- Eggplants - 800 Grams
- Fresh champignons - 350 Grams
- Onions - 250 Grams
- Sour cream 20% - 60 Milliliters
- Egg of chicken - 3 pieces
- Lemon juice - 40 milliliters
- Dark wine vinegar - 2 Art. spoons
- Salt - 1 teaspoon
- Water - 4 items. spoons
So, here's a simple set of ingredients from which to prepare a dish. Eggplant washed, cleaned from the skin. The flesh of eggplants is cut into cubes about 2 cm in length. Cut the eggplant cubes into a plastic bag. Eggs lightly beat in the bowl. Whipped eggs fill the eggplant in the plastic bag. We mix the eggplant with the egg mixture well, tie the packet and send it to the refrigerator for at least 1 hour. When the hour passes, we get the eggplants from the refrigerator. Onion finely chopped and fried in vegetable oil until transparent. Champignons washed and cut into pieces about the same size as the eggplant. Champignons fry separately from onions, in another pan. Fried champignons are transferred to the onions (the onion is not fried anymore, the fire is turned off), and we put eggplants in a free frying pan. Fry eggplants in a small amount of butter (if the eggplant is plentiful - in several approaches), then shift to mushrooms and onions. We make a dressing: sour cream, salt and about 4 tablespoons. water. Refueling pour the aubergines with mushrooms. Stir, heat on low heat. Finally, add a little lemon juice and wine vinegar into the frying pan. Stir, warm slightly - and ready. We serve without garnish - the dish is independent and does not need a side dish :) Bon appetit!
Servings: 4