Khibny julienne with eggplants and chicken.

About home economics

Golovna
Mushroom julienne is wonderfully tempting whether it’s on the menu.
And the eggplant julienne warmly welcomes you and your guests.
Preparing this herb doesn’t take much time, and the recipe is very simple.
Warehouse: Eggplant - 5 pcs.;
Pecheritsi – 10 pcs.;
Cibulina – 2 pcs.;

Sour cream – 3 tbsp.

spoons;
Salt and pepper - for relish;
Syre (hard grade) - 100 gr.;
Olive oil – 4 tbsp.
spoons.
Preparing mushroom julienne in eggplants:
It is necessary to choose eggplants so that the tail of the vegetables is present.

Remove the skin of the eggplant, cut into halves (cut the eggplant at the end), do not cut the tail.
Next, take a baking dish, pour 1 tablespoon of olive oil into it, coat the sides and bottom.
Grease the skin of the eggplant with olive oil (for this, grind 2 tablespoons of oil) and place in a mold.
Heat the oven to 200 degrees C. Place a 15-piece baking dish with eggplants in the oven.
While the eggplants are baking in the oven, you need to wash the cookies and knead them thoroughly.
Frying pan, grease|grease| oil|mastil|, put mushrooms in it, put them on the fire. Next, clean the tsebul, cut into mushrooms, add mushrooms, salt and pepper.
Lubricate until the cibul does not become a vision.
Remove the eggplants from the oven and remove the core.

Mushroom julienne is an extremely popular restaurant herb, but it is difficult to prepare at home.
As a rule, it is prepared in portioned cocotte makers and served in them.
The service looks very shaky, quiet and Christmas-y.

The aroma and taste of forest mushrooms are intertwined with the taste of eggplants, the tops and sour cream add tenderness to the mushroom julienne, and when combined with a piquant sour cream, the grass becomes simply incredibly tasty.
These ingredients come in four portions of 200 ml containers.
Since summer, you can prepare the ingredients for the julienne, dry the forest mushrooms (or boil and freeze), and freeze the eggplants, this rich and aromatic herb can decorate your new table.


Today's cooks, using the term julienne, often focus on slicing vegetables into thin strips.


These are called julienne soup, and salads cut into thin strips are called julienne. A very tasty julienne comes from either white or other fresh or dried forest mushrooms. 1. Carefully clean the mushrooms from the ground and rinse them, then boil them for at least 30 pieces.


Dice the mushrooms into thin strips or slices.


For julienne, thin slicing is very important, as it creates a harmonious flavor of the herb.


Local residents who regularly collect and store mushrooms for the winter should cook them for at least a year and change the water after the first boil.
2. Peel the skins of small eggplants (they may not have much flesh), cut into small cubes, add salt and place on the surface to remove the bitterness.


Then rinse under running water and place in a sieve or strainer to drain.
3. Heat a top of oil in a frying pan.


Ripchasta cibul


Cut finely and coat until smooth.


10. Place the pots with julienne of eggplant and forest mushrooms in the oven and simmer until a light creamy crust has formed, about 7-10 quiches.

Serve the julienne hot. The already well-known taste of julienned chicken and seafood. This is a tasty, aromatic and fragrant herb, which is served in small forms as a hot appetizer.

A modest obsessive portion, unpretentious: through the presence of this passion there is enough

great amount

The siru and vershkov will come out to be full of calories.

• Today I want to share with you the original version of this hot appetizer made with eggplant.
• Julienne from such vegetables comes out tender for the taste, the consistency and gives a light mushroom aroma, although there are no mushrooms in any one.
• Then there are fatty tops and hard, aromatic cheese, which help the eggplants turn into an appetizing “spice” julienne.
• To ensure that the herb turns out to be as tender and delicate as it needs to be, I recommend vikory-fresh eggplants.
• There are plenty of such varieties in the market.
• The great advantage of eggplant julienne is its speed of preparation, literally 20-30 minutes.
• warehouses
• eggplants 2-3 pcs.
• cibula 1 pc.
• boro wheat 1.5 tbsp.

l.

1. vershkov oil 25 ml
2. 
   Oliya 25 ml
3. 
   homemade fatty tops 3 tbsp.
4. 
   l.
5. 
   nutmeg peas on the tip of a knife hard aromatic cheese 70 g mix of fine peppers and a pinch
6. 
   crepe for serving
7. 
   How to prepare eggplant julienne?
8. 
   Shred the tails and remove the eggplants, cut into small cubes.

Peel the cibulin and cut into small cubes.

Heat the olive oil in a frying pan until the bulbs appear, add the eggplant and cibul.

Lubricate about five khvilins in the middle of the fire.

• For an hour, grate the hard, aromatic cheese onto a fine grate. Whisk until the eggplants, two small zucchini and one cibulina.
• Peel the vegetables and cut them finely.
• Heat the frying pan, pour olive oil into it and coat the tsibul until golden brown.
• Then add zucchini and eggplant before further preparation.
• Simmer the vegetables under a covered lid with a splinter of quills, stirring them occasionally.
• In a saucepan, pour 200 ml of tops and add one tablespoon of sour cream to them.
• Next, season the tops with sillyu, pepper and Provençal herbs.
• Pour the removed sumish into the frying pan and simmer the vegetables in it.
• Grate 100 g of solid siur and mix it with fine herbs.

Place the julienne in a cocotte maker or in small ceramic forms, and then place them in the preheated oven.

In ten minutes, that fragrant herb will be ready.

We hope that you will enjoy eating soft cheese with basted vegetables and top sauce.

• Eggplant julienne.
• Recipe with photo
• How soon are we ready to give him special softness?
• From eggplant?
• You can read the recipe below: Remove one medium cibulin from the shell and cut it into small cubes. Peel two medium-sized eggplants, remove the skins and cut into slices.

To remove the hot water, sift the vegetables and let stand for a day.

After this, rinse with water and squeeze out.

Heat the frying pan, coat the loin in it, and then add the eggplant and simmer the hen at once. Pour 300 ml of full-fat sour cream into the vegetables, add salt, pepper and seasoning until relished. Sift everything together and extinguish it for an hour with the lid closed.

• Repair topping oil cocotte or other related forms.
• Place the vegetable mixture in them and heat them up to 220 degrees.
• In a deep bowl, pour 150 g of fatty tops, add two spoons of sour cream and one spoon of Scandinavian licorice mustard.
• Beat the products until smooth.
• Heat the frying pan and brush it onto the finely chopped fish.
• Add more eggplant and cook a bunch of eggplant at once.
• Finally, add the mushrooms.
• Their traces are prepared until the liquid is not steamed.

Pour an inch of sumish into the frying pan, add|add| salt|salt| and grind the pepper for relish. Cook the eggplant and mushroom julienne until the sauce thickens. Remove the sums from the preparation of dishes, grate the cheese and cook in a hot oven.

The eggplant julienne is ready.

Please note that this recipe always reveals the richness of the taste of the vegetables.

Forest mushrooms
Give your herb a unique aroma and make it especially appetizing. Visnovok We hope that you will need the recipes that we have collected from this article.
Eggplant julienne is a savory and light herb that is perfect for cooking on the cob. Therefore, carefully read our descriptions, stock up on the necessary products and start delicious experiments in your kitchen. Today, I suggest you prepare the lime herb itself.
Julien (Julien) - literally translated from the French language - “limey”.

Classic, popular mushroom herbs, sour cream and syrah can be prepared