Eggplant like mushrooms

Eggplant like mushrooms

Category: Cold meals and snacks

Ingredients
peeled eggplants	500 grams
eggs C-O	2 pieces
bulb onions	3-4 pieces
mushroom bouillon cube	2 pieces
vegetable oil for frying	2-3 tablespoons

Cooking method

• Peel the eggplants, cut into large pieces.
• Drive 2 raw eggs into the eggplant, mix well. Do not salt!
• Refrigerate for at least 2 hours.
• Then.
• Peel the onion, cut into 4 pieces. Cut each into thin slices.
• Pour oil into a deep stewpan, put chopped onion and simmer over the lowest heat.
• Do not fry! The onion should remain light.
• Simmer under the lid, stirring constantly, for about 15-20 minutes.
• Then add eggplants to the onion, mix.
• Continue simmering over low heat, covered.
• Do not fry the eggplants either; they, like the onions, should remain light.
• Crumble the cubes. At the end of cooking, sprinkle the eggplants, stir, simmer for another 5 minutes.
• Do not bring the eggplants to full softness, they should be slightly elastic.
• Eat chilled.

The dish is designed for

optional

Time for preparing:

1 hour + time in the refrigerator

Cooking program:

plate

Note

The recipe in the late 80s of the last century (), was shared by a woman, as I remember now, in the Meridian store
in Mitino.
The recipe stuck in our family.
Everyone who has tried it says that it looks like the legs of birch trees.
Husband loves cold, I like warm

An interesting recipe must be prepared while eating your eggplants.

I, too, only remembered at the end of the season