eggplant stewed in sour cream After all sorts of holidays and plentiful feastsyou need to unload your stomach a little. For this, dieticians recommend eating simple and healthy food: vegetables, chicken or pork, fruits. Dishes should contain a minimum of oil, fat, salt. In addition, they are better done on a couple or in the oven. To get rid of extra pounds, purchased during the holidays, we offer to learn a few simple, easy and fast cooking dishes. Eggplants stewed in sour cream are very delicate, juicy, low-calorie, so this is what we need.

Eggplants with herbs in sour cream sauce

Preparation of aubergines, stewed with sour cream,takes quite a bit of time - no longer than 30 minutes. In addition, you do not need to have super culinary skills, so that this dish turned out delicious, the main thing is to buy food, cut them and follow the recipe. It's all just like a clear day. So do not put off till 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

Cooking method: Pre-washed eggplants cut into medium cubes and put into a pan with water that has just boiled. After five minutes, drain excess liquid, and throw vegetables into a colander. They should drain and dry well, so that the dish does not get too liquid. Now roll the eggplant slices in flour and put them in a saucepan with butter, which has already melted, fry to a light golden crust. After transfer to a saucepan, pour sour cream, adding salt and, if desired, favorite spices, and simmer for about half an hour. After this time, try vegetables to taste - they should be soft, but do not fall apart, so be careful not to over-maintain the dish on the stove. Now finely chop the greens: dill, parsley or both of these ingredients. Sprinkle the prepared food, pour the sour cream sauce and serve it hot on the table. Eggplants made with this recipe are combined with fried steak, baked chicken, fish, if desired, they can be used as an independent dish. Bon Appetit! eggplant stew with sour cream

Eggplants with onion and garlic in sour cream sauce

Professional chefs often usefor the preparation of various dishes of garlic, which gives the dishes a special flavor and flavor. The recipe for these eggplants also includes this ingredient - in combination with onion and sour cream. What happens if you combine all these products, you can learn, only by preparing the dish yourself. Believe me, having spent only 30 minutes on this, 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

Cooking method: Washed eggplants can either be peeled or not. We suggest you do it at your discretion. Then cut the vegetables with medium cubes, and the onion - thin semicircles. As for garlic, then peel it from the husk and crush it with a special press, for lack of such use an ordinary knife - finely cut two denticles. Take a deep frying pan, put it on a small fire and warm it well. Then pour olive oil into it, place the onion and fry it until it is translucent. After you enter the eggplant, and at the very end, when the vegetables are almost ready - garlic. Do not forget to mix all the ingredients periodically with a spatula, so that they do not burn. Eggplants are fried for five minutes, when they become slightly golden and give off the juice, pour the dish with sour cream, season with spices and salt to your taste and cook for no more than half an hour, covering the frying pan with a lid. Ready-made vegetables should be soft and juicy. If you have a small bunch of greenery in the fridge, chop it with a knife and sprinkle the dish just before serving.

Eggplants with bouillon cube and onion in sour cream

We offer a recipe for another simple, but withThis incredibly appetizing and light dish - eggplant with a taste of mushrooms, which are stewed in sour cream sauce. To give the dish a special flavor 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

Cooking method: To begin with, let's open a small secret: in order to enhance the flavor of the dish, add a small dried white fungus along with the bouillon cube. However, it does not need to be cut - just rub it into a powder with a mortar. When preparing the food, the first thing to do is to cut the eggplant into cubes of the same size. After transfer them into a deep bowl and sprinkle with salt, adding cold boiled water (it should cover the food completely). If you use young vegetables, then leave them for fifteen minutes, and mature ones will need to stand in salted liquid for a little longer - about half an hour. In order not to waste time, clean the bulb and cut it in small pieces. Then put in a saucepan with preheated vegetable oil and fry until it is browned and does not become translucent. Cook, stirring constantly, otherwise you risk burning the onions. Now drain the eggplant from excess liquid and rinse them under running water, then pour into a colander and dry it a little. Then put into the pan, where the onions were cooked, and briefly fry both ingredients (about five to seven minutes). When vegetables are browned, sprinkle them with a mushroom soup cube, previously grinding it with your hands. After that, enter the amount of sour cream indicated in the recipe, and salt and pepper - to your taste. The dish should be cooked with constant stirring for ten minutes. At the very end it can be sprinkled with chopped herbs, which will give freshness and a beautiful appearance to the dish. Do you 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 used with cooked rice, and if you are a lover of meat, serve it with pieces of roasted chicken fillet or, for example, juicy beef or pork steak. delicious aubergines stewed in sour cream

Eggplants with mushrooms

If in the previous recipe we used a bouillon cube to give the dish a mushroom flavor, in this case we suggest taking 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

Cooking method: Start, as always, with cutting all the necessary products. Eggplant cut into medium slices or straws, and onions - cubes. Now heat the frying pan with olive oil and alternately place both ingredients in it. At your discretion, add salt and seasonings - it can be ground black pepper, fresh or dried basil, rosemary or cumin. In general, choose spices to your taste, remembering that they add spice to the dish and make it unusual. When the eggplant and onions lightly brown, enter into them diced mushrooms and cook under a closed lid. After about five minutes, pour all the sour cream, you can still pour a little more. Keep on low heat, not forgetting to stir occasionally the ingredients. The approximate cooking time is 20 minutes. Instead of champignons, you can use oyster mushrooms or, for example, ceps. If you decide to take the dried product collected by you in last year's autumn forest, please note that it should be prepared in advance. For this, fill the mushrooms with water, hold for a quarter of an hour, and then fry in vegetable oil. There is also a second method: boil them in a slightly salted liquid, and after fretting.

Assorted vegetables stewed in sour cream

This dish can be safely attributed to the category"Female", since it is light, not too high in calories and consists of vegetables alone. If you want to cook Assorti for your man, be sure to think about what to give him. It can be meat steak, goulash or, say, a 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

Cooking method: 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 come on! First, cut pre-washed eggplants, carrots, as well as tomatoes small cubes, and onions - half rings. From the sweet pepper, take out the middle and cut it into small pieces. Now go to the next stage of cooking: place onions in a saucepan with vegetable oil and fry for no more than two minutes. After that, enter the chopped carrots and eggplant. Cook with constant stirring, and when the vegetables lightly brown, add the tomato and bell pepper. A dish of salt, pepper and season with your favorite spices, focusing exclusively on your taste. After ten minutes, pour all the ingredients with sour cream, cover and keep on a low heat. The food should be cooked for five to seven minutes, and then put it in a heat-resistant dish and send it to the oven, heated to 170 degrees. After a quarter of an hour, the dietary fragrant 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 healthy food that is suitable for adults and children alike! So use these recipes and cook with the mood! We advise you to read: