Fried eggplants with sour cream, taste like mushrooms, recipe with step-by-step photos PhotoRecipe.ru

In summer and autumn, many people prefer dishes made from seasonal vegetables that are not available during the cold season. These include eggplants. You can make a vegetable stew from them, they can be fried or stewed in a creamy sauce or sour cream. Eggplants in sour cream sauce are stewed or baked, often supplemented with vegetables, mushrooms or even minced meat. There are so many recipes for this snack that even a picky gourmet can choose a recipe that suits his gastronomic preferences.

In a frying pan

Ingredients:

1 kg of eggplants;
100 ml sour cream;
2 cloves of garlic;
2 tbsp. spoons of vegetable oil;
½ tsp. salt;
10 g parsley;
1 pinch of ground pepper.

Sour cream must be fresh. Instead of parsley, you can use dill. Increase or decrease the amount of garlic as desired.

Step by step steps:

Wash the blue ones, peel them, cut into fairly large pieces. Sprinkle with salt, stir, leave for 20-30 minutes. Then the eggplants need to be squeezed out properly.
Heat vegetable oil in a frying pan, add the blue ones, fry until almost done (they should brown).
Finely chop the garlic with a knife and place it in the pan with the eggplant.
Add salt, pepper, add sour cream, stir and cook over medium heat for about 5 minutes.
Chop the parsley, add to the dish, stir.
Serve fried eggplants hot.

Sour cream gives eggplants fried with garlic a creamy taste and tenderness, while at the same time the dish remains piquant

With cheese

A very satisfying, yet simple and tasty dish, covered with a layer of melted cheese.

3 small eggplants;
5 tbsp. spoon of sour cream;
3 cloves of garlic;
1 onion;
2 tbsp. spoons of flour;
100 g hard cheese;
greenery;
salt;
freshly ground black pepper.

This quantity makes approximately 4 servings of the dish.

Some experienced chefs believe that the best way to chop garlic for this dish is to finely chop it with a knife

Step by step steps:

Wash the blue ones and chop them into small pieces.
Pass the garlic through a press or finely chop it. You can chop garlic in another way.
Cut the onion into small cubes.
Grate the cheese quite coarsely.
Heat vegetable oil in a frying pan, add the eggplant and fry over medium heat for 5 minutes.
Add onion and garlic to the pan, stir, cook until the blue ones soften, then add salt.
Mix sour cream with flour, pour the mixture into the eggplants, stir, sprinkle with cheese shavings, wait until the cheese melts.
When serving, sprinkle with chopped herbs.

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Sunday, August 18, 2013 07:51 + in quote book Eggplant, sour cream, and garlic work wonders in this dish! Many people, when trying these eggplants with sour cream, think that they are fried mushrooms. In this version, eggplants really look a lot like mushrooms. A simple, but at the same time worth your attention dish that can be prepared in the traditional way on the stove or in a slow cooker.

