Ingredients:
3-4 eggplants,
4 onions,
2 tablespoons of wheat flour,
4 tablespoons of vegetable oil,
2/3 cup sour cream,
2-3 cloves of garlic,
salt,
1 tablespoon chopped herbs.
Preparation:
Cut the prepared eggplants in half lengthwise, then crosswise into 0.5-0.7 cm thick slices, sprinkle with salt and place under a press for 40-50 minutes to remove the bitter liquid.
Bread in flour and fry on both sides. Cut the onion into half rings and sauté.
Place eggplants and sautéed onions in a thick-bottomed saucepan or frying pan, adding salt every two layers and pouring sour cream over them.
Simmer for 20-30 minutes over low heat.
Before serving, sprinkle the eggplants with chopped herbs and crushed garlic.
