Russian Eggplant

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• 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.
• 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.
• bake for 45 minutes in the preheated oven, until the top is nicely browned and there is a bubbly sauce.