Eggplant Spread (Baklazhannaia Ikra) Recipe

Name: Eggplant Spread (Baklazhannaia Ikra)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb) eggplant; 1 medium green bell pepper; 1 small onion, chopped; 2 large garlic cloves, minced; 1 tablespoon vegetable oil; 1/4 cup tomato paste; 1 tablespoon sugar; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/8 teaspoon pepper

Servings: persons

1 (1 lb) eggplant
1 medium green bell pepper
1 small onion, chopped
2 large garlic cloves, minced
1 tablespoon vegetable oil
1/4 cup tomato paste
1 tablespoon sugar
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

1
Prick eggplant 3 or 4 times with fork. Wrap green pepper in aluminum foil. Place eggplant and green pepper in shallow baking dish. Bake at 400 degrees F until eggplant is very soft, about 35 minutes; cool. Remove skin from eggplant and seeds from green pepper; chop eggplant and green pepper.
2
Cook and stir onion and garlic in oil 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.
3
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.
4
Serve with bread.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1 lb) eggplant, 1 medium green bell pepper, 1 small onion, chopped, 2 large garlic cloves, minced, and more.

Yes, Eggplant Spread (Baklazhannaia Ikra) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Spread (Baklazhannaia Ikra)

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