Eggplants in Sour Cream and Greens
Main Dishes • European
Description
Eggplants in Sour Cream and Greens
Ingredients
- Eggplants 1 piece
- Salad Potatoes 3 pieces
- White Cabbage 1 piece
- Tomatoes 2 pieces
- Carrot 1 piece
- Orange Bell Peppers 2 pieces
- Olive Oil 10 fl oz
- Parsley 1 bunch
- 20% Sour Cream 15 fl oz
- Vinegar essence 1 tablespoon
- Sugar 2 teaspoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the vegetables into cubes.
Step 2
Soak the eggplant in cold, salted water for 30 minutes.
Step 3
Sauté all the vegetables in olive oil one by one.
Step 4
Transfer everything to a pot, add salt, pour in a glass of boiling water. Cover and simmer on low heat until cooked.
Step 5
For the sour cream sauce, mix vinegar, sugar, salt, and ground pepper well with a wooden spatula. Combine the mixture with the sour cream before serving.
Step 6
Drizzle the eggplants with the sauce and sprinkle with greens.
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