Eggplants with mushrooms

baklagani-s-pomidoramiThe eggplants with mushrooms could be served with meat or fish. They are light and nourishing at the same time. The side dish have a specific taste because of the mix of vegetables, mushrooms and sour cream, the combination of which gives the dish savour.

Ingredients:

  • 4 eggplants
  • 5 tomatoes
  • 250 g (1/2 lb) mushrooms
  • 2 bulb onions
  • 1/2 cup of sour cream
  • 1/2 cup of flour
  • sunflower oil – to taste
  • dill, parsley – to taste
  • black ground pepper – to taste
  • salt – to taste

Cooking

Wash eggplants and tomatoes. Cut them into circles. Sprinkle the vegetables with salt and pepper. Coat them in flour. Preheat sunflower oil in a frying pan and cook the tomatoes and eggplants.

Peel and chop bulb onions. Saute the onions on oil until translucent, above 5 minutes. After add peeled and cut into slices mushrooms. Salt, pepper the ingredients and fry them. When the mushrooms are done add sour cream and bring the mass to boil. Arrange the ingredients in layers, top everything with dill and parsley.

Serve the dish cooled or hot.

Enjoy your meal!