Eggplant appetizer

500 g eggplant

2 eggs

1 onions

1 mushroom bouillon cube

3 tbsp. vegetable oil

2 tbsp. tomato paste

salt

Peel the eggplant from the skin, cut them in cubes, combine the eggs, stir, leave for 2 hours, then fry them on the part of the oil.

Finely chop the onion, fry it in butter, add the tomato paste, salt.

Combine onion and eggplant, sprinkle mushroom cube, stir.

Before serving, decorate with greens.