A very simple and tasty side dish, the Potatoes and Eggplants with Paprika are not only quick but also perfect to serve as an appetizer at room temperature.
A vegetarian dish that everyone always likes, and with paprika, you’ll have a truly unique flavor. We used smoked paprika, but if you can’t find it, sweet paprika works great too.
Since I already know you like eggplants, below I leave you other delicious side dishes to prepare them in different ways, and then right after the photo let’s discover how to prepare these Potatoes and Eggplants in the Pan!!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to prepare Potatoes and Eggplants with Paprika
- 1 black oval eggplant
- 2 potatoes (large)
- 1 clove garlic
- 2 pinches salt
- 1 tsp smoked paprika
- to taste basil
- 4 tbsps water
Tools
- 1 Cutting board
- 1 Knife
- 1 Pan
Preparation of Potatoes and Eggplants with Paprika
To prepare Potatoes and Eggplants with Paprika, first wash the vegetables, peel the potatoes, and cut them into pieces.
Trim the eggplants and cut them first into thick slices and then into pieces roughly the size of the potatoes.
Heat the extra virgin olive oil in a wide pan with high edges and sauté the garlic clove, removing it when it turns golden.
Add the potatoes to the pan, season with salt, and brown them for a few minutes, stirring often. Dilute the paprika in 1 tablespoon of water and add it to the potatoes.
Cover with a lid and cook the potatoes over low heat for 5 or 6 minutes (depending on how large they are), then add the eggplants.
Mix the vegetables well to flavor them, and always with the pan covered and over medium-low heat, cook for another 10 minutes, adding 1 tablespoon of hot water if needed.
If you want them to be golden and crispy on the surface, DO NOT add water, just the paprika, and cook over high heat.
You must, however, stir the vegetables very often to prevent them from sticking or burning. Correct the salt at the end of cooking if necessary.
Sprinkle with basil leaves at the end of cooking and serve the Eggplants and Potatoes with paprika while still hot, but they are delicious even at room temperature.
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How to store Eggplants and Potatoes with Paprika
You can store them in the refrigerator, well-sealed in an airtight container, for 2 days.
Other recipes
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