Stewed eggplants with sour cream and herbs
4 servings
30 minutes
Stewed eggplants with sour cream and herbs are a true embodiment of Greek cuisine, where simplicity meets rich flavors. This recipe recalls traditional Mediterranean dishes, where vegetables reveal their rich aroma through gentle stewing. Eggplants become soft and slightly sweet, while sour cream adds a creamy texture that balances the spiciness of garlic and the richness of onion. Fresh herbs complete the composition, giving the dish freshness and a hint of spice. It's an ideal option for a summer dinner or a cozy family lunch when you want to enjoy harmonious flavors without complicated preparation.
1
Cut the eggplants into cubes, chop the onion and garlic.
- Eggplant: 2 pieces
- Onion: 2 heads
- Garlic: 4 cloves
2
Fry the eggplants with onions over medium heat for 5 minutes.
- Eggplant: 2 pieces
- Onion: 2 heads
3
Add garlic, salt, and simmer for 5 minutes.
- Garlic: 4 cloves
- Salt: to taste
4
Add sour cream, mix, and simmer for 5 minutes.
- Sour cream: 100 g
5
Sprinkle with greens when serving.
- Fresh herbs: to taste
