It happens that in the fall, housewives fill the freezer to capacity with vegetables, and in the spring, they disappointedly rake out the vegetables they don’t need.
Such preparations also cannot be stored forever. Most vegetables in the freezer do not last more than six months. But if you know what to cook, this problem will not remind you of itself.
Here's how to deal with frozen eggplant.
Defrosting rules
The fruits are left at room temperature, but not in water, otherwise they will become watery and tasteless.
Eggplants stewed with sour cream
To prepare you will need:
- 500 g eggplant;
- butter;
- sour cream (high fat);
- 1-2 tbsp flour;
- salt, pepper.
Drain the water after defrosting the eggplants and fry in a dry frying pan.
Separately fry the flour and when you achieve the desired color, add sour cream, salt and other spices.
When the eggplants are golden brown, pour the resulting sauce over them and simmer for 15 minutes, covered over moderate heat.
You can add fried mushrooms, which will make the dish more nutritious and flavorful.
