Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baklazhannaia Ikra Ii Eggplant Spread
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- #54874
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 large eggplants
1 onion, peeled and finely chopped
1/2 cup vegetable oil
1 tablespoon tomato paste
1 clove garlic, peeled and minced
1 tablespoon sugar
1/2 teaspoon salt, or to taste
1 tablespoon minced dill
1/4 teaspoon red wine vinegar
directions
Prick eggplants with a fork. Wrap loosely with foil and bake for 20-35 minutes in a 350 degrees F oven until quite soft. Let cool.
Peel and puree pulp lightly in a blender or food processor.
Heat oil in a saucepan and saute onion. Cook for 5 minutes until onion is light golden color.
Add eggplant pulp and all other ingredients. Simmer for 10 minutes, stirring constantly. Taste for seasoning.
Chill until very cold and serve with black bread.
added by
1357y
nutrition data
Nutritional data has not been calculated yet.
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