Print Recipe
 Eggplant "Blue Mushrooms" Recipe
If you remove the seeds from the eggplant, no one will guess that it is an eggplant. So you can serve it with potatoes... like mushrooms. But I do not deceive my household and serve as a side dish. Be sure to try it!
Course Dinner Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine Russian Cuisine
Cook Time 80 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine Russian Cuisine
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Peel the eggplant and cut into large cubes.
    Peel the eggplant and cut into large cubes.
  2. Beat the eggs. Add soy sauce, spices and a stock cube (crumble).
    Beat the eggs. Add soy sauce, spices and a stock cube (crumble).
  3. Pour egg mixture over eggplants Refrigerate for an hour. Stir occasionally (2-3 times).
    Pour egg mixture over eggplants Refrigerate for an hour. Stir occasionally (2-3 times).
  4. After an hour, the eggplants will absorb the egg mixture and release the juice. The juice is bitter, and it must be filtered.
    After an hour, the eggplants will absorb the egg mixture and release the juice. The juice is bitter, and it must be filtered.
  5. Cut the onion into half rings.
    Cut the onion into half rings.
  6. Fry the onion and eggplant over medium heat until tender (10-15 minutes). Sprinkle with herbs before serving.
    Fry the onion and eggplant over medium heat until tender (10-15 minutes). Sprinkle with herbs before serving.
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