Eggplant salad with sour cream and garlic

Eggplant salad with sour cream and garlic - A Spicy Delight!

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 4-6

I invite you to discover a recipe for eggplant salad with sour cream and garlic that will not only delight your taste buds but also bring a touch of creativity to your kitchen. This salad is a creamier and spicier version of the classic dish, perfect for enjoying as an appetizer or as a side dish alongside a piece of fresh bread. Its origins are deeply rooted in culinary traditions, being a dish that has gathered many stories and moments of conviviality.

Ingredients:
- 1 kg roasted eggplants
- 7-8 cloves of garlic
- 300 ml sour cream
- Oil (preferably olive oil)
- Salt and pepper to taste
- Slices of chili pepper (for serving)

Preparation:

1. Roasting the eggplants: Start by washing the eggplants well and pricking them with a fork in several places to allow steam to escape during roasting. Preheat the oven to 200°C and place the eggplants on a baking tray. Roast for about 30 minutes or until the skin turns black and the flesh is soft. This process will add a pleasant smoky flavor to your salad.

2. Cooling and peeling: Once roasted, let the eggplants cool for a few minutes, then sprinkle a little salt over them. This will help with easier peeling. Use a knife to remove the skin, then place the flesh in a strainer to drain excess water. Be careful not to let them drain too long, as they can oxidize and lose flavor.

3. Chopping the eggplants: Once the eggplant flesh has drained, chop it finely with a knife or use a blender to achieve a finer texture, depending on your preferences.

4. Preparing the sour cream mixture: Peel the garlic cloves and crush them with a mortar or fork, adding a little salt to facilitate the process. Then, incorporate 2-3 tablespoons of olive oil and the sour cream, mixing well until you achieve a smooth and creamy consistency.

5. Mixing: In a large bowl, combine the chopped eggplants with the previously prepared sour cream mixture. Mix gently so as not to ruin the texture of the eggplants. Taste and add salt and pepper to your liking.

6. Serving: Serve the eggplant salad cold, garnished with slices of chili pepper for an extra kick. This dish pairs perfectly with fresh bread or as part of an appetizer platter.

Practical tips:
- Variations of ingredients: You can experiment by adding chopped green or black olives, or even feta cheese for a heartier taste.
- The oil: Choose a high-quality extra virgin olive oil to add extra flavor.
- Garlic care: Garlic can be used both fresh and roasted, depending on your preferences. Roasted garlic has a sweeter taste and a milder aroma.

Calories and nutritional benefits:
This eggplant salad with sour cream and garlic has about 200 calories per serving, making it a healthy option thanks to the rich content of vitamins, minerals, and antioxidants from eggplants. Garlic is known for its antibacterial and anti-inflammatory properties, while sour cream adds a note of creaminess and is a source of calcium.

Frequently asked questions:
1. Can I use frozen eggplants? While it is recommended to use fresh eggplants, you can use frozen eggplants, but the texture will be different.
2. What other ingredients can I add? You can try adding fresh dill or parsley for a fresh taste.
3. How can I store the salad? It can be stored in the refrigerator for up to 3 days, but it is recommended to consume it fresh.

Serving suggestion: This salad pairs wonderfully with a refreshing drink, such as a dry white wine or a mint lemonade cocktail.

Now you are ready to delight your guests with this eggplant salad with sour cream and garlic, a simple and delicious recipe that will bring a smile to the faces of your loved ones! I invite you to let your imagination run wild and put your personal touch on this classic recipe!