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Fried Eggplant with Sour Cream Garlic Dip

Posted By Alina On June 13, 2010 @ 18:33 In Ukrainian | 26 Comments

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!


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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