Usuba
Eggplants with Tomatoes in Sour Cream Sauce
Vegetable appetizer of fried eggplants with tomatoes and garlic-dill sauce. Suitable as a standalone dish or a bread accompaniment.
- Total
- 45 min
- Standard serving
- 515.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Slice the eggplants into circles of medium thickness. Beat the eggs with salt using a whisk or fork until smooth.
- 2
Step 2
Pour oil into a pan and heat it. Dip eggplant slices into egg and fry on both sides until golden brown.
- 3
Step 3
Place the fried eggplants on a plate with a paper napkin and let cool.
- 4
Step 4
Prepare the sauce: mix sour cream with minced garlic and finely chopped dill. Salt to taste, keeping in mind that eggplants already contain salt.
- 5
Step 5
When the eggplants cool down, spread sauce on one slice, place a tomato slice of the same thickness on top, and cover with a second eggplant slice. Repeat with all components.
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