Eggplant Spread Recipe (Baklazhannaia Ikra)
Total Time
1 hr 40 mins
Prep Time
20 mins
Cook Time
1 hr 20 mins
Rating
5 out of 5 stars
(27)
Ingredients
10 servings
- 2 lbs eggplant, peeled and diced
- 2 bell peppers (preferably red, yellow, or orange), diced
- 2 to 3 medium carrots, grated
- 1 medium onion, finely diced
- 3 medium tomatoes
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Canola oil or extra light olive oil to sauté
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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