Eggplants stewed in sour cream with bell pepper
2 servings
15 minutes
Eggplants stewed in sour cream with bell peppers are a harmony of flavors inspired by Indian cuisine. The softness of the stewed eggplants combines with the juiciness of the bell peppers and the spiciness of tomatoes, while sour cream adds tenderness and a creamy texture. This dish is perfect as a standalone vegetarian treat or as a side to spicy meat and rice dishes. In Indian culinary tradition, vegetables are often stewed with spices and dairy products, creating a rich, deeply balanced flavor. Due to its simplicity in preparation and availability of ingredients, it will become a favorite in home menus.
1
Slice the eggplants into 1 cm thick pieces, salt them, let them sit for 10 minutes, and then squeeze out the moisture.
- Eggplant: 2 pieces
- Salt: to taste
2
In a glass saucepan, layer sliced onion, pepper, tomatoes, and eggplant, simmer covered for 6 minutes, add sour cream, season with pepper, and simmer for another 2 minutes.
- Onion: 2 heads
- Bell pepper: 2 pieces
- Tomatoes: 2 pieces
- Eggplant: 2 pieces
- Sour cream: 5 tablespoon
- Ground black pepper: to taste
