Eggplants stewed in sour cream
2 servings
60 minutes
Eggplants stewed in sour cream are a dish infused with the aromas of Georgian cuisine. Its history dates back centuries when Caucasian housewives created hearty, spicy dishes using simple yet rich ingredients. Tender eggplants soaked in creamy sour cream sauce acquire a velvety texture, while sautéed onions add a sweet depth of flavor. Paprika and tomato paste provide a slight tang and spiciness, creating a harmony of tastes. This versatile dish can be served as a main course or on crispy toasts as an appetizer. Its rich, soft flavor pairs perfectly with Georgian wines and fresh herbs, turning an ordinary dinner into a true celebration of taste.
1
Wash the eggplants and chop them into small cubes. If the eggplants are bitter, soak them in water. Salt the cubes and leave them on a plate.
- Eggplant: 2 pieces
2
At this time, sauté the onion in pork fat in a saucepan.
- Onion: 20 g
- Fat: 2 tablespoons
3
Place paprika and eggplants on the onion. Mix and stew with tomato paste. Meanwhile, mix sour cream with a tablespoon of flour.
- Eggplant: 2 pieces
- Sour cream: 100 g
- Wheat flour: 1 tablespoon
4
Add sour cream with flour to the eggplants and simmer for another ten minutes. After that, the dish can be served on a plate or on toast.
- Sour cream: 100 g
- Wheat flour: 1 tablespoon
