Stewed eggplants like mushrooms: sharing an idea for a delicious appetizer
If you really want mushrooms in the summer - you can cook eggplants. If you stew these vegetables in sour cream - the taste and appearance will be simply identical. Garlic and pepper add special piquancy to the appetizer.
- 1 kg of eggplants
- 3 eggs
- 1 large onion
- 3 garlic cloves
- ground black pepper
1. Peel the eggplant from the skin and cut into large cubes.
2. Beat the eggs lightly.
3. Pour over eggplant.
4. Stir and leave to marinate for 2 hours. Stir occasionally.
5. Slice the onion into half rings and fry lightly, add the eggplant and fry until tender, stirring occasionally.
6. Toward the end of frying, add spices and garlic. A few spoonfuls of sour cream to add as desired.
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