Chanterelle and Eggplant Stew
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
6
🍽️ Servings
2
Description
Enjoy your meal!
Ingredients
- Chanterelles - 10.6 oz
- Eggplants - 2 pieces
- Green onions - 5 stalks
- Vegetable Oil - 2 tablespoons
- Sea Salt - to taste
- Ground Paprika - to taste
Step by Step guide
Step 1
Sort the chanterelles, remove any stubborn pine needles, and wash them. Small, pretty chanterelles up to 3 cm can be used whole. Larger ones should be cut into pieces.
Step 2
In a deep skillet with a thick bottom, heat the oil over medium-high heat. I try to use less oil; two tablespoons are enough to enhance the flavor and consistency.
Step 3
Add the chanterelles to the heated oil. Sauté for about 15 minutes, stirring occasionally.
Step 4
Meanwhile, prepare the eggplants. Peel them and cut them into pieces of a shape and size that you find most convenient, about 1 cm³. There's no need to soak them or remove the seeds; let them retain their pleasant bitterness.
Step 5
Add the eggplants to the chanterelles and sauté everything together for another 5 minutes. There should be no liquid. Once it evaporates, reduce the heat to medium, cover with a lid, and monitor the doneness of the eggplants.
Step 6
Rinse and chop the green onions. When the eggplants soften and are mostly darkened but still have some firmness, it's time to add the onions. Season with salt and spices at this moment.
Step 7
In about ten minutes, everything will be ready, and it will be time to dine. It's best served with young potatoes boiled in their skins.
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