Fried eggplants with onions

4 servings

30 minutes

Fried eggplants with onions are a hearty and aromatic dish of Abkhaz cuisine, where the simplicity of ingredients combines with depth of flavor. The pre-blanched and flour-fried eggplants acquire a golden crust, while the sweet onion adds richness. The key element is the sauce made from sour cream and tomato puree, which soaks into the vegetables, giving them a tender texture and subtle tanginess. This dish is perfect as a hot appetizer or an accompaniment to meat and fish dishes. In Abkhazia, it is often prepared for family meals, appreciating the harmony of flavors and nutrition. Each serving is filled with the warmth of the sun and the hospitality of Caucasian cuisine.

Energy value per serving

• Calories: 266.1
• Proteins: 4.3g
• Fats: 18.5g
• Carbohydrates: 21.7g

Ingredients

• Eggplants: 2 pc
• Onion: 2 head
• Wheat flour: 3 tbsp
• Sour cream: 5 tbsp
• Tomato puree: 1 tbsp
• Vegetable oil: 3 tbsp

Cooking steps

1. Wash the eggplants, cut off the ends, blanch, slice thinly, salt, coat in flour on both sides, and fry in oil. Slice the onion into rings and fry in oil as well.

   Required ingredients:

   • Eggplants: 2 pieces
   • Wheat flour: 3 tablespoons
   • Vegetable oil: 3 tablespoons
   • Onion: 2 heads

2. Transfer the cooked eggplants to a dish, alternating with fried onions, and in the pan where the eggplants were fried, add sour cream and tomato puree, mix, bring to a boil, and then pour this sauce over the eggplants.

   Required ingredients:

   • Sour cream: 5 tablespoon
   • Tomato puree: 1 tablespoon