Eggplant is a unique vegetable that has not only an interesting flavor, but also many useful properties. It contains B vitamins, vitamin C, PP and carotene, as well as minerals such as potassium, calcium, iron, magnesium, sodium and phosphorus. Thanks to this, eggplants help strengthen the cardiovascular system, improve metabolism and gastrointestinal tract.
Eggplant appetizers are popular in many cuisines around the world. They can be hot, spicy, sweet and sour or have a delicate flavor. Appetizers from this vegetable are suitable for both everyday menus and festive tables. They can be served cold or hot, as an independent dish or as an addition to meat or fish.
Ingredients:
- Eggplants – 800 g;
- Eggs – 1 pc;
- Sour cream 20% – 2 tbsp;
- Onion – 1 pc;
- Garlic – 2 cloves;
- Sugar – 1 tsp;
- Turmeric – ½ tsp;
- Parsley – a few sprigs;
- Salt – ½ tsp.
Preparation of eggplant appetizer:
Peel the eggplants so that strips of peel remain, cut them into large cubes. Salt the eggplants in a deep bowl, leave for 15 minutes.
Cut onions in half rings and fry in vegetable oil, add salt and sugar. Dry the eggplants with a paper towel, add beaten egg and leave for another 10 minutes.
Put the golden onions in a separate bowl. Fry the eggplants in oil in a frying pan, squeezing them from moisture beforehand.
Fry the eggplants over medium heat until golden, then add turmeric and your favorite seasonings
.
Add the onions to the eggplants and mix. Add
the sour cream to the eggplants and braise for 3 minutes under a lid over low heat.
Chop parsley, press garlic cloves through a press and add the mixture to the eggplants.
Turn off the stove and under the lid let the eggplants soak up the garlic and herbs. This is a good dish as a side dish or as a separate appetizer.
