Eggplant Casserole

    1 hour 20 minutes

    This recipe is a cross between a casserole and a bake, with a combination of eggplant, tomatoes and onions baked in a garlic and sour cream sauce.

    42 people made this

    Serves: 4 

    • 1 tablespoon fresh lemon juice
    • 1 cup water
    • 1 large eggplant, peeled and sliced into 1/2cm rounds
    • 3 large tomatoes, thinly sliced
    • 2 onions, thinly sliced
    • 2 tablespoons plain flour
    • 1 1/4 cups sour cream
    • 1 clove garlic, crushed
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon black pepper
    • paprika, to taste

    Preparation:25min  ›  Cook:55min  ›  Ready in:1hour20min 

    1. In a medium bowl, combine the lemon juice and water. Place the eggplant slices into the lemon water to soak while you bring a saucepan of lightly salted water to a boil. Drain and rinse the eggplant slices, then place them into the boiling water. Cook for 8 minutes or until barely tender. Drain.
    2. Preheat the oven to 180 degrees C. Lightly grease a 2 litre casserole dish. Layer the eggplant slices, tomatoes and onion in the dish, sprinkling each layer with a little flour as you go.
    3. In a medium bowl, stir together the sour cream, garlic, salt and pepper. Spread this over the top of the casserole. Sprinkle generously with paprika.
    4. Bake for 45 minutes in the preheated oven until the top is nicely browned and there is a bubbly sauce.

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    Reviews in English (38)


    easy and delicious ! i used canned tomatoes instead of fresh and is was just awesome !  -  01 Jun 2011


    The concept was great and I only adapted it a little bit. I took the advice of another review and sauteed the onions in olive oil with oregano and salt until they were soft. I also, rather than use just tomatoes, I simmered the tomatoes with oregano, garlic, and the paprika that was mentioned. I did not boil the eggplant, rather used a covered casserole dish and left the entire thing in for a hour. I served it with rice and it was far from bland and VERY good. A super healthy dish.  -  28 Jun 2006  (Review from Allrecipes USA and Canada)


    Sooo delicious. I had this same dish, or one very like it, at a restaurant in Russia and have been trying to recreate it since. I made sure my onions were sliced very thin so that they would be sufficiently cooked in the oven, but still have some of the oomph which would be lost by sauteeing. This is definitely going into a regular rotation in my kitchen.  -  21 Aug 2006  (Review from Allrecipes USA and Canada)