Eggplants in sour cream and herbs
5 servings
60 minutes
Eggplants in sour cream and greens is a dish that combines the tenderness of vegetables with the creamy texture of sour cream sauce. This recipe has roots in European culinary traditions, where eggplants are valued for their velvety consistency and ability to absorb spice aromas. Sautéed vegetables, stewed until soft, create a harmony of flavors enhanced by the sweet-sour notes of vinegar and sugar. The sour cream sauce with greens adds freshness and sophistication to the dish, making it a great complement to meat or fish dishes. It is perfect for family dinners or cozy gatherings, and its lightness and healthy ingredients make it an excellent choice for health-conscious eaters.
1
Cut the vegetables into cubes.
- Eggplant: 1 piece
- Potato: 3 pieces
- White cabbage: 1 piece
- Tomatoes: 2 pieces
- Carrot: 1 piece
- Bell pepper: 2 pieces
2
Soak the eggplants in cold, salted water for 30 minutes.
- Eggplant: 1 piece
3
Fry all the vegetables in olive oil one by one.
- Olive oil: 1 glass
- Eggplant: 1 piece
- Potato: 3 pieces
- White cabbage: 1 piece
- Tomatoes: 2 pieces
- Carrot: 1 piece
- Bell pepper: 2 pieces
4
Put everything in a pot, add salt, and pour in a glass of boiling water. Cover with a lid and simmer on low heat until cooked.
- Salt: to taste
- Olive oil: 1 glass
- Eggplant: 1 piece
- Potato: 3 pieces
- White cabbage: 1 piece
- Tomatoes: 2 pieces
- Carrot: 1 piece
- Bell pepper: 2 pieces
5
For the sour cream sauce, add vinegar, sugar, salt, and ground pepper, and mix well with a wooden spatula. Combine the resulting mixture with sour cream before serving.
- Vinegar: 1 tablespoon
- Sugar: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
- Sour cream 20% fat: 2 glasss
6
Pour sauce over the eggplants and sprinkle with greens.
- Eggplant: 1 piece
- Parsley: 1 bunch
