Recipe "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
Number of servings
The complexity of cooking
Step by step recipe for cooking
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.
Prepared mushrooms, remove from broth, cut into small pieces, broth, strain through cheesecloth into a clean saucepan.
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.
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.
Millet, if necessary, to loop, wash with cold water first, then a couple of times with hot; flowing water must be completely transparent.
Mushroom broth, bring to a boil. Stir in millet, salt and cook crumbly millet porridge, about 20 minutes. Slightly cool porridge.
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.