Eggplant saute, a deliciously delicious dish that everyone will love.
Cooking time 45 minutes
Eggplant 2-3 pcs
Potatoes 3 pcs
Sunflower oil 3 tbsp. l.
Dry rosemary 1 pinch.
Dry white wine 12% alcohol 50 ml
Cream 10% fat. 50 ml
Salt to taste
Cut eggplants into small pieces and salt a little. Let stand for 30 minutes.
Fry in sunflower oil for 5-7 minutes. Add rosemary and white wine.
Simmer until the wine smell evaporates. Add cream. And simmer for another 10 minutes over low heat.
Serve with young boiled potatoes.