Hungarian-Style Eggplant Stew | Juicy Autumn Vegetable Ragout
(0)
40 min
Quick
Kifli Kukták
Szaftos, gazdagon fűszerezett őszi vegetáriánus főétel, amely a klasszikus magyar pörkölt hagyományait ötvözi a zsenge padlizsán krémes textúrájával. Kiváló választás egy kiadós ebédre nokedlivel vagy friss kenyérrel.
Preparation method
Preparation
Wash the vegetables. Cut the eggplant into approx. 2x2 cm cubes, salt lightly, and let sit for 10-15 minutes to release any bitter juices, then pat thoroughly dry with paper towels.
Finely chop the onion and garlic. Cut the TV pepper and tomatoes into small cubes.
Cooking and thickening
Heat the sunflower oil in a heavy-bottomed saucepan or deep skillet, add the finely chopped onion, and sauté over medium heat until translucent, about 5-7 minutes.
Chef's tip
It is not necessary to peel the eggplant; its skin adds a pleasant texture to the ragout and protects it from falling apart during slow simmering.
If you want an even richer flavor, you can also cook a pinch of smoked paprika or a slice of hot green pepper into the lecsó base.
Ingredients
Discover also
We Also Recommend
Show all
65 min
Under an hour
Lentil stew with smoked pork collar and csipetke noodles | Home-style one-pot dish
Kifli Kukták
Mustard and Sour Cream Lentil Stew with Sausage | Hearty Autumn One-Pot Dish
Kifli Kukták
Hasselback butternut squash with feta and honey | Caramelised autumn roast
Kifli Kukták
Pumpkin Pearl Barley Risotto with Wild Mushrooms | Creamy Autumn Main Dish
Kifli Kukták
Sheet-Pan Roasted Autumn Vegetables with Sheep's Milk Cheese | Flavorful Main Dish
Kifli Kukták
