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


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