Recipe for cooking eggplant spread

Recipes from Russia and the Ukraine :: Russian and Ukrainian Appetizers and Snacks

Serve this very cold with highly-flavored breads.

1 (1 lb.) eggplant
1 med. green bell pepper
1 small onion, chopped
2 large cloves garlic, minced
1 Tbsp. canola (or other vegetable) oil
1/4 c. tomato paste
1 Tbsp. sugar
1 Tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
Cocktail pumpernickel rye bread or black bread

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 fahrenheit until eggplant is very soft, about 35 mins.; 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-in. skillet over med. heat until onion is tender. Stir in eggplant, green pepper and remaining ingredients except bread. Heat to boiling; reduce heat. Simmer uncovered or without a lid, stirring occasionally, 5 mins.

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.

Makes about 2 c..