Russian Eggplant

Name: Russian Eggplant
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Eastern European, European
Ingredients: 0 teaspoons black pepper; 1 large eggplant, peeled and sliced into 1/3 inch rounds; 2 Tbsps all-purpose flour; 1 clove garlic, minced; 1 Tbsp fresh lemon juice; 2 onions, thinly sliced; 4 servings paprika to taste; 2 teaspoons salt; 296 milliliters sour cream; 3 larges tomatoes, thinly sliced; 237 milliliters water

The recipe Russian Eggplant is ready in about 1 hour and 20 minutes and is definitely an awesome vegetarian option for lovers of Eastern European food. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 227 calories, 5g of protein, and 15g of fat each. It works well as an affordable side dish. Head to the store and pick up pepper, eggplant, garlic, and a few other things to make it today.

Instructions

In a medium bowl, combine the lemon juice and water.

Ingredients you will need

Lemon Juice

Water

Equipment you will use

Bowl

Place the eggplant slices into the lemon water to soak while you bring a saucepan of lightly salted water to a boil.

Ingredients you will need

Eggplant

Lemon

Water

Equipment you will use

Sauce Pan

Drain and rinse the eggplant slices, then place them into the boiling water. Cook for 8 minutes, or until barely tender.

Ingredients you will need

Eggplant

Water

Drain.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

Equipment you will use

Casserole Dish

Oven

Layer the eggplant slices, tomatoes and onion in the dish, sprinkling each layer with a little flour as you go. In a medium bowl, stir together the sour cream, garlic, salt and pepper.

Ingredients you will need

Salt And Pepper