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

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