Fresh champignons cut into plates and fry until golden brown in vegetable oil. Sprinkle the mushrooms on a plate.
Boil the hearts after boiling for 30 minutes.
Finely chop the onion, cut the eggplant into cubes. Sauté the eggplant with onion in vegetable oil for 20-30 minutes.
Add hearts to the eggplant, add the garlic passed through the press, as well as the mushrooms. Stew under the lid for about 15 minutes, salt and add spices to taste.
If necessary, add some boiled water during the stew to make the dish with gravy. At the end, add chopped dill or other herbs.
Chicken hearts with mushrooms and eggplant are very juicy, tasty and satisfying. Cooking such a dish is not too difficult and quite fast. Chicken hearts can be cut in half and fried without boiling, for a more unusual taste I recommend adding one finely chopped sour apple. This dish is perfect for mashed potatoes.