If you are looking for new and delicious recipes, then I suggest preparing an appetizing appetizer - fried eggplant with mushrooms.
Recipe content:
- Secrets of cooking eggplant dishes
- Ingredients
- Step by step cooking
- Video recipe
Eggplant is a healthy and tasty vegetable that can be either an independent treat or add a special charm to any dish. An equally excellent and satisfying snack for real gourmets is fried eggplant with mushrooms and garlic. This combination of products is the most advantageous. The dish turns out to be very tasty, and simply amazes with its taste and ease of preparation.
Secrets of cooking eggplant dishes
- To get rid of the fruit from the bitterness, which is inherent in most varieties, you need to chop the vegetable and soak it in salted water. You can also salt the eggplants and leave for 20-30 minutes until all the juice drains. The prepared fruits, thus, will cease to be bitter and will absorb less oil.
- If the fruits are old and overripe, then they should be peeled, and to make this process easier to do, they are scalded with boiling water. Fresh young fruits with small seeds and soft skin do not need to be peeled before cooking.
- Since eggplants have the property of absorbing fat during frying, only high-quality oil should be used, because bad oil will give them an unpleasant smell and taste.
- People who are on a diet, but want to enjoy an eggplant dish, can boil or bake the fruits. You can also use a non-stick grill pan for frying to minimize the use of oil.
- Caloric content per 100 g - 85 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Eggplant - 1 pc.
- Champignons - 500 g
- Sour cream - 100 g
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
- Garlic - 2 cloves
- Seasoning for mushrooms - 1 tsp
- Ground black pepper - 0.5 tsp or to taste
Cooking fried eggplant with mushrooms
1. Wash the eggplants, cut into 4 parts and dip in salted water for 30 minutes. During this time, all the bitterness will come out of them. After the fruits, rinse under running water, put in a saucepan, fill with new water and boil for 20 minutes.
2. Then remove the eggplants from the pan, put them in a sieve so that the excess liquid is glass and leave to cool. Then cut them into medium-sized pieces about 1.5 cm.
3. While the eggplants are soaked and boiled, do the mushrooms at the same time. Wash the champignons, dry and cut into strips.
4. Heat a frying pan with vegetable oil and send to fry the mushrooms over medium heat. Stir them occasionally and fry until cooked through for 20 minutes.
5. Combine fried mushrooms and boiled eggplants in one deep container.
6. Pour sour cream to them, squeeze the garlic through a press, season with salt, ground pepper and mushroom seasoning.
7. Mix the food well. After the fried eggplant with mushrooms, put it on a dish and serve it to the table.
See also a video recipe on how to cook champignons with eggplant:
