Russian Eggplant

Russian Eggplant

33

"This is an easy and sumptuous recipe of eggplant layered with tomatoes and onions, then smothered with sour cream. It bakes up to yield a delicious sauce."

Ingredients

1 h 20 m {{adjustedServings}} servings 248 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 1052 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

33
  1. 37 Ratings

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The concept was great and I only adapted it a little bit. I took the advice of another review and sauteed the onions in olive oil with oregano and salt until they were soft. I also, rather than ...

Sooo delicious. I had this same dish, or one very like it, at a restaurant in Russia and have been trying to recreate it since. I made sure my onions were sliced very thin so that they would b...

I was somewhat surprised by how this dish turned out. When I first cooked it, it seemed somewhat bland. I am not sure what, but there was something about the flavor that was odd, not really fu...