Description
I love the eggplant. In all the species. Waiting for eggplant season offer you another option of cooking. Very tasty!
Ingredients
-
Eggplant
1 kg
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Mushrooms
0.6 kg
-
Onion
2 piece
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Sour cream
250 g
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Butter
50 g
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Vegetable oil
-
Salt
-
Dutch cheese
100 g
Cooking
Eggplant (I had 3 large), cleaned, cut into large cubes. Put in a deep bowl, salt well (about 1 tablespoon of salt) and leave for 30 minutes to left bitterness.
And meanwhile, prepare mushrooms. Mushrooms cut into slices.
Onion pretty finely, but without fanaticism. Fry the onion in butter for 5 minutes until Golden brown.
Add to the onions mushrooms and fry for another 10 minutes. Add salt to taste.
Now back to our eggplant. Wash them well to squeeze and fry in vegetable oil for 5-10 minutes.
In baking dish mix the eggplant and mushrooms. I have a pan with a removable handle, so I'm in shape without shifting. Fill with sour cream.
Sprinkle top with grated cheese and send in preheated oven for 30-35 minutes. I have a fairly elderly gas oven, so the exact temperature will not expose (varies from 180 to 200 degrees).
That's what the beauty has turned out. Help yourself!
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