A dish whose taste is revealed from eggplants in a new way. It's like fried potatoes, only much more tender and lighter. An excellent side dish for meat, a full-fledged independent dish, hearty, light and very tasty.
Our original products. Onions can be taken and more, 2-3 medium onions. I have one, but a big one. You can cook without mushroom powder or use a mushroom cube for broth, reducing the amount of salt. For the powder, you will need 2-3 dried mushrooms, ground into powder with a coffee grinder.
Wash the eggplants, peel and cut into cubes or thick strips, put them in a bowl.
Rub the eggs with salt, beat with a fork
Fill the eggplant with eggs and knead thoroughly with your hands so that each piece is covered with egg mixture. Set aside the eggplant bowl for a period of 40 minutes to 2 hours.
Cut the onion into quarter rings and fry in vegetable oil until golden brown. Remove from the heat, set aside.
Drain the released liquid from the eggplants and fry in a separate frying pan in a small amount of vegetable oil until golden brown.
Combine the fried eggplant and onion, mix gently, add the mushroom powder and fry for another 3 minutes.
Put it on a plate, decorate with your favorite greens and eat with pleasure! You can add sour cream.