Put the meat and mushrooms in the refrigerator, because we will cook julienne from eggplant. You won't believe it, but many, having tried this version of the dish, find it much tastier than the original. I suggest you prepare a snack and draw your own conclusions.
Ingredients
Step-by-step cooking recipe
Cut the eggplants into small cubes and pour salted water for 10 minutes.
Flip into a colander and rinse with running water.
Peel the onion from the husk and finely chop it.
Fry the onion in butter until transparent.
Add the eggplant and cook for 5-7 minutes, stirring occasionally.
Add cream, salt, spices and simmer all together for 10 minutes.
Separately in a dry frying pan, fry the flour until golden brown.
Pour the flour into a frying pan with fried vegetables and mix.
Put the workpiece in greased pots and sprinkle with grated cheese.
Bake for 10 minutes in the oven at 180 degrees.
