"Accordion" of potatoes and eggplant

A beautiful and budgetary side dish of eggplant and potatoes in the form of an accordion. It's quick and easy to cook

Ingredients

• Medium eggplants - 2 pcs.
• Medium potatoes - 2 pcs.
• Olive oil - 2 tbsp. l.
• Hard cheese - 30 g
• Salt to taste
• Ground black pepper - to taste
• Bacon - a couple of slices

Directions

1. Cut the eggplant into 0.5 cm thick slices, without cutting the slices to the end, in the form of an accordion.
2. Cut the potatoes on a special potato grater.
3. Put the potatoes in cold water, rinse them well, drain the water, dry the potatoes with a paper towel.
4. Place the eggplant accordions in a baking dish and place a wedge of potatoes in each cut.
5. Brush the eggplant accordions liberally with olive oil.
6. Season with salt and pepper to taste.
7. Place a slice of bacon on top of the eggplant accordions. Bake in an oven preheated to 180 degrees for 50-60 minutes.
8. Grate the cheese on a coarse grater. Sprinkle them over the prepared eggplant accordions with potatoes and bake for another 10 minutes.
9. Serve cooked potatoes with eggplant as a side dish with any meat dish.