An unusually tasty and at the same time simple recipe for eggplant in sour cream. Eggplants themselves are quite tasty vegetables, and when combined with sour cream, they are simply delicious. Parsley and dill complement the taste of the dish.
It is necessary
- - pepper - to taste;
- - salt - to taste;
- - parsley;
- - dill;
- - sour cream - 1 glass;
- - vegetable oil - 2 tablespoons;
- - wheat flour - 1 tablespoon;
- - eggplant - 2 pcs.
Instructions
Step 1
Peel off any excess eggplants, then wash them in running water. Cut into slices and place in hot water for five minutes. After the allotted time, discard the eggplants in a colander and let the water drain.
Step 2
Next, season the eggplant slices with salt, pepper and bread in wheat flour. Roll diligently, from all sides.
Step 3
Heat a skillet with vegetable oil and fry the flour-drenched eggplant pieces until golden brown.
Step 4
Preheat oven to 200oC. Place the fried eggplants in a mold, cover with sour cream. Place the dish in the oven and bake until tender, 40 minutes.
Step 5
Chop the herbs finely with a sharp knife, chill the dish slightly by taking it out of the oven. Sprinkle with herbs and serve as a stand-alone dish or in combination with a light vegetable salad.
