I only know of this Hungarian goulash, which my mother and her mother both cooked.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 5 cups water, or as needed
- 2 tablespoons salt
- 3 medium eggplants, peeled and cut into 1/2-inch cubes
- 4 (6 inch) pita bread rounds
- 1 cup vegetable oil for frying, or as needed
- 3 ¼ cups plain yogurt
- ¼ cup mayonnaise
- ½ medium lemon, juiced
- 3 cloves garlic, minced, or more to taste
- salt and ground black pepper to taste
- 2 tablespoons oil
- ¼ cup sliced almonds
- 1 head romaine lettuce, thinly sliced
- 1 (29 ounce) can chickpeas, drained
Instructions
- Pour water and 2 tablespoons salt into a large bowl. Add cubed eggplant and let sit for 30 minutes. Drain and place on paper towel-lines plates until completely dry, about 30 more minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Chop pita bread into 1-inch cubes and place on a baking sheet.
- Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.
- Heat 1/2 inch oil in a large saucepan over medium heat. Working in batches, fry eggplant until golden, about 6 minutes per batch. Remove to paper towel-lined plates to drain.
- Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
- Heat 2 tablespoons oil in a small frying pan. Add almonds and cook until fragrant, about 1 to 2 minutes. Continue to cook, stirring often, until nicely brown and toasted, 3 to 4 minutes longer. Remove from the heat.
- Place lettuce on a serving platter. Layer with eggplant, chickpeas, and roasted pita bread. Pour yogurt mixture over top and sprinkle with toasted almonds. Serve at room temperature or cold.
- You could adjust the amounts of any of the ingredients to your liking. I sometimes add more chickpeas and almonds.
- I always add the bread and yogurt right before serving to stop the bread getting soggy.
- Nutrition data for this recipe includes the full amount of salt water brine. The actual amount consumed will vary.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 435 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 14 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 2307 mg |
| Sugars | 13 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |