Go Back

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.

Photo: Sara Graca

Go Back

Go Back


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