Usually in our family cooking completely "lies" on me, and, oddly enough, I did it not bother - I love to cook, moreover, do it quickly and, fortunately, it is tasty. But sometimes "off" in the kitchen I also happen at this time willingly cooking my husband. And, though this does not happen very often, yet sometimes I can not afford to approach the pots and pans.
For example, the other day my husband I have prepared a very interesting appetizer, The composition of which I, without his help, it was possible to guess at once. In general, I decided to share this yummy with you as eggplant with mushroom flavor you hardly ever ever try, is not it?! I must say that the authorship of this dish, we do not claim, as her husband just spied it on some forum, but, in any event, is happy to share this with you retseptikom.
Another important point - Recipe for such a "focus" is used mushroom bouillon cube, Which gives the snack mushroom flavor. But, if you are against such additives, just cook without it - it's still out very tasty!
Here is a list of what you'll need:
Eggplant - 3 units.
Eggs - 2 pcs.
Garlic - 3 cloves,
Onions - 1 units.
Butter,
Bouillon cube (mushroom)
Dill, parsley,
Salt,
Mayonnaise.
My eggplant and cut into small cubes. Eggs break into a separate bowl, salt, whisk whisk, then add the eggplant in them.
Bow and passiruem finely cut in a pan in the butter to a pleasant golden color.
Add the egg mixture to the eggplant, onion and crumble half a bouillon cube right in the pan. Garlic crushed and also send to the total weight, then carefully stir it and cook on medium heat for 15 minutes.
Once the eggplants are tender, Shift the appetizer in a dish, sprinkle with herbs and add a spoonful of mayonnaise - you can invite all to the table. The taste of eggplant obtained juicy and very soft, such as fried mushrooms. And, as a mushroom dish makes the cube is very fragrant eggplant really be mistaken for mushrooms.
This snack can eat and cold, and hot, with a potato and pickle it all just goes with a bang!