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Golden egg-coated eggplant cubes with soft onion wedges and chopped parsley in a cast iron skillet, a spoonful of sour cream in the center

Eggplant Like Mushrooms

Eggplant cubes rested in beaten egg, fried golden in a skillet and finished with onion, garlic, basil and sour cream, for a side that eats like sautéed mushrooms.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: Eastern European
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants about 1 1/2 lb (700 g), cut into 3/4-inch (2 cm) cubes
  • 2 large eggs
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 3 to 4 tbsp neutral oil such as sunflower
  • 1 large onion cut into thick half-moons
  • 3 garlic cloves minced
  • 1/2 tsp dried basil
  • 3 tbsp sour cream or crème fraîche
  • 2 tbsp fresh parsley chopped

Method
 

  1. Trim the eggplants, peel them fully or in stripes, and cut into 3/4-inch (2 cm) cubes.
  2. Whisk the eggs with the salt and pepper in a large bowl. Add the eggplant, toss to coat and leave for 20 minutes, stirring once halfway.
  3. Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat and cook the onion for 6 to 8 minutes until soft and golden. Move to a plate.
  4. Add 2 tablespoons of oil and turn the heat to medium-high. Fry the eggplant in a single layer (in two batches if needed), leaving it 2 to 3 minutes before the first turn, then turning every couple of minutes for 12 to 15 minutes, until golden on all sides and tender inside.
  5. Return the onion to the pan, add the garlic and basil and stir for 1 minute. Season with salt and pepper.
  6. Lower the heat, stir in the sour cream and cook gently for 2 minutes until it coats the eggplant. Sprinkle with parsley and serve.

Notes

Storage: refrigerate in an airtight container and eat within 3 days. Reheat gently in a skillet over low heat; the coating will be softer.
Make ahead: if the egg-coated cubes need to wait longer than 20 minutes, keep the bowl in the refrigerator.
Substitutions: crème fraîche or Greek yogurt instead of sour cream (add yogurt off the heat); dried oregano or thyme instead of basil; dill instead of parsley.
Less oil: a heavy cast iron or nonstick skillet lets you use the lower amount.
Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis. It depends mostly on how much oil the eggplant absorbs.