Eggplants stewed in sour cream and garlic

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   How to make eggplants stewed in sour cream and garlic? Prepare your food. This dish is best prepared in the fall, during the season of the ripest and most delicious vegetables. Ideally, use small, elastic fruits. But at any other time of the year you can pamper yourself: the eggplant will be larger in size and more beautiful, glossy. Take any vegetable oil: both sunflower and olive will do.

2. STEP 2

   

   Wash the eggplant well, remove the stem and cut into cubes. The size of the cubes can be to your taste, but I don’t recommend making them too small, as the finished dish can turn into mush. How to remove bitterness from eggplants? Salt the chopped eggplants and leave for about 10 minutes until the juice is released. Drain the resulting liquid, rinse the eggplants and start cooking.

3. STEP 3

   

   Heat vegetable oil in a saucepan or frying pan. Add the eggplants and lightly fry them over medium heat until golden brown, stirring occasionally. If you previously soaked the eggplants in water, dry them well so that there are no splashes when frying in oil. Read how to choose a frying pan and oil for frying in separate articles at the end of the recipe.

4. STEP 4

   

   Add some salt. It is better to salt the eggplants not at the very end, so that they have time to give up their liquid, which will evaporate during the stewing process - then the dish will not be watery.

5. STEP 5

   

   Peel the garlic, chop it and add it to the eggplants. I grate the cloves, but you can also chop it with a knife or put it through a press. Fry everything together for three minutes, stirring.

6. STEP 6

   

   Add sour cream: it can be of any fat content. If suddenly you don’t have sour cream, you can completely replace it with cream, preferably with more fat. Read about the intricacies of adding sour cream so that it doesn’t come back in the article at the end of the recipe.

7. STEP 7

   

   Simmer everything together for another 7-10 minutes. Make sure that the eggplant cubes remain elastic and keep their shape well.

8. STEP 8

   

   Serve the dish on its own, as a side dish or as a salad. Very tasty both hot and cold. Bon appetit!

Comments on the recipe

Eleno4ka

10.10.2023

4.7

I made eggplants stewed in sour cream and garlic. To remove bitterness, I salted the eggplants cut into pieces and left for about 15 minutes. Then I squeezed it well with my hands, did not rinse it, but then did not add salt. I fried the eggplants in hot vegetable oil, added garlic, sour cream, and simmered everything together until the desired softness. The pieces hold their shape perfectly, so next time I’ll try to peel the eggplants for a more delicate consistency. It turned out very tasty, spicy, with a pleasant garlic and sour cream aroma. Delicious both hot and cold. Thanks for the recipe, Natalya!

knopa

10.10.2023

4.9

An amazingly tasty snack, try it, you won’t regret it, thank you)

alena•♫

10.10.2023

4.8

Thank you! I will try! Instead, I'll give you this recipe:

Shura

10.10.2023

4.9

Mine really like it too, and I just adore them)))

Anna

10.10.2023

4.6

Thank you, the recipe came in handy!!! I cooked zucchini with sour cream and garlic, but I didn’t try eggplant. I will cook!!!

morkofka

10.10.2023

4.5

A very simple recipe for incredibly tasty eggplants! A very light, yet satisfying dish that can be prepared in just 30 minutes. Eggplant stewed in sour cream and garlic is very tasty, spicy, piquant and aromatic. Thank you very much for the recipe!