Usuba
Stewed Eggplants with Sour Cream
A delicate eggplant dish in a creamy sour cream sauce. Vegetable cubes are fried with onions, stewed with spices, and finished with sour cream and flour. Serves as a standalone dish or as a side to croutons.
- Total
- 60 min
- Standard serving
- 377.9 g
Ingredients
Total 5
Instructions
- 1
Step 1
Rinse the eggplants and cut them into small cubes. If the vegetables are bitter, soak them in water for 15–20 minutes. Salt the cubes and leave them on a plate.
- 2
Step 2
Heat the fat in a sauté pan and fry finely chopped onion until golden.
- 3
Step 3
Add paprika and eggplant cubes to the onion. Mix and stew with tomato paste for 5–7 minutes. At the same time, stir the sour cream with wheat flour until smooth.
- 4
Step 4
Spread the sour cream mixed with flour over the eggplants and simmer for another 10 minutes over medium heat, stirring occasionally. Serve on a plate or on croutons.
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