Eggplants in sour cream, Georgian style
4 servings
180 minutes
Eggplants in sour cream Georgian style is a dish that combines tenderness and richness of flavors. Georgian cuisine is famous for its aromatic and spicy combinations, and this recipe is no exception. Fried eggplants acquire an appetizing golden crust and then soak in a spicy sauce made of sour cream, garlic, and sweet pepper. Chili pepper adds heat, while fresh herbs give the dish brightness and freshness. The dish is infused for several hours, making it particularly harmonious and rich. It’s an ideal option for a snack or light dinner, perfectly complementing meat and vegetable dishes. The origins of the recipe trace back to the traditions of Georgian cuisine where eggplants have always held a prestigious place among popular ingredients.
1
Cut the eggplants into slices about 2 cm thick.
- Eggplant: 1 kg
2
Salt and let it sit. Drain the liquid.
- Salt: to taste
3
Fry on both sides in vegetable oil until golden brown.
- Vegetable oil: 1 tablespoon
4
Place on a napkin to remove excess fat. The eggplants should cool down.
5
Grind sweet pepper, bitter pepper, and garlic in a meat grinder. Mix with sour cream. Add salt to taste. Chop the greens.
- Red sweet pepper: 1 piece
- Chili pepper: 1 piece
- Garlic: 5 clove
- Sour cream: 300 g
- Salt: to taste
- Fresh herbs: 1 bunch
6
Layer the eggplant slices tightly in a salad bowl or other dish. Drizzle each layer with sour cream mixture and generously sprinkle with herbs.
- Eggplant: 1 kg
- Sour cream: 300 g
- Fresh herbs: 1 bunch
7
Put the prepared dish in the refrigerator for a few hours.
