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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
:30 |
Total Time: |
1:00 |
Ingredients: |
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1 lg. eggplant or
3 to 4 long oriental eggplants
2 onions, chopped fine
5 tbsp. olive oil
3 cloves garlic, mashed
4 to 5 tomatoes, peeled or
4 tbsp. ketchup (or to taste)
2 tbsp. lemon juice or rice vinegar
1 tbsp. brown sugar
1/8 tsp. cinnamon
1 tsp. finely chopped parsley
1 tsp. salt or to taste
Pepper or hot sauce to taste
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Directions:
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Wash and cook the eggplant in boiling water to cover for about 20 minutes or until tender. Drain and cool. Cut off the stem end, remove the skin, and chop the eggplant as fine as possible, or bake eggplant in the oven until soft then scrape out the filling and discard skin.
Cook the onion in the oil until tender. Add the peeled and chopped tomatoes and cook, uncovered, until fairly thick. The mixture should be of a thick puree consistency. Stir in chopped eggplant the lemon juice or vinegar, ketchup if not using tomatoes or you can add some tomatoes and some ketchup together, add the seasonings and mashed garlic. Cook for 15 more minutes.
Chill thoroughly. Use it as a spread on canapes or as a relish with cold meat.
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Eggplant grows luxuriantly in the southern regions of Ukraine. This spread, called "ikra" (mock caviar) in Ukrainian, is a popular appetizer when eggplant is in season. Good with cold meat or just on a piece of rye bread, yummy!
Many times I just add the ketchup to the cooked eggplant and it is very good!
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