Eggplant, Potato, and Sausage Medley
Before you fry anything, salt the cut eggplant and press it under a weight for about twenty minutes. Don’t skip this: the salt pulls out the bitter juices so the flesh won’t taste harsh in the finished dish. The whole medley hinges on it.
What you end up with is a hearty skillet where eggplant, golden fried potatoes, and sausages come together. The reason each element is cooked separately is texture: the potatoes get a chance to crisp, the sausages brown alongside red salad onion (a milder, sweeter onion than a yellow cooking onion), and the eggplant finishes with garlic and tomato. Thrown in all at once, the potatoes would just steam soft in the vegetable juices.
- In season, fresh tomatoes taste brighter than paste, but cook them a bit longer to drive off the extra moisture.
- Swap the sausages for fried mushrooms and it becomes a solid meatless supper; the vegetable base carries it.
It’s good hot right away, but let it rest an hour and the flavors settle, the next day it’s often better still. Keeps in the fridge up to three days.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Cut the eggplant lengthwise into 4, then slice crosswise into small pieces, salt lightly, and leave under a weight to draw out the bitterness.
Meanwhile, fry the raw potatoes until cooked through.
Separately, fry the sausages with the (red salad) onion.
Rinse the eggplant, let the water drain, and fry it in oil, adding finely grated garlic or your favorite vegetable seasonings at the end.
Add a little tomato paste or fresh tomatoes to the eggplant and braise for 5 minutes.
Combine the eggplant with the fried potatoes and sausages, then sprinkle with finely chopped herbs.
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