Eggplant Stewed with Sour Cream and Garlic
by Editorial Staff
A wonderful eggplant dish that cooks quickly and tastes delicious both hot and cold. Eggplants stewed with sour cream and garlic are quite satisfying, therefore they are good as an independent dish, as well as as a side dish or as a snack. Eggplants are very aromatic and tasty. A minimum of products – and an excellent result!
Ingredients
- Eggplant – 300 g
- Sour cream – 100 g
- Garlic – 2 cloves
- Vegetable oil – 30-45 ml (2-3 tablespoons)
- Salt to taste
Directions
- We prepare the necessary products.
- Cut the eggplants into medium cubes. To get rid of the bitterness (if present), put the eggplant cubes in a bowl, lightly salt, stir and leave for 10-15 minutes. Then rinse the eggplants under running water and dry with a napkin. I didn’t add or wash the eggplants (I just cut them into cubes) – there was no bitterness in the finished dish.
- Heat the vegetable oil in a frying pan and spread the sliced eggplants. Salt the eggplants immediately.
- Fry the eggplants, stirring occasionally, for 5-7 minutes, until almost soft and golden.
- Peel the garlic, pass through a press and add to the pan to the eggplant.
- Also, add sour cream to the pan.
- Mix the eggplant with sour cream, reduce the heat, cover the pan with a lid and simmer the eggplant over low heat, stirring occasionally, for 3-5 minutes. Then we turn off the fire.
- Eggplant stewed with sour cream and garlic, ready 4
Enjoy your meal!
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