Fried eggplant; Magic dish; with mushroom flavor

Fried eggplant “Magic dish” with mushroom flavor

During vegetable season, I constantly fry eggplants with eggs and onions. They taste slightly reminiscent of mushrooms or meat - they are absolutely delicious. Regular recipe. Vegetables prepared using this method absorb a minimum of oil, turn out golden brown on the outside, tender on the inside, and retain their shape unsurpassedly. The whole secret of such fried eggplants is in the use of eggs. The blue ones are cut and marinated in an egg mixture, after which they are fried and combined with spices and browned onions. Try this magical dish – you won’t go wrong!

You can also create zucchini like mushrooms, only here you will need to pickle the vegetables.

eggplants – 1-2 pcs. (200 g in purified form);
testicles (category C-2) – 1 pc.;
table salt - a pinch;
onion – 1 pc. (small size);
garlic – 1 clove (small);
dark freshly ground pepper - to taste;
parsley - 2 sprigs;
sour cream (you can use mayonnaise) – 1 tbsp. l.;
vegetable oil without aroma - 2-3 tbsp. l.

How to fry eggplants with eggs and mushroom-flavored onions

Wash the vegetables, peel them, cut off the ends. Cut the pulp into small cubes with a side of approximately 3 cm.

In a small bowl, whisk the egg with a whisk or fork. There is no need to beat until foamy, the main thing is to mix the white with the yolk.

Pour the eggplant pieces into the egg, mix thoroughly with your hands so that the egg mass moderately covers any cube. Cover the bowl with a lid or cover with film and place in the refrigerator for at least 1 hour, you can even leave it overnight (that is, in the dark) .

After the designated time, peel and cut the onion into small cubes.

Heat a little oil in a frying pan (1-1.5 tbsp) and pour the onion into it. Fry, stirring, until soft and light golden brown.

Finely chop the parsley with a knife and peel the garlic.

Remove the fried onions from the pan and transfer to a plate. Pour another 1.5-2 tbsp into the pan. l. oil, heat and dump the eggplants.

Fry over medium heat until golden brown, stirring occasionally.

Add chopped parsley, pressed garlic, a little pepper and a pinch of salt to the browned eggplant cubes. Stir and cook for another 1-2 minutes.

Later add sour cream or, if you like, mayonnaise. Mix. Heat, stirring, for a few more minutes, and you can remove from the heat.

These eggplants can be served hot as a side dish for any meat or fish dish. And when it cools down, it makes a nice cool snack. It can be served with fresh bread or golden toast.

Eggplant with egg like mushrooms

Ingredients

Chicken egg – 4 pcs.

Onion – 200 g

Ground dark pepper - to taste

Sunflower oil - for frying

68 kcal
1 hour
1 hour

Photo of the finished dish

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Video recipe: Eggplants with eggs like mushrooms

Step-by-step recipe with photos and videos

To make fried eggplant with egg like mushrooms, take the following ingredients.

Take medium-sized eggplants with dense flesh. Do not use very large vegetables with large seeds. Wash and cut into small cubes. If desired, you can remove the skin.

Break the chicken eggs into a deep container and beat lightly with a hand whisk.

Add the beaten chicken eggs to the eggplants and stir well. Leave for 1 hour. Stir occasionally so that the eggplants absorb one hundred percent of the eggs.

Peel and wash the onions. Cut into small pieces.

Heat enough sunflower oil in a frying pan. Add chopped eggplant and onions. Stir. Fry over moderate heat for 20-25 minutes until cooked and lightly browned. Stir occasionally.

At the end of cooking, add salt and pepper to taste.

Fried eggplants with mushrooms are ready. Cool slightly and you can have lunch or dinner.

EGGPLANT, like mushrooms, fried with onions in an egg

Hello friends! Summer brings joy with an abundance of new vegetables at easily affordable prices. And some people have their own. So let's not waste time, but let's prepare healthy and tasty dishes from them.

Now I offer an eggplant recipe. We will fry them in a frying pan. The taste of this dish is reminiscent of fried mushrooms, only the specific smell is missing.

For production you will need:

young eggplants – 700 gr. (you can remove the skin if you wish)

onions – 200 gr.

garlic – 2-3 cloves

sour cream – 1 tbsp.

parsley or cilantro – 0.5 bunch

salt, pepper - to taste

vegetable oil – 4-5 tbsp.

Those who don’t want to read can just watch this short video where I show the whole simple manufacturing process:

1.Cut the eggplant into cubes. I don’t remove the skin, it doesn’t interfere. But you can clean it too.

Choose young fruits so that they have undeveloped seeds. Otherwise, the food will not look like mushrooms.

2. Crack the eggs into a separate bowl and whisk them until smooth.

3.Pour the blue eggs over them and stir.

Salting is not allowed at the moment, otherwise the vegetables will release juice and you won’t be able to fry them in whole pieces.

4.Cover the container with a lid and leave on the work surface for 1 hour so that the egg is absorbed. During this period of time it is necessary to stir 3-4 times, so that the egg flows down.

5.Cut the onion into cubes.

6.After an hour, you can start frying the appetizer. Pour vegetable oil into a frying pan and heat it.

7.Add the onions and eggplants, stir and fry over medium heat for 10 minutes, stirring occasionally.

