Baklazhannaia Ikra

From: (Bill Stuart)
Date: Sun, 12 Sep 1993 18:03:45 GMT

	Here is a Russian Recipe that I've tried and liked.

	This one is sort of a bread spread, it's very good at parties.

1 large eggplant
1 cup finely chopped onions
6 tablespoons olive oil
1/2 cup finely chopped green pepper
1 teaspoon finely chopped garlic
2 large ripe tomatoes, peelec, chopped, seeded
1/2 teaspoon sugar
2 teaspoons salt
freshly ground black pepper
2-3 tablespoons black pepper
dark rye or pumperknickel bread

	Preheat oven to 425 degrees. Bake the eggplant on the middle rack
for about an hour, turning it over once or twice untill it is soft and
it's skin is charred and blistered.
	Meanwhile, cook the onions in 4 tablespoons of the olive oil over
moderate heat untill they are soft but not brown (6-8 mins). Stir in the
green pepper and garlic and cook, stirring occasionally, for 5 minutes
longer. With a ruber spatula, scrape the contents of the skillet into a
mixing bowl.
	Remove the skin of the egplant with a sharp knife, then chop the
pulp finely, almost to a puree (it should be almost soft enough to stir
in). Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and
a few grindings of black pepper. Mix together thouroughly. Heat the two
remaining tablespoons of olive oil in the skillet over moderate heat and
pour in the eggplant mixture. Bring to a boil, stirring constantly, then
turn the heat to low, cover the skillet, and simmer for an hour. Remove
the cover and cook for another half-hour, stirring from time to time,
untill all the moisture in the pan has evaporated, and the mixture is firm
enough to hold it's shape in a spoon. Stir in 2 tablespoons of lemon juice
and taste for seasoning, adding more salt, pepper, and lemon juice to
taste. Transfer the mixture to a bowl and chill, covering it with plastic
wrap, untill ready to serve. Serve on pieces of rye bread.


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