Fried mushrooms with eggplants is a delicious dish that can be prepared both for an everyday table and for a holiday. For cooking, you can use any fresh, dried or frozen mushrooms.
It is necessary
-
- 700 g eggplant;
- 350 g of mushrooms;
- 3 onions;
- 3 eggs;
- 3 tablespoons sour cream (15%);
- juice of half a lemon;
- 2 tablespoons wine or apple cider vinegar
- vegetable oil;
- two small hot peppers (optional);
- salt to taste.
Instructions
Step 1
Wash and peel the eggplants and cut them into small cubes. Beat 2 eggs, pour into chopped eggplants and mix. There is no need to add salt. Take a plastic bag, put the eggplant in there, tie it up and put it in the refrigerator for an hour and a half.
Step 2
Prepare the mushrooms. Peel fresh ones, wash, cut and scald with boiling water, soak and boil dry mushrooms beforehand. Cook frozen mushrooms (ordinary champignons will do) right away.
Step 3
Place the mushrooms in a skillet preheated with vegetable oil. When they give water, drain it. Season the mushrooms with salt, add oil and fry them for 15 minutes over medium heat.
Step 4
Peel and wash the onions, cut them into half rings and fry them until golden brown, separately from the mushrooms.
Step 5
Combine mushrooms and onions and add finely chopped hot peppers. Pour 4 tablespoons of water into the sour cream, stir and add to the mushrooms and onions. Put out all 15 minutes, until excess moisture evaporates.
Step 6
Remove the eggplant bag from the refrigerator. If the pieces are dry, beat and add another egg. If, on the contrary, a lot of juice is released, it will need to be drained.
Step 7
Heat a skillet with vegetable oil and place the eggplant slices on it in one layer. If all of them don't fit, grill them in several batches. Stir the eggplants while frying so that they cook evenly on all sides, add salt at the end.
Step 8
Mix the fried eggplant with mushrooms and onions, add wine or apple cider vinegar and lemon juice. Keep this mixture for two minutes over low heat. The dish is ready.
