Eggplants with Mushrooms
Main Dishes • Hungarian
Description
Eggplants with Mushrooms
Ingredients
- Eggplants 3 pieces
- Pickled Chanterelles 10 oz
- Cheese Spread 5 oz
- Tomatoes 2 pieces
- Paprika 2 teaspoons
- Ground Dried Garlic 2 teaspoons
- Salt 1 teaspoon
- Sour Cream 5 oz
- Onion 1 head
Step-by-Step Guide
Step 1
Cut the eggplants into cubes, sprinkle with salt, place in a deep salad bowl, cover with a plate, and place a weight on top (this is to help the eggplants release excess water and bitterness, and to prevent them from absorbing fat).
Step 2
Slice the onion into half-rings and sauté in a pan until golden brown.
Step 3
Slice the mushrooms into semi-thin slices and add them to the pan with the onion.
Step 4
While the onion and mushrooms are frying, the eggplants will release juice; drain them in a colander and rinse off the salt.
Step 5
Add the eggplants to the pan with the onion and mushrooms to sauté.
Step 6
Cook the eggplants until they are about 3/4 done, add the spices (salt, garlic, paprika), stir, and keep on low heat for 1-2 minutes.
Step 7
Transfer the contents of the pan to a baking dish, add the chopped tomatoes, add the sour cream and mix, then sprinkle grated cheese on top.
Step 8
Place in a preheated oven at 355°F for 15 minutes.
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