After all sorts of holidays and abundantfeasts, you need to unload your stomach a little. To do this, nutritionists recommend eating simple and healthy food: vegetables, chicken or pork, fruits. Dishes should contain a minimum of oil, fat, salt. In addition, it is better to steam them or bake them in the oven. To get rid of the extra pounds gained during the holidays, we suggest mastering several simple, easy and quick-to-cook dishes. Eggplants stewed in sour cream turn out very tender, juicy, low-calorie, so this is what we need.

Eggplants with herbs in sour cream sauce

Cooking eggplant stewed with sour cream,takes very little time - no longer than 30 minutes. In addition, you do not need to have super culinary skills to make this dish delicious, the main thing is to buy the products, cut them and follow the recipe. Everything is as simple as day. So do not put off until tomorrow what you can cook today! Ingredients:

• four medium aubergines
• one glass of fresh sour cream
• salt - at your discretion
• a small piece of butter
• one tablespoon of flour (take wheat)
• any fresh herbs (parsley or dill) - one bundle

Method of preparation:Pre-wash the eggplants, cut them into medium cubes and place them in a saucepan with water that has just boiled. After five minutes, drain the excess liquid and throw the vegetables in a colander. They should drain well and dry out so that the dish does not turn out too liquid. Now roll the eggplant pieces in flour and place them in a saucepan with melted butter, fry until lightly golden brown. Then transfer to a saucepan, pour sour cream over them, add salt and, if desired, your favorite spices, and simmer for about half an hour. After this time, taste the vegetables - they should be soft, but not falling apart, so be careful not to overcook the dish on the stove. Now finely chop the herbs: dill, parsley, or both of these ingredients. Sprinkle the finished dish, pour sour cream sauce over it and serve hot. Eggplants made according to this recipe go well with fried steak, baked chicken, fish, and can be eaten as a separate dish if desired. Enjoy your meal!

Eggplants with onion and garlic in sour cream sauce

Professional chefs use it very oftenfor cooking various dishes, garlic, which gives dishes a special aroma and flavor. The recipe for these eggplants also includes this ingredient - in combination with onions and sour cream. What will happen if you combine all these products, you can find out only by cooking the dish yourself. Believe me, having spent only 30 minutes on this matter, you will be satisfied with the result! Ingredients:

• 400 grams of ripe eggplant
• table salt - to your taste
• one bulb
• 300 grams of sour cream of medium fat content
• olive oil - for frying
• two garlic cloves
• black freshly ground pepper

Method of preparation:You can either peel the washed eggplants or not. We suggest you do it at your discretion. Then cut the vegetables into medium cubes, and the onion into thin half rings. As for the garlic, peel it and crush it using a special press, or if you don’t have one, use a regular knife — finely chop two cloves. Take a deep frying pan, put it on low heat and heat it up well. Then pour olive oil into it, put in the onion and fry it until translucent. Then add the eggplants, and at the very end, when the vegetables are almost ready, add the garlic. Don’t forget to periodically stir all the ingredients with a spatula so that they don’t burn. Fry the eggplants for five minutes, when they become slightly golden and release juice, pour sour cream over the dish, season with spices and salt to your taste and simmer for no longer than half an hour, covering the frying pan with a lid. The finished vegetables should be soft and juicy. If you have a small bunch of herbs in the refrigerator, chop them with a knife and sprinkle them over the dish just before serving.

Eggplants with bouillon cube and onion in sour cream

We offer a recipe for another simple, butthis incredibly appetizing and light dish - eggplants with mushroom flavor, which are stewed in sour cream sauce. To give the dish a special aroma and piquancy, use special seasonings: cumin, oregano, basil, anise. They can be either fresh or dried. Ingredients:

• two large eggplants
• table salt - a couple of pinch
• 120 grams of onions (this is one average piece)
• refined vegetable oil
• freshly ground pepper (black) - optional
• one glass of not too fatty sour cream
• bouillon cube with taste of mushrooms ("Maggi" or any other) - one piece

