Mushroom and eggplant julienne
Description
The recipe won't take much time. Of course, eggplants aren't part of the classic version of julienned casserole, but I always add them because I find the dish much more enjoyable this way. Also, in this recipe for julienned casserole with mushrooms and eggplants, I don't use béchamel sauce, yet the flavor of the dish isn't harmed at all. In fact, this recipe is greatly simplified, and preparing such a julienned casserole with mushrooms and eggplants at home takes considerably less time than usual. In my opinion, this is very convenient, especially since the taste of this casserole turns out excellent. Serve hot.
Instructions
- 1
Step 1
So, place a frying pan over heat, add the butter and mushrooms (straight from frozen).
- 2
Step 2
Wait until the moisture evaporates and lightly sauté the mushrooms; this will take no more than 20 minutes. Then add 100-120 grams of sour cream to the skillet with the mushrooms, mix everything well and simmer the mushrooms for 3-4 minutes.
- 3
Step 3
In another skillet, heat vegetable oil and sauté the eggplant cut into pieces, frying until golden brown.
- 4
Step 4
Grate the cheese on a coarse grater.
- 5
Step 5
Next, take pots or special ramekins and place the mushrooms in them, then sprinkle with ground pepper and salt.
- 6
Step 6
Place the fried eggplants on the mushrooms, season them slightly with salt and pepper, and pour the remaining sour cream over everything.
- 7
Step 7
On top of all the ingredients, make a layer with grated cheese.
- 8
Step 8
Place the baking dishes in a preheated oven at 180 degrees and bake the julienne for 10 minutes, until the cheese melts. Enjoy your meal!