Pan-fried aubergines and potatoes, an exquisite side dish

Preparing a tasty side dish has never been easier than with eggplant and potatoes. Here is our recipe.

Finding tasty side dishes but at the same time simple to prepare always seems like a challenge and you end up falling back on the most banal recipes. But take aubergines and potatoes: they are only two ingredients but cooked in the right way they allow you to bring a tasty and tasty side dish to the table.

Since we love quick and easy recipes, we decided to make this preparation really very simple not only in the steps, but also in the ingredients. To enhance the flavor of this summer side dish, we used garlic, chilli and oregano , nothing more, but the result was truly incredible. Here’s how to proceed!

How to prepare the eggplant and potato recipe

1. First, wash the aubergines and cut the pulp into 1 cm cubes . Then peel the potatoes and cut them into pieces of the same size.
2. In a non-stick pan, heat the oil with the garlic clove and the chilli pepper. Add the potatoes and brown them over high heat for 10 minutes .
3. Then add the aubergines and oregano and continue cooking for another 10 minutes or for the time necessary for the potatoes to be tender. Finally season with salt and serve.

To have crispy potatoes and aubergines in a pan, it is very important that when you add the aubergines, the potatoes are already well toasted .

Baked aubergine, potatoes and onions: the variant to try

A variant of this recipe, even simpler and tastier, are baked potatoes, aubergines and onions. To prepare it, combine all the vegetables in a bowl (you will need to add a Tropea onion, peeled and cut into 8 wedges), season with oil, salt and oregano and flavor with the crushed garlic clove with the special utensil. Transfer to a baking sheet lined with parchment paper and bake at 180 ° C for 30 minutes or until the potatoes are tender.

How not to mention the simpler but certainly no less tasty baked potatoes : they are a classic that never disappoints!

storage

You can keep this side dish in the refrigerator for 2-3 days and consume it after briefly reheating it in a pan.