Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the eggplant by dicing 2 medium eggplants (approximately 700 grams) into 1-inch cubes and lightly salting them, allowing them to rest for 15 minutes before patting dry with a paper towel.

2. 2

   Heat 2 tablespoons of vegetable oil in a large wok or heavy-bottomed pan over high heat, then add 200 grams of sliced smoked Hungarian sausage and cook until lightly browned, removing the sausage and setting it aside.

3. 3

   Add the diced eggplant to the wok and stir-fry for 8-10 minutes until tender and lightly charred, adding an additional 1 tablespoon of vegetable oil if needed, then remove the eggplant and set it aside with the sausage.

4. 4

   Reduce the heat to medium-high, add 1 large sliced onion (about 200 grams) and 1 large sliced red bell pepper (150 grams) and 1 large sliced green bell pepper (150 grams) to the wok, cooking for 5 minutes until softened.

5. 5

   Stir in 3 minced garlic cloves, 2 medium diced ripe tomatoes (300 grams), 2 tablespoons of Hungarian sweet paprika, and 1 teaspoon of Hungarian hot paprika (if desired), cooking for another 3 minutes until fragrant.

6. 6

   Return the cooked sausage and eggplant to the wok, tossing everything together to combine, and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, or to taste, ensuring all ingredients are well mixed and heated through for 2-3 minutes.

7. 7

   Serve the Hungarian wok-tossed eggplant and sausage immediately, garnished with 2 tablespoons of fresh chopped parsley and accompanied by 0.5 cup of sour cream on the side for individual servings.