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.
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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.
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