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Potatoes garlic eggplant

Fried Potatoes with Eggplant and Garlic

A favorite fall dish. Hearty, incredibly tasty, and easy to make. My family loves fried potatoes with eggplant. To me, it tastes a lot like potatoes with mushrooms.

Irisha

Recipe author

Composition / ingredients

Servings:

Potatoes

Eggplant

Dried spices

0.5

Garlic

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 19 % 4 g

Carbohydrates 71 % 15 g

100 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

The ingredients.
Step 2:

Rinse, peel, and slice the potatoes.
Step 3:

Slice the eggplant.
Step 4:

Heat a skillet, add the vegetable oil, and add the potatoes. There are two ways to fry potatoes: covered, or uncovered over high heat. I prefer them uncovered — that way they come out crispier and more golden. Covered, they turn out more like boiled-and-stewed potatoes, which I don't care for at all. Season with salt and spices.
Step 5:

Fry the eggplant separately.
Step 6:

Not all the way through — just like in the photo.
Step 7:

Combine the potatoes and eggplant. Near the end of cooking, add the spices and salt. If you like, stir in the minced garlic.
Step 8:

Potatoes with eggplant taste best while still hot. Once they've cooled and been reheated, the flavor changes completely.
Step 9:

Enjoy!