Eggplant with cream sauce

1 kg Eggplant

500 g sour cream

2 cloves of garlic

4 Art. l. ketchup

2 onions

3 Art. l. vegetable oil

ground black pepper

salt

Cut the eggplant slices, season with salt and leave for 20 minutes, then rinse and dry.

Fry eggplant in oil until golden brown.

Finely chop the onion, fry it in butter, salt and pepper, to connect with crushed garlic. After 2 minutes, add the sour cream mixed with ketchup and simmer for 5 minutes.

Sprinkle with chopped herbs and serve hot snack.