Usuba
Eggplants in Sour Cream Sauce
A delicate eggplant dish, floured and pan-fried, then stewed in sour cream. A simple homemade recipe with a soft texture and creamy flavor.
- Total
- 60 min
- Standard serving
- 212 g
1
Ingredients
Total 7
Instructions
- 1
Step 1
Wash the eggplants, peel them, and slice into pieces about 1 cm thick.
Place the slices in hot salted water for 5 minutes, then drain in a colander and let the water drip off.
Coat each slice in wheat flour, shaking off the excess.
Heat vegetable oil in a pan and fry the eggplants on both sides until golden brown.
- 2
Step 2
Transfer the fried eggplants to a pot and pour sour cream over them so that it covers the slices.
Salt and pepper to taste, then simmer over medium heat for 30–40 minutes until tender.
When serving, sprinkle the dish with fresh chopped parsley.
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