Method of preparation:First, let's reveal a little secret: to enhance the aroma of the dish, add a small dried porcini mushroom along with the bouillon cube. However, you don't need to cut it - just grind it into powder using a mortar. When you start preparing the dish, the first thing you should do is cut the eggplants into cubes of the same size. Then put them in a deep bowl and sprinkle with table salt, adding cold boiled water (it should cover the products completely). If you are using young vegetables, then leave them for fifteen minutes, and mature ones will need to be kept in salted liquid a little longer - about half an hour. In order not to waste time, peel the onion and cut it into small pieces. Then put it in a saucepan with heated vegetable oil and fry until it is browned and becomes translucent. Cook, stirring constantly, otherwise you risk burning the onion. Now drain the excess liquid from the eggplants and rinse them under running water, then put them in a colander and dry them a little. Then put them in the frying pan where the onions were cooked and fry both ingredients for a short time (about five to seven minutes). When the vegetables are browned, sprinkle them with a mushroom bouillon cube, having previously crushed it with your hands. Then add the amount of sour cream specified in the recipe, and salt and pepper to your taste. The dish should be stewed with constant stirring for ten minutes. At the very end, you can sprinkle it with chopped herbs, which will give the dish freshness and a beautiful appearance. Want to diversify the recipe? It's very simple: add fresh or dried mushrooms to the eggplants, instead of them you can also put ripe tomatoes and other vegetables. This dish is eaten with boiled rice, and if you are a meat lover, serve it with pieces of fried chicken fillet or, for example, a juicy beef or pork steak.

Eggplants with mushrooms

If in the previous recipe we used a bouillon cube to give the dish a mushroom flavor, then in this case we suggest using fresh champignons. Ingredients:

• eggplant - three pieces
• 200 grams of champignons
• olive oil - for frying
• spices - if desired
• two onions
• salt - to taste
• 150 grams of sour cream

Method of preparation:Start, as always, by cutting all the necessary products. Cut the eggplants into medium slices or strips, and the onion into cubes. Now heat a frying pan with olive oil and put both ingredients in it one by one. Add salt and seasonings to your taste - this can be ground black pepper, fresh or dried basil, rosemary or cumin. In general, choose spices to your taste, remembering that they add piquancy to the dish and make it unusual. When the eggplants and onions are slightly browned, add diced champignons and simmer under a closed lid. After about five minutes, pour sour cream over everything, you can add a little more salt. Keep on low heat, remembering to stir the ingredients periodically. The approximate cooking time of the dish is 20 minutes. Instead of champignons, you can use oyster mushrooms or, for example, porcini mushrooms. If you decide to take a dried product that you collected in last year's autumn forest, keep in mind that it should be prepared in advance. To do this, pour water over the mushrooms, hold for a quarter of an hour, and then fry in vegetable oil. There is a second way: boil them in a slightly salted liquid, and then stew.

Assorted vegetables stewed in sour cream

This dish can safely be classified as"women's", because it is light, not too high in calories and consists of only vegetables. If you want to cook "Assorted" for your man, be sure to think about what to serve it with. It can be a meat steak, goulash or, say, chicken. Ingredients:

• two onion bulbs
• one carrot
• eggplant - two pieces
• black ground pepper - optional
• vegetable oil (needed for frying)
• one large tomato
• one package of sour cream
• salt add to your taste
• red bell pepper - one piece
• 50 grams of fresh parsley or dill

Method of preparation:This vegetable dish turns out very tender and juicy due to the fact that all the products are stewed in sour cream sauce. Well, are you ready to create a culinary masterpiece? Then get started! First, cut the pre-washed eggplants, carrots, and tomatoes into small cubes, and the onion into half rings. Remove the middle from the sweet pepper and cut it into small pieces. Now move on to the next stage of cooking: put the onion in a saucepan with vegetable oil and fry for no longer than two minutes. Then add the chopped carrots and eggplants. Cook, stirring constantly, and when the vegetables are lightly browned, add the tomato and bell pepper. Salt, pepper and season the dish with your favorite spices, focusing solely on your taste. After ten minutes, pour sour cream over all the ingredients, cover with a lid and keep on low heat. The dish should be stewed for five to seven minutes, then transferred to a heat-resistant dish and put in the oven, preheated to 170 degrees. In a quarter of an hour, the dietary aromatic dish will be completely ready. Sprinkle it with fresh herbs, chopped with a knife, and call everyone to the table. Eggplants stewed in sour cream are a healthy and wholesome food that is suitable for both adults and children! Therefore, use these recipes and cook with a good mood! We recommend reading:

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