Recipe for baking eggplants in the oven with potatoes. "Potatoes in a tricky way": a godsend dish for housewives who count every minute! Potatoes with eggplant and tomato sauce

Bake semi-finished potatoes with eggplants at 180 degrees.

Potatoes with eggplant and tomato sauce

Products
Potatoes - 600 grams
Eggplant - 2 pieces
Green pepper lettuce (fresh or canned) - 500 grams
Hard cheese - 150 grams
Tomato sauce - 200 ml
Wheat flour - 100 grams
Vegetable oil - 7 tablespoons
Salt to taste

Food preparation
1. Cut the eggplants together with the skin into circles approximately half a centimeter thick.
2. Place the sliced ​​eggplants in a deep bowl, sprinkle evenly with salt and leave for 20 minutes to remove the bitterness.
3. Drain the liquid from the eggplants, rinse off the salt and pat dry with a paper towel. Roll each circle in flour.
4. Grease a frying pan with 2 tablespoons of oil, heat, reduce heat to medium and fry the eggplant on both sides until golden brown for 5-6 minutes.
5. Put the eggplants on a paper towel to drain the excess oil.
6. Cut fresh peppers into strips and fry in a frying pan greased with 2 tablespoons of oil. Just cut the canned peppers into strips.
7. Peel the potatoes, cut into thin circles and fry in 3 tablespoons of oil for 10 minutes, over medium heat, uncovered.
8. Grate the cheese with fine holes.

1. Grease the bottom of a wide ovenproof dish with tomato sauce, leaving 100 milliliters.
2. Spread fried potatoes evenly on the sauce, season with salt and sprinkle with a third of the cheese.
3. Put pepper on the cheese, salt and sprinkle with half of the remaining cheese.
4. Put the fried eggplant mugs in the last layer, brush with the remaining tomato sauce and evenly place the remaining cheese on top.
5. Preheat the oven to a temperature of about 150 degrees. Place the dish with vegetables in the oven for 15 minutes.

1. Adjust the airfryer to a temperature of 180 degrees and a high blowing speed.
2. Place the dish with vegetables on the lower wire rack and turn on the airfryer for 25 minutes.

1. At the bottom of the multicooker, lay the vegetables in layers and pour over the tomato sauce.
2. Turn on the multicooker in the "Extinguishing" mode for 15 minutes.
3. Then place the remaining grated cheese on top of the dish. Transfer the multicooker to the "baking" mode and turn it on for another 7 minutes at a temperature of 180 degrees.

Baked potatoes with eggplant and cheese

Products
Potatoes - 1 kilogram
Eggplant - 1 kilogram
Tomatoes - 1 kilogram
Sour cream (can be replaced with mayonnaise) - 5 tablespoons
Hard cheese - 100 grams
Garlic - 2 cloves
Vegetable oil - 3 tablespoons for lubrication
Salt - 3 pinches
Ground pepper - to taste

Food preparation
1. Cut the eggplants into circles about half a centimeter thick.
2. Put the eggplants in a bowl, salt with 1 pinch of salt and stir to distribute the salt evenly. Leave on for 20 minutes.
3. Drain the resulting liquid, wash off the salt from the eggplant.
4. Grease a frying pan with vegetable oil and warm up. Fry the eggplant circles on both sides until light golden brown.
5. Peel the potatoes, pour whole potatoes with cold water in a saucepan, bring to a boil.
6. From the moment of boiling, cook over medium heat for 15 minutes.
7. Cool the potatoes, cut into circles about half a centimeter thick.
8. Tomatoes, without peeling, cut into circles about half a centimeter thick.
9. Chill the cheese and grate on a fine grater.
10. Chop the garlic, mix with sour cream or mayonnaise.
How to bake potatoes with eggplant in the oven
1. Grease a baking dish with vegetable oil, put the potatoes on the bottom in an even layer.
2. Lightly salt the potatoes, sprinkle with pepper and brush with half the sour cream (or mayonnaise) sauce.
3. Place a layer of eggplant on top of the sauce. Season with salt again, sprinkle with pepper and brush with the remaining sauce.
4. Put a layer of chopped tomatoes, salt and top with grated cheese.
5. Preheat the oven to a temperature of 180 degrees.
6. Cover the dish with vegetables with foil and place in the oven for 40 minutes.
7. After 1 hour, remove the foil from the mold and leave in the oven for another 10 minutes until tender.

