Usuba
Eggplants in Sour Cream Sauce
A delicate eggplant dish stewed in sour cream. The vegetables are pre-boiled and fried, then simmered in a butter sauce until tender. Served hot, sprinkled with fresh herbs.
- Total
- 35 min
- Standard serving
- 221.5 g
1
Ingredients
Total 5
Instructions
- 1
Step 1
Clean the eggplants, rinse them, and slice them into pieces about 1 cm thick.
- 2
Step 2
Place the slices in boiling salted water for 5 minutes. Transfer to a colander and let the water drain.
- 3
Step 3
Coat each slice in flour on all sides.
- 4
Step 4
Heat the vegetable oil in a frying pan and fry the eggplants until golden brown on both sides.
- 5
Step 5
Transfer the fried eggplants to a pot, pour sour cream over them, and simmer over medium heat for 30–40 minutes until tender.
- 6
Step 6
When serving, sprinkle the dish with fresh chopped parsley or dill.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
