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Russian Eggplant

Farm.Fares's picture
Ingredients
  Eggplant 1 Large
  Lemon 1 , juice extracted
  Water 1 Cup (16 tbs)
  Onions 2 , thinly sliced
  Tomatoes 3 , sliced
  Flour 2 Tablespoon
  Salt 2 Tablespoon
  Pepper 1⁄4 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat oven to moderate, 350°F, 180°c, gas mark 4.
2. Grease a 2 quart casserole dish

MAKING
3. Mix the lemon juice in water.
4. Peel the eggplant and cut into 1/3 inch slices.
5. Dip in the mixture of lemon and water and rinse in cold water.
6. In a pan boil some salted and cook until barely tender, about 8 minutes.
7. Drain the water and keep the slices on paper towel for excess water to be absorbed.
8. In the greased casserole dish arrange the eggplant at the bottom followed by onion and tomatoes.
9. Add the seasonings into flour and sprinkle over it and top with sour cream.
10. Bake in the preheated oven for 45 minutes, take it out and rest for 10 minutes.

SERVING
11. Serve hot with your favourite sauce and a crisp salad, for dinner or for lunch.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
55 Minutes
Ready In: 
75 Minutes
Servings: 
4

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