Saucy Hungarian Eggplant

Preparation

1. Step 1

   In a saucepan with a tight-fitting lid, cook the bulghur and salt in the oil on medium heat, stirring constantly, for a couple of minutes to lightly toast the bulghur. Add the boiling water, reduce the heat to low, and cook covered for 10 to 12 minutes, until all the water is absorbed. When the bulghur is done, turn off the heat and let it sit covered until ready to serve.

   Step 2

   While the bulghur cooks, prepare the vegetables. Cut the onion into thin slices (about 2 cups). Mince or press the garlic. Cut the unpeeled eggplant into sticks about 1/2 inch thick and 2 inches long (about 6 cups). Rinse and slice the mushrooms (about 3 cups).

   Step 3

   In a large covered pot on medium heat, cook the onion, garlic, paprika, oregano, and red pepper flakes in the oil, stirring often, until the onions soften, about 5 minutes. Add the eggplant, sprinkle with the salt, and cook, stirring constantly, for a minute or two. Add the mushrooms, increase the heat, and continue to cook, stirring frequently, for a couple of minutes. Add the tomatoes, cover, and cook on low heat for about 10 minutes, until the vegetables are tender.

   Step 4

   The dish should be saucy but not soupy, so if it’s very juicy, increase the heat to high and cook rapidly, stirring often, to reduce the liquid. Serve on the bulghur, topped with yogurt.

2. Serving & menu ideas

   Step 5

   This eggplant-mushroom stew is also good served on rice or egg noodles, or in a bowl with plenty of crusty bread. Cherry Shortbread Crumble (page 265) would be the perfect Hungarian-style dessert.