Description
The recipe was brought with a birthday, cooked 3 times on the holiday feast. Today was also an occasion to prepare. I have to say - the dish is not for those, who like spicy, though, if you want, you can add seasonings to your taste. Today I wanted to add to the dish something else, and it turned out very much!
Ingredients
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Eggplant
3 piece
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Onion
4 piece
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Chicken egg
4 piece
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Sour cream
200 g
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Butter
100 g
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Salt
-
A bouillon cube
1 piece
Cooking
1. Beat the eggs with salt and pepper, add eggplant with skin, diced (about the size of small mushrooms). Soak in egg mixture for 15 minutes.
2. Fry the onions in butter
3. Add the eggplant with the eggs and very quickly primesuite (scrambled us here to anything). It will take, according to my calculations, about 10 minutes
4. When slightly browned, add the mushroom cube (I don't like any supplements, I have mushroom powder - use it). But today (alas!)had to use the Rollton.
5. I decided today to experiment and add dried pomegranate (brought from the South) and have not regretted! You can bring something of their own.
6. Pour eggplant sour cream
7. Mix well, low down the heat and simmer for about 15 minutes under the lid. Didn't think to take pictures!
8. That's about it. Bon appetit!
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