Julienne with eggplant

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.
Ingredients for mushroom julienne with eggplant:
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Champignons
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10-13 pcs
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Eggplant
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1 pc
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Onion
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1 pc
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Sour cream
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1 tablespoon
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Hard cheese
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200-250 g
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Walnuts
(ground)
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2 teaspoon
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Spices
(salt, pepper, to taste)
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Butter
How to cook mushroom julienne with eggplant step by step with photos
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Prepare all ingredients and go ahead. |
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Separate mushrooms and caps and finely chop them. |
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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. |
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In butter first fry the eggplant, then add the onion, cook until half-ready, add the mushrooms and two teaspoons of ground walnuts. |
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Fry gently until softened, then add a tablespoon of sour cream. |
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Grate cheese. |
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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. |
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Done! Bon appetit! |
Nutritional Value:
Whole Dish: |
Calories
626.4 Calories
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Protein
62.5 g
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Fat
25.1 g
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Carbohydrates
190.1 g
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Per Serving: |
Calories 208.8 Calories |
Protein 20.8 g |
Fat 8.4 g |
Carbohydrates 63.4 g |
100g: |
Calories 64.6 Calories |
Protein 6.4 g |
Fat 2.6 g |
Carbohydrates 19.6 g |
Hard Cheese, Walnuts, Butter, Onions, Spices, Sour Cream, Eggplant, Tender, Mushroom, Additives, Additives with mushrooms