Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, sauteed potatoes and aubergine. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Sauteed potatoes and aubergine is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Sauteed potatoes and aubergine is something which I’ve loved my entire life. They are nice and they look fantastic.
Watch in HD Sauteed Brinjal/Eggplant and Potato (known as 'Etouffé d'aubergine et pomme de terre') is a vegetarian and vegan dish. Meanwhile, for the sautéed potatoes, heat a frying pan over a medium heat until hot. To serve, place a stuffed aubergine onto.
To get started with this particular recipe, we have to first prepare a few components. You can cook sauteed potatoes and aubergine using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Sauteed potatoes and aubergine:
- Prepare Aubergine
- Make ready Potatoes
- Make ready Clove garlic
- Take Sliced white onion
- Make ready Olive oil
- Take Dried oregano
- Get to taste Salt
This method allows you to Spiced Potatoes with Aubergine and Coconut Recipe. Enjoy the fantastic spice of these smooth. Slice the potatoes very, very finely. It's best to do this on a mandolin if you have one - it takes more work (and a lot more time) to cut them with a knife.
Instructions to make Sauteed potatoes and aubergine:
- Peel, chop in small cubes and parboil potatoes for about 5 mins. Drain potatoes and set a side. Now chop the aubergine, the garlic and slice the onion while they cool a bit. Heat a good amount of olive oil in a pan. Add the potatoes and sautè on a medium heat for about 8-10 mins. As they start to crisp up, add the diced aubergine
- Continue cooking on medium heat stirring frequently. When looking crispy and brown, but not too much, add garlic and onions. Cook for another 5-6 mins, season with salt and add oregano, then serve
Brush the bottom of a gratin dish with olive oil, and arrange the vegetables in layers. Start with half the potatoes, then half the aubergine, onions. Potatoes are a cost-effective and delicious standby for breakfast, lunch or dinner. When sauteed, potatoes crisp on their exteriors, but their interiors remain fluffy. With proper seasoning, sauteed potatoes make a delicious side dish.
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