Russian Eggplant Recipe

Name: Russian Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled and sliced into 1/3 inch rounds; 1 tablespoon fresh lemon juice; 1 cup water; 3 large tomatoes, thinly sliced; 2 onions, thinly sliced; 2 tablespoons all-purpose flour; 1 1/4 cups sour cream; 1 clove garlic, minced; 1 1/2 teaspoons salt; 1/4 teaspoon black pepper; paprika to taste

Servings: persons

1 large eggplant, peeled and sliced into 1/3 inch rounds
1 tablespoon fresh lemon juice
1 cup water
3 large tomatoes, thinly sliced
2 onions, thinly sliced
2 tablespoons all-purpose flour
1 1/4 cups sour cream
1 clove garlic, minced
1 1/2 teaspoons salt
1/4 teaspoon black pepper
paprika to taste

1
In a medium bowl, combine the lemon juice and water. Place the eggplant slices into the lemon water to soak while you bring a saucepan of lightly salted water to a boil. Drain and rinse the eggplant slices, then place them into the boiling water. Cook for 8 minutes, or until barely tender. Drain.
2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. 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. Spread this over the top of the casserole. Sprinkle generously with paprika.
3
Bake for 45 minutes in the preheated oven, until the top is nicely browned and there is a bubbly sauce.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large eggplant, peeled and sliced into 1/3 inch rounds, 1 tablespoon fresh lemon juice, 1 cup water, 3 large tomatoes, thinly sliced, and more.

Yes, Russian Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Russian Eggplant

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