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Pudding with mushrooms and eggplant

Pudding with mushrooms and eggplant

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Wash the eggplants, cut them into rounds, add salt and pepper and let them drain for 10 minutes. Clean the mushrooms, wash them and cut them into strips.

Put 2 tablespoons of oil in a pan and add the finely chopped onion and let it simmer. Add the mushrooms and let them boil until the juice left by the mushrooms decreases.

In a heat-resistant dish greased with oil, place the eggplant and over them the hardened mushrooms, alternating the layers until you run out of eggplant and mushrooms. Mix the grated cheese with sour cream and beaten eggs and pour it over the mushrooms. Put the dish in the oven for 30-40 minutes. The pudding is served hot.