I will provide ideas You are are looking for a fried potato wrapped in eggplant recipe that is delicious and also how to prepare it which results have aroma and taste that can give us taste and appetite

So that the taste quality of fried potato wrapped in eggplant, which must be considered first preparing the type of ingredients, then selection of fresh ingredients|good up to how to cooking and serving it. No need be confused if want to prepare fried potato wrapped in eggplant delicious as long as you know the technique then this dish is can become a dish that is very special.

Ingredients and seasonings used for make

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

Put cornmeal. oil and fry till golden brown. Dip the tip of a piece of eggplant into the oil. When it's hot enough to fry, bubbles will immediately form around the eggplant. (i.e. Remove the finished fries from the oil with a slotted spoon.

How to cook 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!

Put them on your prepared, paper-towel lined pan 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. Using an Benriner slicer, carefully slice the Eggplant to about ⅛-¼ inch in thickness.

how is this? Easy isn’t it? That’s the prepare fried potato wrapped in eggplant that you try it at home. Hope it’s useful and good luck!