Eggplant julienne with sour cream and cheese is an easy-to-cook and very tasty dish.

Summary

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

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Instructions

1. 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.

   

2. Chop the onion.
3. Heat the vegetable oil in a frying pan and brown the eggplants. Add the chopped onions.
4. Mix and brown all together for a few minutes. Salt and pepper to taste.

   

5. Add the sour cream.
6. 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.

   

7. Grate the cheese.
8. 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.
9. Sprinkle the cheese on top well.

   

10. 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!