Eggplants with mushrooms and Pshenko

Recipe "Eggplants with mushrooms and Pshenko":

Eggplants with mushrooms and Pshenko


  • 6 large eggplants
  • 100 grams of dried wild mushrooms
  • 1 cup of millet
  • 1 egg
  • 2 medium onions
  • delicious breadcrumbs
  • ghee or vegetable oil
  • salt, hot pepper

cooking time

30 minutes

Number of servings


The complexity of cooking








Step by step recipe for cooking

Step 1

Mushrooms thoroughly rinse off the sand, pour 2 liters of cold drinking water, over medium heat, bring to a boil and cook until tender, 20-30 minutes.

Step 2

Prepared mushrooms, remove from broth, cut into small pieces, broth, strain through cheesecloth into a clean saucepan.

Step 3

We eggplant cut "tails", cuteggplant crosswise pieces 5-6 cm thick. teaspoon of a sharp-edged knife and remove the inner part and finely chop. You must remain wall thickness of about 1 cm.

Step 4

Onions clean, finely chop. In a frying pan heat the oil, put the onion, fry over medium heat, stirring occasionally, until softened, 5 minutes. Then add the chopped eggplant and fry until golden brown, 7-10 minutes.

step 5

Millet, if necessary, to loop, wash with cold water first, then a couple of times with hot; flowing water must be completely transparent.

step 6

Mushroom broth, bring to a boil. Stir in millet, salt and cook crumbly millet porridge, about 20 minutes. Slightly cool porridge.

step 7

Add the porridge mushrooms, onions and eggplant, raweggs, salt, pepper and mix well. Stuff eggplants obtained prepared mixture, put them in a baking dish, sprinkle with breadcrumbs, put in a preheated 180 ° C oven and bake until tender, about 30 minutes.

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