Eggplants Specially Prepared

Look closely at the picture and decide for yourself what it is? Hint Number One is more of an appetizer than a main course. Hint number to – you are familiar with all the ingredients. Hint three – it’s tasty, although the main ingredient is usually completely non-photogenic.

Summary

Ingredients

• Eggplant – 2 medium, weighing approximately 700 grams
• Turnip onions – 3 medium onions
• Eggs – 2 pcs., Also medium
• Mushrooms – I won’t say how many grams and milligrams – estimate from the photo
  (in general, mushrooms will not spoil the taste, so don’t let your hand tremble …)
• Ghee butter – about 60-70 grams
• Sour cream – a couple of tablespoons, 10% or more fat
• Hot pepper – one small pod, but if you are not fire eaters, take half or even less
• Juice of half a lemon
• Balsamic vinegar – 2 tablespoons
• Salt to taste

Instructions

1. Peel the eggplant and cut it into cubes with a side of 1.5-2 cm.

   

2. Break the eggs into a bowl and shake with a fork until smooth. You don’t need to add anything – no milk, no salt, no pepper.

   

3. Pour the eggplant cubes into a plastic bag (this is the most convenient – you don’t need to wash it later and takes up minimal space in the refrigerator), fill it with eggs, tie it in a knot and shake everything well to envelop. We leave it in the refrigerator for a while – an hour will be enough, although it lay there all night. Turn over a couple of times for even impregnation.
4. While the eggplant is cooling in the refrigerator, chop the onion and fry it over low heat until dark. We stir sometimes so as not to burn. As soon as the onion darkens, add to it the pre-soaked dry mushrooms, cut (it is very convenient to do this with scissors) into small pieces. We continue to fry for another 5-10 minutes, bringing the mixture to condition.
5. Now we add sour cream, but not just like that, but after stirring it in water from under the mushrooms – do not waste the good! And we extinguish the whole thing until the liquid is partially absorbed and partially evaporated. Salt, chop the pepper, combine with onions and mushrooms.
6. It’s the turn of the eggplant. It is best to pour them out of the bag into a bowl and drain off the excess liquid – we no longer need it. After heating the oil in a frying pan to a fairly high temperature, fry the eggplant cubes, turning them over from time to time so that they are fried evenly. At the same time, try to separate the stuck-together pieces so that they are not lumpy, but each separately. You need to fry in several stages to get a pleasant crust.

   

7. It remains only to mix the onion with eggplant in the same pan, squeeze half a lemon on them, add a couple of tablespoons of balsamic vinegar and add salt if there is not enough salt.
   Let’s warm up this wonderful mixture for a few minutes so that all the ingredients become friends and sympathize with each other.
   It can be consumed both hot and cold. I served warm on my birthday table.

Enjoy your meal!