Mushroom and eggplant julienne
Ingredients
Servings 6- 2 eggplants
- 350 g champignons
- butter for frying
- 1 small onion
- 2 tbsp. l. sour cream
- 1 st. l. mayonnaise
- 200 ml cream (I took 33%, but if you like thinner, then take low-fat)
- 1 mushroom cube
- 150 g of grated low-melting cheese (I took Russian)
- spices, herbs
Cooking
Step 1
Cut the eggplant thinly lengthwise into slices, sprinkle heavily with salt and leave for half an hour (the skin is felt when ready, especially in contrast with the softness of the mushrooms. If you don’t like it, then the eggplant must first be skinned).
Step 2
Slice the mushrooms. Finely chop the onion and fry it in butter. Wash eggplants from salt, cut into small strips (the type of cutting is called “julienne”), put them in a pan with onions and fry. Put the mushrooms and simmer until the amount of juice released is reduced by a third. Sprinkle with a mushroom cube, put sour cream, mayonnaise and cream. If necessary, add salt and seasonings, simmer for 5 minutes until the creamy sauce thickens.
Step 3
Heat oven to 250°C. Put in cocottes, sprinkle with grated cheese and bake until the cheese is melted for 10 minutes or less.