Description
This vegetable appetizer-snag, sort of a culinary focus. Not everyone will immediately determine what the prepared food. Hot is a complete (I think) dinner, and cold - an interesting appetizer for a picnic. Well, as they say, let's go for mushrooms! Or eggplant?
Ingredients
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Eggplant
2 шт
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Mushrooms
500 г
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Chicken egg
2 шт
-
Onion
2 шт
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Soy sauce
3 ст. л.
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Vegetable oil
4 ст. л.
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Parsley
1 пуч.
Cooking
Eggplant peel, cut into large cubes. Do not add salt (the modern varieties are not bitter with the taste)! Eggs "blab" and add to the eggplant. Mix thoroughly and refrigerate for 1-2 hours.
During this time the eggs will soak into the eggplant, which this way, during roasting will not fall apart and will become the mushroom flavor.
Onions finely crumble. Mushrooms chop coarsely (like eggplant).
Spread the mushrooms to a dry pan and stew under cover until evaporation of the separated juice for 7-10 minutes. Spread.
In the same pan in vegetable oil fry the onion until Golden brown.
To bow to put the eggplant and fry.
Add the mushrooms, pour in soy sauce (it will emphasize the mushroom flavor) and mix. To hold under the hood a little heat for 5-7 minutes.
When serving, add to snack finely chopped greens. Garnish with fresh vegetables. When the "mushroom" eggplant ("aubergine" mushrooms) cools, the taste will be even more intense.
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