How to make it

  • Start by slicing eggplant fairly thick - about .5 inch.
  • Quarter each slice, sprinkle with some salt and put on a board under press - to drain some juices.
  • Meanwhile, mix flour with salt and pepper and heat the oil in a large skillet.
  • Rinse the eggplant slices and pat dry.
  • Drench each slice in flour mix and fry on both sides until flour is well browned and somewhat crisp. Set aside
  • *
  • Slice or half-slice onions and saute in oil until caramelized - about 5-7 min. Toss the eggplants back in the skillet - all at once and mix with onions.
  • Add 1/2 cup water and sour cream. Gently stir, bring to boil.
  • Reduce heat, and saute everything together for about 10-15 minutes, occasionally stirring.
  • Add fresh ground black pepper at the last moment.
  • Toss in parsley and serve hot.

Reviews & Comments 3

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    " It was excellent "
    unicorn4 ate it and said...
    My mouth is watering. Your recipe is on my must do list. Well done and thank you.
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  • r8chreid 9 years ago
    This looks really tasty, I'm definitely going to have to try this!
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    " It was excellent "
    lacrenshaw ate it and said...
    Oh my, yes! I especially like that there are no tamatoes involved. It's not often that you see eggplant without tomato at its side. 5 to you, crainny.
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