Quick and tasty stewed eggplant
4 servings
30 minutes
Quick and tasty stewed eggplant is a simple yet exquisite dish of Russian cuisine, perfect for a light dinner or side dish. The eggplant, with its soft texture and slightly nutty flavor, gains special richness when stewed. The addition of garlic adds spiciness, while fresh herbs and sour cream contribute tenderness and a creamy consistency. This dish pairs wonderfully with meat, potatoes, or cereals and can also stand alone as a main dish. Its simplicity in preparation makes it an excellent choice for those wanting to enjoy homemade Russian cuisine without spending much time at the stove.
1
Cut the eggplant into cubes, salt it, and stew until cooked in a pan. I added a crushed clove of garlic for flavor.
- Eggplants: 2 pieces
- Green: 1 bunch
2
Immediately mix the cooked eggplants in the pan with herbs (I had parsley and dill) and sour cream.
- Green: 1 bunch
- Sour cream: 200 g