Russian Eggplant Tasty Recipes

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Russian Eggplant

"This is an smooth and opulent recipe of eggplant layered with tomatoes and onions, then smothered with bitter cream. It bakes up to yield a scrumptious sauce."

Ingredients :

1 massive eggplant, peeled and sliced into 1/three inch rounds
1 tablespoon sparkling lemon juice
1 cup water
three massive tomatoes, thinly sliced
2 onions, thinly sliced
2 tablespoons all-motive flour
1 1/four cups sour cream
1 clove garlic, minced
1 half of teaspoons salt
1/four teaspoon black pepper
paprika to flavor

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H20M

In a medium bowl, combine the lemon juice and water. Place the eggplant slices into the lemon water to soak while you deliver a saucepan of gently salted water to a boil. Drain and rinse the eggplant slices, then place them into the boiling water. Cook for 8 minutes, or till slightly gentle. Drain.
Preheat the oven to 350 ranges F (175 degrees C). Lightly grease a 2 quart casserole dish. Layer the eggplant slices, tomatoes and onion inside the dish, sprinkling every layer with a little flour as you go. In a medium bowl, stir collectively the sour cream, garlic, salt and pepper. Spread this over the pinnacle of the casserole. Sprinkle generously with paprika.
Bake for 45 mins in the preheated oven, until the pinnacle is nicely browned and there's a bubbly sauce.

Notes :

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