Eggplant with Sour cream

Preparation info
  • 4

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 large eggplant
  • teaspoons salt
  • ¼ teaspoon freshly ground

Method

  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, f