Recipes

Russian Eggplant Spread

Friday, July 17, 2015


Courtesy:  Chef Carla Owens

Ingredients
1 1/4 cup tomato paste
1 large eggplant
1 green or red pepper
1 onion, chopped
2 cloves garlic, finely chopped
1 T sugar
1 1 T lemon juice
1 1/2 T salt
1 1/8 T pepper
1 baguette, sliced for serving spread


Directions
Pierce eggplant 3 or 4 times with fork. Wrap green pepper in foil. Place eggplant and green pepper in shallow baking dish. Bake at 400F until eggplant is very soft, about 35 minutes. Cool. Remove skin from eggplant and seeds from pepper. Chop both. Sauté onion and garlic over medium heat until tender. Stir in eggplant, chopped pepper and remaining ingredients except bread. Heat to boiling. Reduce heat. Simmer, uncovered, 5 minutes. Place mixture in blender and blend until smooth. Cover and refrigerate until chilled. Serve with bread. Read More...



Go Back


Tags

fennel bulb lemon grass spelt gazpacho Shitake Mushrooms tomato corn pie feta cream snow peas leeks watercress fondue sesame sweet mushrooms Swiss Chard beet greens coriander Bread chiles mustard greens fennel oats Tomatoes heavy whipping cream pesto tenderloin slaw almond milk celery hearts crepes chicken dinner salad coconut milk Recipes Red Onion bayeldi sour cream beer peach carrot fronds pears Dressing autumn chorizo pickled fritters Jerusalem artichoke Spread collins vinaigrette Salsa sherry thai radish hazelnuts compote chocolate zucchini bread pudding jack cheese cranberry bloody mary blue cheese pineapple muffins cauliflower pine nuts celery root panzanella spring currants olives turnip rhubarb habanero chilies Corn strata paste Greens swiss cucumber yellow onion gouda celebration flank shelling vegetable pork pecan Squash tomato wheat flour gratin imam walnuts pudding peas artichoke sunchokes white beans butter berry dill Chevre roasted rouille buckwheat sausage goat Cheese absinthe sandwich radishes chimmichurri Tomatillos okra stuffing chili peppers eggs shrunken heads chimichurri carrots meatballs strawberry carrot top remoulade kohlrabi gin barley bulgar wheat sandwiches gorgonzola tortillas cornmeal Soup almonds jam Butternut tomato juice carrot tops mushroom garlic basil turnips Apple caesar blueberry Poblano Chili vanilla wafers casserole tart cake wrap conserve honey beef pasta knots Spinach tuscan plums bulgar Vegan pecans steak curry polenta plum dijon chives pepper bacon capers cream cheese reggiano parmigiano buttermilk Salad pancake couscous Cranberry Beans tomatoe coeur a la creme cantaloupe biscuits bruschetta anchovy egg peppers scapes jack brown sugar baby bok choy creme beets egg noodles parmesan chicken bok choy frittata onions beet bbq green pepper Cider green beans fritter walnut oil chipotle spiced winter squash fennel seeds hickory kirsch plum tomatoes nectarine cockaigne yogurt arugula daisy Side scallions Farmers' Market latkes vegetarian Eggplant shiitake Potato onion prosciutto verde pork chop syrup apples Leek pumpkin flank steak Rice wine vinegar crisp kluski anise cheese sweet potato celeriac maple Drinks potatoes bosc baguette shallots Kale pie Beans fraiche coeur poblano melon mint wasabi gruyere lettuce kalamata ramps sour tostadas strawberries maple syrup asparagus sauce bean shitake cilantro dilly chili cointreau bell pepper