VEGAN

Stuffed Eggplants with Fried Potatoes

Main Dishes | European cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Stuffed eggplants with fried potatoes

Ingredients

Eggplants - 3 pieces
Courgette - 1 piece
Tomatoes - 2 pieces
New Potatoes - 17.6 oz
Garlic - 1 head
Thyme - 1 bunch
Olive Oil - 3 fl oz
Parsley - 1 bunch
Basil - 0.2 oz
Salt - to taste
Ground Black Pepper - to taste
Breadcrumbs - 2 spoons

Step by Step guide

Step 1

Cut the eggplants in half, make crosswise cuts in the flesh with a knife, and run the knife around the perimeter under the skin. Grease a baking tray and place the eggplants flesh-side down on it. Cut the head of garlic in half across all the cloves and place it next to the eggplants cut-side down. Top with seven sprigs of thyme and a couple of sprigs of fresh basil. Cover the baking tray with foil and bake in a preheated oven at 356°F for forty minutes.

Step 2

Use a spoon to scoop out the flesh from the roasted eggplants, taking care not to tear the skin. Transfer the flesh to a strainer and let the excess olive oil drain off. Squeeze the roasted garlic from the head, mix it with the eggplant flesh and finely chopped four leaves of fresh basil. Chop everything with a knife until it reaches a coarse puree consistency, and season with salt and pepper to taste.

Step 3

Slice the zucchini in half lengthwise and then cut into half-moon wedges about half a centimeter thick. Drop them into very salty boiling water for twenty seconds, then immediately transfer to ice water. Cut the Baku tomatoes into similar half-moon shapes.

Step 4

Place the eggplant skins on a greased baking sheet, sprinkle with salt, and spoon the eggplant puree into them. Layer the tomato and zucchini slices on top, overlapping them. Season with salt and pepper, sprinkle with breadcrumbs, and bake in a preheated oven at 392°F for five minutes.

Step 5

Cut the young potatoes in half and boil until they are half-cooked. This will take about eight minutes, after which you should drain the water and allow the potatoes to dry.

Step 6

Slice the mushrooms thinly. Mince the garlic clove and the bunch of parsley as finely as possible.

Step 7

Heat olive oil in a large skillet, add a bunch of thyme, wait half a minute, then add the potatoes and mushrooms. Sauté everything until golden brown. Just before finishing, add the garlic and parsley, stir, and remove from heat immediately.