Side dishes

Potato with zucchini and eggplant

Potato with zucchini and eggplant

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Ingredients for cooking potatoes with zucchini and eggplant

  1. Eggplant 1 piece
  2. Zucchini 1 piece (small)
  3. Potato 3 pieces (medium)
  4. Grated cheese (parmesan) 50 grams
  5. Salt to taste
  6. Vegetable oil for frying
  • Main ingredients: Eggplant, Potato, Zucchini, Cheese
  • Serving 6 servings


Frying pan, kitchen knife, cutting board, baking dish, hot pot holders, paper towels, saucepan, baking parchment.

Cooking potatoes with zucchini and eggplant:

Step 1: boil the potatoes.

Rinse the potatoes, peel and send to the pan. Pour in water, salt a little and bring to a boil, and then cook until cooked, that is, until the potatoes are soft enough, enough to easily pierce them with a knife or fork.
Cool the boiled potatoes a little, and then cut into thick slices.

Step 2: fry the vegetables.

Wash the eggplants, cut off the ends, cut the remaining slices in medium-sized slices, sprinkle with salt and leave for a while in this form.
Heat vegetable oil in a frying pan, and then fry eggplant circles in it until golden brown on both sides. Remove excess oil after frying with disposable paper towels.

Rinse the zucchini, chop exactly the same as the eggplant, and then fry it too. Take your time, fry in batches in several circles, so that they can easily be turned over. Remove excess oil.

Finally, fry until golden brown and boiled potatoes. Turn it over carefully so that it does not fall apart. Also, remove excess fat with towels.

Step 3: bake potatoes with zucchini and eggplant.

Cover the baking dish with parchment and beautifully arrange the circles of vegetables, laying them on top of each other to get something like a fish scale.

Sprinkle evenly potatoes, zucchini and eggplant with cheese on top and send to preheated to 200 degrees oven for a few minutes. It will be enough just to warm everything together and melt the cheese, and after the vegetables it will be possible to serve.

Step 4: serve the potatoes with zucchini and eggplant.

Serve potatoes with zucchini and eggplant need to be warm. They are perfect for meat dishes, for some salad of cabbage or other vegetables, as well as just like that, on their own, with and without sauce.
Enjoy your meal!

Recipe Tips:

- If you have a large onion, you can cut it into slices and without dismantling it into rings, fry it and add it to other vegetables before baking everything together in the oven with cheese.


  1. Vincenzo

    You Preuvelichivaete.

  2. Bagis

    I congratulate, what necessary words..., a brilliant idea

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