Recipe by Alexis
"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."
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large eggplant, peeled and sliced into 1/3 inch rounds
fresh lemon juice
tomatoes, thinly sliced
onions, thinly sliced
1 1/4 cups
1 1/2 teaspoons
paprika to taste
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 use just tomatoes, I simmered the tomatoes with oregano, garlic, and the paprika that was mentioned. I did not boil the eggplant, rather used a covered casserole dish and left the entire thing in for a hour. I served it with rice and it was far from bland and VERY good. A super healthy dish.
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 full and savory, but not really unpleasant. As suggested by other reviewers, I sauteed the onion, and instead of boiling the eggplant I simply put it in the casserole raw, covered the dish, and cooked it for a little over an hour. (I don't like the idea of boiling veggies when other means of cooking exist because I want to preserve their nutrients and flavors as much as possible.) Otherwise I made no other modifications. I think what surprises me the most is how I really like it a lot more after being reheated in the microwave. This seems unusual to me. There is still something missing IMO about the taste. I am not sure what to suggest other than the flavors seem to come out underdeveloped. I think this could be fantastic if the flavors were a little richer and full. Perhaps seasoning the eggplant with pepper and cumin or coriander prior to putting them in the casserole might help. I like the creaminess of the sauce combined with the subtleties of the onion and tomato, I just wish there was more of a savory accent to draw it all together.
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 be sufficiently cooked in the oven, but still have some of the oomph which would be lost by sauteeing. This is definitely going into a regular rotation in my kitchen.
I also sauteed onions in olive oil with spices, then did the same with tomatoes. Turned out great! Family loved it.
It's a very famous recipe called "under the coat" or with literal translation "under the fur coat" (pod shoo-boy). You can cook many dishes under the coat (of sour cream or mayo).
For the most part I agree with the others...rather bland. However, I am sitting here eating it for lunch and served it over a plate of spinach, bulgar and pine nuts. Much tastier. If I made this again I'd actually bake it with a layer of spinach and maybe a sprinkling of parm.
Excellent dish! I would recommend a very large eggplant, as it shrinks significantly when you boil it. It's great served over rice!
So good! I made three of each layer, and due to others comments on blandness and not enough sauce, I used about 1 3/4 cups sour cream, 2 tsp salt, and 3 cloves of roasted garlic. I added some evaporated milk to stretch the sauce too but it didn't need it, it was a little watery (I forgot to sprinkle layers with flour per the recipe, I think that would've helped too). But it was savory and delicious, even people who didn't like eggplant or onions loved it and asked for the recipe. Thanks!
My husband loved this, my 8 year old ate it, but didn't love it. A nice alternative for a vegetable side dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 248
** Calories from Fat: 142
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