Chicken Lungs with Eggplant and Mushrooms

Fried chicken lungs with stewed mushrooms, onion and eggplant.

Photo from

500 g chicken lungs

300 g mushrooms
1 eggplant (aubergine)
2 onions
Vegetable oil
Salt and pepper, to taste
Washed and chopped mushrooms are fried in a deep pan with sliced onions and salt to taste. Add chicken lungs after 10 minutes, also add 2/3 cup of water and stew it for 20 more minutes. Fry the eggplant in a different pan and out it to the lung. Add also the paprika, pepper, savory and finely chopped parsley.