Russian Eggplant
- Number of Servings: 6
Ingredients
2 lrg eggplant1 lrg onion3 lrg tomatoes1 tbsp lemon juice1/2 cup sour cream1/2 cup nonfat plain yogurt2 cloves garlic, minced1 tsp black pepper1 1/2 tsp salt (or to taste)1 tsp dill
Preheat oven to 350 degrees.
Thinly slice eggplant, onion and tomatoes, then cut slices in half.
Soak eggplant in lemon juice and water to cover, while bringing a pot of water to boil.
Transfer eggplant to boiling water, cook for 8 minutes, and drain.
In a lightly greased 2 qt casserole dish, layer eggplant, tomatoes, and onions.
Mix sour cream, yogurt, garlic, black pepper, salt and dill and pour over eggplant mixture.
Bake for 45 minutes or until top is lightly brown and bubbling.
Number of Servings: 6
Recipe submitted by SparkPeople user MBBORED.
Thinly slice eggplant, onion and tomatoes, then cut slices in half.
Soak eggplant in lemon juice and water to cover, while bringing a pot of water to boil.
Transfer eggplant to boiling water, cook for 8 minutes, and drain.
In a lightly greased 2 qt casserole dish, layer eggplant, tomatoes, and onions.
Mix sour cream, yogurt, garlic, black pepper, salt and dill and pour over eggplant mixture.
Bake for 45 minutes or until top is lightly brown and bubbling.
Number of Servings: 6
Recipe submitted by SparkPeople user MBBORED.
Nutritional Info Amount Per Serving
- Calories: 127.5
- Total Fat: 4.5 g
- Cholesterol: 8.6 mg
- Sodium: 619.2 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 6.1 g
- Protein: 4.6 g