Eggplant Like Mushrooms in a Pan with Egg
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A fragrant, appetizing, and original snack! “Eggplant like mushrooms” in a pan with egg truly lives up to its name. Serve hot or cold, as a snack, hot dish, or side. Aside from the soaking time, this dish comes together quickly and easily.
Updated : 03 June, 2025
Easy
About 1 hour.
Ingredients
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2
Eggplant
1
Onion
2
Eggs
50 grams
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
Use medium-sized eggplants. If they’re large, increase the number of eggs.
Step 2
Rinse the eggplants thoroughly and pat dry. Cut off the ends. If the skin is thick, peel it off. Large seeds can also be removed. Cut into medium cubes.
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Step 3
Crack the eggs into a bowl and beat with a fork until smooth.
Step 4
Place the eggplant cubes in a deep bowl, pour the beaten eggs over them, and stir to coat every piece evenly. Let the mixture sit for at least 1 hour, stirring occasionally. The eggplants should absorb the egg mixture completely — this prevents them from soaking up oil during frying and keeps them juicy and firm. Some recipes recommend marinating them overnight.
Step 5
Peel the onion and dice it finely.
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Step 6
After the soaking time, heat a skillet over medium heat. Add oil, then transfer the egg-coated eggplants into the pan. Add the chopped onion. Stir, reduce the heat to low, and fry for 20–25 minutes, stirring occasionally, until fully cooked.
Step 7
Season with salt and pepper only at the end to prevent the eggplant from releasing too much juice and becoming watery. For extra flavor, add sour cream and garlic at the end if desired.
Step 8
Serve the fried eggplant "like mushrooms" warm or cold. Enjoy your meal!