- Potatoes - 5 pieces
- Eggplant - 1 piece
- Water - 0.5 cups
- Butter - 1 Art. a spoon
- Green - 1 cup
- Curry - 1 teaspoon
- Basil - 0.5 teaspoons
- Ground ginger - 1/3 Teaspoons
- Salt, pepper - - To taste
Eggplant sliced slices and dipped them in salt water for 10 minutes. Then rinse under running water, cut into cubes and fry in a pan for several minutes. Then cut the potatoes into cubes. Sprinkle potatoes with all seasonings, as well as salt. Then we carefully lubricate the pots inside with butter. Vegetables spread out layers and pour in each pot on 1/4 cup of water. And we send to bake in the oven for 30 minutes at a temperature of 200 degrees. Roast is served in a plate on lettuce leaves. But you can and in the pot, so even more delicious and original!
Servings: 2