Russian Eggplant

Russian Eggplant

"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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Ingredients

1 h 20 m servings 248 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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.

Reviews

34
  1. 38 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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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...

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 translatio...

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 ev...

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...

this recipe was great. The first time I boild my eggplant and sauteed onions in olive oil, next time I steamed onions and eggplant , i used a can of italian stewed tomatoes both times, and at e...

We eat alot of tzitziki at our house. And sometimes I make it with sour cream instead of yogurt. I was looking for recipes that used sour cream and came across this one. So I used tzitzikti I ma...

Excellent dish! I would recommend a very large eggplant, as it shrinks significantly when you boil it. It's great served over rice!

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