Stewed aubergines with champignons - this is an excellent side dish for meat dishes, as well as almost any dishes from potatoes.
Type of kitchen:
Cooking method :
In the oven
- 2 eggplants
- 400 g of champignons
- 1 tomato - not necessary < li itemprop="ingredients">1 large onion or 2 small
- a small bunch of fresh greens (dill, parsley, cilantro)
- salt, pepper to taste
Recipe for cooking at home
Prepare all the ingredients: eggplant, mushrooms, tomato and greens rinse, then dry. Remove the bulb from the shell.
Eggplant should be peeled off from both sides, if necessary, peeled off. Cut the vegetables into a quarter of the mugs, as in the photo, or in cubes. Fold in a colander, salt well and leave for half an hour.
Peel onion and cut into small pieces. In a frying pan, heat about 50 ml of vegetable oil and combine the onion. Fry it on low heat for 5-7 minutes. The onion should become very soft and translucent. After this, shift the onion to a plate, laid with a paper towel, to get rid of excess oil in this way. The remaining oil should be drained from the frying pan into another small container.
Put aubergines in a frying pan heated and covered with a thin layer of the remaining oil (they should be thoroughly rinsed after pickling under cold water and then dried on a napkin or paper towel). Fry them on medium or small heat until soft for about 7 minutes, stirring with spatula. Fried aubergines to shift to onions.
Champignons cut not very finely.
Put the mushrooms in a frying pan, only lightly oiled. Fry them, stirring, over medium heat until juice is released. Then let them stew in their own juice (6-8 minutes). Then again fry, stirring, until the entire liquid is evaporated.
Add aubergines and onion to the mushroom in the frying pan, pour in a little vegetable oil left after frying the onions. At this point, you can add a fresh chopped tomato or a couple of canned tomatoes in your juice. If you add to the dish with tomatoes of non-instant sugar (1 / 3-1 / 2 tsp) – the taste will become more interesting. Cook 2-3 minutes on medium heat, stirring occasionally with spatula (with tomatoes – a little longer).
Add chopped eggplants with mushrooms to shredded greens and mix. Remove the frying pan from the heat, cover and leave for 15 minutes. Serve garnish from aubergines with mushrooms to the table can be both hot and cold. Bon appetit!