Eggplant stewed in sour cream

Eggplants are prized in cooking for their unique taste. They combine well with meat, mushrooms, and other vegetables. They can be delicious to fry, bake, stew. The last of these methods of cooking "blue" is most often preferred by people who monitor health. Eggplant stewed in sour cream will not disappoint gourmets who love to eat tasty and satisfying. During the harvest season, such a meal will be quite inexpensive.

Cooking Features

The recipes for cooking eggplants stewed in sour cream are similar, but each has its own specifics. However, there are several general rules.

Eggplants contain solanine. This harmful substance is part of many nightshade. His concentration in the “blue ones” is not so great as to send someone to a hospital bed, but it is sufficient to give the dish an unpleasant bitterness. It is easy to get rid of solanine: it is enough to soak sliced vegetables for 20-30 minutes in salted water. Usually prepare a solution of 10 g of salt and 1 liter of water. Some housewives simply sprinkle pieces of eggplant with salt, then washed. In this case, the salt will draw the toxin from the vegetables in just 10-15 minutes.
Wash vegetables before cooking is not enough - they need to be dried. Otherwise, they will lose their shape during the fire, the dish of them will turn out to be watery.
If eggplants are fried before stewing, they will be better kept their shape. A dish of pre-fried and then stewed vegetables turn out to be more delicious than those that were immediately quenched. However, roasting foods has a negative effect on the calorie content of the finished dish.
Eggplants are often stewed with garlic and greens. If you want the garlic to not make the dish spicy, but only give it your flavor, you need to add it first. To give the dish a piquant note, garlic is put shortly before the end of the quenching. Greens are always added at the last stage, otherwise it will not look appetizing.

Eggplants stewed in sour cream can be served as a separate dish or as a side dish for meat.

Fried eggplants stewed in sour cream

Composition:

eggplants - 0.5 kg;
flour - 50 g;
vegetable oil - how much will leave;
fresh or dried dill, black pepper, salt - to taste;
sour cream - 150 ml.

Method of preparation:

Wash eggplants, cut them into circles about 0.5 cm thick.
Salted, after 10 minutes, rinse in running water, pat dry with a kitchen napkin.
Add salt and pepper to flour, mix.
Heat oil in a pan.
Roll the eggplants in flour, fry on both sides until a ruddy hue appears.
Finely chop the dill, mix with sour cream. You can add crushed garlic clove.
Fold the eggplants in a high-frying pan or saucepan. Pour sour cream.
Put on a low fire and simmer under the lid for 10-15 minutes.

Eggplants cooked according to this recipe are tasty both hot and cold. Most often they are served as a separate snack. You can add them with chopped greens.

Eggplants stewed in sour cream with garlic and onions

Composition:

eggplants - 0.5 kg;
onions - 100 g;
garlic - 2 cloves;
sour cream - 100 ml;
water or mushroom broth - 100 ml;
butter - 50 g;
salt, black pepper powder - to taste.

Method of preparation:

Wash eggplants, cut into bars 5-7 mm thick.
In a liter of water, dissolve 2-3 teaspoons of salt. Dip the eggplants in the solution, leave for 20 minutes.
Peel the onion and garlic cloves.
Finely chop the garlic.
Cut the onion into small cubes.
Rinse the eggplants and dry them thoroughly with a kitchen towel.
In a deep frying pan, melt butter, put onion and garlic in it, fry them for 2-3 minutes.
Add eggplants. Fry them with onions and garlic for about 5 minutes.
Turn down the fire. Pour the vegetables with broth. Extinguish them under the lid for 10-15 minutes.
Add sour cream, spices. Simmer another 5-10 minutes.

Eggplants prepared according to this recipe resemble mushrooms in taste, especially if mushroom broth was used for the dish.