Tuesday, October 9, 2012

Russian Eggplant recipe

I wanted to torture myself a little more by posting a recipe for another tasty dish that I can't eat right now.  It was also part of the Russian food feast that my friends and I had.  You can check out this post if you're curious as to what I'm talking about, along with another yummy recipe.  This is a great dish for vegetarians and meat lovers who are wary of vegetarian dishes.  As a former vegetarian, I appreciate the "meatiness" of eggplant.  It's a rather hearty vegetable that has more oomph to it that should appeal to all types of diets.  Please don't ask me if this is truly a Russian dish, it might be a misnomer.  However, I did find out that sour cream type substance is popular in Russian dishes and so are onions.  Maybe there is a sliver of authenticity? (Pic: allrecipes.com)

For the recipe, click the link.

Russian Eggplant

1 large eggplant cut in 1/3 inch rounds
1 tbs fresh lemon juice
1 c water
3 large tomatoes (thinly sliced)
2 onions (thinly sliced)
2 tbs all-purpose flour
1 and 1/4 c sour cream
1 garlic clove (minced)
1 and 1/2 tsp salt
1/4 tsp black pepper

1. Preheat over to 350F.
2.  Combine lemon juice and water in a bowl to soak the eggplant.  At the same time bring lightly salted water to boil.
3. Once the water is boiling, drain and rinse the eggplant from the lemon water and cook in boiling water for 8 minutes, or until barely tender.
4.  Lightly grease a casserole dish.  Then layer eggplant, tomatoes, and onion, while sprinkling some flour between each layer.
5. In a separate boil stir sour cream, garlic, salt, and pepper.  Then spread over the casserole.
6. Sprinkle lots of paprika on top and bake for 45 minutes until the top is browned and bubbly.
7. Enjoy a filling veggie dish.

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