Eggplant with Sour cream

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 large eggplant
  • teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped onion
  • 1 tablespoon butter
  • ½ cup sour cream
  • Paprika and chopped fresh parsley for garnish


    1. Peel the eggplant and cut it into one-half-inch slices, then into cubes. Place in a saucepan with one-half inch of boiling water containing one teaspoon of the salt. Cook, covered, for four or five minutes, until the cubes are tender but still retain their shape. Drain.

    2. Add the remaining salt, the pepper, onion, butter and sour cream to the eggplant cubes. Cook only until the sour cream is hot, but do not allow to boil. Serve garnished with paprika and parsley.