Stewed eggplants with sour cream and herbs

4 servings

30 minutes

Stewed eggplants with sour cream and herbs are a true embodiment of Greek cuisine, where simplicity meets rich flavors. This recipe recalls traditional Mediterranean dishes, where vegetables reveal their rich aroma through gentle stewing. Eggplants become soft and slightly sweet, while sour cream adds a creamy texture that balances the spiciness of garlic and the richness of onion. Fresh herbs complete the composition, giving the dish freshness and a hint of spice. It's an ideal option for a summer dinner or a cozy family lunch when you want to enjoy harmonious flavors without complicated preparation.

Energy value per serving

• Calories: 99.5
• Proteins: 3.2g
• Fats: 3.9g
• Carbohydrates: 13.9g

Ingredients

• Eggplants: 2 pc
• Onion: 2 head
• Garlic: 4 clove
• Sour cream: 100 g
• Salt: to taste
• Green: to taste

Cooking steps

1. Cut the eggplants into cubes, chop the onion and garlic.

   Required ingredients:

   • Eggplants: 2 pieces
   • Onion: 2 heads
   • Garlic: 4 cloves

2. Fry the eggplants with onions over medium heat for 5 minutes.

   Required ingredients:

   • Eggplants: 2 pieces
   • Onion: 2 heads

3. Add garlic, salt, and simmer for 5 minutes.

   Required ingredients:

   • Garlic: 4 cloves
   • Salt:  to taste

4. Add sour cream, mix, and simmer for 5 minutes.

   Required ingredients:

   • Sour cream: 100 g

5. Sprinkle with greens when serving.

   Required ingredients:

   • Green:  to taste