Eggplants Braised in Sour Cream


2 eggplants
1 tbsp flour
1 cup sour cream
2 tbsp butter

Wash, peel, and slice eggplants, put into a hot salted water for 5 minutes, drain well in colander, coat with flour and brown in skillet. Add eggplant to a pot together with sour cream, cover the pot and braise on low heat for 30-40 minutes. Sprinkle with finely chopped dill or parsley leaves just before serving.

Eggplants Fried with Onions


2 eggplants
2 onions
3 tbsp flour
1/2 cup sour cream
1 tbsp tomato paste
3 tbsp butter

Wash eggplants, cut the stem off, scald with boiling water, and slice into thin slices. Season eggplant slices with salt, coat with flour and fry in butter on both sides. Peel and slice onions and also fry in butter. Put cooked eggplant slices on a plate alternating them with slices of onions. Add sour cream and tomato paste to the skillet that was used to cook eggplants, mix everything well and bring to simmer, then pour the sauce over eggplants.