This eggplant spread is another very common Ukrainian dish served at most major gatherings. It is even easier to prepare than vinaigrette! What you need:
- 4 eggplants (keep in mind that Ukrainian vegetables are much smaller than American roid-raging ones)
- 1 green bell pepper
- 1 onion, diced
- 2-3 cloves of garlic, minced
- 3 tomatoes, peeled and diced
- 1 tsp parsley, finely chopped
- 1/2 lemon, squeezed for juice
- 2 tbsp oil
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp pepper
Prick the eggplants and pepper with a fork a few times and then place in the oven at 220 degrees C (425 degrees F) for 30 minutes. After they have finished baking and are very soft, peel eggplant, remove seeds from the pepper, and dice both.
Saute onion and garlic in oil in a large skillet or wok until tender. Add tomato and stir regularly until it creates a puree. Add eggplant, pepper, and parsley. Stir. Add lemon juice, sugar, salt, and pepper. Cook for another 15 minutes or so and then remove from heat. Refrigerate for at least 3 hours before serving.
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Michelle! Ive been reading your blog. Come visit meeee We’ll cook together! I need company haha Take care and give me a call sometime (phone number’s on facebook)