Description
Potatoes, eggplant and onion in Egypt the most commonly eat vegetables and are present at the tables, in cafes, hotels and shops in Egypt all year round. This side dish we ate with my husband, relaxing at the hotel, usually for dinner. Of course, my favorite soy teriyaki sauce TM Kikkoman is my personal Supplement to this dish, giving the garnish zest. Help yourself!
Ingredients
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Potatoes
2 piece
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Eggplant
1 piece
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Red onion
1 piece
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Soy sauce
30 ml
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Oil corn
6 Tbsp
Cooking
Thoroughly wash the vegetables. To peel onions. Cut off the tail of an eggplant. I was preparing vegetables as a side dish to the shins. Eggplant in Egypt is absolutely not bitter and do not require pre-soaking with salt.
Slice the vegetables in very large pieces.
Grease a baking dish. Spread on the bottom of the eggplant and onion, put the potatoes, brushed with remaining butter. Water the vegetables with soy sauce. I used my favorite teriyaki sauce TM Kikkoman.
Bake vegetables in a preheated 210° oven for about 60-90 minutes, until the potatoes are done. Be guided by Your oven. Note that cooking time may be reduced due to smaller pieces or amounts of the ingredients. I baked the vegetables for 90 minutes.
Spread the cooked vegetables on plates and serve. The bow remains dense and slightly crunchy, the potatoes yield a tasty crust and soft inside, and the eggplant is soft, melt in your mouth. This side dish goes well with any dishes from chicken, meat and fish. Bon appetit!
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