| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Russian |
Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant — (about 1 lb) |
| 1 |
|
Green pepper |
| 1 |
|
Onion — chopped |
| 2 |
|
Cloves garlic — finely |
|
|
Choppe |
| 1 |
tb |
Sugar |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
|
|
Cocktail rye or black bread |
| 1/4 |
c |
Tomato paste |
INSTRUCTIONS
Makes 2 cups spread Enjoy this smooth, thick puree very cold. It tastes
best with assertively flavored breads. 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. Remove skin from eggplant and seeds from green pepper. Chop eggplant
and green pepper. Saute 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.
Recipe By : Net
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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