- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Wash the potatoes well and place them in a large pot. Fill the pot with enough water to cover the potatoes. Boil the potatoes in their skins until they are partially cooked, about halfway through. This should take approximately 10-15 minutes, depending on the size of the potatoes.
- Remove the potatoes from the boiling water and let them cool slightly. Cut each potato in half lengthwise. Carefully scoop out the inside of each potato half, creating a recess for the stuffing. Set aside the scooped-out potato flesh.
- Cube the eggplant and sprinkle it with salt. Let it sit for 15 minutes to remove any bitterness. Afterward, rinse the eggplant cubes with water and pat them dry with a paper towel.
- Cube the zucchini.
- In a heated pan, add the zucchini, eggplant, and the scooped-out potato flesh. Cook over low heat for about 15 minutes, stirring constantly. Season with salt, ground black pepper, and olive oil to taste. The vegetables should become tender and well combined.
To read the full recipe, download the app.
Ⓒ Printslon 2023