Sour Cream Eggplant Stew

Begin by peeling the eggplant and cutting it into large 1x1 cm cubes.

Soak the eggplant cubes in enough water to cover them, leaving them for 30-40 minutes.

After soaking, thoroughly drain the eggplant.

Sauté the onion in a deep pan with oil until it starts to brown.

Then add the diced eggplant and cook over medium heat for 10-15 minutes, stirring occasionally.

Cook the eggplant until it's soft but retains its cubed shape.

Add sour cream and salt to your liking. Stir the mixture and let it simmer for an additional 10 minutes.

For extra flavor, you can add chopped parsley at the end, though it's optional.

Turn off the heat and allow the stew to rest for 10-15 minutes. This stew can be enjoyed both hot and cold.

Enjoy this delectable Sour Cream Eggplant Stew, a perfect blend of taste and ease!