You will need
    • 700 g aubergines;
    • 350 g mushrooms;
    • 3 onions;
    • 3 eggs;
    • 3 tablespoons of sour cream (15%);
    • the juice of half a lemon;
    • 2 tablespoons wine or Apple cider vinegar;
    • vegetable oil;
    • two small hot peppers (optional);
    • salt to taste.
Wash and peel the eggplants, cut them into small cubes. Beat 2 eggs, pour in the chopped eggplant and stir. Salt need not be added. Take plastic bag, put the eggplant, tie it and leave it in the fridge for half an hour.
Prepare the mushrooms. Fresh peel, wash, slice and scald with boiling water, dry mushrooms, pre-soak and boil. Frozen mushrooms (like champignons) prepare immediately.
Put the mushrooms on a heated with oil pan. When they give water, drain it. Salt the mushrooms, add oil and fry them for 15 minutes on medium heat.
Peel and wash onion, cut it in half rings and fry it until Golden brown separately from the mushrooms.
Mix the mushrooms with onions and put chopped chillies. Pour in the cream with the 4 tablespoons of water, stir and add the mushrooms with onions. Saute everything for about 15 minutes until excess moisture is evaporated.
Remove the package with the eggplant from the refrigerator. If the pieces dry, beat and add another egg. If, on the contrary, have allocated a lot of juice, it will have to merge.
Preheat a skillet with vegetable oil and place on it the slices of eggplant in a single layer. If everything does not fit, fry them in several batches. While frying stir the eggplants so they are roasted evenly on all sides, at the end add salt.
Mix roasted eggplant with mushrooms and onions, add wine or Apple vinegar and lemon juice. Soak this mixture for two minutes on low heat. The dish is ready.