8.After 10 minutes, add sour cream and continue cooking until golden brown. Make the fire high, but stir often so that all sides are moderately golden.

9.Finely chop the greens and garlic.

10.When the eggplants are ready, rosy and beautiful, add parsley (or cilantro), garlic, salt and pepper to taste.

11. Stir everything, taste and turn off the heat.

During frying, you can add dried mushrooms, ground into powder. They will give a rich mushroom smell.

Bon Appetit everyone!

Possible duplicates found

How tired of all of you are with these recipes “hey, get it, it’s like mushrooms”!

How mushrooms are cooked is mainly eggplants and zucchini, and not what you write.

Spicy Jamaican Jerk Chicken

Ingredients for 5 servings:

for brine:

sea salt 75 g

cane sugar 60 g

allspice 5 g

boneless chicken legs 2 kg

Sourdough bread without yeast

Hello to the world of bread lovers!
I got into the habit of baking bread without yeast. I learned a long time ago how to create delicious sourdough bread. The buns turn out quite beautiful, incredibly tasty and completely unprofitable! If you buy a loaf of bread from the store, it will last for two days. And this kind of bread is eaten at a time - it is very tasty. But that doesn’t stop us – we’re still going through the door))

What is needed for sourdough?
Rye flour,
Warm water,
Jar (700 ml, no more) and a cloth.

DAY 1. Pour 100 ml of warm water into a jar and add 4 tablespoons of rye flour.
Mix. You should get a mixture of sour cream. All this stuff now needs to be placed in a black, warm space, covered with a cloth or towel. The flour will begin to sour and smell like sour bread. DAY 2. The next day, add another 100 ml of warm water and add 2 tbsp.
rye flour. We also carefully alter everything and send the covered jar to a warm, black space for the day. DAY 3. On the 3rd day the starter will be foamy with a sour smell.
We do everything the same as on day 2. Leave it for a day. DAY 4. If the sourdough smells sour, bursts with popping bubbles, and is airy and foamy, it means it’s ready.

What is needed for the test?
Leaven,

Sugar (possibly without it)

We make dough from half of the starter!
Add 600 ml of warm water, salt (1/2 tbsp) and sugar (you can use 1/2 or 1 tbsp), you don’t have to add sugar at all. Beat thoroughly. Now you can create it in different ways:

Option 1. Wheat bread. Add enough wheat flour to the dough until the dough is quite stiff. The main thing is to make sure that the dough more or less holds its shape and does not stick to your hands. This kind of bread is very tasty, but it is eaten at a time and tastes more like a bun.

Option 2. Rye bread. Add only rye flour. This kind of bread is significantly darker and heavier, and naturally more satisfying. I don't really like it.

Option 3. Wheat-rye. Here you can vary the amount of flour. Usually I do either 1:1 or 3 parts wheat and 1 part rye. This is the most delicious bread: not as light as pure wheat bread and more filling, but incredibly savory.

So, knead the dough as needed. Now we divide into portions. If anyone has bread molds, they need to be filled 1/3 full with dough, greased with butter beforehand. Now it is necessary for the dough to sit and rise. In a warm room, the bread rises in about 30 minutes. Then put it in the oven at 180C for 30-40 minutes, depending on the shape and size.

Now, the main thing is to wait until the bread has at least cooled down, so the smell of freshly roasted bread does not give anyone peace.

Where to put the leftover sourdough?

Cover the remaining half tightly with a lid and place in the refrigerator. There it can be stored for up to 10 days. If you want to continue making such bread, then you can remove the starter from the refrigerator 1 day before cooking, warm it at room temperature, add 150 ml of warm water and 3 tbsp. rye flour. And stop fermenting for a day in a warm place. Later, divide it in half again and put the leftovers in the refrigerator. And everything goes in circles.

Eggplants are like mushrooms

2 medium onions
2-4 testicles
1 mushroom stock cube
vegetable oil for frying
ground black pepper
no need for salt!

STEP-BY-STEP COOKING RECIPE

Key words

Eggplants are excellent for making appetizers and salads. For this, eggplants are usually baked.

Eggplant caviar or “overseas caviar” is adored for its fresh summer taste, pleasant bitterness and – .

Eggplants, or “little blue” ones, as they are called in the south, are not only a tasty, but also a very necessary vegetable: in.

Nice day. Where are the eggplants in the ingredients and their quantity?

Without such complex manipulations, add oil to a heated frying pan, add washed rice + spices + garlic + onions, mix in the oil for a couple of minutes, add water and finely chopped eggplants, the water must be hidden. I turn down the fire. Close the lid for 20 minutes over medium heat. It turns out that the taste is similar to the mushroom taste of eggplant.

Simple and delicious! I made it with dried mushrooms, as Alena Spirina recommended below - a wonderful appetizer!

But according to this recipe, my garbage turned out to be inedible.

I really liked it. Now this is my favorite dish. Thank you! I've done it many times already

Salt is harmful. The right choice.

I would take 4 pieces of medium size. Maybe the creator will come and say it more precisely.

How many eggplants?

Well, there is nothing fatally unsafe in a bouillon cube. But if this is a matter of principle, take a dried white or shiitake mushroom and soak in a small amount of hot water. Use both water and finely chopped mushroom.

Is it illegal to replace the bouillon cube with anything? Still not the most necessary supplement.