Eggplant dip – Padlizsánkrém

by | Aug 4, 2023 | Vegetable dishes

If there’s one vegetable that deserves more recognition for its culinary prowess, it’s the aubergine, also known as eggplant in some regions. With its glossy purple skin and firm yet tender flesh, aubergine is a true delight to the taste buds and a beloved ingredient in many cuisines worldwide.

Eggplant belongs to the nightshade family and is native to the Indian subcontinent. It made its way across different continents centuries ago, captivating chefs and home cooks alike with its unique flavor and texture. This versatile vegetable comes in various shapes, sizes and colours (purple, white and green).

One of the aubergine’s most charming qualities is its ability to absorb flavors like a sponge. When cooked, it takes on rich, hearty flavors and becomes incredibly creamy, making it a star ingredient in vegetarian and vegan dishes. Its adaptability in absorbing spices and herbs makes it a key player in bringing diverse tastes to these dishes.

In Hungary padlizsánkrém or eggplant dip is a popular appetizer that has found a special place on Hungarian tables for generations. This creamy and aromatic dip is a wonderful showcase of the Hungarian affinity for combining simple, wholesome ingredients to create a symphony of flavors.

The two popular versions of eggplant dip in Hungary are either made with oil and lemon juice, or with mayonnaise, both of them contain onion and/ or garlic, and they are seasoned with salt and pepper. Eggplant dip is served with slices of fresh bread or crusty baguette.

Eggplant dip - Padlizsánkrém
Eggplant dip – Padlizsánkrém – photo: zserbo.com

Choose the right eggplants: Opt for ones with smooth, shiny skin and no soft spots or blemishes.

Store correctly: Keep eggplants in a cool, dry place, away from direct sunlight. Avoid refrigerating them for extended periods as the cold temperature can lead to accelerated spoilage.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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