| Cook Time | 40 minutes |
| Servings |
Ingredients
- 1 piece Zucchini
- 1 piece Eggplant
- 4 pieces Potatoes boiled in the skin, small tubers
- 0,5 piece Chilli pepper or to taste
- 2 cloves Garlic
- 1 piece Tomato
- 2 tablespoons Bread crumbs / breading
- 4 tablespoons Vegetable oil
- 0,5 teaspoon Seasoning ground for vegetables I have a cumin and coriander
- 4 twigs Greens dill, parsley
- 1 tablespoon Salt
Ingredients
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Instructions
- Zucchini, eggplant and tomato cut into circles.
- Put the eggplant in a bowl and pour boiling water, add salt (1 tbsp). Cover the bowl with a lid and set aside for a time from 30 minutes to 1 hour, it all depends on the variety of eggplant. Then wash the eggplant circles, squeeze them out and put them on a napkin.
- Boiled potatoes are peeled from the skin and cut into slices.
- Put the potatoes in a bowl and sprinkle with: breadcrumbs and ground seasoning (coriander, cumin), salt and mix gently.
- In vegetable oil, fry the hot pepper and garlic until the aroma appears. Then we remove the vegetables and leave the oil. Fry the potatoes in garlic oil until Golden brown.
- Eggplant and zucchini slices are fried on both sides in vegetable oil and spread on a paper napkin. We salt the vegetables, only when we turn them over, only one side.
- Arrange the eggplant and zucchini slices on a warm serving platter. In the middle, spread the dry potatoes and decorate the dish with tomato slices and herbs.
- Bon Appetit!
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