Eggplants with mushrooms
6 servings
40 minutes
Eggplants with mushrooms is a Hungarian dish infused with the spirit of cozy family dinners. The eggplants, freed from bitterness, acquire a tender texture while the mushrooms add a rich, earthy flavor. Onions fried to golden crispness enhance the aroma, and spices like paprika and garlic provide traditional Hungarian zest. The final touch—juicy tomatoes and creamy sour cream intertwined with melted cheese—creates a creamy, harmonious composition. The dish is perfect as a main course, complemented by fresh vegetables or crusty bread. A wonderful option for a cozy home dinner filled with the flavors and warmth of Hungarian cuisine.
1
Cut the eggplants into cubes, salt them, place in a deep salad bowl, cover with a plate and put a weight on top (this is to help the eggplants release excess water and bitterness and not absorb fat).
- Eggplant: 3 pieces
- Salt: 1 teaspoon
2
Slice the onion into half rings and fry in a pan until golden brown.
- Onion: 1 head
3
Slice the mushrooms into half slices and add them to fry with the onion.
- Button mushrooms: 300 g
4
During the frying of onions and mushrooms, the eggplants will release juice; drain them in a colander and rinse off the salt.
- Eggplant: 3 pieces
5
Add the fried eggplants to the onions and mushrooms.
- Eggplant: 3 pieces
6
Cook the eggplants until about 3/4 done, add spices (salt, garlic, paprika), mix, and keep on low heat for 1-2 minutes.
- Salt: 1 teaspoon
- Garlic powder: 2 teaspoons
- Paprika: 2 teaspoons
7
Transfer the contents of the pan to a baking dish, add chopped tomatoes, add sour cream and mix, sprinkle grated cheese on top.
- Tomatoes: 2 pieces
- Sour cream: 100 g
- Cheese: 150 g
8
Place in a preheated oven at 180 degrees for 15 minutes.
