Eggplant Spread Baklazhannaia Ikra Recipes

EGGPLANT SPREAD (BAKLAZHANNAIA IKRA)

Eggplant Spread (Baklazhannaia Ikra) image

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

Ingredients

1 (1 lb) eggplant
1 medium green bell pepper
1 small onion, chopped
2 large garlic cloves, 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

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

BAKLAZHANNAIA IKRA (POOR MAN'S CAVIAR)

Baklazhannaia Ikra (Poor Man's Caviar) image

Provided by William Grimes

Categories dips and spreads, appetizer

Time 2h45m

Yield 3 cups

Number Of Ingredients 11

Ingredients

1 large eggplant (about 2 pounds)
1 cup finely chopped onions
6 tablespoons olive oil
1/2 cup finely chopped green pepper
1 teaspoon finely chopped garlic
2 large tomatoes, peeled, seeded and finely chopped
1/2 teaspoon sugar
2 teaspoons salt
Black pepper
2 to 3 tablespoons lemon juice
Dark rye or pumpernickel or sesame-seed crackers, for serving.

Steps:

Heat the oven to 425 degrees. Bake the eggplant on a baking sheet in the center of the oven, turning it over once or twice, until it is soft and its skin is charred and blistered, about 1 hour.
Meanwhile, in a skillet, cook the onions in 4 tablespoons oil over medium heat until they are soft but not brown, 6 to 8 minutes. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.
Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a pure. Add it to the mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 tablespoons oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for 1 hour.
Uncover and cook 30 minutes, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons lemon juice and taste for seasoning, adding salt, pepper and lemon juice to taste. Transfer the “caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame-seed crackers.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 610 milligrams, Sugar 8 grams

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