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.


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

Step by step


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


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


Then drain the eggplant well.


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.


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


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


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.


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:

Receive new recipes on email


No comments yet. Be the first to post one!