Stewed Eggplant “Like Mushrooms”

A simple recipe for making eggplant with onions and cream. This recipe tastes like mushrooms. Great as a snack.

Cook: 1 hour

Ingredients

Directions

Wash the eggplants, peel and cut into small cubes. (It is advisable to choose young vegetables with small seeds. If the eggplants are large, with large seeds, it is better to remove the seeds.)
Place the chopped eggplants in a large bowl, add salt, stir and leave for 15-20 minutes. During this time, the eggplants will let juice a little. After that, pour boiling water over the eggplants and leave for another 5-10 minutes so that the vegetables give off bitterness.
At this time, cut the peeled onions into small cubes and sauté them in vegetable oil in a deep frying pan.
When the onion begins to turn golden, put the eggplants in the pan, draining the water from them. Add cream, bay leaves, ground pepper and clove blossoms, which will give the dish a special flavor. (Cream can be replaced with homemade sour cream.)
Simmer eggplants with onions and cream, covered for 20 minutes. If you prefer fried vegetables, you can cook the eggplant over medium heat with the lid open, but remember to stir. Add salt or pepper if necessary.
Eggplants “like mushrooms” can be safely put on bread and eaten as a sandwich, or they can be served as a separate dish or as a snack. You can serve this eggplant appetizer warm or cold.

Bon Appetit!

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