Eggplant saute

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.

Bon appetit!