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"This is an smooth and sumptuous recipe of eggplant layered with tomatoes and onions, then smothered with sour cream. It bakes as much as yield a scrumptious sauce."
- 1 big eggplant, peeled and sliced into 1/3 inch rounds
- 1 tablespoon sparkling lemon juice
- 1 cup water
- 3 large tomatoes, thinly sliced
- 2 onions, thinly sliced
- 2 tablespoons all-cause flour
- 1 1/four cups sour cream
- 1 clove garlic, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- paprika to taste
|Prep : 25M||Cook : 4M||Ready in : 1H20M|
- In a medium bowl, combine the lemon juice and water. Place the eggplant slices into the lemon water to soak while you carry a saucepan of gently salted water to a boil. Drain and rinse the eggplant slices, then region them into the boiling water. Cook for 8 mins, or until slightly smooth. Drain.
- Preheat the oven to 350 ranges F (175 levels C). Lightly grease a 2 quart casserole dish. Layer the eggplant slices, tomatoes and onion within the dish, sprinkling each layer with a bit flour as you move. In a medium bowl, stir together the sour cream, garlic, salt and pepper. Spread this over the pinnacle of the casserole. Sprinkle generously with paprika.
- Bake for 45 mins within the preheated oven, till the top is properly browned and there may be a bubbly sauce.
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