In the eggplant season, you will have an excellent opportunity to save on mushroom dishes, without parting with the taste and texture of your favorite veshenki, champignons and chanterelles, all thanks to a simple eggplant recipe with egg as mushrooms, which will be discussed in this material.
Eggplant as mushrooms with egg - recipe
Of course, the aubergines themselves can resemble mushrooms only in their texture, while the corresponding flavor will be provided by a simple bouillon cube. If you are against synthetic mushroom additives, then replace the cube with powder from dried forest mushrooms . For its preparation, it is enough to drop the dried mushrooms in a coffee grinder and beat well.
Ingredients:
- eggplant - 680 g;
- onion - 280 g;
- eggs - 2 pieces;
- garlic - 1 tooth;
- mushroom broth cube - 1 piece;
- a handful of green parsley and dill;
- vegetable oil for frying.
Preparation
First check the eggplant for bitterness. If the vegetables are bitter, then generously season them and leave for half an hour, after the time allotted, rinse the salt and chop the pieces. Beat the eggs in a foam and fill them with eggplant slices. Leave the workpiece for about an hour. After a lapse of time, eggs should not remain in the dishes, the eggplant will be absorbed.
Spare the onion slices and place eggplants on them. Once the pieces snap, add the chopped garlic and the crumbled bouillon cube. Stir, cook the eggplants as fried mushrooms in the egg until cooked, and then flavor the dish with greens.
Eggplant with egg and onion as mushrooms in a frying pan
To make the prepared dish even more nutritious and juicier, many housewives prefer to add sour cream to the eggplants at the very end of cooking.
Ingredients:
- eggplant - 440 g;
- eggs - 2 pieces;
- sour cream - 90 g;
- onion - 290 g;
- mushroom broth cube;
- sour cream - 175 g.
Preparation
Peel the eggplants from the peel and divide into equal cubes. Mix the eggplant slices with a couple of beaten eggs and leave aside for an hour. Melt a little butter and use it to dress the onion. Add egg-aged eggplants and crumble the mushroom broth cube. After mixing, leave the eggplant to go to the ready and, taking the dish off the fire, fill it with sour cream. Eggplants for fried mushrooms with eggs can be served as hot, and pre-cooled and flavored with garlic and herbs.
Eggplant with egg, onion and mayonnaise as mushrooms
If the fat content of the prepared dish bothers you less than the taste, then you can poach the aubergines in mayonnaise. Please note that for this recipe it is better to use the purchased mayonnaise, in which emulsifiers are present, since the home product will immediately curdle and make the dish look unappetizing.
Ingredients:
- eggplant - 740 g;
- eggs - 2 pieces;
- garlic - 2 teeth;
- mayonnaise - 55 g;
- onion - 180 g;
- mushroom broth cube - 1 piece;
- garlic - 2 teeth.
Preparation
Peeled eggplants, divide into equal cubes and pour the beaten eggs. While eggplants are soaked with eggs, chop and salve the onions. Add to it pieces of aubergines and garlic, immediately season with a crumbled bouillon cube. Already fried eggplants combine with mayonnaise and hold on the fire for a couple of minutes.
Serve this dish as warm, and after pre-cooling, as a snack, salad or on top of bread toast. If desired, the dish can be supplemented with crushed fresh herbs.