Fried Potato Wrapped in Eggplant

Fried Potato Wrapped in Eggplant

A delicious dish made from potatoes and eggplant. These are only made with vegetables, so these could also be made for those on macrobiotic diets or vegetarians.

Ingredients: 2 servings (6 pieces)

Soup stock granules
a small amount
1~2 tablespoons
Plain flour
as needed
as needed


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 180ÂșC for 12-13 minutes. For deep-frying: Deep-fry them in oil until they turn golden brown.

Story Behind this Recipe

I only had one eggplant and one potato, so I came up with a side dish for our main meal.