White Baby Eggplants in a Creamy Sauce

White baby eggplants make a great hot appetizer or a side dish to a steak, schnitzel or grilled salmon

Ingredients:

4 white baby eggplants

Salt and Pepper to Taste

2/3 of a bunch of finely chopped cilantro

2.5 -3 tablespoons of sour cream

3 tablespoons of coconut oil

3 cloves of finely chopped garlic

Directions:

Slice 4 white baby eggplants into even ¼ of an inch thick slices.  Season eggplants with salt and pepper. Heat up coconut oil on a large skillet over medium heat and lie eggplant slices flat and evenly spaced. Pan fry eggplants on both sides until they turn nice gold color, add more oil if need it. Once eggplants rich gold color, turn heat to low and add garlic, sour cream and cilantro. Gently mix all the ingredients and cook them for another minute or two.