EGGPLANT SPREAD (BAKLAZHANNAIA IKRA)
The combination of these ingredients will tempt your palate. Recipe comes from recipegoldmine. Cook time includes CHILL time.
Provided by Ck2plz
Categories Vegetable
Time P1DT10h30m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Prick eggplant 3 or 4 times with fork. Wrap green pepper in aluminum foil. Place eggplant and green pepper in shallow baking dish. Bake at 400 degrees F until eggplant is very soft, about 35 minutes; cool. Remove skin from eggplant and seeds from green pepper; chop eggplant and green pepper.
- Cook and stir onion and garlic in oil in 10-inch skillet over medium heat until onion is tender. Stir in eggplant, green pepper and remaining ingredients except bread. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 5 minutes.
- Place mixture in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Cover and refrigerate until very cold, at least 4 hours.
- Serve with bread.
Nutrition Facts : Calories 199.1, Fat 7.6, SaturatedFat 1.1, Sodium 848.6, Carbohydrate 33.3, Fiber 10.8, Sugar 18.8, Protein 4.9
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