Eggplants in sour cream
Description
The recipe won't take much time. Eggplants in sour cream make a wonderful side dish for meat or a standalone appetizer. You can prepare them not only for lunch or dinner but also for a festive table. Serve hot.
Instructions
- 1
Step 1
1. The recipe for eggplants in sour cream is quite simple. First, wash, dry, and slice the eggplant (you can cut it into cubes, half-rings, or rounds). Then sprinkle them with salt and let sit for about 15 minutes.
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Step 2
2. Then thoroughly rinse the eggplants under running water to wash off the salt. Now that the eggplants are definitely not bitter, dry them well. Meanwhile, heat vegetable oil in a frying pan and add the eggplants. Lightly fry them on both sides until a crust forms. Remove from the oil and blot with a paper towel to remove excess fat.
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Step 3
3. Meanwhile, you can prepare the cheese. Grate it on a medium grater.
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Step 4
4. Transfer the eggplants to a heatproof dish (a large one or individual ramekins). Add ground black pepper to taste, if desired. Pour sour cream over the top (you can mix in pressed garlic into the sour cream, if desired).
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Step 5
5. Generously sprinkle cheese on top. You can also add a slice of fresh tomato, for example, or bacon. If desired, the cheese can be lightly brushed with sour cream. Place the dish in a preheated oven for 15–25 minutes (depending on the size of the pieces). The eggplants in sour cream should be ready when they have an appetizing, slightly browned cheese crust. Serve the dish garnished with fresh herbs or cherry tomatoes.