How to prepare Russian eggplant recipes
INGREDIENTS for Russian eggplant recipes
• 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.
Your Russian eggplant recipes is ready now
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