Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200°C (400°F) and then slice 2 large eggplants into 1-inch thick rounds.

2. 2

   In a large bowl, toss the eggplant rounds with 2 tablespoons of olive oil, 1 teaspoon of sweet paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until they are evenly coated, then spread the eggplant in a single layer on two baking sheets.

3. 3

   Roast the eggplant for 25 to 30 minutes, flipping halfway through the cooking process, until it is tender and lightly browned, then remove it from the oven and set aside.

4. 4

   While the eggplant roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat, add 150 grams of crumbled Hungarian smoked sausage, and cook until it is browned and crispy, which should take about 5 to 7 minutes; remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.

5. 5

   Add 1 medium thinly sliced red onion to the skillet with the sausage fat and sauté for 5 minutes until it is softened, then add 3 minced garlic cloves and 1 teaspoon of sweet paprika, cooking for another 1 minute until fragrant.

6. 6

   In a small bowl, combine 0.5 cup of sour cream and 2 tablespoons of chopped fresh dill, stirring well.

7. 7

   To serve, arrange the roasted eggplant on a platter, generously sprinkle it with the cooked sausage and sautéed onion mixture, and then drizzle it with the prepared dill sour cream.