Title: Russian Eggplant Spread
Categories: Appetizer Vegetable Lowcal
Yield: 8 Servings
| 1 | | Eggplant; (about 1 lb) |
| 1 | | Green pepper |
| 1 | | Onion; chopped |
| 2 | | Cl 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 |
Recipe by: Net Makes 2 cups spread Enjoy this smooth, thick puree very
cold. It tastes be with assertively flavored breads. Pierce eggplant 3 or 4
times with fork. Wrap green pepper in foil. Place eggplant and green pepper
in shallo 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.