Russian Eggplant Recipe

• 1 large Eggplant (peeled and sliced into 1/3-inch rounds)
• 1 tbsp fresh Lemon Juice
• 1 cup Water
• 3 large Tomatoes (thinly sliced)
• 2 Onions (thinly sliced)
• 2 tbsp All-Purpose Flour
• 1¼ cups Sour Cream
• 1 clove Garlic (minced)
• 1½ tsp Salt
• ¼ tsp Black Pepper
• Paprika (to taste)

• Mix together lemon juice and water in a medium bowl.
• Soak the eggplant slices in lemon water.
• Pour water along with salt in a saucepan. Boil it.
• Drain and rinse the eggplant slices. Place them in the boiling water.
• Cook the eggplant slices till they turn tender for about 8 minutes. Drain and keep aside.
• Preheat oven to 350 °F (175 °C).
• Grease a 2 quart casserole dish lightly.
• Place the eggplant slices, tomatoes and onion in the dish. Sprinkle each layer with flour while layering the vegetables.
• Mix together sour cream, garlic, salt and black pepper in a medium bowl.
• Spread the mixture over the layered vegetables.
• Sprinkle paprika generously.
• Bake the preparation for 45 minutes till the top browned and a bubbly sauce is created.