Donuts with Eggplant and Mushrooms

If you think that donuts can be only sweet, then this recipe will become a nice surprise for you. These donuts come with the topping consisting of mushrooms and eggplants. A perfect choice for a festive table or a family supper!


  • yeast dough : 400 g
  • eggplant : 1 piece
  • tomatoes : 1 piece
  • champignons : 200 g
  • soy sauce : 2 Tbsp
  • Khmeli-suneli : 1 tsp
  • marjoram : 1 tsp
  • salt : 0.5 tsp
  • black pepper : 1 pinch
  • oil : 3 Tbsp
  • onion : 1 piece

Metric Conversion

Stages of cooking

  1. To cook the topping for the donuts, wash, peel and chop the vegetables. Then pour them with the soy sauce and dredge with spices.  Add salt and black pepper.

  2. Fry vegetables with mushrooms on a frying pan for about 3 minutes, then cover the pan with the lid and keep stewing until they are ready.

  3. Spoon the topping into the plate and leave it to cool down.

  4. Take the readymade yeast dough or cook it yourself. Divide the dough into small donuts, leaving place inside each donut for the topping. Fry on oil on both sides until the donuts are ready.

  5. Carefully spoon the topping into the center of each donut. That’s it! Your delicious donuts with mushrooms and eggplants are now ready! Serve them warm or cold and enjoy!


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