Add sour cream to the finished dish or sprinkle with lemon juice. Sprinkle the dish with crushed favorite fresh herbs: dill, parsley, celery, cilantro, basil, green onions….
Baked potatoes with eggplants
My current recipe is indescribably simple and delicious right away - we will cook oven-baked potatoes with eggplants. A very nourishing, tasty and immediately lean dish, it will decorate the table for vegetable eaters, and for ordinary people it will serve as an amazing side dish for meat. We will bake potatoes with eggplants in the oven, and the recipe is so simple that I can quietly recommend it even for teenagers, in order to amaze their own mothers and fathers with their culinary talents.
To prepare baked potatoes with eggplants in the oven we will need:
– medium-sized boiled potatoes in their jackets – 6-7 pcs.;
– eggplant – 1 pc.
(350-400 gr.); – olive oil – 5 – 6 tbsp;
– butter (optional) – 50 g;
– dried oregano (oregano, marjoram) – a pinch;
– salt and ground pepper – to taste.
I really love oven-baked potatoes. But it doesn’t always come out perfectly cooked; there are varieties that will burn rather than bake, and the potatoes come out with an appetizing crust on top, but raw on the inside. I solved this problem quite simply - before baking, I boil the potatoes “in their jackets”. Firstly, these potatoes become the most delicious after the oven, and secondly, they are literally ready and no nasty surprise awaits me.
The eggplant cooks in the oven at the same time as the boiled potatoes, which is why I mix them on one baking sheet and everything bakes perfectly together.
Cut the boiled potatoes into 4-6 pieces, depending on the size. I don’t soak the eggplants, drain the liquid, or rub them with salt. I haven’t come across any bitter or overly tart varieties. To understand what kind of eggplant you have, cut off a piece and lick it. If there is no bitterness and does not tie the tongue, everything is fine. If there is bitterness, cut the eggplants into large cubes, like potatoes, sprinkle with salt and leave on the table for 20 minutes. Then wash with cool water and dry with a towel.
Cover the baking sheet with foil, mix the chopped potatoes and eggplants in a large bowl, add olive oil, salt and ground dark pepper, quickly and vigorously mix the contents in the bowl. Eggplants instantly absorb oil, so you need to stir everything quickly so that the potatoes also get oil.
We transfer the cooked eggplants with potatoes to a baking sheet, sprinkle dry oregano on top or any herbs of your choice - the consistency of Italian herbs, basil, ground garlic, as you wish. I put pieces of chopped butter between the potatoes and eggplants; it gives the baked vegetables a unique smell.
Place the potatoes and eggplants in an oven preheated to 180-200 degrees and bake for approximately 25 minutes, until golden brown. The smells wafting through the kitchen are simply wonderful.
Well, later we call the family and treat them to delicious baked vegetables with an appetizing crust. Potatoes and eggplants in the oven are not bad, bon appetit! The recipe is very simple, quick and easy to make, try it.
Bon appetit everyone, I was with you, Anna. Read me more often, join my VK , send your recipes for delicious dishes with author’s photos, I will certainly publish them on your behalf! If you want to create a pleasant experience, share the link to the recipe on social networks, then I will know that my recipes are not indifferent to you.)))
See also other tasty and ordinary recipes:
Salad with cabbage and cucumber Beetroot caviar - recipe
Lightly salted tomatoes - frisky recipe Vegetable stew
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