| eggplant Spread (baklazhannaia Ikra) serve This Very Cold With Highly-flavored Breads. 1 (1 Pound) Eggplant
1 Medium Green Bell Pepper
1 Small Onion, Chopped
2 Large Cloves Garlic, Minced
1 Tablespoon Vegetable Oil
1/4 Cup Tomato Paste
1 Tablespoon Sugar
1 Tablespoon Lemon Juice
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
cocktail Pumpernickel Rye Bread Or Black Bread 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. makes About 2 Cups. |
