Sour Cream Eggplant Stew

This recipe was automatically translated from Romanian. View original here
Sour Cream Eggplant Stew

A very special combination, but very good, especially since it is prepared quickly and easily. I read opinions that eggplants prepared in this way have a bit of a mushroom-like taste, but not necessarily. Any cream cooking has a more special and specific taste, and I didn't spoil the eggplants at all in such a combination.

It also goes as hot food, or garnish, cold as a salad - it's good to serve it anyway.

Ingredients

Eggplant
1 kg
White onion
1 piece
Sour cream
3 tbsp
Sunflower oil
50 ml
Salt
1 tsp
plus chopped parsley according to preference

Step by step

1

Eggplant is peeled and cut into larger cubes, about 1x1cm.

2

Pour enough water to cover them and leave them for 30-40 minutes.

3

Then drain the eggplant well.

4

In a deeper pan, sauté the onion with the oil.

When the onion starts to brown, add the diced eggplant and, stirring periodically, let it cook over medium heat for about 10-15 minutes.

5

That's how it should be, soft but still not porridge at all, to see more cubes there.

6

Add sour cream, salt to taste - stir and simmer for another 10 minutes.

7

Finally you can add chopped parsley, I did not put, I wanted to taste them with sour cream, without other flavors.

Turn off the heat and let it penetrate for another 10-15 minutes.

8

I ate them hot and cold, they are good in any form.

Good appetite!

Quantity: 1000 g (3-4 servings)
Prep time: 30 min
Difficulty: easy
Ready in: 45 min
Publish date:
Source: zefira.net

Comments

No comments yet. Be the first to post one!