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Baklazhannaia Ikra recipe (Snack)

1   large eggplant
1 cup finely chopped onions
6 tablespoons olive oil
½ cups finely chopped green pepper
1 teaspoon finely chopped garlic
2   large ripe tomatoes, peelec, chopped, seeded
½ teaspoons sugar
2 teaspoons salt
some   freshly ground black pepper
some   dark rye or pumperknickel bread

Posted by Irene on Apr 19, 2008


Preheat oven to 425 degrees.
Bake the eggplant on the middle rack for about an hour, turning it over once or twice untill it is soft and it's skin is charred and blistered.

Meanwhile, cook the onions in 4 tablespoons of the olive oil over moderate heat untill they are soft but not brown (6-8 mins).
Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer.
With a ruber spatula, scrape the contents of the skillet into a mixing bowl.

Remove the skin of the egplant with a sharp knife, then chop the pulp finely, almost to a puree (it should be almost soft enough to stir in).
Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and a few grindings of black pepper.
Mix together thouroughly.
Heat the two remaining tablespoons of olive 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 an hour.
Remove the cover and cook for another half-hour, stirring from time to time, until all the moisture in the pan has evaporated, and the mixture is firm enough to hold it's shape in a spoon.

Stir in 2 tablespoons of lemon juice and taste for seasoning, adding more salt, pepper, and lemon juice to taste.
Transfer the mixture to a bowl and chill, covering it with plastic wrap, untill ready to serve.
Serve on pieces of rye bread.

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