Most of the recipes for cooking various dishes from eggplants came to us from India. This is not surprising, since in this country eggplants were first eaten. How long ago eggplants began to eat Hindus – it is difficult to say. There are many different theories and myths about how India began to eat eggplant.
Gradually, this vegetable began to migrate to neighboring countries. Soon eggplants were loved by Persians, Arabs and Europeans.
Now many people treat eggplants mediocrely
. From this vegetable you can make a delicious appetizer
.
Ingredients for an eggplant appetizer:
- Eggplants – 3 pcs;
- Garlic – 3 cloves;
- Eggs – 2 pcs;
- Sour cream – 2 tbsp;
- Paprika – 1 tsp;
- Dried garlic – 0,5 tsp;
- Ground coriander – 0.5 tsp;
- Flour – 2 tbsp;
- Salt – ½ tsp.
Ingredients for the sauce;
- Sour cream – 3 tbsp;
- Garlic – 2 cloves;
- Cilantro – a few sprigs;
- Salt – ½ tsp.
Preparation of eggplant appetizer:
Eggplants get rid of the skin, leaving only small strips of it. Cut the eggplants crosswise and then lengthwise in two.
Poke the inside of each piece with a fork
. Sprinkle salt on the pierced surface of each piece and cover with cling film.
Put the eggplants in the microwave and bake for 10 minutes at 700 watts.
To prepare the batter, mix eggs with sour cream, paprika, dry garlic and ground coriander. Add flour to the batter and mix thoroughly.
Heat vegetable oil in a frying pan and fry garlic cloves for a minute. Coat soft eggplant slices in the batter and place in the frying pan.
Over medium heat, fry eggplant on both sides until browned.
To prepare the sauce, press a couple of garlic cloves into a bowl with sour cream. Chop
cilantro finely and add it and salt to the sour cream and garlic mixture.
You get juicy tender eggplants in batter with a simple sour cream sauce. Inside the eggplants retain their juice due to the batter.