If you have eggplants, but don’t want to stand at the stove for a very long time, I want to offer you a tasty and quick-to-prepare appetizer that can also be eaten as a salad. Eggplant dish is delicious both cold and hot. Ingredients: Eggplants – 5 pcs. Onions – 2 pcs. (large bulbs). Garlic – 3-4 cloves. Sour cream (or mayonnaise) – 5 tbsp. l. with a slide. Vegetable oil – for frying vegetables. Salt - to taste. Greenery - for decoration. Everything is extremely simple: you need to wash the eggplants, remove the stem, and cut them as desired. I always cut them first into tongues about 5 mm thick, then cut them into strips. And some people might like it in half rings. I put it in a preheated frying pan with vegetable oil, add a little salt and start frying. While the blue ones are frying, I cut the onions into small cubes and add them to the eggplants. I finely chop the garlic and add it to the vegetables in the pan. From time to time, eggplants with onions and garlic need to be mixed. After 10 minutes, when the eggplants are already completely saturated with oil, I cover the frying pan with a lid, turn the heat to the lowest setting and simmer for 20 minutes until fully cooked. About 5 minutes before the dish is ready, you need to add sour cream (or mayonnaise). Mix everything thoroughly and bring to full readiness. You can serve the eggplant appetizer (or salad) hot or cold, garnished with herbs. Many people, when trying these eggplants with sour cream, think that they are fried mushrooms. In this version, eggplants really look a lot like mushrooms. Eggplants in sour cream in a slow cooker This eggplant dish is very easy to prepare in a slow cooker. Turn on the multicooker to the “Baking” program for 60 minutes, pour oil into the bowl. If you still have onions on your farm, saute the chopped onions (20 minutes on this program will be enough), add garlic and chopped eggplants, sour cream, and salt. Mix the vegetables and cook the eggplants in sour cream for the remaining time (40 minutes). In my case, the “baking” program worked for exactly 40 minutes. Considering that I started cutting eggplants at the same time I turned it on. The multicooker lid was open and I added them gradually as they were chopped. The “baking” program in the Panasonic multicooker allows you to open the lid several times during the cooking process and mix all the vegetables. zapisnayaknigka.ru A very tasty combination of eggplant, garlic and mozzarella. Small towers of pieces of eggplant layered with cheese are suitable for a regular family dinner and will be a table decoration for any holiday. I like to eat eggplant, tomato and mozzarella towers for both lunch and dinner. Just don’t add garlic... Otherwise you’ll have to sit at home...

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let's hit the vegetables

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eggplant sour cream onion

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Stewed with carrots

Ingredients:

1.2 kg eggplants;
5 cloves of garlic;
250 g sour cream (20%);
2 medium sized carrots;
4 tbsp. spoons of vegetable oil;
2 medium sized onions;
salt;
pepper.

For cooking you will need a deep frying pan.

Step by step steps:

Wash and peel the eggplants. Cut into large cubes.
Grate the carrots.
Cut the onion into cubes.
Heat vegetable oil in a frying pan, fry the onion in it until light golden brown. It is important that it does not burn or become brown.
Place carrots in the pan and fry for 4 minutes until softened.
Place the eggplants in the pan, stir, pepper, salt, cover and simmer for 12 minutes, stirring occasionally.
Add sour cream, stir, add salt if necessary, simmer covered for another 5 minutes.
Turn off the gas. Pass the garlic through a press and add to the pan with the eggplants. Stir and let stand for 1-2 minutes.
The finished dish can be served as a side dish or an independent snack.

In the oven

Ingredients:

4 blue ones;
3 cloves of garlic;
200 g sour cream;
150 g hard cheese;
1 bunch of greens;
spices.

The foil on the baking sheet can be replaced with baking paper, which must be greased with oil

Step by step steps:

Wash the eggplants, cut into arbitrary circles, and cover with salted water for 20 minutes. Then squeeze it properly.
Prepare a sauce from sour cream, chopped garlic and chopped herbs.
Line a baking sheet with foil and place the blue ones on it.
Pour garlic sauce and sprinkle with grated cheese.
Place in the oven, preheated to 180 degrees. Bake for 20 minutes.
The finished dish should be covered with a golden cheese crust.

Similarly, you can prepare this dish in a baking dish, which must first be greased with butter.

We recommend reading: Eggplants with garlic for the winter without sterilization Eggplants with peppers and onions for the winter

Cooking features

Recipes for preparing eggplant stewed in sour cream are similar to each other, but each has its own specifics. However, there are several general rules.

Eggplants contain solanine. This harmful substance is found in many nightshades. Its potency is not so great that it would send someone to a hospital bed, but it is enough to impart an unpleasant bitterness to the dish. It’s not difficult to get rid of solanine: just soak cut vegetables for 20-30 minutes in salted water. Usually a solution is prepared from 10 g of salt and 1 liter of water. Some housewives simply sprinkle pieces of eggplant with salt and then rinse them. In this case, the salt will draw out the toxin from the vegetables in just 10-15 minutes.
It is not enough to wash vegetables before cooking - they must be dried. Otherwise, they will lose their shape during stewing, and the dish from them will turn out watery.
If you fry the eggplants before stewing, they will hold their shape better. A dish made from pre-fried and only then stewed vegetables is more tasty than those that were immediately stewed. However, frying foods has a negative effect on the calorie content of the finished food.
Eggplants are often stewed with the addition of garlic and herbs. If you want garlic not to make the dish spicy, but only to impart its aroma to it, you need to add it first. To give the dish a piquant touch, garlic is added shortly before the end of stewing. Greens are always added at the last stage, otherwise they will not look appetizing.

