Eggplant Spread Recipe (Baklazhannaia Ikra)

Place a large non-stick pan over medium/high heat and add 3-4 Tbsp oil. Add eggplant and saute, stirring occasionally until softened and moist (15-20 min), adding more oil if needed to keep it from sticking to the bottom.

At the same time, in a separate large skillet, add 2 Tbsp oil, diced bell pepper, grated carrots, and finely diced onion. Saute until golden and softened (10-15 minutes). Combine with eggplant mixture.

Add diced tomatoes, season with 1 tsp salt and 1/2 tsp pepper, reduce heat to low, cover and simmer 1 hour, stirring occasionally. It is done when there is no liquid pooling and the mixture is a spreadable and still somewhat chunky consistency. Serve eggplant spread with crusty bread.