In Romanian: Vinete inabusite in smantana.



  1. Wash the eggplants, remove the stem and quarter them lengthwise.
  2. Then halve each quarter crosswise.
  3. Scald the eggplants with boiling salt water, leaving them in water for 5 minutes.
  4. Let drain in a colander for 5 – 10 minutes.
  5. Dredge each eggplant piece with flour and then fry in hot butter or lard.
  6. Place in a pan, pour the sour cream on top, salt and simmer at low temperature for half an hour, shaking the pan from time to time.
  7. Arrange on the platter and sprinkle with chopped dill.

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