A very tasty, aromatic vegetarian dish, such a mushroom and eggplant julienne will please even meat eaters. No one can resist slices of mushrooms and eggplant baked in cream.
It is necessary
- For four servings:
- - 250 g of champignons;
- - 1 glass of cream;
- - 1 eggplant;
- - 1 onion;
- - 3 cloves of garlic;
- - 1/4 teaspoon of nutmeg;
- - vegetable oil, pepper, salt.
Instructions
Step 1
Wash the eggplants, cut into thin strips without peeling if the skin is soft enough. Take fresh mushrooms, you can champignons, if they are large, then cut into slices. Small mushrooms can be cooked whole. Peel the garlic, squeeze the cloves through the garlic press. Peel the onion, cut it into smaller pieces.
Step 2
Fry the chopped eggplants in vegetable oil until a crust forms (no more than 5 minutes). After that, fry the mushrooms separately over high heat so that they do not have time to give juice. Mix immediately with eggplant.
Step 3
Fry the onion in hot vegetable oil until transparent, add the squeezed garlic at the end, fry together for another 1 minute until a characteristic smell appears. Add the garlic fried onions to the eggplant mushrooms.
Step 4
Season with pepper, salt, and eggplant with mushrooms in a baking dish, or place in clay pots, if you have them. Can be arranged in portioned cocotte makers - it will be convenient to serve.
Step 5
Pour in the cream, sprinkle with nutmeg on top to add flavor. You can sprinkle with cheese for a cheese crust. Put in the oven, bake mushroom julienne and eggplant for about 20 minutes at a temperature of 220 degrees (preheat the oven to the specified mark in advance). Serve the julienne hot.
