Eggplants with mushrooms in sour cream sauce

4 servings

25 minutes

Eggplants with mushrooms in sour cream sauce is a delicate and aromatic dish that beautifully showcases the richness of Russian cuisine. Softened fried eggplants are complemented by mushrooms, whose dense texture adds richness to the dish. Everything is united by a sour cream sauce that gives the dish tenderness and a subtle tanginess. This dish is perfect as a standalone treat or as a side to meat and fish. The recipe's origins trace back to traditional Russian cuisine, where sour cream is often used to add softness and depth of flavor. A rich palette of spices makes it even more expressive, while fresh parsley adds a light freshness. This combination of ingredients creates a harmonious taste suitable for both family dinners and festive tables.

Energy value per serving

• Calories: 182.5
• Proteins: 3.5g
• Fats: 16.9g
• Carbohydrates: 4.4g

Ingredients

• Champignons: 200 g
• Eggplants: 300 g
• Vegetable oil: 3 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Parsley: to taste
• Sour cream: 3 tbsp

Cooking steps

1. Wash the eggplants and cut them into large cubes. Wash the mushrooms and cut them into large slices.

   Required ingredients:

   • Eggplants: 300 g
   • Champignons: 200 g

2. Fry the eggplants in vegetable oil. Then add the mushrooms and fry until golden brown.

   Required ingredients:

   • Eggplants: 300 g
   • Champignons: 200 g
   • Vegetable oil: 3 tablespoons

3. Add sour cream and spices to taste.

   Required ingredients:

   • Sour cream: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Parsley:  to taste

4. Simmer on low heat, stirring constantly, until cooked.