Fried mushrooms with eggplants – a tasty dish which can be prepared also for a daily table, and by a holiday. For preparation it is possible to use any the fresh, dried or frozen mushrooms.
It is required to you
- 700 g of eggplants;
- 350 g of mushrooms;
- 3 bulbs;
- 3 eggs;
- 3 tablespoons of sour cream (15%);
- juice of a half of a lemon;
- 2 tablespoons of wine or apple cider vinegar;
- vegetable oil;
- two small hot peppers (at will);
- salt to taste.
Instruction
1. Wash and clean eggplants, cut them in small cubes. Shake up 2 eggs, pour out in the cut eggplants and mix everything. Salt doesn't need to be added. Take a plastic bag, put eggplants there, tie it and remove it in the fridge on an hour and a half.
2. Prepare mushrooms. Fresh clean, wash, cut and scald boiled water, previously wet dry mushrooms and boil. Prepare the frozen mushrooms (usual champignons will approach) at once.
3. Put mushrooms on the frying pan warmed with vegetable oil. When they give water, merge it. Salt mushrooms, add oil and fry them 15 minutes on average fire.
4. Clean and wash onions, cut it half rings and fry it till golden color separately from mushrooms.
5. Mix mushrooms with onions and put small cut hot pepper. Pour in 4 tablespoons of water in sour cream, stir and add to mushrooms with onions. Extinguish everything minutes 15, excess moisture won't be evaporated yet.
6. Take out a package of eggplants from the fridge. If pieces are dryish, shake up and add one more egg. If, on the contrary, a lot of juice was emitted, it should be merged.
7. Warm a frying pan with vegetable oil and lay out on it pieces of eggplants in one layer. If all weren't located, fry them several parties. In the course of frying mix eggplants that they were fried evenly from all directions, at the end add salt.
8. Mix the fried eggplants with mushrooms and onions, add wine or apple cider vinegar and juice of a lemon. Take this mix of minute two on small fire. The dish is ready.