Breaded eggplant caviar

100 g thick cream

100 g

50 g lean oil

2 eggplant

1 red onion

100 g flour

150 g water

pepper, salt

Cut into thin slices along the eggplant, salt and leave for half an hour, rinse with running water, pat dry. Mix the batter for flour, water, salt and pepper - the dough will not thick, but must adhere to the eggplant. Omit each plastic in the batter and fry on a hot pan with oil until browning on both sides, spread to absorb fat after frying on a paper napkin. Eggplant put on a warm plate, sprinkle with finely chopped onions, coat with cream and sprinkle with caviar.