Russian Eggplant
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Russian Eggplant calories by ingredient
Number of Servings: 6
Ingredients
-
2 lrg eggplant
1 lrg onion
3 lrg tomatoes
1 tbsp lemon juice
1/2 cup sour cream
1/2 cup nonfat plain yogurt
2 cloves garlic, minced
1 tsp black pepper
1 1/2 tsp salt (or to taste)
1 tsp dill
Directions
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.
