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

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