Eggplant – Potato – Vegetables

Ingredients for 2 servings:

• 1 large eggplant(s)
• 2 m.-sized potatoes
• 1 onion(s)
• 4 garlic cloves
• 1 tbsp tomato paste
• salt and pepper
• Paprika powder
• oil
• some flour
• some vegetable broth, granulated
• some cumin

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Egyptian recipe

First, slice the eggplant (approx. 1 cm thick), season with salt, and let stand for 30-60 minutes. Peel the potatoes and cut them into very thin slices. Wash the eggplant slices, pat dry, and coat in flour. Briefly fry them on both sides in hot fat, then do the same with the potato slices. Drain everything on kitchen paper. Finely chop the onion and garlic and lightly brown them in hot fat. Briefly fry the tomato paste and paprika. Deglaze with approx. 500 ml of water and season with vegetable stock, salt, pepper, cumin, and paprika. Add the eggplant and potatoes to the sauce and bring to a boil. Simmer until the potatoes are tender. In Egypt, this dish is served hot or cold. It is eaten with white bread. It can also be served as a side dish.