Vegetable julienne with egg

50 g cheese

50 g asparagus (optional)

2 eggs

1 eggplant

1 zucchini

1 tomato

1 head onions

1-2 tbsp. sour cream

vegetable oil

pepper, salt

Peel eggplant and zucchini, julienned chop, put in a pan with heated oil, fry.

Also chop the onion, add to the pan, add (if using), chopped asparagus, tomato, pepper and salt, and fill with sour cream, stir, cook for another few minutes, then add the grated cheese, stir and spoon the mixture into mini casseroles.

To drive in every kokotnitsu the egg to cook vegetable julienne with egg in a preheated 180 to 200 degrees oven for about 10 minutes - the egg must "seize", then julienne can be submitted.

Photo and original recipe Kulina.Ru.