Eggplant Spread (Baklazhannaia Ikra) middle eastern

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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

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.

 

 

 

 

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