Recipes

Egypt Eve Recipes

Cookbook

Eggplant stuffed with potatoes

Salad

Recipe detail

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Ingredient list

1 / 2 kilo small eggplant
2 tbsp olive oil
1 / 2 kilo small potatoes
3 tomatoes cut into small cubes
1 onion chopped
1 / 2 teaspoon soft activities (optional)
1 / 4 teaspoon nutmeg
Salt and pepper
1 / 2 cup cheese in small cubes Rjkovrd section
1 / 2 cup white cheese section of small cubes
Oil for frying
For the sauce
2 tablespoons mustard (Recovered) paste
2 cloves garlic, minced
1 tablespoon vinegar Bulsmk
1 teaspoon sugar
2 tbsp olive oil
Leaves of arugula provide

Preparation

- Heat oven to 180 ° Celsius.
- Wash and dry eggplant, cut lengthwise 2halfs and empties from the seeding procedure to make, such as boat and then painted with oil.
- Lay eggplant on sheets and placed in the oven for 10 minutes or until cooked.
- Wash potatoes and cut from the top and emptied the spoon so that you become like a cup and dried.
- Fry potatoes in hot oil, and heavy lift on a paper towel so that they are upside down to get rid of excess oil.
- Put tomatoes in the bowl, then add onion mixture and season with Bcth, nutmeg and salt and pepper, stirring well until homogeneous components.
- White cheese pieces are placed within each grain of eggplant and tomato mixture over it and finally decorated with cut cheese again.
- Repeat the same with the former using the potato pieces Alrikford cheese with tomato mixture.
-
For the sauce

- Mix sauce ingredients well in a deep bowl, stirring until completely homogeneous components.
- Surveillance watercress leaves in a plate, and placed above units eggplant and potatoes.
- The distribution of the sauce over the potatoes and eggplant before serving immediately.