RUSSIAN EGGPLANT CAVIAR
This is a traditional family recipe that has been passed on from daughter to daughter. It is sure to please your guests and family. Spread it on bread or use it as a dip. Enjoy!
Provided by from-Russia-to-you
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h38m
Yield 10
Number Of Ingredients 6
Steps:
- Place eggplants in a large pot and cover with water. Bring to a boil; reduce heat and simmer until tender, about 30 minutes. Drain in a colander; press out excess water with the back of a large spoon.
- Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until fragrant, about 3 minutes. Add green bell pepper; cook and stir until softened, 5 to 8 minutes.
- Stir drained eggplant into the skillet. Add tomato sauce, salt, and pepper; cook, mashing eggplant with the back of the spoon, until flavors combine and tomato sauce darkens, about 30 minutes.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 12.3 g, Fat 7.1 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 137.4 mg, Sugar 5.7 g
RUSSIAN EGGPLANT CAVIAR
Make and share this Russian Eggplant Caviar recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bake eggplant, allow to cool, skin, & mince finely.
- Saute onion & pepper in 1 tb of oil until onion is browned.
- Add adding remaining oil.
- Add tomato paste, stir well & simmer for 5-mins.
- Add vinegar, sugar, salt & pepper & ceggplant.
- Stir well & cook slowly for 30-mins on a low-heat.
- If necessary you may add more oil to prevent mixture from sticking & thus burning.
- Remove from heat, cool to room temp, then refrigerate.
- Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.
Nutrition Facts : Calories 66.9, Fat 3.6, SaturatedFat 0.5, Sodium 81.7, Carbohydrate 8.7, Fiber 3.3, Sugar 4.3, Protein 1.4
RUSSIAN EGGPLANT
This is an easy and sumptuous recipe of eggplant layered with tomatoes and onions, then smothered with sour cream. It bakes up to yield a delicious sauce.
Provided by Alexis
Categories Side Dish Casseroles
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the lemon juice and water. Place the eggplant slices into the lemon water to soak while you bring a saucepan of lightly salted water to a boil. Drain and rinse the eggplant slices, then place them into the boiling water. Cook for 8 minutes, or until barely tender. Drain.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. Layer the eggplant slices, tomatoes and onion in the dish, sprinkling each layer with a little flour as you go. In a medium bowl, stir together the sour cream, garlic, salt and pepper. Spread this over the top of the casserole. Sprinkle generously with paprika.
- Bake for 45 minutes in the preheated oven, until the top is nicely browned and there is a bubbly sauce.
Nutrition Facts : Calories 248 calories, Carbohydrate 24.2 g, Cholesterol 31.6 mg, Fat 15.8 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 9.5 g, Sodium 1052.2 mg, Sugar 10.2 g
RUSSIAN EGGPLANT
Make and share this Russian Eggplant recipe from Food.com.
Provided by seattlelove
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the lemon juice and water. Place the eggplant slices into the lemon water to soak while you bring a saucepan of lightly salted water to a boil. Drain and rinse the eggplant slices, then place them into the boiling water. Cook for 8 minutes, or until barely tender. Drain.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. Layer the eggplant slices, tomatoes and onion in the dish, sprinkling each layer with a little flour as you go. In a medium bowl, stir together the sour cream, garlic, salt and pepper. Spread this over the top of the casserole. Sprinkle generously with paprika.
- Bake for 45 minutes in the preheated oven, until the top is nicely browned and there is a bubbly sauce.
Nutrition Facts : Calories 250.4, Fat 15.7, SaturatedFat 9.5, Cholesterol 31.6, Sodium 922.9, Carbohydrate 25.3, Fiber 7.2, Sugar 9.4, Protein 5.8
RUSSIAN-INSPIRED EGGPLANT SALAD
This eggplant salad, originating from Russia, is good as an appetizer or a dish on its own. Do not eat it before or during a date, otherwise your garlic breath will scare away any potential partner.
Provided by nhunka
Categories Russian Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a frying pan over medium heat. Fry eggplant in the hot oil, stirring to prevent burning, until tender, 10 to 15 minutes.
- Remove eggplant from heat and let cool completely, about 10 minutes.
- Meanwhile, put tomatoes and eggs in a salad bowl and toss with Gruyere cheese and garlic.
- Transfer eggplant to the salad bowl and whisk in mayonnaise and salt.
- Serve immediately or refrigerate for 1 hour.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 15.3 g, Cholesterol 137.2 mg, Fat 19.1 g, Fiber 6.9 g, Protein 12.4 g, SaturatedFat 6.4 g, Sodium 440.3 mg, Sugar 7.1 g
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