Eggplants fried with garlic and herbs
4 servings
35 minutes
Fried eggplants with garlic and herbs is a dish that combines simplicity and rich flavor. Popular in European cuisine, it captivates with its aroma and tender texture. Coated in flour, the eggplants develop a golden crust, while garlic and herbs add zest. The finishing touch is a sour cream-tomato sauce that highlights the richness of flavor and makes the dish juicy. This recipe is perfect as an appetizer or a side dish to meat dishes. Eggplants, thanks to their velvety structure, absorb the sauce, creating a harmony of flavors. Such a dish is not only pleasant to taste but also looks beautiful on the table, attracting attention with its bright color and appetizing aroma.
1
Peel the eggplants, pour boiling water over them, and slice into rounds.
- Eggplant: 800 g
2
Coat in flour with salt and fry until cooked.
- Wheat flour: 40 g
- Salt: to taste
- Vegetable oil: 40 ml
3
Place the cooked eggplants on a plate and sprinkle with chopped garlic.
- Garlic: 3 cloves
4
Put sour cream and tomato paste in the freed pan. Simmer on low heat, stirring constantly.
- Sour cream: 80 g
- Tomato paste: 40 g
5
Pour the sauce over the eggplants and serve at the table.
- Fresh herbs: 20 g
