Eggplants with sour cream and herbs
2 servings
30 minutes
Eggplants with sour cream and herbs are a true gastronomic masterpiece of Russian cuisine, combining tenderness, spiciness, and freshness. This dish likely originates from traditional Russian summer snacks when seasonal vegetables are abundantly used in cooking. Fried to a golden crust, the eggplants become soft and aromatic, and their slight bitterness harmonizes with juicy slices of fresh tomatoes. The sour cream sauce with garlic and herbs gives the dish a rich creamy flavor with a hint of spiciness, while Italian herbs add a refined aroma. It can be served as a standalone dish or as a side to meat. In every bite is the warmth of home cooking, comfort, and enjoyment of simple yet perfectly complementary flavors.
1
Slice the eggplants thinly and fry in vegetable oil until golden brown.
- Eggplants: 2 pieces
- Vegetable oil: 2 tablespoons
2
Slice the tomatoes into thin slices.
- Tomatoes: 2 pieces
3
Finely chop the greens and garlic, mix with sour cream, and season with salt and pepper to taste.
- Italian Herbs: 1 bunch
- Garlic: 2 cloves
- Sour cream 20%: 200 g
- Salt: to taste
- Ground black pepper: to taste
4
Layer the fried eggplant circles and tomato slices, alternating layers, spreading sour cream on each layer.
- Eggplants: 2 pieces
- Tomatoes: 2 pieces
- Sour cream 20%: 200 g
5
Sprinkle with chopped greens.
- Italian Herbs: 1 bunch