Potato zrazy with eggplant

Potato Escalope 522 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0
Potato zrazy with eggplant
  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Summer potato zrazy stuffed with eggplant.

Ingredients

Directions

  1. Peel the potatoes, wash, chop and pour over with cold water. Bring to a boil, salt (0.5 tsp). Cook for 20 minutes. Drain, mash potatoes and chill.
  2. Wash the eggplants, cut off the tails and chop finely.
  3. Peel the onion, wash and chop finely.
  4. Heat vegetable oil in a frying pan (3 tablespoons). Lay out the vegetables. Fry over medium heat, stirring occasionally, until soft - 10-12 minutes).
  5. Chop the greens.
  6. Add greens to eggplant. Salt, pepper, mix.
  7. Add an egg, flour (2-3 tablespoons), salt and pepper to the cooled potatoes. Mix.
  8. Divide the potato dough into egg-sized portions. Spread one serving into a flat cake with a depression in the middle.
  9. Put out 1-2 teaspoons of the filling, pinch the dough, shaping the zrazam. Roll in flour.
  10. Heat vegetable oil (2 tablespoons). Post zrazy. Fry potato zrazy with eggplants for 3-4 minutes over medium heat (until golden brown).
  11. Then turn the zrazy over and fry them on the other side until golden brown.
  12. Potato zrazy with eggplants are ready.
  13. Bon Appetit!

Potato zrazy with eggplant



  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Summer potato zrazy stuffed with eggplant.

Ingredients

Directions

  1. Peel the potatoes, wash, chop and pour over with cold water. Bring to a boil, salt (0.5 tsp). Cook for 20 minutes. Drain, mash potatoes and chill.
  2. Wash the eggplants, cut off the tails and chop finely.
  3. Peel the onion, wash and chop finely.
  4. Heat vegetable oil in a frying pan (3 tablespoons). Lay out the vegetables. Fry over medium heat, stirring occasionally, until soft - 10-12 minutes).
  5. Chop the greens.
  6. Add greens to eggplant. Salt, pepper, mix.
  7. Add an egg, flour (2-3 tablespoons), salt and pepper to the cooled potatoes. Mix.
  8. Divide the potato dough into egg-sized portions. Spread one serving into a flat cake with a depression in the middle.
  9. Put out 1-2 teaspoons of the filling, pinch the dough, shaping the zrazam. Roll in flour.
  10. Heat vegetable oil (2 tablespoons). Post zrazy. Fry potato zrazy with eggplants for 3-4 minutes over medium heat (until golden brown).
  11. Then turn the zrazy over and fry them on the other side until golden brown.
  12. Potato zrazy with eggplants are ready.
  13. Bon Appetit!

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