Russian Eggplant Spread
1 eggplant, (about 1 pound)
Pierce eggplant 3 or 4 times with fork. Wrap green pepper in foil. Place eggplant and green pepper in shallow baking dish. Bake at 400F until eggplant is very soft, about 35 minutes. Cool.
1 green pepper
1 onion, chopped
2 cloves garlic, finely chopped
1 tablespoon sugar
1 tablespoon lemon juice
1/2 tablespoon salt
1/8 tablespoon pepper
cocktail rye or black bread
1/4 cup tomato paste
Remove skin from eggplant and seeds from green pepper. Chop eggplant and green pepper. Sauté onion and garlic in water 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.
your recipe looks okay
This sounds like a recipe my mother and grandmother used to make (and now I do) only we use vinegar instead of lemon juice, there is no sugar, and a bit of oil (I use olive) is added.
Anonymous, Buffalo Grove, IL
Can hardly wait to try this. I bought a store brand Zergut and the jar variety is delicious.
Too much work for a mother of three-and-a-half-year-old twins to undertake! Where can I buy it?
Anonymous, Location not stated.
Click Here to Comment on This Recipe