Eggplants with mushroom cubes and egg
Description
The dish is prepared without unnecessary complications. This tasty dish, ready in 15 minutes, will save you when you don't have time to prepare a full lunch or dinner. If you don't tell your family or friends that it's made from eggplants, none of them will guess. Everyone will think it's mushrooms. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. If you are preparing several servings, increase the amount of ingredients 2-3 times.
- 2
Step 2
Wash the eggplant in water and peel it, removing the stem as well. Cut into medium cubes, not too small, as the pieces will shrink by half in volume. Heat vegetable oil in a frying pan and add the eggplant cubes.
- 3
Step 3
Peel, rinse, and finely dice the onion. Add the diced onion to the pan and sauté for about 3–4 minutes. Keep in mind that eggplants absorb a lot of oil, so you'll need plenty of it.
- 4
Step 4
Crumble half of a mushroom cube in your hands and sprinkle it over the vegetable slices.
- 5
Step 5
In a separate container, beat the chicken egg with salt and ground black pepper.
- 6
Step 6
Pour the egg mixture into the pan and immediately start stirring so that you don't end up with an omelet.
- 7
Step 7
The heat should be moderate so that the eggplants have enough time to cook thoroughly along with the egg.
- 8
Step 8
Place the prepared dish on a plate and serve hot, sprinkled with chopped herbs.