Cooking process
Stewed aubergines in sour cream will taste to all those who like vegetables in creamy sauce. There are a lot of cooking options for this dish. Someone likes eggplants to swim in sour cream, someone prefers to stew in the sour cream not fried eggplant.
I will offer you my own version of eggplant. Its peculiarity is that I pre-cook the pieces of eggplant and carcass of eggplant until the sour cream is almost completely evaporated, so that there is no liquid sauce, and the eggplant slices were covered with it.
To prepare the stewed eggplant in sour cream, we prepare the products according to the list. Sour cream can be taken any fat, you can also use Greek yogurt, it turns out too delicious.
Eggplants of large diameter are mine. We cut first into circles 5-7 mm thick, then each circle – into six parts.
Fill the pan with half water. We let the water boil, we throw salt. Then throw the pieces of eggplant in boiling water. Cook the eggplant 3-4 minutes.
Throw the eggplants in a colander and let the water completely drain off the eggplant. After that, we spread the pieces of eggplant on a paper towel and once again we soak all the liquid.
We put the cut pieces of eggplant into a bowl. We pour them in flour.
In a frying pan, melt butter and batches into one layer and fry the pieces of eggplant to a crispy crust, stirring, for 5-7 minutes. You need to fry on high heat.
From spices I use a mixture of Provencal herbs, fresh dill, finely chopped garlic, salt and pepper.
To fried eggplant slices, spread sour cream and the above spices, mix well the eggplant with sour cream, when heated sour cream will become more liquid. It should completely cover the eggplant. Stew the dish for another 10-15 minutes until the softness of the eggplant and the thickening of the sauce.
We love that the eggplant slices keep the shape and, as it were, be enveloped in a creamy sauce. If you like, when pieces of eggplant float in sour cream sauce, then you can add 1 tablespoon to the dish. more sour cream than indicated in the recipe.
Stewed eggplants in sour cream are ready! You can serve them both as a hot snack, and as a side dish to the main course. Eggplants, cooked according to this recipe, are juicy inside, with a ruddy creamy crust.
Bon Appetit!
Eggplants stewed in sour cream
It will be to the taste of all those who love vegetables in creamy sauce. You can serve them both as a hot snack, and as a side dish to the main course.
Ingredients
Eggplant – 500 g
Sour cream – 100 ml (can be slightly more)
Flour – 2 tablespoons
Garlic – 2 teeth
Butter – 40 g
Provencal herbs – 10 g
Fresh dill – 10 g
Salt – to taste
Pepper black ground – to taste
Cooking process
Stewed aubergines in sour cream will taste to all those who like vegetables in creamy sauce. There are a lot of cooking options for this dish. Someone likes eggplants to swim in sour cream, someone prefers to stew in the sour cream not fried eggplant.
I will offer you my own version of eggplant. Its peculiarity is that I pre-cook the pieces of eggplant and carcass of eggplant until the sour cream is almost completely evaporated, so that there is no liquid sauce, and the eggplant slices were covered with it.
To prepare the stewed eggplant in sour cream, we prepare the products according to the list. Sour cream can be taken any fat, you can also use Greek yogurt, it turns out too delicious.
Eggplants of large diameter are mine. We cut first into circles 5-7 mm thick, then each circle – into six parts.
Fill the pan with half water. We let the water boil, we throw salt. Then throw the pieces of eggplant in boiling water. Cook the eggplant 3-4 minutes.
Throw the eggplants in a colander and let the water completely drain off the eggplant. After that, we spread the pieces of eggplant on a paper towel and once again we soak all the liquid.
We put the cut pieces of eggplant into a bowl. We pour them in flour.
In a frying pan, melt butter and batches into one layer and fry the pieces of eggplant to a crispy crust, stirring, for 5-7 minutes. You need to fry on high heat.
From spices I use a mixture of Provencal herbs, fresh dill, finely chopped garlic, salt and pepper.
To fried eggplant slices, spread sour cream and the above spices, mix well the eggplant with sour cream, when heated sour cream will become more liquid. It should completely cover the eggplant. Stew the dish for another 10-15 minutes until the softness of the eggplant and the thickening of the sauce.
We love that the eggplant slices keep the shape and, as it were, be enveloped in a creamy sauce. If you like, when pieces of eggplant float in sour cream sauce, then you can add 1 tablespoon to the dish. more sour cream than indicated in the recipe.
Stewed eggplants in sour cream are ready! You can serve them both as a hot snack, and as a side dish to the main course. Eggplants, cooked according to this recipe, are juicy inside, with a ruddy creamy crust.
Bon Appetit!