Eggplant with Onion and Egg Recipe
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.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  2. Wash the eggplants, peel and cut into cubes or thick strips, put them in a bowl.
  3. Rub the eggs with salt, beat with a fork
  4. 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.
  5. Cut the onion into quarter rings and fry in vegetable oil until golden brown. Remove from the heat, set aside.
  6. Drain the released liquid from the eggplants and fry in a separate frying pan in a small amount of vegetable oil until golden brown.
  7. Combine the fried eggplant and onion, mix gently, add the mushroom powder and fry for another 3 minutes.
  8. Put it on a plate, decorate with your favorite greens and eat with pleasure! You can add sour cream.
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