Stuffed eggplants with fried potatoes

Cut the eggplants in half, make cross cuts in the flesh with a knife, and run it around the perimeter under the skin. Grease a baking tray, place the eggplants flesh side down. Cut the garlic head in half across all cloves and place it next to the eggplants cut side down. Top with seven sprigs of thyme and a couple of sprigs of basil. Cover the tray with foil and send it to a preheated oven at 180 degrees for forty minutes.

Scoop out the flesh from the baked eggplants with a spoon, trying not to tear the skin. Drain the flesh in a colander to remove excess olive oil. Squeeze the roasted garlic from the head, mix it with the eggplant flesh and finely chopped four leaves of basil. Chop everything with a knife to a coarse puree, season with salt and pepper to taste.

Cut the zucchini in half lengthwise and into half-moon slices half a centimeter thick. Throw them into very salty boiling water for twenty seconds and immediately transfer to ice water. Cut the Baku tomatoes into the same half-moon slices.

Place the eggplant skins on a greased baking sheet, sprinkle with salt, and fill with eggplant puree using a spoon. Layer tomato and zucchini slices on top, overlapping. Season with salt and pepper, sprinkle with breadcrumbs, and bake in a preheated oven at 200 degrees for five minutes.

Cut young potatoes in half and boil until semi-cooked. This will take about eight minutes, after which you should drain the water and let the potatoes dry.

Slice the mushrooms thinly. Chop the garlic clove and parsley as finely as possible.

Heat olive oil in a large skillet, add a bunch of thyme, wait half a minute, and then add the potatoes and mushrooms. Fry everything until golden brown. At the last moment, add garlic and parsley, mix, and immediately remove from heat.