Russian Baklaczan

(2 votes)

1 eggplant
1 onion, diced
3 tablespoons olive oil
1 green pepper, diced
1 pound mushrooms
10 ounce carrots, frozen
1 can tomato paste
1 tablespoon brown sugar
1 tablespoon vinegar
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic salt
black olives (optional)

Wrap eggplant in foil and bake about 1 hour at 350. Brown onion in olive oil . Add green pepper, mushrooms and carrots. When cool, peel and dice the eggplant in about 1/2 inch pieces and ad to the above ingredients. Add tomato paste and the balance of the ingredients with 2 cups water . Simmer for 1 hour. Add black olives. Serve warm or cold.


Really lovely, especially if you replace the green peppers with spicy green peppers (the large ones, not the small ones), which lends a real kick to it.
Chris, Chelmsford

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