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Eggplant stewed in sour cream. Video recipe
Stewed eggplant in sour cream is a very satisfying side dish that can be served with meat or poultry, or used as an independent dish. Combine vegetables with juicy tomatoes, or add mushrooms to the flavor.
Stewed eggplant in sour cream
Stewed eggplant in sour cream with tomatoes
Ingredients: – 3 eggplants; – 4 large tomatoes; – 2 onions; – 200 g sour cream; – a pinch of ground black pepper; – salt; – vegetable oil.
Wash the eggplants, cut off the stalks, peel and cut lengthwise into slices no more than 1 cm thick. Transfer them to a container or bowl, add a little salt and let sit for 20 minutes, then discard in a colander and drain all the liquid.
Soaking the eggplant with salt helps to remove the unpleasant bitterness from the vegetable and therefore enhance the flavor of the entire dish. In addition, after such a procedure, eggplants absorb vegetable oil worse when frying.
Peel the onions and cut into thin half rings. Heat vegetable oil in a deep frying pan or cauldron and fry the onion until transparent and soft for 3 minutes.
Cut the prepared eggplants into small pieces and place them in the onion fry. Do the same for the tomatoes. Stir the vegetable platter and cook over medium heat for a few minutes. In the meantime, make the sauce by stirring the sour cream with 0,5 cups of water and pour into the skillet.
Reduce heat to minimum, cover the eggplant and simmer for 10-15 minutes, stirring frequently with a wooden spoon or spatula. Season with salt and pepper to taste, remove from heat, but leave closed for another 5-10 minutes, letting vegetables brew. Use ready-made eggplants in sour cream as a side dish for meat or chicken.
Stewed eggplant in sour cream with mushrooms
You will need ingredients: – 3 eggplants; – 500 g of fresh mushrooms (champignons); – 300 g sour cream; – 2 tbsp. flour; – salt; – vegetable oil; – 10-15 grams of parsley or green onions.
Remove the skin and stalk from the eggplants, cut them across into circles and soak with salt, as in the previous recipe. Heat the oil in a skillet, coat the vegetable slices in flour, and fry them for a minute on each side.
To remove excess oil, spread the eggplant on a paper towel after frying.
Rinse the mushrooms, cover with salted water and cook for 7-10 minutes. Then strain the liquid, cut the mushrooms into slices and fry for 2 minutes. Place this roast along with the vegetables in a saucepan. Pour in sour cream, salt everything to taste and simmer eggplants with mushrooms for 30-40 minutes over low heat under a lid. Chop green onions or parsley and sprinkle on hot garnish before serving.