Russian Eggplant

Name: Russian Eggplant
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

11 ingredients

3 steps

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

Directions

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.