Baked Potatoes with Beets, Porcini Mushrooms, and Eggplant

Appetizers | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You will need about 12 potatoes.

Ingredients

Salad Potatoes - 2 lbs
Olive Oil - 7 tablespoons
Rosemary - 1 bunch
Flaky sea salt - 2 lbs
Eggplants - 1 piece
Salt - to taste
Lemon - 1 piece
Sour Cream - 14.1 oz
Sour Cream - 8.8 oz
Grated Ginger Root - 1 teaspoon
Garlic - 1 clove
Mild Chili Spice - 1 piece
Basil - 2 tablespoons
Ground Black Pepper - to taste
Yellow Beets - 4.2 oz
Porcini Mushrooms - 7.1 oz
Watercress - 1 bunch
Spanish onions - 1.1 oz
Balsamic Vinegar - 2 tablespoons

Step by Step guide

Step 1

Wash the potatoes thoroughly under running water. Dry with a paper towel, poke holes in 2–3 places with a fork, and drizzle with olive oil. Wash the rosemary.

Step 2

Evenly distribute the sea salt on a baking sheet, and sprinkle with coarsely chopped rosemary. Place the potatoes on top and bake in the oven at 320°F (Convection +) on the second level from the bottom for 50–60 minutes.

Step 3

Wash the eggplant and slice it thinly. Sprinkle with salt and let it sit for 15 minutes to draw out moisture. Wash the lemon, zest it, and squeeze out the juice.

Step 4

Mix the two types of sour cream and divide into 3 portions. In one portion, add a few drops of lemon juice and grated horseradish. Peel the garlic, finely chop it, mix with 1 teaspoon of lemon zest, and add to the second portion of sour cream. For the third portion, prepare the chopped pepper and basil. Season all 3 sauces with salt and pepper.

Step 5

Fry the eggplant slices in vegetable oil on all sides for 2–3 minutes. Remove the eggplant and season with pepper.

Step 6

Slice the beets thinly. Clean the porcini mushrooms, slice them, and sauté in the remaining vegetable oil for 2–3 minutes. Season with salt and pepper. Trim the leaves of the watercress.

Step 7

Make deep cross cuts in the potatoes and slightly break them into quarters. On each plate, place 3 potatoes with different sauces; on the potato with horseradish filling, add beets and watercress. Add mushrooms and fried onions to the garlic cream filling, and eggplant to the basil filling. Drizzle the potatoes with vinegar.