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Eggplant in Turmeric and Sour Cream

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Eggplant in Turmeric and Sour Cream

The perfect eggplant in turmeric and sour cream recipe with a picture and simple step-by-step instructions.

  • 2 Eggplant fresh
  • 0,75 tsp Turmeric
  • 2 Garlic cloves pressed
  • 1 a cup Cream, sour
  • 1 tbsp Yogurt
  • Salt
  • Black pepper
  • Olive oil
  1. Peel the eggplant and cut into cubes, approx. 1-2 cm.
  2. Heat 2-3 tablespoons of olive oil in a deep pan and add the aubergine cubes, add turmeric and stir-fry until the aubergines are soft.
  3. Transfer the aubergines into a bowl, add the remaining ingredients, season with salt and pepper to taste and mix well.
  4. I prefer them room temperature as a salad. But also tastes very good on toast, or warm as a vegetarian main meal with rice.
Dinner
European
eggplant in turmeric and sour cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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