Fried Eggplant With Sour Cream Garlic Dip
Photo: Alina Petropavlovska
Ingredients
Vegetable oil for frying
5 tablespoons sour cream (25% fat)
Preparation
2
If your eggplants are hot/bitter, put them under press for about half an hour; then drain off the liquid.
3
4
Place each batch on a paper towel in order to get rid of excess oil.
Tools
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About
This is an easy-to-make summer snack with a slight Ukrainian accent. Good with roasted baby potatoes and fresh seasonal vegetables.
Yield:
4
Added:
Sunday, June 13, 2010 - 10:49am