Fried Eggplant in Egg with Sour Cream Dressing

Ingredients

• Eggplant — 1 kg
• Eggs — 3 pcs
• Vegetable oil
• Salt

Steps

1. Prepare the eggplants: cut off the ends, slice each lengthwise into 2–3 strips (large ones into 3, small ones into 2), cut the strips in half, and then dice them into medium-sized cubes; transfer the diced eggplants to a deep bowl.
2. Add 3 raw eggs to the eggplant and mix well with your hands so that each piece is coated with egg (no need to add salt or spices). Set aside.
3. Start frying the eggplant: heat a frying pan well, add a little vegetable oil, and arrange the eggplant so that it fries on one side; fry, without stirring too often, until golden brown, total frying time is approximately 10–15 minutes, stir for the first time after ~5 minutes. Add a little oil during frying if necessary.
4. When the eggplant is almost ready, salt it lightly (remember that salt is also added to the dressing). Turn off the heat.
5. Immediately after frying, add the prepared sour cream dressing to the eggplant and mix thoroughly off the heat so that all ingredients are evenly combined; serve as an appetizer on bread or as a standalone dish.

Sour Cream Dressing

• Red onion — 1 pcs
• Garlic — 30 g
• Parsley — 20 g
• Sour cream — 300 g
• Khmeli-suneli — 2 tsp
• Salt
• Black pepper

1. Peel and finely chop the red onion.
2. Heat a frying pan, add a little oil, and fry the onion until golden, about 5–6 minutes; transfer the fried onion to a separate bowl, leaving the oil in the pan.
3. Mince the garlic with a knife (the author recommends pressing down on the clove with the knife before chopping), finely chop the parsley along with the stems.
4. To the bowl with the fried onion, add garlic, parsley, and sour cream; add two teaspoons of khmeli-suneli, salt and pepper to taste, and mix well.
5. Let the dressing sit for approximately 5 minutes for the flavors to "open up," after which the dressing is ready to be mixed with the eggplant.