Baked potatoes with beets, porcini mushrooms and eggplants
4 servings
30 minutes
Baked potatoes with beets, white mushrooms, and eggplants is a dish that embodies the warmth of Russian cuisine. Simple yet exquisite ingredients come together in a harmonious blend of flavors: the softness of baked potatoes is complemented by the sweetness of beets, the rich aroma of white mushrooms, and the spiciness of eggplants. Each serving is garnished with three types of sour cream sauces that highlight the depth of each ingredient's flavor. The dish not only pleases the eye with its brightness but also fills one with the coziness of home. It is perfect for leisurely family dinners where every nuance of gastronomic pleasure matters. Thin slices of beetroot, mushrooms, crispy watercress salad, and fragrant eggplants give each bite a new and unexpected sound. A light acidity from balsamic vinegar completes the symphony of flavors, making this dish a true gastronomic revelation.
1
Wash the potatoes thoroughly under running water. Dry with a paper towel, poke in 2-3 places with a fork, and drizzle with olive oil. Wash the rosemary.
- Potato: 1.2 kg
- Olive oil: 7 tablespoons
- Rosemary: 1 bunch
2
Evenly distribute sea salt on the baking tray, sprinkle with coarsely chopped rosemary. Place the potatoes on top and bake in the oven at 160 degrees (Convection +) on the 2nd level from the bottom for 50-60 minutes.
- Coarse sea salt: 1 kg
- Rosemary: 1 bunch
- Potato: 1.2 kg
3
Wash the eggplant, slice it thinly. Salt it and let it sit for 15 minutes to draw out moisture. Wash the lemon, grate the zest and squeeze the juice.
- Eggplants: 1 piece
- Salt: to taste
- Lemon: 1 piece
4
Mix 2 types of sour cream and divide into 3 parts. In one part, add a few drops of lemon juice and grated horseradish. Peel the garlic, chop finely, mix with 1 teaspoon of lemon zest, and add to the 2nd part of sour cream. For the 3rd portion, prepare chopped pepper and basil. Season all 3 sauces with salt and pepper.
- Sour cream: 400 g
- Farmer's sour cream: 250 g
- Lemon: 1 piece
- Grated horseradish: 1 teaspoon
- Garlic: 1 clove
- Red chilli pepper: 1 piece
- Basil: 2 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
5
Fry the eggplant slices in vegetable oil on all sides for 2-3 minutes. Remove the eggplants and season with pepper.
- Eggplants: 1 piece
- Olive oil: 7 tablespoons
- Freshly ground black pepper: to taste
6
Slice the beetroot into thin slices. Clean the white mushrooms, slice them, and sauté in the remaining vegetable oil for 2-3 minutes. Season with salt and pepper. Cut the leaves of the cress salad.
- Beet: 120 g
- White mushrooms: 200 g
- Olive oil: 7 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
- Watercress: 1 bunch
7
Make deep cross cuts on the potatoes and break them into quarters. Place three potatoes with different sauces on each plate; add beetroot and cress salad to the potato filled with horseradish. Add mushrooms and fried onions to the garlic cream filling, and eggplants to the basil filling. Drizzle the potatoes with vinegar.
- Potato: 1.2 kg
- Beet: 120 g
- Watercress: 1 bunch
- White mushrooms: 200 g
- Fried onions: 30 g
- Eggplants: 1 piece
- Balsamic vinegar: 2 tablespoons