Eggplants stewed in sour cream can be served as a separate dish or as a side dish for meat.

With tomatoes and cheese

Ingredients:

2 eggplants;
2 tbsp. spoons of sour cream;
5 tomatoes;
50 g hard cheese;
1 clove of garlic;
vegetable oil;
salt;
ground black pepper.

Step by step steps:

Cut the eggplants lengthwise into 1 cm thick slices. Place them in a bowl, cover with salt and let stand for 20 minutes. Then squeeze thoroughly to allow excess liquid to drain out.
Place the blue ones in a frying pan and fry on both sides until light golden brown in oil.
Cover a baking sheet with foil and place the eggplants on it.
Grind the garlic in any way until it becomes mushy. Add sour cream, freshly ground pepper and mix.
Apply garlic sauce to eggplant slices.
Cut the tomatoes into circles and place them on top of the blue ones.
Finely grate the cheese and sprinkle on the tomatoes.
Preheat the oven to 180 degrees, place a baking sheet in it and bake for 20 minutes.
Serve the dish hot.

This dish of eggplants with tomatoes under a cheese crust looks very impressive on a plate and is suitable for welcoming guests

Eggplant with mushrooms

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

Ingredients:

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

Cooking method:

Start, as always, by chopping all the necessary products. Cut the eggplants into medium slices or strips, and the onions into cubes. Now heat a frying pan with olive oil and add both ingredients alternately. Add salt and seasonings at your discretion - this could be ground black pepper, fresh or dried basil, rosemary or cumin. In general, choose spices to suit your taste, remembering that they add piquancy to the dish and make it unusual.

When the eggplants and onions are slightly browned, add the diced champignons and simmer under the lid closed. 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 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 from last year's autumn forest, keep in mind that it should be prepared in advance. To do this, cover the mushrooms with water, leave for a quarter of an hour, and then fry in vegetable oil. There is a second way: boil them in slightly salted liquid, and then simmer.

With vegetables

Eggplants with sour cream and garlic can be baked with other vegetables. It's quick, very simple and incredibly beautiful and tasty.

Ingredients:

3 eggplants;
200 g sour cream;
5 cloves of garlic;
2 tomatoes;
1 onion;
2 pcs. red bell pepper;
2 pcs. potatoes;
100 g cheese;
2 tbsp. spoons of mayonnaise;
salt.

Step by step steps:

Chop vegetables. Cut the eggplants lengthwise into several slices to form something like a fan. Potatoes and tomatoes - in circles, peppers and onions - in rings.
Make the sauce. Pass the garlic through a press and finely grate the cheese. Combine mayonnaise, sour cream, cheese and garlic, add salt and mix.
Place vegetables in a baking dish.
Pour the prepared sauce over them.
Place in an oven heated to 180 degrees. First, let a slightly golden brown crust form, then cover with foil. Total cooking time 45 minutes. Depending on the oven, it may be a little more or less.
Take out the finished dish and sprinkle with chopped herbs.

With Chiken

An appetizer for those who prefer hearty meat options.

Ingredients:

200 g breast fillet;
200 g sour cream 20% fat;
400 g eggplants;
5 cloves of garlic;
a bunch of dill;
salt;
Refined sunflower oil.

Step by step steps:

Wash the eggplants, remove the stem, cut into cubes.
Wash the chicken fillet, dry it with a paper towel, and cut into neat small pieces.
Place the meat and eggplant in one bowl, add sunflower oil and mix.
Transfer the chicken and blueberries to a baking dish and place in the oven, heated to 180 degrees.
Crush the garlic, chop the dill finely. Mix herbs and garlic with sour cream, beat lightly.
After ten minutes, remove the pan from the oven, fill its contents with sour cream and garlic sauce and return to the oven.
Continue baking for another 20 minutes. Reduce temperature to 170 degrees.
Remove the finished dish from the oven and serve hot with pickles.

