Baked potatoes with meat and vegetables
Juicy lunch from one pot.
recipe,photo-recipe,minced pork meat,sterilized tomatoes,potatoes,eggplant,Pork,Gluten-Free,Seasonal recipes
No. of servings
1 h. 30 min.
|ground black pepper||0.5||tsp||½||teaspoon|
|minced pork meat||1.1||lb||500||grams|
|sweet cream for cooking||5.25||tbsp||80||milliliters|
onion 7 oz (200 g) • sunflower oil 1.25 tbsp (20 ml) • minced pork meat 1.1 lb (500 g) • salt 1.5 tsp • ground black pepper 0.5 tsp • marjoram 0.5 tsp
Clean the onion, chop it finely and fry in oil. Add meat, salt and spices. Fry for 5 minutes.
sterilized tomatoes 14 oz (400 g)
Add chopped sterilized tomatoes with tomato infusion to the meat.
potatoes 1.8 lb (800 g) • olive oil 30
Peel, wash and cut the potatoes into thin wheels. Spread half of the potatoes on the bottom of a baking dish (30x20 cm) spreaded with oil.
Wash the eggplant and cut it into thin wheels. Spread half over the potatoes. Salt.
Spread the prepared meat on the eggplant.
Cover the meat with the other half of the eggplant and potatoes. Cover the baking dish and bake in a preheated oven for 30 minutes.
sweet cream for cooking 5.25 tbsp (80 ml) • chicken egg 3 pcs • salt 0.5 tsp
Mix the eggs and salt in the cream. Take the potatoes out from the oven, uncover and pour the mixture.
Emmental cheese 4.25 oz (120 g)
Grate the cheese coarsely and sprinkle over the potatoes. Cover the baking dish and let bake for another 30 minutes.
Uncover after mentioned time and let bake for 10 minutes. Cut after it has cooled to serving temperature.