Diversify your diet is easy, when on your garden bed or on the shelves of markets and shops such an abundance of fresh vegetables. We offer several options for preparing eggplant in sour cream .
The combination of simple and affordable products, getting into a frying pan or in a cauldron, just do wonders. Eggplants, extinguished in sour cream in pure form with a minimum amount of added spices, taste like mushrooms, and the addition of other vegetables will turn the dish into ragout . Sour cream will bring some zest and make the banal dish more refined.
Eggplants in sour cream, like mushrooms
Ingredients:
- eggplant - 550 g;
- onion - 200 g;
- sour cream 20% - 250 g;
- garlic - 2-3 cloves;
- salt;
- ground black pepper;
- fresh greens;
- vegetable oil.
Preparation
Eggplant washed, cut into small cubes and soaked for thirty or forty minutes in slightly salted water to get rid of bitterness.
In the meantime, we clean the peel and shred cubes onions, finely chop garlic and pre-washed fresh herbs.
A frying pan with a thick bottom is warmed up well on medium heat, splashing some vegetable oil beforehand, and spreading the onions. When the onion cubes are lightly browned, lay the soaked eggplants, which we pre-salt into a colander and wash it with excess salt. We keep the dish on fire until the vegetables are podzolotyatsya.
Now add sour cream, ground black pepper, salt and garlic through the press. We mix everything thoroughly and let it run on the weakest heat for five to seven minutes. At the end of the cooking, we throw fresh greens at will and mix.
As you can see, the set of products and the time costs are very minimal, and the result is impressive. These stewed eggplants really taste like mushrooms.
Eggplants stewed in sour cream with courgettes
Ingredients:
- eggplant - 750 g;
- zucchini - 550 g;
- onion green - to taste;
- sour cream 20% - 270 g;
- garlic - 2-3 cloves;
- salt;
- ground black pepper;
- spices;
- fresh greens;
- vegetable oil.
Preparation
Fruits of eggplants and courgettes are mine, wipe dry and cut into equal cubes. If necessary, the aubergines should be put in salt water for forty minutes so that the bitterness is gone. If you do not feel this taste in the vegetable, then this step can be skipped.
We send to the preheated vegetable oil pan first zucchini and brown them two or three minutes on high heat, and then we lay eggplant and fry another five minutes. Add salt to taste, ground black pepper, spicy herbs, finely chopped fresh spring onions or ready-made dried and spread out sour cream mixed with squeezed through garlic press. Mix everything neatly and let it over moderate heat to the desired degree of readiness of the vegetables.
Ready meal is served to the table, with finely chopped fresh herbs.
Eggplants stewed with vegetables in sour cream in a multivariate
Ingredients:
- eggplant - 475 g;
- sweet Bulgarian pepper - 275 g;
- tomatoes - 275 g;
- carrots - 150 g;
- onion - 150 g;
- garlic - 2 cloves;
- sour cream - 175 ml;
- vegetable oil - 25 ml;
- laurel leaves - 2 pieces;
- salt;
- ground black pepper;
- Provencal herbs;
- fresh greens.
Preparation
All my vegetables, dried and cooked traditionally. Eggplants are cut into slices or quarter-circles. We remove peppers from seed boxes and shred large enough cubes. Carrots clean and cut
Multivarku set up the mode "Baking" or "Frying", pour a little vegetable oil in its container and brown the onion with carrots. Then we lay the rest of the vegetables, except for the tomato and we maintain in the same regime for another ten minutes, stirring.
Add sour cream, salt, pepper, laurel leaves and Provencal herbs, squeeze through the garlic press, throw tomatoes, mix and, switching the device to the function "Quenching", prepare another thirty to forty minutes.