The natural creamy texture of eggplant is favorably emphasized by the addition of cream or sour cream. With the addition of the sauce vegetables can be fried or baked, but we give preference to a slowly stewed stew - a warming, rich and full of flavors.
Eggplants stewed in sour cream with garlic
Ingredients:
- eggplant - 1,2 kg;
- onion - 320 g;
- ground coriander - 1 teaspoon;
- ground cumin, fenugreek, turmeric - for 1/2 teaspoon;
- A handful of fresh coriander;
- clove garlic - 4 pcs .;
- sour cream - 135 ml.
Preparation
To rid the eggplants from the characteristic bitter bitterness, cut the vegetables into large pieces and season with a generous portion of salt. Leave the vegetables for half an hour, and then rinse with cold water and start cooking.
On the heated oil in the saucepan, fry the large half rings of onions until they become transparent. After a while, start pouring in the spices: ground coriander, cumin, fenugreek and turmeric. Then put the garlic teeth in the paste. Wait until your whole kitchen is filled with a spicy scent. Then add the eggplant slices to the spice mixture. When the latter lightly brown, pour a glass of water into the frying pan and leave the dish to languish until the vegetables are completely softened. A couple of minutes before the meal, add the sour cream and coriander leaves.
Eggplants stewed in sour cream with mushroom flavor
Ingredients:
- eggplant - 440 g;
- champignons - 95 g;
- onion - 135 g;
- cloves of garlic - 2 pcs .;
- mushroom broth cube - 1 piece;
- water 260 ml;
- sour cream - 235 ml;
- tomatoes in its own juice - 440 g;
- sprig of thyme.
Preparation
Eggplant divide into large cubes, season with large sea salt and leave for half an hour. After a while, rinse the vegetables, allow them to dry, and then start roasting. Eggplants are known for their ability to quickly absorb fat from a frying pan, and therefore it is better not to zealous with butter, otherwise the dish will come out too heavy.
Rinse onion rings, add to them pieces of eggplant, garlic and mushrooms. Wait for the moisture to start from the last, season with a large sea salt, pour the broth cubed in a water, then sour cream and tomatoes. If the tomatoes are too sour, also put a little sugar in the dish. Tomite the aubergines stewed in sour cream for about half an hour, and then immediately serve.
If desired, you can prepare eggplants stewed in sour cream in a multivark, for this, the ingredients should first be fried in "Baking", and then, after adding the liquid, go to "Quenching" for 40 minutes.
Zucchini and eggplants stewed in sour cream
Ingredients:
- eggplant - 460 g;
- zucchini - 230 g;
- onion - 115 g;
- cloves of garlic - 4 pcs .;
- chili pepper - to taste;
- turmeric - 1/2 tsp;
- seeds of mustard, tahini paste - 2 teaspoons;
- sour cream - 115 ml.
Preparation
Cut the eggplant and zucchini with small cubes, sprinkle pieces of salt and leave for 15 minutes. After a while, rinse the vegetables and dry them. Pour oil in the frying pan and save on it large rings of onions. When the latter becomes transparent, put the vegetables and let them be browned. Supplement the vegetable sauce with pieces of hot pepper, garlic, turmeric and mustard, and when the latter becomes fragrant, add a glass of water and dilute the tahini with sour cream. Vegetables in a thick sour cream sauce should be held on the stove for about 20-25 minutes, during which time the sauce will visibly thicken and cover each slice. The prepared dish can be served hot, but the most delicious it becomes the next day, when the vegetables are saturated with the aromas of spices.