Fried eggplant with garlic sour cream sauce, topped with fresh tomato and dill. I really like eggplant, so once they are in season, I start having some fun with them. I used Canadian-style sour cream, which is thinner than regular brands. That’s why the sauce was a bit runny.Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Slice the eggplant into approximately 1/2-inch-thick rounds.
- Step 2
Cut the tomatoes into thick slices, crush the garlic cloves, and finely chop the fresh baby dill.
- Step 3
Heat a generous amount of oil in a frying pan over medium heat. Eggplant absorbs quite a bit of oil, so add more as needed while cooking.
- Step 4
Fry the eggplant slices on both sides until tender and golden brown.
- Step 5
In a small bowl, combine the sour cream, crushed garlic, and sea salt until well mixed.
- Step 6
Arrange the fried eggplant rounds on a serving platter.
- Step 7
Spread approximately 1 tablespoon of the garlic sour cream sauce over each eggplant slice.
- Step 8
Place a thick tomato slice on top of each one.
- Step 9
Sprinkle with finely chopped fresh dill and serve.
- Calories:200 kcal27%
- Protein:3 g50%
- Carbohydrates:12 g11%
- Sugar:5 g
- Salt:0.8 g17%
- Energy:837 kJ27%
- Fat:16 g
Super quick and tasty salmon fish cakes that can be served as appetizer or main course with mashed potatoes or rice. These fish cakes are crunchy on the outside, juicy and tender on the inside. They taste amazing with a dip into creamy mustard aioli.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
