Eggplant with Sour Cream

 This recipe appears to be clipped from the New York Times.

Ingredients

1 large eggplant

boiling water

1 and 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

1 Tablespoon finely chopped onion

1 Tablespoon butter

1/2 cup sour cream

paprika for garnish

fresh parsley for garnish

Process

1. Peel the eggplant and cut into on-half-inch slices, and then into cubes. 

2. Place in a  saucepan with boiling water one-half-inch deep with one teaspoon of salt. 

3. Cook, uncovered, until the cubes are tender but still retain their shape - about four or five minutes. Drain. 

4. Add the remaining salt, the pepper, onion, ,butter, and sour cream to the eggplant cubes. 

5. Cook only until the sour cream is hot, but do not allow it to boil. 

6. Serve garnished with paprika and parsley.

Serves 6