Tomato and eggplant salad with sour cream
1 serving
15 minutes
This salad of tomatoes and eggplants with sour cream is a refined combination of tenderness and spiciness, embodying modern author cuisine. Eggplants fried with sumac acquire an expressive Eastern shade, while golden tomatoes add a sweet, refreshing note. The sauce made from sour cream and cottage cheese, with the addition of dry adjika, gives the dish softness and a slight spiciness, making the taste rich yet harmonious. The salad pairs well with meat and vegetable dishes and also serves as a light snack on its own. The unique texture of the eggplants combined with the velvety sauce makes this salad a bright representative of gastronomic creativity. An ideal choice for lovers of experimental cuisine who appreciate the balance of taste and aesthetics in one dish.
1
Slice the eggplant thinly.
- Eggplants: 0.5 piece
2
Then cut into small pieces.
- Eggplants: 0.5 piece
3
Place on a hot skillet greased with olive oil.
- Eggplants: 0.5 piece
4
Add sumac, mix, and reduce the heat.
- Sumac: 0.5 teaspoon
5
Then add salt. Fry for about 6 minutes, stirring occasionally.
- Salt: to taste
6
Slice the tomato.
- Yellow tomatoes: 1 piece
7
Then cut into small cubes.
- Yellow tomatoes: 1 piece
8
Mix sour cream with cottage cheese.
- Sour cream: 1 tablespoon
- Cottage cheese: 1 tablespoon
9
Then add dry adjika and salt. Mix well.
- Dry adjika: pinch
- Salt: to taste
10
Mix the eggplant with the prepared sauce.
- Eggplants: 0.5 piece
- Sour cream: 1 tablespoon
- Cottage cheese: 1 tablespoon
- Dry adjika: pinch
- Salt: to taste
11
Add tomato and serve.
- Yellow tomatoes: 1 piece