photo: niftyrecipe.com Skillet Fried Potatoes with Eggplants

Skillet Fried Potatoes with Eggplants

Tasty pan fried potatoes with eggplant and onions are my favorite summer dish. As soon as the eggplant season begins, I definitely cook this recipe for dinner. Fried potatoes are very tasty and fragrant. Vegetables are successfully combined, the finished dish tastes like fried potatoes with mushrooms. A simple and delicious recipe is suitable for a lean or vegetarian menu and will appeal to all eggplant lovers. Pan seared potatoes can be served as an independent dish or in the form of a side dish for meat, poultry or fish. Homemade salads or fresh vegetable salad alsi will be suitable here.
40 min

Ingredients

  • Potato
    1.2 kg
  • Eggplant
    2 pcs
  • Onion
    1 pcs
  • Garlic
    2 clove
  • Vegetable oil
    100 ml
  • Salt
    - to taste
  • Dill
    30 g

Steps

  • 1. Wash eggplants, cut off the tails and clean the vegetables from the peel. Cut the eggplants into straws 1 cm thick.
  • 2. Put the vegetables in a frying pan with pre-heated vegetable oil. Stir periodically and cook eggplants on a medium heat until golden brown.
  • 3. Peel onions and cut into quarter rings.
  • 4. Add cut onions to browned eggplants. Stir and continue to fry the vegetables together for another 2-3 minutes. Then transfer browned vegetables into separate bowl.
  • 5. Wash the potatoes, peel and cut the vegetables into straws 1 cm thick, following the recipe for pan fried potatoes and onions.
  • 6. Put the potatoes in a frying pan with pre-heated vegetable oil. Fry vegetables on medium heat, stirring them from time to time with a rubber spatula.
  • 7. In the process of frying, the potatoes should become soft and redden.
  • 8. At the end of cooking, let’s add browned vegetables to fried potatoes. Mix.
  • 9. To make the best pan fried potatoes more fragrant, let’s add garlic cloves passed through the press to it. Salt to taste.
  • 10. Add to fried potatoes finely chopped fresh dill. Now you know how to cook delicious fried potatoes.
  • 11. Serve the finished dish immediately after cooking, while the potatoes remain hot. You can supplement the dish with fresh or pickled vegetables.
  • 12. Bon Appetite!



follow us on