Eggplant Gratin. Жульен из Баклажан.

• 2 medium-sized eggplants
• 1 white onion, finely chopped
• 200g mushrooms, thinly sliced
• 200g cream
• 4 tablespoons sour cream
• 1 tablespoon mayonnaise
• 100g cheese, grated

1. Cut the eggplants in half, sprinkle with salt and leave for 15-30min. This will help to remove bitter taste.
2. In the mean time saute onions until soft with butter. 3. Rinse the eggplant with cold water, dry with paper towels, cut / julienne thinly and add to the pan with onions.
4. Add mushrooms, saute till liquid evaporates to 2/3.
5. Mix in the cream and sour cream, add to the pan. Season with salt and pepper. Saute for 5-7 min till the sauce thickens.
6. If serving in the pan, sprinkle with cheese, cover and turn off the heat. Let the pan sit for 5 minutes and serve.
6. Spoon into individual molds, sprinkle with cheese and bake in a preheated oven for 5-7min.

//add some mustard for a extra zing!