Wednesday, November 9, 2011

Russia: Eggplant Caviar

This is another Eastern European recipe for this month's Cook Around the Globe. It's meant to be an appetizer but we had it as a light vegetarian dinner with homemade bread. The dip is easy and quick to prepare - and tastes great with buttered, toasted bread.


   

Ingredients:
3 medium eggplants (300 g each)
100 g onion, finely chopped
250 g carrots, grated
3-4 tbsp oil
1 bunch parsley, chopped
1-2 cloves garlic, pressed
salt, pepper
sugar
3-4 tbsp white wine vinegar

Preheat oven to 400F. Line a baking sheet with parchment paper, place eggplant on  paper and bake for 30 minutes. Briefly chill in cold water, then peel and mince. Place onion, carrots, oil, and 3 tbsp water in a pan. Cover and simmer for 7-10 minutes. Let cool. Mix eggplant, carrots & onion, parsley and garlic together. Season with salt, pepper, a dash of sugar, and vinegar. Server with toasted and buttered bread slices.


(This post is linked to Katherine Martinelli's Dip Blog Hop)

4 comments:

  1. Wow, this looks good, can't wait for the recipe! Thanks for adding me on Foodbuzz, your blog looks fantastic!

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  2. Thank you for sharing this recipe... my wife adores eggplant and this will surely make her smile!

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  3. I can just imagine it. That soft egg plant and that strong flavour. Caviar is a perfect description. Thanks for sharing . Rgds, A.

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