Sauteed potatoes and aubergine. Meanwhile, for the sautéed potatoes, heat a frying pan over a medium. Meanwhile, for the sautéed potatoes, heat a frying pan over a medium heat until hot. Season to taste with salt and cracked black pepper.
If you follow this recipe to cook, the potato and eggplant would taste soft inside but crispy outside, while the green pepper adds extra color.
Sautéed Potato, Green Pepper and Eggplant is a home-style dish, representative northeastern Chinese.
Place potatoes in and fry until well cooked.
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, sauteed potatoes and aubergine. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Sauteed potatoes and aubergine is one of the most favored of current trending meals on earth. It is easy, it's fast, it tastes yummy. It's enjoyed by millions daily. They are fine and they look fantastic. Sauteed potatoes and aubergine is something which I have loved my whole life.
Meanwhile, for the sautéed potatoes, heat a frying pan over a medium. Meanwhile, for the sautéed potatoes, heat a frying pan over a medium heat until hot. Season to taste with salt and cracked black pepper.
To begin with this particular recipe, we have to prepare a few ingredients. You can have sauteed potatoes and aubergine using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Sauteed potatoes and aubergine:
- {Prepare of Aubergine.
- {Get of Potatoes.
- {Make ready Clove of garlic.
- {Make ready of Sliced white onion.
- {Get of Olive oil.
- {Get of Dried oregano.
- {Take to taste of Salt.
Then place the eggplant in and gently fry during the process until well cooked. Pour extra oil out and leave around ½ tablespoon of cooking oil in. Fry green onion and garlic until aromatic. Place the stir fry sauce in.
Steps to make Sauteed potatoes and aubergine:
- Peel, chop in small cubes and parboil potatoes for about 5 mins. Drain potatoes and set a side. Now chop the aubergine, the garlic and slice the onion while they cool a bit. Heat a good amount of olive oil in a pan. Add the potatoes and sautè on a medium heat for about 8-10 mins. As they start to crisp up, add the diced aubergine.
- Continue cooking on medium heat stirring frequently. When looking crispy and brown, but not too much, add garlic and onions. Cook for another 5-6 mins, season with salt and add oregano, then serve.
Wait for a while until boiling. Drain the potatoes, and let them cool briefly. Peel off the skins, and cut them in half lengthwise, then crosswise into ½-inch- thick half-rounds. Put the potato pieces in the salad bowl, and cover to keep them warm while you finish the eggplant and onions. Put eggplant, zucchini, onions, mushrooms, and red pepper in large bowl, spray with oil and toss with remaining dry salad dressing.
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