Eggplant with Sour Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 eggplant (s), cut into cm pieces
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ turmeric, ground
- 1 pinch (s) sugar
- 8 tablespoon oil
- 1 pinch (s) asante (Asafetida, devil`s dirt)
- 2 tablespoon spice paste (onion mixture, in my recipes)
- 1 teaspoon ground cumin
- 1 teaspoon coriander, ground
- 0.5 teaspoon ½ chili powder
- 1 pinch (s) sugar
- 0.5 teaspoon ½ salt
- 125 g sour cream
Print Recipe
Pin Recipe Instructions
- This is my absolutely favorite eggplant recipe and now it`s time to pass it on:
- Rub eggplant slices with 1/2 teaspoon salt, 1/2 teaspoon turmeric and a pinch of sugar and set aside for 30 minutes.
- Heat the oil in a large frying pan and brown the aubergine slices. Drain on kitchen paper.
- Reduce to medium heat and add asafetida to the remaining oil. Fry for 3-4 seconds, add onion mixture, cumin, coriander, chili powder, sugar and salt and stew for 2 minutes. Add the sour cream and mix well with the spices. Put in the eggplant slices. Cover and let simmer for 10 minutes.
- Serve with chappati.
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