Fried Eggplant With Sour Cream Garlic Dip
By: Alina Petropavlovska
Published: Sunday, June 13, 2010 - 10:49am

Ingredients




2 medium-sized eggplants
Vegetable oil for frying

5 tablespoons sour cream (25% fat)
4 cloves garlic
Salt

Preparation

1 Wash the eggplants, cut them into thin slices, and sprinkle with salt. 2 If your eggplants are hot/bitter, put them under press for about half an hour; then drain off the liquid. 3 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. 4 Place each batch on a paper towel in order to get rid of excess oil. 5 To prepare the dip, combine crushed garlic, sour cream, and 1/2 tsp salt, and slightly whisk the mix with a fork.

About


This is an easy-to-make summer snack with a slight Ukrainian accent. Good with roasted baby potatoes and fresh seasonal vegetables.