Eggplants with mushrooms, baked in a pot, will decorate any dinner. This dish goes well with meat. bird and fish.
It is necessary
- - 4 pots
- - 4 large eggplants
- - 2-3 onions
- - 4 chicken eggs
- - 4 large porcini boletus mushrooms (can be replaced with champignons)
- - 4 dessert spoons of butter
- - 4 dessert spoons of vegetable oil
- - 1, 5 tablespoons of wheat flour
- - 1 glass of sour cream
- - dill. parsley to taste
- - salt, ground black pepper - to taste
Instructions
Step 1
Peel the eggplants, cut into large cubes or rings, put in a bowl, salt and leave for 1 hour. Boil the eggs hard-boiled and leave to cool in cold water so that the shell can be easily removed.
Step 2
Boil the mushrooms in salted water, remove, cool in a colander to glass the water. Chop the onion finely. Finely dice the cooled mushrooms, fry in vegetable oil with finely chopped onions.
Step 3
Cut the eggs into slices. … Lightly fry the eggplants in vegetable oil, put in layers in pots: eggplants, mushrooms with onions, boiled eggs, then eggplants again - and again mushrooms, eggs. Finish off the top layer with eggplant. Pepper, salt.
Step 4
Pour the contents of the pots with sour cream, close the lid and place in an oven preheated to 160-180 degrees for 20-30 minutes. When serving, sprinkle the dish with herbs.
