Eggplant julienne with mushrooms
6 servings
40 minutes
Eggplant julienne with mushrooms is a refined dish of Greek cuisine that combines the rich flavor of eggplants, delicate mushroom notes, and the aroma of fresh thyme. It is rooted in the French style of preparing julienne but takes on a Mediterranean character due to local ingredients. First, the mushrooms are marinated and then sautéed with onions and thyme to create the base of the dish. The eggplants add creaminess while the champignons enhance the mushroom flavor. A sauce made from milk and Parmesan cheese gives a velvety texture that unites all ingredients. The final touch is baking until golden brown, adding depth of flavor and an appetizing appearance to the dish. Eggplant julienne is perfect for both family dinners and festive gatherings, showcasing culinary mastery and love for gastronomic delights.
1
Drain the lightly pickled mushrooms in a sieve and let them sit for 20 minutes.
- Pickled honey mushrooms: 200 g
2
Then fry the honey mushrooms in a small amount of vegetable oil.
- Pickled honey mushrooms: 200 g
3
When all the excess liquid from the mushrooms evaporates and they start to fry, add finely chopped large onion and a sprig of thyme.
- Onion: 1 piece
- Fresh thyme: 1 piece
4
When the onion turns pink, add a medium eggplant cut into small cubes (do not peel) and continue frying.
- Eggplant: 1 piece
5
Near the end of frying, add diced mushrooms and fry everything together for a couple more minutes. Add salt and pepper. Remove the thyme.
- Button mushrooms: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Fresh thyme: 1 piece
6
Prepare 2 cups of milk for the sauce and keep it within reach of the stove.
- Milk: 2 glasss
7
Fry the butter with flour, stirring with a whisk to avoid lumps.
- Butter: 2 tablespoons
- Wheat flour: 2 tablespoons
8
When the mass is homogeneous, gradually add all the milk in a thin stream while constantly whisking.
- Milk: 2 glasss
9
Stir until the sauce thickens, add half of the cheese, salt, pepper, and nutmeg.
- Grated Parmesan cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
10
Add eggplants with mushrooms to the sauce.
- Eggplant: 1 piece
- Pickled honey mushrooms: 200 g
- Button mushrooms: 300 g
11
Divide into ramekins (if portioned) or transfer the contents to a ceramic dish.
- Grated Parmesan cheese: 100 g
12
Sprinkle cheese on top and place in a preheated oven at 200 degrees until a golden crust forms.
