Eggplant Spread (Baklazhannaia Ikra)

Name: Eggplant Spread (Baklazhannaia Ikra)
Prep time: 30 h
Cook time: 4 h 30 min
Total time: 34 h 30 min
Yield: 2 cups
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

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Recipe by Ck2plz

The combination of these ingredients will tempt your palate. Recipe comes from recipegoldmine. Cook time includes CHILL time.

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READY IN: 34hrs 30mins

YIELD: 2 cups

UNITS: US

INGREDIENTS

Nutrition

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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