Description
I would say that this is a julienne of eggplant... I love eggplant cooked this way! Welcome and help yourself!
Ingredients
-
Eggplant
2 piece
-
Onion
2 piece
-
Mushrooms
300 g
-
Sour cream
3 Tbsp
-
Flour
2 Tbsp
-
Cheese
100 g
-
Cheese
150 g
-
Broth
2 cup
-
Salt
Cooking
Eggplant cut into circles, salt and leave to stand for 30 min. Rinse under water and squeeze.
Cut into strips.
I had frozen mushrooms, I boiled them. You can take any other mushrooms to your taste.
Onion cut into half rings.
In a heated and greased frying pan put onions and mushrooms and fry until lightly Golden.
Add the eggplants, salt to taste and fry for 5 minutes.
Sprinkle with flour, stir gently and pour in the stock, stirring to avoid lumps. Then add sour cream. 5 minutes to simmer on the stove.
Grate on a grater melted cheese (after putting 15 minutes in the freezer) and add to the eggplant. Stir to completely melt the cheese. Try, brought to taste and remove from heat.
In principle, the dish is ready to eat! You can sprinkle with herbs and enjoy eating for both cheeks.
But you can put in a refractory form.
Sprinkle with grated cheese.
Send in the oven until Golden brown.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.