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Stuffed Eggplant and Potatoes with Onions

INGREDIENTS:

1 eggplant

6 small or 2 regular size tomatoes

2 spring onions

1 tablespoon of coconut fat

2 garlic cloves

Turmeric, basil, red pepper powder, salt

2 potatoes

1 tablespoon of olive oil

 

 

 

PREPARATION:

First thoroughly wash and cut the eggplant in half. Hollow its interior with the spoon. For easier gouging you can mark edges with the knife, about 1 cm from the outer edge. Boil carved half in hot salt water, each few minutes. It is better if you take a large pot because it is ideal to be placed horizontally even though it can be also placed vertically. In this case they soften and it is best to cook one at a time. At the end it is enough to leave them on the plate to cool down and release any extra water. Use this procedure to lose the bitterness from the eggplant and not to make it dry while baking but to have it soft and juicy.

For the filling you will need coconut fat, two cloves of garlic, onions, turmeric, part of the eggplant hollowed out, cherry tomatoes (you can also use regular ones), red pepper powder, basil and salt. On coconut fat briefly fry the finely chopped onion, garlic and turmeric. Add the finely sliced ​​and diced eggplant and cherry tomatoes. At the end add basil, red pepper powder and salt. This stuffing heat shortly in order to get ingredients connected. Stuff the eggplant and put it in the oven at 180°C for about 20 minutes. For the baking pan you can use a baking sheet or a vegetable oil / fat.

For a side dish I suggest potatoes that can be cooked in salted water that was left from the eggplant. In addition, shortly fry the onions on the olive oil and add turmeric. Once it's done, mix it with cooked potatoes and pour over potatoes. This is my simple version for roasted potatoes. Of course, it can be made in some other way, depending on how you prefer.

Prepared by Mirjana Dajović and posted with her kind permission.

Photo: Mirjana Dajović

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