Jun 13, 2010
Fried Eggplant with Sour Cream Garlic Dip
Although fresh eggplant season hasn’t yet started and we still get these perfectly shaped, smooth supermarket-style eggplants, I decided to fry some for Saturday’s dinner – they’re so good with local baby potatoes and a sour cream&garlic dip! I like to have something garlicky on a weekend, when I’m not going out, hehe. Oh why do all the best things in the world have side effects? Mascarpone and whipped cream are not good for your waistline, garlic makes you unsociable, and too many mojitos make you way too sociable :) Life is complicated!
But anyway. I thinly sliced the eggplants and fried them without any extra condiments salt apart, to keep them as natural and plain as possible. Then I whisked some thick sour cream with mashed garlic – and voila, a simple snack with a slight Ukrainian accent is ready! Add some tender and waxy baby potatoes roasted with fresh dill, some fresh radishes, baby cucumbers and other seasonal vegetables, and enjoy the simple, basic flavours of summer!
Ingredients
2 medium-sized eggplants
Vegetable oil for frying
Salt to taste
Sour cream dip:
5 tbsp sour cream (25% fat)
4 cloves garlic
½ tsp salt
Serves 4
Wash the eggplants, cut them into thin slices, and sprinkle with salt. If your eggplants are hot/bitter, put them under press for about half an hour; then drain off the liquid.
Fry the eggplant slices in a large skillet, or better in two skillets, because it takes some time. Fry each slice on both sides until golden-brown and translucent, and place each batch on a paper towel in order to get rid of excess oil.
To prepare the dip, combine crushed garlic, sour cream, and salt, and slightly whisk the mix with a fork.
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I looooove fried eggplant!
Miriam, I love eggplant too :) it’s one of my favourite foods ever :)
I have just discovered your blog and I really like it. Aubergine (eggplant) is one of my favourites and it is in season now, so I am hoping to use many new recipes, including yours.
Have to admint I never thought about meatballs with mushrooms being sometnigh typicaly Polish, but obviously this is something you can probably find in many Polish homes. :) I have some Polish stuff on my blog, such as sour rolled oats soup or beetroot soup. :)
I add your blog to my favourites and hope to visit you more often.
Regards from North Yorkshire. :)
Karolina, thank you for your comment, I’m very glad you liked the recipes. I’ll certainly visit your blog as well! As for the rice balls, I didn;t mean they were Polish! I meant the sauce! I got the recipe for the sour cream sauce from an old Polish cookbook. So that post is tagged “Polish” just because of that sauce :) sorry for the confusion :)
It’s my fault I did not read your post carefully.
I like your blog as it has a lot of recipes using ingredients that I love. Central and Eastern Europe cooking is fantastic, isn’t it? :)
Sorry! Not meat balls, but rice balls. Anyway - I still do not recongise this as Polish. ;)
TASTY! Love it. What a great idea.
I love eggplant! It is definitely one of the most common ingredients in my kitchen. Great recipe!
Eggplant is delicious! This looks like a great recipe. Thanks!
Just found your blog and so glad I did. It’s beautiful and interesting. Love the eggplant recipe. Thanks!
Hi Alina, your eggplant looks fabulous, I just got some at the Farmer’s Market and was wondering about what to do with them. My hubby saw your post last night and he loved your idea.
I haven’t been much of a fan of eggplants. But those picture are so tempting. I gotta give this recipe try.
Oh my, these look so delicious! It may not be authentic, but I think I would sprinkle some Parmesan or Asiago cheese with these. Yum!
Thank you soooo much!! I’m so happy summer is here with all the veggies and summer recipes. Jessica, yeah why not, eggplant pairs perfectly with cheese!
I always cut them in thick slices. Next time I will try thin slices, like zharenaya kartoshka :-). It looks fabulous!
I just made them - they are soo good! Thanks for the lovely recipe! YUM!
Oh really? I’m so happy to hear that ^_^ They’re also good on a sandwich, by the way!