Second dishes

Baked potatoes with eggplant and tomatoes

Smakota ( offers to prepare a kind of “baked vegetable stew”. Baked potatoes with eggplant and tomatoes it turns out very fragrant and appetizing. The house is gradually filled with the aroma of vegetables seasoned with garlic and olive oil. In a word, deliciousness! We start cooking.

Baked potatoes with eggplant and tomatoes recipe

  • Potatoes – 1 kg (medium-sized tubers).
  • Eggplants – 1-2 pieces.
  • Tomatoes – 2 pieces of medium size.
  • Garlic – 4-5 cloves.
  • Olive oil.
  • salt pepper.

Peel, wash and cut the potatoes into quarters. Wash the eggplants, cut off the tail, and cut them into large pieces (about the size of a potato). Place eggplants with potatoes in a baking dish.

We clean the garlic, cut it with a knife (not very finely), pour it with olive oil and pour this mixture over the vegetables, add salt and pepper, mix well. We put it in an oven heated to 220 degrees for 20-25 minutes.

Cut the tomatoes into wedges and, when there is time, take the form with vegetables out of the oven, mix, put the tomatoes on top and bake for another 20 minutes.

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