Eggplants go well with chicken, and sour cream sauce harmoniously complements these ingredients when baked

With zucchini, tomatoes and cheese

Baked vegetables in sour cream are healthier than fried ones. This dish is simple, inexpensive, but tasty and satisfying.

Required Products:

Eggplants with tomatoes, cheese and garlic in the oven

1 eggplant;
1 zucchini;
1 clove of garlic;
3 tomatoes;
vegetable oil;
½ cup sour cream;
80g cheese;
salt.

Step by step steps:

Cut blue and zucchini into 7 mm thick circles.
Grease them on each side with vegetable oil, place on a baking sheet and season with salt.
Place in a preheated oven for 15 minutes. Baking temperature – 200 degrees.
Cut the cheese into circles the size of zucchini and eggplant mugs.
Chop the tomatoes in the same way.
Remove the baking sheet with vegetables from the oven.
Assemble the appetizer: place the zucchini on the eggplant, then cheese and tomato, add salt and put back in the oven for 10 minutes.
Prepare the sauce: combine sour cream with crushed garlic using a press.
Serve a vegetable appetizer with garlic sauce.

This puff pastry can be prepared for the holidays.

Description of preparation:

Eggplants can be combined with a small amount of other vegetables to your taste and quickly stewed.
This is exactly what I propose in my recipe for how to cook stewed eggplants in sour cream. This delicacy will go well as a side dish for meat or as a main dish with a side dish of, say, cereals. Also, do not forget about the many beneficial substances that vegetables contain. Bon appetit! Purpose: For lunch / For dinner Main ingredient: Vegetables / Eggplant / Dairy products Dish: Hot dishes

"Harmonic"

This original dish is made from eggplant, potatoes, cheese with a delicious crust of cheese and herbs. It turns out very juicy and tasty. Ingredients needed for three servings:

3 eggplants;
3 pcs. potatoes;
3 cloves of garlic;
3 tbsp. spoons of olive oil;
3 tbsp. spoons of sour cream;
120 g hard cheese;
25 g parsley;
25 g dill;
salt.

Step by step steps:

Place a pot of water on the fire.
Cut the blue ones into an accordion shape, without cutting through about 1 cm to the end. The circles should be about 8 mm thick.
Boil eggplants in water with added salt. After boiling, cook for 5 minutes. Place in a colander and let the water drain.
Pour clean water into a saucepan and put on fire.
Peel the potatoes, cut them into fairly thin slices, wash them, put them in a pan with water, and boil for 3 minutes after boiling. Drain in a colander, let the water drain, and cool.
Peel the garlic and finely chop.
Chop the greens with a knife or in a blender.
Combine olive oil, herbs and garlic.
Stuff the blue ones: place a slice of potato in each cut
Preheat the oven to 200 degrees.
Place eggplant stuffed with potatoes in a baking dish. Apply a mixture of garlic, herbs and oil to each. Let stand for 20 minutes.
Place the pan in the oven and cook for about 25 minutes.
Grate the cheese. Mix it with sour cream.
Remove the pan with eggplants from the oven, put a mixture of sour cream and cheese on them, return to the oven for 15 minutes.
Serve the finished dish hot.

An original way to bake eggplants with potatoes is to make a so-called accordion

Eggplants with herbs in sour cream sauce

Preparing eggplants stewed with sour cream takes very little time - no longer than 30 minutes. In addition, you don’t need to have super culinary skills for this dish to turn out delicious, the main thing is to buy the ingredients, cut them and follow the recipe. Everything is as simple as a clear day. So don't put off until tomorrow what you can prepare today!

Ingredients:

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

Cooking method:

Cut the pre-washed eggplants into medium cubes and place in a pan of water that has just boiled. After five minutes, drain the excess liquid and drain the vegetables in a colander. They should drain well and dry so that the dish does not turn out to be too liquid. Now roll the eggplant pieces in flour and place in a saucepan with butter, which has already melted, and fry until lightly golden brown. Then transfer to a saucepan, pour in sour cream, 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 fall apart, so be careful not to overcook the dish on the stove.

