Russian Eggplant CaviarFrom juels 8 years ago
- 2 med-lg. eggplants shopping list
- 3 sweet banana peppers, OR any other sweet or mildly spicy peppers, seeded and chopped shopping list
- 2 onions, chopped shopping list
- 4 tomatoes, chopped and bottoms removed shopping list
- a handful of fresh basil, chopped shopping list
- a hadnful of fresh parsely leaves, chopped shopping list
- 4 cloves of garlic shopping list
- 1/2 tsp of sugar shopping list
- olive OR vegetable oil for brushing eggplants and sauteeing shopping list
- salt and pepper to taste shopping list
- 2 tbsp. mayo (optional) shopping list
How to make it
- Cut eggplant lengthwise, prick skins with fork, brush with olive oil and place cut sides down on a baking sheet. Bake in 375F oven for 25 min, or until soft. Cool eggplants slightly and remove skins.
- Meanwhile, cook chopped onion in a skillet with about 2 tbsp. oil on med. heat until lightly golden.
- Add chopped peppers to the onions and cook 5 more minutes.
- Puree the chopped tomatoes in a food processor and add to the onion and pepper mixture. Cook and stir another 5 min.
- Mash the eggplants with the fork or grind in the food processor. Add the mashed eggplants to the skillet and simmer another 7 min.
- Press the garlic through the garlic press . Stir in to the skillet. Add chopped basil and chopped parsely leaves. Add 1/2 tsp. sugar, salt and pepper to taste and cook 5 more min.
- Turn off the heat and stir in the mayo. This dip is equally good warm or cold. I sometimes just serve it as an entree over rice. The amount of servings would in that case go down to 5.
The Cookjuels Clayton, NC
The Rating12 people
FIVE :+D Thankschefelaine in Muskoka loved it
I'll definately be trying this recipe. Thanks so much. '5'brianna in loved it
This is simple and lovely. Simply lovely!misslizzi in Philadelphia loved it
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