Eggplant with Sour Cream Sauce

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1 large eggplant
1 cup cottage cheese
1/2 teaspoon dried mint
pinch of cinnamon
1-1/2 cups sour cream
1/2 teaspoon salt
pinch of pepper
oil or shortening (for frying)

Peel eggplant and cut into 1/2 inch slices. Salt eggplant slices and drain dry when softened. Fry until brown and drain on paper towel. When ready to serve, make sauce of sour cream blended well with cottage cheese, seasonings and mint. Serve sauce separately.

Serves 4-6.

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