Julienne eggplants in the oven. Julienne of eggplant and wild mushrooms

1 small onion
350 g fresh porcini mushrooms
300 g (3 small eggplants)
1 -2 cloves of garlic
200 g sour cream
150 g hard cheese
50 g butter
3 tbsp. l. vegetable oil

Mushroom julienne is a very popular restaurant dish that is easy to prepare at home. As a rule, it is prepared in portioned cocotte makers and served in them. This table setting looks very elegant, cozy and festive. The aroma and taste of wild mushrooms are intertwined with the taste of eggplant; cream or sour cream adds tenderness to the mushroom julienne and, in combination with a spicy cheese crust, the dish becomes simply incredibly tasty. These ingredients make four servings in 200 ml pots.
If you take care in advance in the summer and prepare the ingredients for julienne, dry wild mushrooms (or boil and freeze), and also freeze eggplants, this hearty and aromatic dish can decorate your New Year's table.
Modern chefs use the term julienne most often to mean cutting vegetables into thin strips. This is where the name julienne soup comes from, and salads cut into thin strips are called julienne.

A very tasty julienne is made from white or other fresh or dried forest mushrooms.
1. Thoroughly clean and rinse the mushrooms, then boil them for at least 30 minutes. Cut the mushrooms into thin strips or slices. For julienne, thin cutting is very important, which creates a more harmonious taste of the dish.
Local residents who regularly collect and store mushrooms for the winter advise boiling them for at least an hour and changing the water after the first boil.


2. Peel small eggplants (they have almost no seeds), cut into small cubes, salt and set aside for half an hour to remove bitterness. Then rinse under running water and place in a sieve or colander to drain.


3. Melt in a frying pan butter. Finely chop the onion and fry until transparent.


4. Add finely chopped mushrooms to the frying pan with the onions, add a little salt, and stir.


5. Fry mushrooms and onions until cooked.


6. Add half of the sour cream (100 g) to the fried mushrooms, cover with a lid and simmer over low heat for 10 minutes.
If you add a little more sour cream, the julienne will turn out to be a thick sauce.


7. Heat vegetable oil in another frying pan, add finely chopped eggplants, add chopped garlic, stir.
Add very little garlic, just to highlight the aroma of eggplant.


8. Fry the eggplants until cooked.


9. Place mushrooms in sour cream, fried eggplants, remaining sour cream in portioned ceramic molds (cocotte makers), sprinkle with grated cheese.


10. Place the julienne pots of eggplant and wild mushrooms in the oven and bake until a light cheesy crust forms, approximately 7-10 minutes. Serve the julienne hot.

This article will talk about the popular French dish prepared in a special way. Eggplant julienne is prepared quickly, and it requires only the most simple products. Read our recipes and see for yourself.

False julienne

This simple vegetable dish will certainly be appreciated by all members of your family, and you will only spend half an hour preparing it. False eggplant julienne is quite easy to make:

• Prepare two blue eggplants, two small zucchini and one onion for processing.
• Peel the vegetables and chop finely.
• Heat a frying pan, pour vegetable oil into it and fry the onion until golden brown.
• After this, add prepared zucchini and eggplant to it. Simmer the vegetables under the lid closed for several minutes, stirring them occasionally.
• Pour 200 ml of cream into a saucepan and add one tablespoon of sour cream to it.
• Next, season the cream with salt, pepper and Provençal herbs.
• Pour the resulting mixture into the pan and simmer the vegetables in it for a few more minutes.
• Grate 100 grams of hard cheese on a fine grater and mix it with chopped herbs.
• Place the julienne in cocotte makers or small ceramic molds, and then place them in a preheated oven.

In ten minutes, a tasty and aromatic dish will be ready. We hope you enjoy the combination of soft cheese, roasted vegetables and creamy sauce.

Eggplant julienne. Recipe with photo

This time we will cook it which will give it special softness. from eggplant? You can read the recipe below:

• Peel one medium onion and cut it into small cubes.
• Peel two medium-sized eggplants and cut into pieces. To remove bitterness, sprinkle the vegetables with salt and let stand for half an hour. After this, they should be rinsed with water and squeezed out.
• Heat a frying pan, fry the onion in it, then add the eggplants and simmer all together for a few minutes.
• Pour 300 ml of fat sour cream into the vegetables, add salt, pepper and chopped garlic to taste. Sprinkle everything with dill and simmer for a while under a closed lid.
• Grease cocotte pans or other suitable molds with butter. Place the vegetable mixture in them and place in an oven preheated to 220 degrees.

Sprinkle with julienne cheese and cook for seven minutes. Serve the finished dish hot.

