Vegetarian Russian Eggplant

January 30, 2010 By: Megabeth Category: Main Dishes, Side Dishes

This dish really surprised me. I, honestly, wasn’t expecting it to come out so good. This dish is all vegetable – eggplant, tomatoes and onions. When I stacked the ingredients casserole-style, I was convinced it would be suitable as just a side item…but then came the sour cream. Wow, did that that transform the dish.

I used fat fat free sour cream and it worked great. I’d almost think that the full fat version would overwhelm the dish and make you walk away from the table with an overly full stomach. (I hate it when that happens!) I also added a few extra steps from the original recipe which called for just adding raw sliced onions. I, instead, only used one onion instead of two but sauteed it in some olive oil and chopped herbs to add a little more depth to the flavor.

Finally, I was only able to taste one serving of eggplant as the rest was consumed heartily by my in-house taste tester. The next day, I was ready to eat the leftovers, and was faced only with the empty serving dish in the sink. I guess that was his implicit seal of approval.

Russian Eggplant

Adapted by Megabeth from AllRecipes

  • 1 large eggplant, peeled and sliced into 1/3 inch rounds
  • 1 tablespoon fresh lemon juice
  • 1-2 cups water (enough to cover eggplant slices in a bowl)
  • 3 large tomatoes, thinly sliced
  • 1 onion, thinly sliced
  • 2 Tablespoons chopped fresh herbs (oregano, basil, thyme)
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups sour cream
  • 1 clove garlic, minced
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • paprika to taste

In a bowl large enough to hold the sliced eggplant, 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.

Saute onions in about a tablespoon of olive oil. Add chopped herbs and a sprinkle or two of paprika. Cook onions until tender.

Preheat the oven to 350 degrees. Lightly grease a 2 quart casserole dish. Layer the eggplant slices, tomatoes and onion in the dish, sprinkling each layer with a little flour as you go.

In a small bowl, stir together the sour cream, garlic, salt and pepper.

Spread this over the top of the casserole. Sprinkle generously with paprika.

Bake for 45 minutes in the preheated oven, until the top is nicely browned and there is a bubbly sauce.

Russian Eggplant

Russian Eggplant

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese

September 04, 2009 By: Megabeth Category: Main Dishes

This recipe is inspired by one that appeared in Madhur Jaffrey’s World Vegetarian. You can prepare this dish ahead of time, store it in the fridge, then heat through when you are ready to serve. This casserole creates and interesting consistency, once you lift it out of the pan, it separates and becomes more of a hearty rice dish. It also works well reheated as leftovers.

I used a bourbon chipotle hot sauce in this version and it added a nice smoky flavor to the dish. You can just choose your favorite hot sauce and season to your liking.

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese
by Megabeth

6 cups rice, cooked (made from 2 cups dry rice)
2 Tablespoons olive oil
1 medium red onion
2 garlic cloves, minced
1 4-oz can fire roasted green chilies
1 t cumin
1 t chili powder
dash cayenne pepper (or to taste)
1 3/4 cups corn kernels (from fresh corn) 1 1/2 cups fat free sour cream
1/2 cup fat free Greek yogurt (or just use a total of two cups of sour cream)
Flavored hot sauce, to taste (I used about 2 Tablespoons of a mild flavored bourbon chipotle hot sauce)
1 1/2 lightly packed cups grated cheddar cheese

Put oil in saute pan over medium heat. Add onions and garlic and saute until onion is translucent (about 3 minutes). Add chilies, corn, spices and stir. Cook a few minutes to start heating up the corn for about a minute or two. Take mixture off the heat and let it cool off.

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese

In another bowl add cooked rice, sour cream, and hot sauce and stir to combine. Stir the cheddar cheese into the mixture.

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese

Put mixture into 2-quart square baking dish (or 3-quart casserole dish).

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese

Bake for 45 minutes at 350 degrees until heated through.

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese

Cucumbers in Sour Cream with Fresh Dill

March 03, 2009 By: Megabeth Category: Salads

This recipe continues the theme of looking for summer in the dead of winter. This cucumber salad is light and refreshing. It tastes great served with the tomato and parsley salad.

Cucumbers in Sour Cream with Fresh Dill
by Megabeth

2 cucumbers
2 T dill, finely chopped
1/2 cup no-fat (or low fat) sour cream
1 T apple cider vinegar
1/2 t salt
1/4 t white pepper

Dice cucumbers and place in a bowl. In a another smaller bowl combine the rest of the ingredients and mix well.

cucumber dill salad

cucumber salad

Add sour cream mixture into cucumbers and stir to coat.

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