Oven-Baked Potatoes and Eggplant

Name: Oven-Baked Potatoes and Eggplant
Ingredients: 1 kg potatoes; 500 g eggplant; 500 g tomatoes; 5 tbsp sour cream (or mayonnaise); 2 cloves garlic; 100 g cheese; vegetable oil for frying; salt; pepper

Potatoes and eggplant baked in the oven with tomatoes turn out incredibly hearty and delicious. Instead of sour cream you can use mayonnaise, or go half and half — it'll be great either way!

Ingredients:

1 kg potatoes
500 g eggplant
500 g tomatoes
5 tbsp sour cream (or mayonnaise)
2 cloves garlic
100 g cheese
vegetable oil for frying
salt
pepper

How to cook oven-baked potatoes and eggplant

Slice the eggplant into rounds about half a centimeter thick. Place in a bowl, salt, and toss to combine. Let sit for 20 minutes.

Rinse the eggplant under cold water, then fry in vegetable oil.

Peel the potatoes, cover with water, and bring to a boil. Cook for 25–30 minutes from the moment the water boils (until almost tender), then let cool slightly.

Slice the potatoes into rounds about half a centimeter thick.

Slice the tomatoes into rounds about half a centimeter thick.

Grate the cheese on a fine grater.

Add the garlic to the sour cream (or mayonnaise) — either pressed through a garlic press or finely minced.

Arrange the potato rounds in a baking dish greased with vegetable oil. Season with salt and pepper, then spread half of the sour cream (or mayonnaise) over all the potatoes.

Layer the eggplant rounds on top. Season with salt, then spread the remaining sour cream (or mayonnaise) over all the eggplant.

Arrange the tomato rounds on top and season with salt.

Sprinkle the cheese over the top.

Cover with foil. Place in an oven preheated to 180°C. Bake for 1 hour. Then remove the foil and bake for another 10–15 minutes.

Done.

Potatoes and eggplant baked in the oven with tomatoes are incredibly tasty and filling! This dish pairs beautifully with any meat entrée, but it's just as wonderful on its own!