Eggplant Spread Recipe (Baklazhannaia Ikra)
Authentic sautéed eggplant spread. Baklazhannaia Ikra means "poor man's caviar." The ingredients of this eggplant recipe are simple but flavors are spectacular!
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comBahan-bahan
- 2 lbs eggplant (peeled and diced)
- 2 bell peppers (preferably red, yellow, or orange, diced)
- 2 to 3 medium carrots (grated)
- 1 medium onion (finely diced)
- 3 medium tomatoes
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Canola oil or extra light olive oil to sauté
Langkah-langkah
Place a large non-stick pan over medium/ high heat and add 3-4 Tbsp oil. Add eggplant and saute, stirring occasionally until softened and moist (15-20 min), adding more oil if needed to keep it from sticking to the bottom.
At the same time, in a separate large skillet, add 2 Tbsp oil, diced bell pepper, grated carrots and finely diced onion. Saute until golden and softened (10-15 minutes). Combine with eggplant mixture
Add diced tomatoes, season with 1 tsp salt and 1/2 tsp pepper, reduce heat to low,
cover and simmer 1 hour, stirring occasionally. It is done when there is no liquid pooling and the mixture is a spreadable and still somewhat chunky consistency. Serve eggplant spread with crusty bread.
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