Zucchini and eggplant stew

Try the delicious zucchini and eggplant stew. Vegetables stewed in sour cream become tender and aromatic. Add them to your favorite side dish.

• Recipe author: Daria Rodionova
• After preparation, you will receive 5 servings
• Total recipe preparation time: 45 minutes

Ingredients

• Eggplant 2 pieces
• Zucchini 2 pieces
• Onions 1 piece
• Vegetable oil 2 tbsp. spoons
• Salt to taste
• Ground black pepper to taste
• Sour cream 150-200 g
• Garlic 1 clove
• Greens to taste

Cooking method

• Cut the eggplants and courgettes into slices. Chop the onion finely.

  If you are afraid that the eggplant may taste bitter, sprinkle generously with salt, stir and leave for 20 minutes. Then rinse thoroughly and dry.

• Heat the oil in a skillet and brown the onion lightly. Add the rest of the vegetables and cook, covered, for about 15 minutes. Stir occasionally.

• Season with salt and pepper. Add sour cream, stir and simmer about the same amount.

• Finally, add chopped garlic and chopped herbs to the stew. Remove from heat and let it brew slightly under the lid.

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