Recipe: Julienne with eggplant step by step with pictures | Handy.Recipes

Julienne with eggplant

Cooked mushroom julienne with eggplant

Total Servings: 3

Nutritional Value

There are a lot of recipes like this on this site, I'm sure, even without looking at them. But mine, a little modernized. Eggplant combines with the traditional flavor and adds something new.

Author of the recipe

Ingredients for mushroom julienne with eggplant:

  • Champignons - 10-13 pcs
  • Eggplant - 1 pc
  • Onion - 1 pc
  • Sour cream - 1 tablespoon
  • Hard cheese - 200-250 g
  • Walnuts (ground) - 2 teaspoon
  • Spices (salt, pepper, to taste)
  • Butter

How to cook mushroom julienne with eggplant step by step with photos

Prepare all ingredients and go ahead.

Separate mushrooms and caps and finely chop them.

Peel and grate eggplant on a coarse grater or in a blender. Do not look at my picture, at first I wanted to chop it, then I changed my mind. Chop the onions finely, too.

In butter first fry the eggplant, then add the onion, cook until half-ready, add the mushrooms and two teaspoons of ground walnuts.

Fry gently until softened, then add a tablespoon of sour cream.

Grate cheese.

Spread the vegetables and mushrooms in a cocotte and sprinkle with cheese. Put it in the oven, microwave or aero grill (which is what I do). Bake until the cheese is golden brown.

Done! Bon appetit!

Nutritional Value:

Whole Dish:
626.4 Calories
62.5 g
25.1 g
190.1 g
Per Serving:
208.8 Calories
20.8 g
8.4 g
63.4 g
64.6 Calories
6.4 g
2.6 g
19.6 g

Hard Cheese, Walnuts, Butter, Onions, Spices, Sour Cream, Eggplant, Tender, Mushroom, Additives, Additives with mushrooms

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