Russian Eggplant Spread

Friday, July 17, 2015

Courtesy:  Chef Carla Owens

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

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


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