Made By Emily
Appetizer

Eggplant with Eggs, Garlic, and Sour Cream

Delicious eggplant recipe that features eggplant and mushrooms, perfect for all.

Recipe Summary

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Servings: 4
  • Cuisine: European / Vegetarian
  • Course: Appetizer or Side
  • Calories: approx. 180 kcal per serving

Ingredients

  • 2 medium eggplants (about 1 to 1.2 pounds / 450 to 550 g)
  • 2 large eggs
  • Oil for frying, as needed (vegetable or olive oil recommended)
  • 1 medium onion, finely chopped (about 150 g)
  • 2 cloves garlic, crushed
  • 10 g fresh parsley, finely chopped
  • Salt, to taste
  • Black pepper, to taste
  • Fresh basil leaves, a small handful, chopped
  • 3 tablespoons (45 g) sour cream or crème fraîche

Instructions

  1. Wash the eggplants, then cut them into cubes or pieces roughly the size and shape of mushrooms, about 1 to 1.5 inches (2.5 to 4 cm).
  2. In a medium bowl, beat the eggs well. Dip the eggplant pieces in the eggs, then let them rest for 20 minutes to absorb the coating. This step will enhance their texture and flavor while cooking.
  3. Heat a generous amount of oil in a large frying pan over medium-high heat. The oil should cover about 3–4 mm of the pan’s bottom for gentle frying.
  4. Add the chopped onion and crushed garlic to the pan. Sauté for about 5 minutes until they turn golden and fragrant, stirring frequently to prevent burning.
  5. Add the egg-soaked eggplants to the pan in a single layer if possible. Cook for about 20 minutes, stirring occasionally to brown all sides evenly and ensure tenderness. The eggplants should become soft with a slightly crisp exterior.
  6. Season with salt, freshly ground black pepper, and stir in chopped fresh basil to brighten the flavor.
  7. Add the finely chopped parsley, mixing well to evenly distribute the herbs.
  8. Stir in the sour cream or crème fraîche and cook for another 2 minutes over low heat, allowing the creaminess to blend with the vegetables without curdling.
  9. Remove from heat and serve immediately while hot, as an appetizing side or starter.

Recipe Notes

  • Letting the eggplants rest in the egg mixture hydrates them and adds a delicate richness.
  • Don’t overcrowd the pan; cook the eggplant in batches if needed to maintain even cooking and browning.
  • Fresh herbs added at the end preserve their aroma and color.
  • Use a neutral oil with a high smoke point to avoid bitterness during frying.

Nutrition Estimate

Per serving (serves 4):

  • Calories: approximately 180 kcal
  • Protein: 5 g
  • Carbohydrates: 12 g
  • Fat: 12 g

Values are estimates and may vary by ingredients and portion size.