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.
Instruction
1
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.
2
Prepare the mushrooms. Fresh peel, wash, slice and scald with boiling water, dry mushrooms, pre-soak and boil. Frozen mushrooms (like champignons) prepare immediately.
3
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.
4
Peel and wash onion, cut it in half rings and fry it until Golden brown separately from the mushrooms.
5
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.
6
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.
7
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.
8
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.