Casseroled Eggplant with Sour Cream

Casseroled Eggplant with Sour Cream - Russian Vegetarian Recipe

How to Cook & Prepare Casseroled Eggplant with Sour Cream:

Eggplant 2 tblsps butter
1 tblsp flour salt
1 cupful sour cream minced parsley or dill

Wash and peel the eggplant. Cut into chunks and parboil in hot salt water for 5 minutes. Drain thoroughly, dredge with flour and brown in butter. Put the browned eggplant in a saucepan, pour over the sour cream and simmer for 30 to 40 minutes. Before serving sprinkle with minced parsley or dill.

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