Eggplant julienne
A great alternative to meat julienne - no less tasty and healthy! It is very difficult to find eggplant in the composition of the dish.
Ingredients
Servings 8- eggplant 2 pcs.
- white dry mushrooms 1/2 tbsp.
- bow 2 pcs.
- walnuts 50 g
- broth 1 tbsp.
- butter 3 tbsp. l.
- flour 3 tbsp. l.
- sadkaya mustard 2 tbsp. l.
- hard cheese 100 g
- salt, pepper, herbs to taste
- sour cream 150 g
Cooking
Step 1
Cut eggplant into circles, salt and leave for 30 minutes. Then rinse under running water, squeeze and cut into strips. Mushrooms can be used any. Dried porcini mushrooms must first be soaked in a small amount of hot water for 1 hour, then rinsed and finely chopped, and strain the infusion.
Step 2
Peel the nuts in a mortar, finely chop the onion and fry until golden brown. Then add the eggplant and cook for another 5 minutes.
Step 3
Now add mushrooms and nuts, cook for another 3 minutes. Sprinkle with flour, mix. We take it off the fire. Pour in the broth and 0.5 tbsp. mushroom infusion. Mix thoroughly so that there are no lumps. Mix sour cream with mustard and pour into a saucepan. We put it back on the fire, add salt and pepper. Stir until thickened, about 5 minutes. Now put the resulting mass in molds, sprinkle with grated cheese.
Step 4
Bake until golden brown, about 10 minutes. at 180-200 degrees.