Description
Agree, roasted mushrooms is delicious. Roasted eggplant-also great. And fried mushrooms with eggplant? Doubly delicious! Try this snack. Simple, fast, affordable. Why "Universal"? Add minced meat or chicken pieces-you get a full hearty meal. Add a little grated cheese and use as a filling for an open pie. Put this snack on a slice of bread-that's you and a light snack. I even cooked the dumplings with the stuffing. What is not a universal thing?
Ingredients
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Eggplant
400 g
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Mushrooms
400 g
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Onion
1 piece
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Olive oil
5 Tbsp
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Water
100 ml
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Parsley
0.5 coup
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Salt
-
Black pepper
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Vinegar
1 Tbsp
Cooking
Mushrooms carefully with a damp cloth. Cut into pieces of medium size. I propose a version with mushrooms, but how delicious this appetizer with wild mushrooms...
Put the mushrooms in a saucepan, pour water and simmer, stirring occasionally, on medium heat until all the liquid has evaporated.
Eggplant peel, cut into pieces about the same size as the mushrooms.
In a deep skillet, heat olive (sunflower) oil, put in the pan the aubergines and fry them for a minute or two. Fire average.
Onions to chop.
Add the onion to the eggplant, stir, cover the pan with a lid and cook the vegetables for another 12-15 minutes on medium heat, stirring occasionally.
Mushrooms are ready.
Put the mushrooms to the eggplant, stir and heat the vegetables in the pan for three minutes.
Season the dish with pepper, salt, sprinkle with chopped parsley, pour balsamic vinegar (you can substitute a tablespoon of lemon juice), stir, remove from heat. You're done!
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