Baked potatoes with cheese and eggplant
2 servings
30 minutes
Baked potatoes with cheese and eggplants is a dish that combines the tenderness of potatoes, the slight sweetness of eggplants, and the rich flavor of melted cheese. Its origin traces back to Russian cuisine, where potatoes are one of the main staples. The combination of vegetables, aromatic spices, and creamy textures makes this dish particularly cozy and warming. The crispy potato crust soaked in oil harmonizes with the softness of the eggplants, while grated cheese adds richness. This baked dish is perfect for a family dinner or a cozy gathering with friends. It is easy to prepare and can serve as an excellent side dish or a standalone meal, especially when complemented with fresh herbs or sour cream sauce.
1
Place the potatoes in a pot, cover with water, and add salt. Put on high heat. After boiling, cook for 15 minutes.
- Potato: 3 pieces
- Salt: to taste
2
Place diced eggplant in a heated pan with olive oil. Add salt. Fry on high heat for about 5 minutes, stirring occasionally.
- Eggplants: 1 piece
- Olive oil: 2 tablespoons
- Salt: to taste
3
Smash the potato with a plate on a flat surface.
4
Place the eggplants in a baking dish, top with potatoes, and put a piece of butter on each potato.
- Eggplants: 1 piece
- Potato: 3 pieces
- Butter: 3 teaspoons
5
Season the potatoes with a pinch of oregano.
- Dried oregano: pinch
6
Season with black pepper and add grated cheese to the potatoes.
- Ground black pepper: pinch
- Grated cheese: 1.5 tablespoon
7
Send the form to a preheated oven at 180 degrees for 15 minutes.