Eggplant stewed in sour cream
Composition / ingredients
4
Servings:
Cooking method
1. Wash the eggplants and cut them into small cubes. Fill them with cold water for 15 minutes, after which we drain the water, rinse the eggplants, throw them into a colander, and then dry them with paper towels.
2. Peel and finely chop the onion and garlic.
3. Heat a frying pan with vegetable oil, spread the onion, fry over medium heat until soft, then add garlic. We cook for a minute.
4. Add the eggplants, fry for 8 minutes, stirring, put the greens, sprinkle with salt and spices.
5. We put sour cream in the pan when it boils, reduce the heat to a minimum and cook the eggplant for 20 minutes, stirring from time to time.
6. Serve, sprinkled with finely chopped herbs.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
