Eggplant in sour cream with garlic in a frying pan

It is quite difficult to guess what these elastic cubes, somewhat resembling fried mushrooms in texture and taste, are made of. And yet they are just ordinary eggplants in sour cream with garlic in a frying pan. An amazing snack made from a minimal set of products, not to mention at an affordable price if it’s the harvest season. But even in winter, you can treat your loved ones to a delicious vegetable dish.

Yield: 4 servings.

Cooking time: 30 minutes.

Calories: 116 kcal per 100 grams of the dish.

Ingredients

• eggplants - 600 g;
• white onion - 160 g;
• garlic - 3 cloves;
• fresh parsley - medium bunch;
• sour cream - 200 g;
• salt, pepper - to taste;
• vegetable oil for frying (odorless) - 35 ml.

Preparation

1. Prepare the ingredients for the eggplants in sour cream with garlic in a frying pan. The fat content of the sour cream should be at least 20 percent. Choose well-ripened eggplants with firm pulp and glossy dark purple skin.

2. It’s better to remove the skin from the eggplants. The pieces will be cut into a fairly large size and therefore won’t fall apart during frying. At the same time, the structure of the snack will be uniform and more delicate.

3. Cut the thick specimens into equal plates (about 2 centimeters thick) first.

4. Then cut them into cubes.

5. Place the cut pieces in a bowl and sprinkle with half a tablespoon of salt, mix and let sit for 10 minutes. This procedure is done to remove bitterness along with the liquid released. Modern varieties of eggplants usually do not taste bitter, but it doesn’t hurt to take this precaution. Moreover, after this, the cubes will not absorb too much vegetable oil during frying.

6. In the meantime, chop the onion into large cubes, as well as the eggplants.

7. Chop the parsley (don’t chop too finely).

8. Heat oil in a frying pan, sauté the onion in it, but only until softened.

9. Take the eggplants in hand and squeeze them, then lay them on top of the onion.

10. Brown the eggplants over medium heat, stirring occasionally.

11. Add the sour cream to them, stir.

12. Immediately after that, add the herbs. Wait until the mixture starts to bubble, and from that moment, heat the mixture for another 3-4 minutes. To keep the cubes whole and elastic, a long cooking time is not needed here, as the eggplants were already cooked when browned.

13. At the very end, squeeze in the garlic, mix everything and turn off the heat after half a minute. At this moment, a wonderful aroma of warm garlic appears, which immediately whets the appetite.

14. Some like eggplants in sour cream with garlic in a frying pan while they are hot - it's a matter of taste. But actually, it’s best to wait until the snack cools down and serve it that way. The dish becomes even more like mushrooms. Serve it with country-style potatoes, as well as with any side dish and even just - with a slice of bread. It's very delicious, give it a try!