Eggplant Appetizer


Fried eggplant with garlic sour cream sauce topped with fresh tomato and dill.I really like eggplants, so once they are in season I start to have some fun with them. I used Canadian style sour cream, It’s thinner then regular brands. That’s why it was a bit runny.

1 large eggplant sliced in to 1/2 inch rounds
1-2 tomatoes cut into thick slices
8 -10 tablespoons sour cream
5 garlic cloves crushed
1/2 teaspoon sea salt( more or less depending on your taste)
finely chopped fresh baby dill
 plenty of oil ( I use Light Olive oil for frying)


Heat frying pan with oil on medium heat. Eggplants take lots of oil so add more if needed.
fry the eggplants on both sides until golden brown in color.

To make sour cream sauce combine garlic,sour cream,and salt. mix well.

Arrange fried eggplants on a platter. using a spoon spread about 1 tablespoon of sauce on each eggplant. add the tomato on top and sprinkle with dill. Can be served on toasted bread if preferred.


  1. Hehe, I hate frying egg-plants. They just suck up all the oil you throw at them but then once they've cooked they seem to reach a point of "saturation" and all the oil suddenly oozes back out again. I've found two ways to cook them which manage to cut down on the amount of oil needed. I brush the surfaces with oil, instead of oiling the pan, and I find as well that sprinkling salt on the flesh and leaving for 20 minutes or so before wiping away the excess water also helps!

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