Fried Eggplants “Like Mushrooms”
An incredibly tasty and appetizing appetizer for the whole family! Fried eggplants “like mushrooms” pair perfectly with potatoes, vegetables, salads, and more. They are also great on their own, both hot and cold. Try them!
Updated : 18 September, 2025
Easy
More than 1 hour.
Ingredients
2
Eggplant
2
Eggs
1
Onion
1
Garlic
40 milliliters
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You may peel the eggplants beforehand, but I usually leave the skin on and cook them as they are.
Step 2
Cut the eggplants into small cubes. If you’re using a bitter variety, soak the cubes in salted water for 15-20 minutes. Drain, lightly squeeze out the liquid so they can better absorb the egg mixture, and pat dry with paper towels.
Step 3
Wash and dry the eggs. Crack them into a deep bowl and whisk with a fork or whisk until smooth.
Step 4
Place the eggplant cubes into a large bowl. Pour in the egg mixture and stir well so each piece is coated. Cover with plastic wrap or a lid and refrigerate for 30-60 minutes, stirring every 10-15 minutes so the mixture absorbs evenly. Waiting is important - this ensures the eggplants will taste delicious.
Step 5
Peel the onion and garlic, rinse, and pat dry. Dice the onion finely, and press or chop the garlic.
Step 6
Heat refined vegetable oil in a heavy-bottomed skillet. Sauté the onion and garlic until translucent.
Step 7
Add the eggplants to the skillet. Stir well, reduce heat to medium, and cook covered until tender, about 20-30 minutes (depending on cube size). Stir occasionally to prevent sticking.
Step 8
Season the eggplants with salt to taste, and pepper if desired. Turn the heat to high and fry, stirring constantly, until they develop a golden crust (1-3 minutes).
Step 9
Sprinkle the finished dish with finely chopped fresh herbs such as green onion, parsley, or dill. Ready to serve!