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    You are in: Home / Recipes / Russian Eggplant Recipe
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    Russian Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    25 mins

    55 mins

    seattlelove's Note:

    eggplant

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Bake for 45 minutes in the preheated oven, until the top is nicely browned and there is a bubbly sauce.

    Ratings & Reviews:

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    Nutritional Facts for Russian Eggplant

    Serving Size: 1 (470 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 250.3
     
    Calories from Fat 141
    56%
    Total Fat 15.6 g
    24%
    Saturated Fat 9.5 g
    47%
    Cholesterol 31.6 mg
    10%
    Sodium 922.8 mg
    38%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 7.2 g
    28%
    Sugars 9.3 g
    37%
    Protein 5.8 g
    11%

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