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 Potato with Eggplant Recipe
Thanks to this recipe, fragrant eggplants with potatoes do not turn into porridge, each ingredient has its own unique taste and color.
Course Dinner Dishes, Hot Dishes, Second Course Dishes
Cuisine Armenian Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Second Course Dishes
Cuisine Armenian Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Fry the chopped eggplants in vegetable oil. We spread the soft and golden pieces on a paper towel or napkin to remove excess oil into which the eggplants have soaked.
    Fry the chopped eggplants in vegetable oil. We spread the soft and golden pieces on a paper towel or napkin to remove excess oil into which the eggplants have soaked.
  2. Then fry large slices of potatoes in the same oil under a closed lid. Stir occasionally and do not forget to add salt. Use a fork to check the readiness of the potatoes. We put the finished potatoes on a separate plate.
    Then fry large slices of potatoes in the same oil under a closed lid. Stir occasionally and do not forget to add salt. Use a fork to check the readiness of the potatoes. We put the finished potatoes on a separate plate.
  3. Send the chopped onions, carrots and bell peppers to simmer for 20-30 minutes on low heat, and then add the chopped tomatoes to it and leave with the lid closed for another 5-10 minutes, not forgetting to stir.
    Send the chopped onions, carrots and bell peppers to simmer for 20-30 minutes on low heat, and then add the chopped tomatoes to it and leave with the lid closed for another 5-10 minutes, not forgetting to stir.
  4. Gradually add all the other ingredients to the stewed vegetables. First of all, put the potatoes and mix everything carefully, then after a couple of minutes add garlic and cilantro, then all the seasonings and last of all add eggplant. Stir slowly and carefully so that the dish does not turn into porridge. Put out everything together for a couple of minutes and turn off the fire. Leave the dish to languish a little longer under the lid.
    Gradually add all the other ingredients to the stewed vegetables. First of all, put the potatoes and mix everything carefully, then after a couple of minutes add garlic and cilantro, then all the seasonings and last of all add eggplant. Stir slowly and carefully so that the dish does not turn into porridge. Put out everything together for a couple of minutes and turn off the fire. Leave the dish to languish a little longer under the lid.
  5. Ready!
    Ready!
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