Julienne of eggplant and mushrooms

If you watch your figure, you probably pay attention great attention on the quality and composition of your regular dishes. We suggest you cook this original dish for a holiday or a regular dinner and surprise your loved ones with an original taste. How to make vegetarian eggplant julienne? The recipe is very simple:

• Take one medium eggplant (200-250 grams), peel it and cut into slices. After this, the workpieces should be sprinkled with salt, put in a bowl and set aside for half an hour. When needed time will pass, rinse them with cold water and dry them with a paper towel.
• Finely chop 200 grams of wild mushrooms (you can use champignons instead).
• Pour 150 grams of heavy cream into a deep bowl, add two spoons of sour cream and one spoon of sweet Scandinavian mustard. Whisk the ingredients until smooth.
• Heat a frying pan and fry finely chopped onion.
• Add the eggplants to it and cook everything together for a few minutes.
• At the end, add the mushrooms. They should be cooked until the liquid has evaporated.
• Pour the cream mixture into the pan, add salt and ground pepper to taste. Cook the eggplant and mushroom julienne until the sauce thickens.
• Place the resulting mixture in the prepared bowl, sprinkle with grated cheese and cook in a preheated oven for another seven minutes.

Eggplant julienne is ready. Please note that this recipe brings out the rich flavor of the vegetables. Wild mushrooms will add a unique aroma to your dish and make it especially appetizing.

Conclusion

We hope that you find the recipes we have collected in this article useful. Eggplant julienne is delicious and light dish, the preparation of which even a novice cook can handle. Therefore, carefully read our descriptions, stock up on the necessary products and perform delicious experiments in your kitchen.

Many people are already familiar with the taste of chicken or seafood julienne. It's tasty, aromatic and hearty dish, which is served in small molds as a hot snack. The modest size of the portions is no coincidence: due to the presence of a fairly large amount of cheese and cream in this dish, it turns out to be quite high in calories.

Today I want to offer you an original version of this hot appetizer, which will be prepared from eggplant. Julienne from such vegetables turns out to be delicate in taste, pleasant in consistency and gives off a light mushroom aroma, although there are no mushrooms in it. But there is heavy cream and hard aromatic cheese, helping eggplants turn into an appetizing “real” julienne.

To ensure that the dish turns out the way it’s supposed to be—tender and delicate—I recommend using seedless eggplants. There are quite a lot of such varieties on the market. A big plus of eggplant julienne is the speed of its preparation, literally 20-30 minutes.

Ingredients

• eggplants 2-3 pcs.
• onion 1 pc.
• wheat flour 1.5 tbsp. l.
• butter 25 ml
• vegetable oil 25 ml
• homemade heavy cream 3 tbsp. l.
• nutmeg on the tip of a knife
• hard flavored cheese 70 g
• a pinch of ground pepper mixture
• dill for serving

How to cook eggplant julienne

1. Cut off the tails and wash the eggplants, cut into small cubes.
2. 
   Peel the onion and cut into small cubes.
3. 
   Heat the vegetable oil and butter in a frying pan until bubbles appear, add the eggplants and onions. Fry over medium heat for about 5 minutes.
4. 
   Meanwhile, grate the hard, aromatic cheese on a fine grater.
5. 
   Add wheat flour to the eggplants, stir and cook for 1-2 minutes, stirring with a spoon.
6. 
   Use heavy homemade cream or sour cream for julienne.
7. 
   Add cream and a few tablespoons of water to the eggplants. Stir the vegetables and cook over low heat for another five minutes. Salt and add spices to taste.
8. 
   Spread the eggplant mixture

Mushroom julienne perfectly diversifies any menu. And julienne in eggplants will generally pleasantly surprise you and your guests. Preparing this dish is not tedious, any housewife can handle it, the recipe is very simple.

Ingredients: Eggplants – 5 pcs.;
Champignons – 10 pcs.;
Onion – 2 pcs.;
Sour cream – 3 tbsp. spoons;
Salt and pepper - to taste;
Cheese (hard variety) – 100 gr.;;
Olive oil – 4 tbsp. spoons.

Preparation of mushroom julienne in eggplants:

Eggplants need to be chosen so that the vegetable has a tail.
Wash each eggplant, cut into halves (cut the eggplant lengthwise), do not cut off the tail.
Next, take a baking dish, pour 1 tablespoon of olive oil into it, coat the walls and bottom. Grease each eggplant with oil (2 tablespoons of oil is enough for this) and place in the mold. Preheat the oven to 200 degrees C. Place the pan with eggplants in the preheated oven for 15 minutes.
While the eggplants are baking in the oven, you need to wash the champignons and finely chop them.
Grease a frying pan with oil, put mushrooms in it, put them on the fire. Next, peel the onion, cut into half rings, add to the mushrooms, salt and pepper. Fry until the onion becomes transparent.
Remove the eggplants from the oven and remove the core. Chop the eggplant pulp and put it in a frying pan with the mushrooms and onions, fry a little for 2 minutes, then cover with a lid, turn off the heat and wait 10 minutes, let the vegetables and mushrooms steep. When the time is up, open the lid, add 3 tablespoons of sour cream and mix everything - the julienne preparation is ready. Fill each eggplant with this filling.
Then rub

Today, I suggest you prepare the most JULY dish.
Julien (Julien) - literally translated from French- "July". A classic, popular dish of mushrooms, sour cream and cheese can be prepared all year round. And this July, treat yourself to an amazingly delicious “false” eggplant julienne.
Preparing such a julienne is elementary, quick, simple. The set of products is very simple and affordable. The taste of the finished dish is unpredictably delicate and tender.
It’s not much different from the usual mushroom one.

Let's get to work by preparing all the ingredients!