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Eggplant Braised in Sour Cream

Make a simple, tasty dish! Sour cream keeps it lovely and tender. Eggplant braised in sour cream is a light dish with a creamy flavor. Serve it on its own or as a side for meat — it's perfect for a family dinner at the end of a long day.

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Eggplant stewed in sour cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 2 g
Fats 56 % 10 g
Carbohydrates 33 % 6 g
114 kcal
GI: 100 / 0 / 0
    1. Wash the eggplant and cut it into small cubes. Cover with cold water for 15 minutes, then drain, rinse the eggplant, tip it into a colander, and pat it dry with paper towels. 2. Peel and finely chop the onion and garlic. 3. Heat the vegetable oil in a skillet, add the onion, and cook over medium heat until soft, then add the garlic and cook for a minute. 4. Add the eggplant and fry for 8 minutes, stirring; add the fresh herbs and season with salt and spices. 5. Stir in the sour cream; once it comes to a simmer, lower the heat to its lowest setting and cook the eggplant for 20 minutes, stirring now and then. 6. Serve sprinkled with finely chopped fresh herbs. Enjoy!

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

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