Chanterelle and eggplant stew

2 servings

60 minutes

Chanterelle and eggplant ragout is a fragrant dish of European cuisine that combines the tenderness of forest mushrooms with the rich flavor of eggplants. Chanterelles, known for their slightly fruity taste and firm texture, pair wonderfully with soft, slightly bitter eggplants, creating a harmonious duet. By frying in minimal oil, the ingredients reveal their natural flavors, while adding green onions gives fresh notes. The secret of the dish is to keep the eggplants firm and the chanterelles springy. Traditionally served with young boiled potatoes, it emphasizes its rustic and cozy character. This is an ideal treat for those who appreciate simplicity in cooking and the richness of natural flavors.

Energy value per serving

• Calories: 243.6
• Proteins: 5.2g
• Fats: 19.7g
• Carbohydrates: 11.6g

Ingredients

• Chanterelles: 300 g
• Eggplants: 2 pc
• Green onions: 5 stem
• Vegetable oil: 2 tbsp
• Sea salt: to taste
• Ground paprika: to taste

Cooking steps

1. Chanterelles need to be sorted, cleaned of clingy pine needles, and washed. Small beautiful chanterelles up to 3 cm can be used whole. Larger ones should be cut into pieces.

   Required ingredients:

   • Chanterelles: 300 g

2. In a deep skillet with a thick bottom, heat the oil over medium-high heat. I try to use less of it; two tablespoons are enough to enrich the flavor and consistency.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

3. Add chanterelles to the heated oil. Fry for about 15 minutes, stirring occasionally.

   Required ingredients:

   • Chanterelles: 300 g

4. In the meantime, prepare the eggplants. Clean them and cut into pieces of a convenient and pleasant shape, about 1 cm³ in volume. There's no need to soak them or remove the seeds; let them have a nice bitterness.

   Required ingredients:

   • Eggplants: 2 pieces

5. Add the eggplants to the chanterelles and fry everything together for another 5 minutes. There should be no liquid. Once it evaporates, reduce the heat to medium and cover with a lid. Monitor the readiness by the eggplants.

   Required ingredients:

   • Eggplants: 2 pieces

6. Wash and chop the green onion. When the eggplants soften and are still firm in some places but mostly darkened, it's time to add the onion. Salt and season at this moment.

   Required ingredients:

   • Green onions: 5 stem
   • Sea salt:  to taste
   • Ground paprika:  to taste

7. In about ten minutes, everything will be over - and it will be time to dine. It is best served with young potatoes, boiled in their skins.