| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Russian |
Russian |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant |
|
|
Salt |
| 3 |
tb |
Olive oil |
| 3 |
|
Onions, minced |
| 1 |
|
Tomato, minced |
| 2 |
ts |
Lemon juice |
|
|
Pepper |
INSTRUCTIONS
Faux caviars, such as eggplant and mushroom caviars, are usually used
as the base for the popular faux variations. Russians call them
caviar, and more than a few people prefer them to the true roe.
Bake eggplant at 375'F. about 30 minutes or until tender. Peel and
chop. Sprinkle chopped eggplant with salt to taste and let stand 1-2
hours.
Heat 2 tablespoons olive oil in large skillet. Add eggplant, onion and
tomato and cook over low heat until eggplant is tender. Add remaining
1 tablespoon oil, lemon juice and salt and pepper to taste. Continue
to cook over low heat, few minutes to blend flavors.
Chill well before serving as appetizer or dip for crackers or
vegetables.
Makes 3-1/2 cups or 8 appetizer servings.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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