Eggplants in sour cream
4 servings
35 minutes
Eggplants in sour cream are a delicate and aromatic dish with roots in European cuisine. This recipe highlights the softness of eggplants fried to a golden crust and then simmered in thick sour cream. This combination creates a rich, creamy flavor with a slight tanginess. The dish is perfect as an independent appetizer or as an accompaniment to meat dishes. Garnished with fresh herbs, the eggplants gain additional freshness and zest. This recipe is not only simple but also reveals the true richness of eggplant flavor, turning them into a culinary masterpiece.
1
When serving, sprinkle with parsley or dill on top.
- Fresh herbs: to taste
2
Peel the eggplants, slice them, and place in hot water for 5 minutes, then drain, let the water drain, coat in flour, and fry.
- Eggplant: 2 pieces
- Wheat flour: 1 tablespoon
3
Then place the eggplants in a pot, pour sour cream over them, and put in the oven for 30-40 minutes.
- Eggplant: 2 pieces
- Sour cream: 3 tablespoons
