Potato and Eggplant Tray... a delicious and quick-to-prepare main meal

Minced meatPotatoesLarge eggplantTomatoesOnionsVegetable oilBlack pepperOregano or dried thymeTomato pasteSalt to taste Preparation Method:

Start by preparing the filling: sauté a finely chopped onion in a little oil until softened.
Add the minced meat and stir until its color changes and it dries out.
Add finely chopped tomatoes and stir until they also soften.
Season the filling with spices and herbs, add salt to taste, and stir.
Leave the filling over low heat, stirring occasionally until cooked.
Meanwhile, prepare the vegetables: cut potatoes, eggplant, onions, and tomatoes into medium-thick round slices.
Fry the potatoes and eggplant separately in hot, deep oil without over-frying. Remove them from the oil before they are fully cooked and let them drain.
Start arranging the layers: arrange the potato, eggplant, onion, and tomato slices side by side as desired, and sprinkle a little salt, spices, and herbs over them.
Spread the minced meat over the vegetable slices.
Cover the filling with onion and tomato slices.
Prepare the sauce: mix tomato paste with water as needed and add it to the potato and eggplant tray.
Place the tray in the oven on the middle rack at 180°C for about half an hour until cooked and browned.
Serve the potato and eggplant tray with vermicelli rice.

Recipe for delicious Baked Potato and Eggplant Tray from a friend and chef of Shoutabkhin Today website:

Click on Fatima's name to visit her page on our website and enjoy her wonderful recipes.

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Baked Potato and Eggplant Tray

Prep checklist