How to cook eggplant julienne: step-by-step recipe

How to cook eggplant julienne: step-by-step recipe

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Eggplants are considered one of the healthiest vegetables. They also have a very subtle and delicate taste, so they can be added to a wide variety of dishes. And an excellent choice for a summer table would be eggplant julienne. We at joy-pup offer a step-by-step recipe for preparing such a dish.

Ingredients:

  • 2 medium sized eggplants
  • 1 large onion
  • Sour cream – 200 ml
  • Hard cheese (for example, Parmesan or cheddar) – 150 g
  • Vegetable oil – 2 tablespoons
  • Butter – 1 tablespoon
  • Flour – 1 tablespoon
  • Salt – to taste
  • Ground black pepper – to taste
  • Greens (parsley or dill) – for decoration
How to cook eggplant julienne: step-by-step recipe 1

Step-by-step recipe for making eggplant julienne

  • Wash the eggplants and cut them into thin strips (julienne). Add salt and leave for 20 minutes. Then rinse them under cold water and dry with paper towels.
  • In a large skillet, heat vegetable oil over medium heat. Fry the eggplants until golden brown, stirring occasionally to ensure they brown evenly. This will take approximately 10-15 minutes. Then remove the pan from the heat.
  • Peel the onion and cut it into half rings. In a separate pan, melt the butter and fry the onion until translucent and golden brown.
  • In a small saucepan, melt another tablespoon of butter and add flour, stirring constantly to avoid lumps. Gradually add sour cream, continuing to stir until the sauce is smooth and thick. Add salt and pepper to taste.
  • Place half of the fried eggplants in a baking dish, then half of the onions. Pour some of the prepared sauce on top. Repeat the layers one more time: eggplant, onion and sauce. Sprinkle grated cheese on top.
  • Preheat the oven to 180°C. Place the julienne pan in the preheated oven and bake for about 20-25 minutes until the cheese is melted and golden brown.

Remove the finished julienne from the oven and let it cool slightly. Chop the greens and sprinkle on the finished dish. Serve the julienne hot in portioned bowls.

To be continued…

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