Garnish with eggplant and potatoes

While the meat is simmering on the stove, you can prepare a delicious and elegant side dish of eggplant and potatoes for it.

Ingredients

• Potatoes - 5-6 pcs.
• Eggplant - 1-2 pcs.
• Mayonnaise - 2-3 tbsp. spoons
• Hard cheese (grated) - 100 g
• Vegetable oil (for greasing the baking sheet) - 1-2 tbsp. spoons (how many will take)
• Salt - 1 tbsp a spoon
• Pepper (optional) - to taste

Directions

1. Wash the potatoes, put in a saucepan, bring to a boil, boil in a shell until tender over medium heat (about 20 minutes).
2. Cool potatoes, peel.
3. Cut the eggplants into slices (approximately 0.6-0.8 cm thick).
4. Sprinkle the eggplants with coarse salt (1 tablespoon), leave for 15-20 minutes to leave the bitterness.
5. Cut the potatoes into slices (about 0.8 cm thick).
6. Turn on the oven.
7. Grease a baking sheet with vegetable oil. Put on a greased baking sheet with scales, slightly overlapping the potato slices. You can add a little salt and pepper to taste.
8. Rinse and squeeze the eggplants. Place eggplants on top of the potatoes.
9. Brush the eggplant with mayonnaise.
10. Grate hard cheese on a coarse grater.
11. Sprinkle the eggplant garnish with grated cheese on top. Place the baking sheet on the middle shelf.
12. Bake the potato and eggplant garnish in the oven at 190-200 degrees, about 15 minutes, until the eggplant is soft and browned.
13. Garnish with eggplant and potatoes is ready.
14. Bon Appetit!