Recipe of Perfect Fried Potato Wrapped in Eggplant
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Any-night-of-the-week Fried Potato Wrapped in Eggplant. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Fried Potato Wrapped in Eggplant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fried Potato Wrapped in Eggplant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fried Potato Wrapped in Eggplant is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can have Fried Potato Wrapped in Eggplant using 7 ingredients and 6 steps. Here is how you cook that.
I only had one eggplant and one potato, so I came up with a side dish for our main meal.
You can also add cheese in the middle of the potato, or wrap the potato in ham before wrapping it in eggplant. Recipe by papiraki
Ingredients and spices that need to be Make ready to make Fried Potato Wrapped in Eggplant:
- 2 Potatoes
- 1 Eggplant
- 1 dash Soup stock granules
- 2 tbsp Milk
- 1 Egg
- 1 Plain flour
- 1 Panko
Instructions to make Fried Potato Wrapped in Eggplant
- Remove the stem of the eggplant and thinly slice the skin off both ends (this because the skin is tough and is difficult to wrap). Slice it into 2-3 mm-thick strips. (I cut mine into 6 pieces.)
- Sprinkle on some salt and allow the eggplant to wilt.
- Microwave the potato so that it softens. Peel the skin and mash it together with the milk. Lightly season it with the soup stock granules while it's still warm.
- Shape the potato from Step 3 into 6 barrel-shapes, and wrap the eggplant around the potato. You can secure them closed with toothpicks, but I used pasta and secured each piece in 2 or 3 places.
- Coat them with flour, dip them into beaten egg, then coat them in panko.
- For baking: Drizzle over some oil and bake them in the oven at 180ºC for 12-13 minutes. For deep-frying: Deep-fry them in oil until they turn golden brown.
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