Baked Eggplant and Mushrooms in Sour Cream

Kateryna Bondar
Baked Eggplant and Mushrooms in Sour CreamBaked Eggplant and Mushrooms in Sour Cream
Cuisine
Course
Serves 4 people
Prep time
40m
Cook Time
1h 0m

Start with salt and a weight — that step decides how the whole dish tastes. Cut the eggplant into pieces about 4 cm (1½ inches), salt them, lay them on a board, cover with a second board and press something heavy on top so the bitter juice runs out. Skip it and the bitterness stays, no matter how long the eggplant sits under the sour cream. Pat the pieces dry and dredge them in flour: that thin coating sets in the hot fat and helps the eggplant keep its shape instead of collapsing into mush in the oven.

After that it is all layering — eggplant, mushrooms, onion, repeating so eggplant finishes on top, where it browns while the 600 g (about 1⅓ lb) of mushrooms underneath stay juicy. The tablespoon of flour stirred into the smetana (Eastern European full-fat sour cream, at least 20% fat — light American sour cream will break here) is insurance: the starch stabilizes the milk protein, so you get a thick gravy rather than curdled flecks. No clarified butter on hand? Ghee is the same thing, or use butter with a splash of oil so it scorches less. Wild mushrooms bring deeper aroma, cremini keep it mellow. Serve hot with boiled potatoes.

Part of Ukrainian cuisine — 464 more recipes in the section.

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Ingredients

  • 5 Pieces
    eggplants
  • 600 Grams
    fresh mushrooms
  • 2 Pieces
    onions
  • 100 Grams
    clarified butter
  • 1 Cup
    sour cream
  • 2 Tablespoons
    flour
  • salt to taste

Instructions

  1. Wash the eggplants and cut them into pieces about 4 cm long, salt them, lay them on a board, cover with a second board and set a weight on top so the bitter juice drains out.

  2. Pat the eggplants dry, dredge them in a spoonful of flour and lightly fry in the butter.

  3. Slice the onion into rings and fry until golden. Wash the mushrooms and cut them into large pieces.

  4. Layer the eggplant in the bottom of a pot, top with the mushrooms, then the onion, and keep alternating the layers so that eggplant ends up on top.

  5. Pour over the sour cream mixed with a tablespoon of flour and season with salt. Cover with a lid and place in the oven at medium heat.

  6. Once the mushrooms are soft and there is enough juice, take the dish out of the oven.

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