Eggplant Spread (Baklazhannaia Ikra)
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The combination of these ingredients will tempt your palate. Recipe comes from recipegoldmine. Cook time includes CHILL time.
- Ready In:
- 34hrs 30mins
- Yields:
- Units:
ingredients
- 1 (1 lb) eggplant
- 1 medium green bell pepper
- 1 small onion, chopped
- 2 large garlic cloves, minced
- 1 tablespoon vegetable oil
- 1⁄4 cup tomato paste
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
directions
- Prick eggplant 3 or 4 times with fork. Wrap green pepper in aluminum foil. Place eggplant and green pepper in shallow baking dish. Bake at 400 degrees F until eggplant is very soft, about 35 minutes; cool. Remove skin from eggplant and seeds from green pepper; chop eggplant and green pepper.
- Cook and stir onion and garlic in oil in 10-inch skillet over medium heat until onion is tender. Stir in eggplant, green pepper and remaining ingredients except bread. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 5 minutes.
- Place mixture in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Cover and refrigerate until very cold, at least 4 hours.
- Serve with bread.
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The combination of these ingredients will tempt your palate. Recipe comes from recipegoldmine. Cook time includes CHILL time.
