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

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