Eggplants fried with garlic and herbs

4 servings

35 minutes

Fried eggplants with garlic and herbs is a dish that combines simplicity and rich flavor. Popular in European cuisine, it captivates with its aroma and tender texture. Coated in flour, the eggplants develop a golden crust, while garlic and herbs add zest. The finishing touch is a sour cream-tomato sauce that highlights the richness of flavor and makes the dish juicy. This recipe is perfect as an appetizer or a side dish to meat dishes. Eggplants, thanks to their velvety structure, absorb the sauce, creating a harmony of flavors. Such a dish is not only pleasant to taste but also looks beautiful on the table, attracting attention with its bright color and appetizing aroma.

Energy value per serving

• Calories: 223.3
• Proteins: 4.9g
• Fats: 13.5g
• Carbohydrates: 20.8g

Ingredients

• Eggplants: 800 g
• Wheat flour: 40 g
• Sour cream: 80 g
• Garlic: 3 clove
• Vegetable oil: 40 ml
• Green: 20 g
• Tomato paste: 40 g
• Salt: to taste

Cooking steps

1. Peel the eggplants, pour boiling water over them, and slice into rounds.

   Required ingredients:

   • Eggplants: 800 g

2. Coat in flour with salt and fry until cooked.

   Required ingredients:

   • Wheat flour: 40 g
   • Salt:  to taste
   • Vegetable oil: 40 ml

3. Place the cooked eggplants on a plate and sprinkle with chopped garlic.

   Required ingredients:

   • Garlic: 3 cloves

4. Put sour cream and tomato paste in the freed pan. Simmer on low heat, stirring constantly.

   Required ingredients:

   • Sour cream: 80 g
   • Tomato paste: 40 g

5. Pour the sauce over the eggplants and serve at the table.

   Required ingredients:

   • Green: 20 g