Russian Eggplant Caviar Recipe
Delicious appetizer recipe. A favorite all over the former Soviet union. It originated in the Trans-Caucasus Mountian area of southern Russia, rep. of Georgia & Armenia so all of them claim it. This is found on every holiday in every home!
Summary
Preparation Time45 MinCooking Time30 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexHealthyServings8
Ingredients
1 ea Eggplant lg
1 ts Vinegar
1 ea Onion lg minced
5 tb Tomato paste
2 tb Olive oil
-OR-
2 tb Vegetable oil any type
1 ea Bell pepper seeded & minced
1 ts Powdered sugar
Salt & pepper to taste
Directions
Bake eggplant, allow to cool, skin, & mince finely.
Saute onion & pepper in 1 tb of oil until onion is browned.
Add adding remaining oil.
Add tomato paste, stir well & simmer for 5-mins.
Add vinegar, sugar, salt & pepper & ceggplant.
Stir well & cook slowly for 30-mins on a low-heat.
If necessary you may add more oil to prevent mixture from sticking & thus burning.
Remove from heat, cool to room temp, then refrigerate.
Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.
Saute onion & pepper in 1 tb of oil until onion is browned.
Add adding remaining oil.
Add tomato paste, stir well & simmer for 5-mins.
Add vinegar, sugar, salt & pepper & ceggplant.
Stir well & cook slowly for 30-mins on a low-heat.
If necessary you may add more oil to prevent mixture from sticking & thus burning.
Remove from heat, cool to room temp, then refrigerate.
Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.
