Eggplant Julienne
by Editorial Staff
Eggplant julienne with sour cream and cheese is an easy-to-cook and very tasty dish.
Cook: 55 mins
Servings: 2
Ingredients
- Eggplants – 500 g
- Onions – 1 pc.
- Sour cream – 150 ml
- Hard cheese – 50 g
- Fresh parsley – to taste
- Salt – to taste
- Pepper – to taste
- Vegetable oil – for frying
Directions
- Dice the eggplants. Put them in a bowl, add salt, and mix. Leave them for 20 minutes. Then rinse them under running water and squeeze slightly.
- Chop the onion.
- Heat the vegetable oil in a frying pan and brown the eggplants. Add the chopped onions.
- Mix and brown all together for a few minutes. Salt and pepper to taste.
- Add the sour cream.
- Sprinkle with the finely chopped parsley. Cover the pan with a lid and stew the eggplants with onions, sour cream, and parsley gently for 10-15 minutes.
- Grate the cheese.
- Prepare some suitable dishes for the eggplant julienne – cocotte or small pots suitable for baking in the oven. Put the stewed eggplants in sour cream into the pots.
- Sprinkle the cheese on top well.
- Place the eggplant julienne with cheese into the preheated oven for 3-5 minutes (or in the microwave) so that the cheese melts.
The eggplant julienne is done. Serve it immediately after cooking.
Enjoy your meal!
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