Good afternoon, are you you are looking for a recipe fried potato wrapped in eggplant delicious How to prepare it not too hard. You just need to be careful, you will definitely get fried potato wrapped in eggplant which is delicious with aroma and taste that able provoke our taste buds

Several things can affect the taste quality of fried potato wrapped in eggplant, start from the type of ingredients, next selection of fresh and good ingredients to how to process and serve. No need dizzy guys if want prepare fried potato wrapped in eggplant delicious as long as you know the trick then this dish is can become a dish that is very special.

Ingredients and seasonings must exist for prepare

1. Use 2 Potatoes
2. Use 1 Eggplant
3. Take 1 dash Soup stock granules
4. Prepare 2 tbsp Milk
5. Take 1 Egg
6. Take 1 Plain flour
7. Use 1 Panko

Pulse until the mixture if very fine and remove the breadcrumbs to a shallow bowl. Working with one slice at a time, dip an eggplant slice into the egg mixture before tossing it into the breadcrumbs. Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture.

How to make:process Fried Potato Wrapped in Eggplant:

1. 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.)
2. Sprinkle on some salt and allow the eggplant to wilt.
3. 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.
4. 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.
5. Coat them with flour, dip them into beaten egg, then coat them in panko.
6. 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.
7. Done and ready to serve!

Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs. Place the eggplant/aubergine slices in the hot oil and deep fry to a golden colour. Flip with a fork or tongs and fry the other side. Take the cooked eggplant/aubergine slices out of the oil and place them on paper towels for the oil to drain. MAKE THE TOMATO SAUCE Heat olive oil in a large pan.

how ? Easy isn’t it? That’s the prepare fried potato wrapped in eggplant that you try it at home. Good luck!