EGGPLANT SPREAD (BAKLAZHANNAIA IKRA)
The combination of these ingredients will tempt your palate. Recipe comes from recipegoldmine. Cook time includes CHILL time.
Provided by Ck2plz
Categories Vegetable
Time P1DT10h30m
Yield 2 cups
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 199.1, Fat 7.6, SaturatedFat 1.1, Sodium 848.6, Carbohydrate 33.3, Fiber 10.8, Sugar 18.8, Protein 4.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Elizabeth Skidmore
[email protected]This is a great recipe for using up leftover eggplant. I always have a few eggplants on hand, so this is a great way to use them up.
Faizan Atik
[email protected]This spread is so easy to make. I love that I can throw it together in a few minutes.
Beverly Jezek
[email protected]I love the smoky flavor of the roasted eggplant. It really makes this spread special.
Elnaz Mos
[email protected]This is the perfect appetizer for a party. It's easy to make and it's always a crowd-pleaser.
SK SULTAN AHMED
[email protected]I've made this spread several times and it's always a hit. My friends and family love it.
AF Akram
[email protected]This is a great recipe for a summer party. It's light and refreshing, and it's easy to make ahead of time.
Ugochukwu Abraham
[email protected]I'm not a big fan of eggplant, but I really enjoyed this spread. It's smoky and flavorful, and the texture is really nice.
Amit Daiboch
[email protected]I love the fact that this recipe is vegan. It's a great way to get my daily dose of vegetables.
G. Ikram
[email protected]This spread is so versatile! I've used it as a dip, a sandwich spread, and even a pizza topping. It's always a hit.
Adam Napolitano
[email protected]I'm a big fan of eggplant, so I was excited to try this recipe. I was not disappointed! The spread is delicious and easy to make. I will definitely be making it again.
Melkam Mekonnen
[email protected]This is the best eggplant spread I've ever had! The flavors are so well-balanced and the texture is perfect. I highly recommend this recipe.
Wally Baird
[email protected]The eggplant spread was a bit too smoky for my taste, but my husband loved it. I think next time I'll roast the eggplant for a shorter amount of time.
Buhle Thabethe
[email protected]I've made this spread several times and it's always a hit with my family and friends. It's the perfect dish to serve at a party or potluck.
Nekeil Budree
[email protected]This eggplant spread is a delicious and easy-to-make appetizer or side dish. I love the smoky flavor of the roasted eggplant and the creamy texture of the spread. I also appreciate that it's a healthy and vegan dish.