Creamy Garlic Eggplant Stew

Fragrant, spicy, delicious, in spicy sauce! Eggplant stewed in sour cream and garlic is a very versatile dish; it is delicious both hot and cold. Excellent as a side dish for meat and poultry, and can also be served on its own. Itʼs quick and easy to prepare.
cook time: 25 min
Zoe Kendrick
Creamy Garlic Eggplant Stew

Nutrition Facts (per serving)

195
Calories
19g
Fat
6g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Salt to taste
Sour cream 2 tbsp
Vegetable oil 50 ml
Eggplant 1 pc

Recipe instructions

Step 1

Step 1
How to make eggplants stewed in sour cream and garlic? Prepare your food. This dish is best prepared in the fall, during the season of the ripest and most delicious vegetables. Ideally, use small, elastic fruits. But at any other time of the year you can pamper yourself: the eggplant will be larger in size and more beautiful, glossy. Take any vegetable oil: both sunflower and olive oil will do.

Step 2

Step 2
Wash the eggplant well, remove the stem and cut into cubes. The size of the cubes can be to your taste, but I don’t recommend making them too small, as the finished dish can turn into mush. How to remove bitterness from eggplants? Salt the sliced eggplants, leave for about 10 minutes until the juice is released. Drain the resulting liquid, rinse the eggplants and start cooking.

Step 3

Step 3
Heat vegetable oil in a saucepan or frying pan. Add the eggplants and lightly fry them over medium heat until golden brown, stirring occasionally. If you previously soaked the eggplants in water, dry them well so that there is no splashing when frying in oil. How to choose a frying pan and oil for frying, read the separate articles at the end of the recipe.

Step 4

Step 4
Add some salt. It is better to salt the eggplants not at the very end, so that they have time to give up their liquid, which will evaporate during the stewing process — then the dish will not be watery.

Step 5

Step 5
Peel the garlic, chop it and add it to the eggplants. I grate the cloves, but you can also chop it with a knife or put it through a press. Fry everything together for three minutes, stirring.

Step 6

Step 6
Add sour cream: it can be of any fat content. If suddenly you don’t have sour cream, you can easily replace it with cream, preferably with more fat. Read about the intricacies of adding sour cream so that it doesn’t come back in the article at the end of the recipe.

Step 7

Step 7
Simmer everything together for another 7-10 minutes. Make sure that the eggplant cubes remain elastic and keep their shape well.

Step 8

Step 8
Serve the dish on its own, as a side dish or as a salad. Very tasty both hot and cold. Bon appetit!

Additional rubrics

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