Eggplant Spread (Baklazhannaia Ikra)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 34hrs 30mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement