Description
Girls, immediately apologize for the photo... to post this recipe wasn't going to, as my husband took the camera on a business trip. It was an ordinary dinner, for a quickie... just In case, as I was ready for something new, clicked on the phone, if anything, to add to his Diary. But this dish turned out so delicious, flavorful, tender, just delicious and at the same time amazingly simple that I just don't have the right to hide it from you... For the recipe my gratitude to Y. Baginas.
Ingredients
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Eggplant
500 g
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Mushrooms
400 g
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Onion
150 g
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Sour cream
200 g
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Salt
-
Black pepper
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Garlic
3 tooth
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Spices
-
Greens
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Vegetable oil
3 Tbsp
Cooking
Cut eggplant into pretty small cubes, then season with salt and leave for 30 minutes to let the juice. After the time expires, rinse them in cold water, squeeze or pour in a colander to drain the water.
Onion cut into small cubes. Fry in vegetable oil until it begins to brown.
Add the eggplant. Fry until lightly browned.
Mushrooms (I have mushrooms) cut into small cubes. Add to the pan when the eggplant is already browned. Fry for about 5 minutes, until mushrooms reduce in size. Add the garlic (optional, but it is so fragrant). Remove from the heat. Sour cream, salt and pepper. Spices - on Your taste. I have paprika, Basil, seasoning for vegetables. Mix everything together, add to the eggplant.
Lay the eggplant with mushrooms in a baking dish (or portions molds). Put into the oven for 20 - 30 minutes at 180 degrees. Decorate with the finely chopped parsley (or other). This is a fabulously delicious!!! Try it, I strongly advise... by the Way, this dish is, if not lying, still and low in calories, 100 g is 85.5 kcal.
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