Summary

Ingredients

• 1 kg aubergine (s)
• 1 lemon (s)
• 500 g mushrooms
• 2 onions)
• 4 tablespoon oil
• salt and pepper
• Paprika powder, noble sweet
• 1 pinch (s) sugar
• 0.25 liter ¼ vegetable stock
• 125 ml cream
• 2 tablespoon flour
• 5 tomato (s)

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Instructions

1. Wash the aubergines, cut off the stems, cut the aubergines into approx. 1 cm thick slices and drizzle with lemon juice. Clean the mushrooms, quarter them and add to the aubergines.
2. Fry the onion cubes in oil. Add eggplant and mushrooms. Fry for 5 minutes, season with salt, pepper, paprika and sugar. Pour in the broth and cream. Simmer in 10 minutes. Thicken the sauce with flour. Heat the peeled tomato wedge. Season again to taste before serving.