Recipes
Pan-fried aubergines and potatoes
Preparing a tasty side dish has never been so simple as with aubergines and potatoes. Here is our recipe.
Finding delicious but at the same time simple side dishes always seems like a challenge and you end up falling back on the most banal recipes. However, 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 thought we'd make this preparation really simple not only in the steps, but also in the ingredients. To enhance the flavor of this summer side dish we used garlic, chilli pepper and oregano , nothing more, but the result was truly incredible. Here's how to proceed!
How to prepare the aubergine and potato recipe
- First wash the aubergines and cut the pulp into one centimeter cubes , sprinkle them with a little salt and let them rest for at least 1 hour so that they eliminate their vegetation water (this step can easily be omitted).
- Then peel the potatoes and cut them into pieces of the same size.
- If you have drained the aubergines, drain them and rinse them quickly before cooking.
- In a non-stick pan, heat the oil with the garlic clove, chopped onion and chilli pepper. Add the aubergines and sauté them over high heat until they are cooked to perfection, with a nice crust (it will take about 10 minutes ), then set them aside.
- Boil the potatoes in the pan until they are tender, then drain them and throw them in the pan with the aubergines. In this case the boiling time will depend on the size of the potato chunks.
- Cook everything over a high heat for a few minutes, until a nice crust is created in the potatoes too, then remove the garlic, season with salt and the chosen spices or aromatic herbs.
To have crispy pan-fried potatoes and aubergines, it is very important that when you add the potatoes, the aubergines are already well toasted .
Read also
How to make pan-fried aubergines? The recipe (and variations) with photos and videos
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 segments), season with oil, salt and oregano and flavor with the clove of garlic crushed with the appropriate utensil. Transfer to a baking tray lined with baking paper and cook at 180°C for 30 minutes or until the potatoes are tender.
How can we not 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 heating it briefly in a pan.
Riproduzione riservata © - WT
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