Now finely chop the greens: dill, parsley or both of these ingredients. Sprinkle the finished dish, pour over sour cream sauce and serve hot. Eggplants made according to this recipe are combined with fried steak, baked chicken, fish, and can be eaten as an independent dish if desired.

Bon appetit!

Salad with mushrooms and vegetables

The following ingredients will be required:

2 eggplants;
4 tomatoes;
2 onions;
250 g champignons;
150 g low-fat sour cream;
3 cloves of garlic;
lemon juice - to taste;
pepper;
salt;
vegetable oil for frying;
a handful of walnuts.

Step-by-step preparation:

Cut tomatoes and eggplants into circles, sprinkle blue ones with salt.
Grind the nuts into flour using a blender.
Finely chop the garlic.
Stir in sour cream, nuts, garlic, lemon juice, pepper and salt.
Cut the onion into cubes and lightly fry in a frying pan. Then add the mushrooms, cut into plastics. Add salt and cook until golden brown.
Pat the eggplants dry with a napkin, fry in oil until tender and transfer to a paper towel.
Assembling the salad in layers. Place the eggplants and pepper. They have tomatoes, sour cream sauce, mushrooms and onions. The salad can be decorated with fresh dill.

A beautiful layered salad is another option for a festive eggplant treat.

Stewed in sour cream with mushrooms

Required ingredients:

400 g eggplants;
400 g of mushrooms (champignons or any other);
250 g onions;
3 cloves of garlic;
3 tbsp. spoons of sour cream;
refined sunflower oil;
a small bunch of parsley;
salt;
freshly ground black pepper.

Eggplants stewed with mushrooms in sour cream have a harmonious taste.

Step-by-step preparation:

Cut the onion into cubes.
Chop the garlic very finely with a knife.
Cut the champignons into slices.
Cut the eggplants into cubes. Sprinkle with salt, leave for 15 minutes, then squeeze with your hands.
Fry the onion in a frying pan until golden brown, add half the garlic and fry together for 1 minute.
Place mushrooms in a frying pan, add salt, stir, and simmer for 15 minutes over medium heat.
Add eggplant, stir and simmer for about 10 minutes.
Place sour cream in a frying pan, add a little water (80 ml), pepper, add salt if necessary, continue to simmer while stirring for 5 minutes.
Add the remaining garlic and parsley. Stir and remove from heat.

Serve the finished dish with boiled buckwheat or potatoes.

Eggplants with bouillon cube and onions in sour cream

We offer a recipe for another simple, but incredibly appetizing and light dish - mushroom-flavored eggplants stewed in sour cream sauce. To give the food 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 pinches
120 grams of onions (this is one medium piece)
refined vegetable oil
freshly ground pepper (black) - optional
one glass of not too fatty sour cream
bouillon cube with mushroom flavor (Maggi or any other) - one piece

Cooking method:

First, let's reveal a little secret: to enhance the flavor of the dish, add a small dried porcini mushroom along with the bouillon cube. However, there is no need to cut it - just grind it into powder using a mortar.

When starting to prepare the food, the first thing you should do is cut the eggplants into cubes of the same size. Then transfer them to a deep bowl and sprinkle with table 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 be kept in salted liquid a little longer - about half an hour.

To avoid wasting time, peel the onion and cut it into small pieces. Then place in a saucepan with heated vegetable oil and fry until it browns and becomes translucent. Cook, stirring constantly, otherwise you risk burning the onions.

Now drain the excess liquid from the eggplants and rinse them under running water, then drain them in a colander and dry a little. Then place in the 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 the mushroom stock cube, after crushing it with your hands. Then add the amount of sour cream indicated in the recipe, and salt and pepper to your taste. The dish should be simmered with constant stirring for ten minutes. At the very end, you can sprinkle it with chopped herbs, which will give the food freshness and a beautiful appearance.

Want to change up the recipe? It's very simple: add fresh or dried mushrooms to the eggplants; you can also add ripe tomatoes and other vegetables instead. This dish is served with boiled rice, and if you are a meat lover, serve it with pieces of fried chicken fillet or, for example, juicy beef or pork steak.