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
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Elizabeth Skidmore
skidmore-elizabeth92@gmail.comThis 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
a.faizan@gmail.comThis spread is so easy to make. I love that I can throw it together in a few minutes.
Beverly Jezek
bj72@yahoo.comI love the smoky flavor of the roasted eggplant. It really makes this spread special.
Elnaz Mos
e-m100@aol.comThis is the perfect appetizer for a party. It's easy to make and it's always a crowd-pleaser.
SK SULTAN AHMED
a.s@yahoo.comI've made this spread several times and it's always a hit. My friends and family love it.
AF Akram
aa16@hotmail.comThis is a great recipe for a summer party. It's light and refreshing, and it's easy to make ahead of time.
Ugochukwu Abraham
ugochukwu15@yahoo.comI'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
d.a98@hotmail.comI love the fact that this recipe is vegan. It's a great way to get my daily dose of vegetables.
G. Ikram
ikram.g91@yahoo.comThis 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
napolitano-adam@aol.comI'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
mekonnen-m@hotmail.co.ukThis 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
baird_wally43@gmail.comThe 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
buhle-t96@yahoo.comI'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
n.b69@hotmail.comThis 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.