How to bake potatoes with eggplant in an airfryer
1. Set the convection oven to a temperature of 200 degrees and a high blowing speed.
2. Place the dish with vegetables under the foil on the lower wire rack and turn on the airfryer for 20 minutes.
3. After the automatic shutdown of the airfryer, remove the foil, put the grated cheese on top of the dish.
4. Switch on the airfryer at the same temperature and airflow speed for another 5 minutes.

How to bake potatoes with eggplant in a slow cooker
1. Spread vegetables evenly in layers in multicooker, grease with sauce.
2. Turn on the multicooker in the "extinguishing" mode for 40 minutes.
3. Then pour the grated cheese on top, switch the multicooker to the "baking" mode and turn it on for another 10 minutes at a temperature of 200 degrees.

The preparation of potatoes takes the most time in this recipe, so you should start with it. The tubers must first be thoroughly washed and then peeled. Cut the potatoes into 6-8 pieces, put them in a saucepan and cover with cold water.

The pot should be put on high heat and wait for the water to boil. From this moment it is necessary to note the time and after 5 minutes remove the pan from the stove. We simply drain the water and leave the semi-finished potatoes, covering them tightly with a lid.

After that, you should prepare the rest of the vegetables. Eggplants must be peeled and cut into large slices, salt and leave for 10 minutes.

Peppers and onions need to be peeled and cut into strips. In a frying pan, heat the vegetable oil and fry the onion in it for 3-4 minutes.

Then add pepper to it and continue frying for another 3 minutes.

Eggplants must be quickly rinsed under running cold water, squeezed lightly and added to the peppers and onions in a skillet.

After 5 minutes, mix the browned vegetables with potatoes, salt and pepper to taste.

We put everything in a heat-resistant form and put it in an oven preheated to 200 degrees.

Bake vegetables until soft. This will take 30-40 minutes, depending on the type of potato.

The dish should be served hot, sprinkled with fresh, finely chopped dill or grated cheese.

Oven aubergine with potatoes is a delicious seasonal dish that is quite easy to prepare. These two vegetables work well together and emphasize each other's taste favorably, so that in the end you get a delicious lunch or dinner, while lunch costs a mere penny!

In order for the taste of the finished dish to end up being brighter, before sending it to cook in the oven, I pre-fry the vegetables in a pan in oil. And I add more spices. By the way, today I had a lean, dietary option, but if you like, you can add a little sour cream and / or cheese before putting the vegetables in the oven. It will be very tasty too.

And here are two more wonderful recipes for potatoes in the oven: (it turns out very juicy, soaked in mushroom flavor), for baking, and you can also cook delicious in a slow cooker (or in a cauldron)!

Ingredients:

• Potatoes - 500 g
• Eggplant - 500 g
• Onion - 1 large
• Salt to taste
• Vegetable oil - 3-4 tablespoons
• Ground spices: paprika, cayenne pepper, black pepper - to taste
• Broth (boiling water) - about 1 cup

Delicious potatoes with eggplant in the oven

We prepare vegetables: peel onions, potatoes.

Eggplant can also be peeled, but I used it with the skin.

Cut the eggplant into large cubes. Put on hot vegetable oil and fry in a pan for about 5 minutes over medium heat - the eggplant should be golden. Salt it.

We spread it in a deep container, in which it will then be possible to send vegetables to the oven. I used a glass saucepan.

Now put the chopped potatoes and onions into the pan. Fry again over medium heat for 6 minutes - until the color of the potatoes with onions changes.

Salt the potatoes and add spices.

We spread it to the eggplant. Mix, pour in about a glass of boiling water (or vegetable broth), cover with a lid and put in a hot oven for 20 minutes. At this stage, you can add sour cream and cheese.

And after 20 minutes, you get a delicious and aromatic dish that goes well with fresh vegetable salads.

A delicious summer side dish - eggplant with potatoes in the oven in a pot (glass form) is ready!

Recipe from Tatiana Sh. Bon appetit!