Potatoes with eggplant

Description

I really liked this dish, very right! Potatoes with a light creamy flavor and unobtrusive acidity.

Ingredients

Eggplant

2 piece
Tomato

4 piece
Bow white

1 piece
Potatoes

7 piece
Dutch cheese

100 g
Sour cream

100 g
Salt
Allspice
Greens
Olive oil

2 Tbsp

Cooking

Eggplant wash, slice, salt and leave for about 20 minutes. Rinse to drain fluid.

Make a cross incision in the tomatoes, scalded with boiling water, remove the skins, chop. Onions also finely chop. Fry the onions and tomatoes with vegetable oil for 3-5 minutes.

Add the eggplant and stew for another 10 minutes If liquid is not enough, add a little water.

It turns out that such beauty, which in itself is a delicious dish.

Form grease with oil.

Potatoes peel and cut into thin slices. Spread into a greased baking dish in a single layer.

Put a portion of stewed eggplant. Then again a layer of potatoes, layer of stewed eggplant, another layer of potatoes. Each layer of potatoes salt and pepper.

To grease with sour cream or pour cream and sprinkle with grated cheese. Send in preheated oven and bake at 180 deg. for about 30 minutes. I have tried it without cheese, just cream filled and in the oven))) - very tasty!