Ukrainian Eggplant Caviar (Kaviar z Baklazhanyu)
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Ingredients
| 1 | lg. eggplant | | 1 | lg. onion | | 2 tbsp. | oil or | | more | | 1 tbsp. | lemon juice or | | apple vinegar | | 1 tsp. | salt | | 1 tsp. | fresh ground black pepper | | 1 to 2 tbsp. | tomato paste | | 1 tbsp. | hot chili sauce or | | relish (optional) |
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Instructions
Bake whole eggplant in a moderate oven until soft. Cut in half, scrape out pulp, and mash with a fork. Saute chopped onion in oil until wilted. Add to eggplant, sprinkle with lemon juice, salt, and pepper. Add tomato paste and chili and mix well. Cook gently for about 20 minutes. For more smoothness, add more oil. Pack in a crock or jar; refrigerate at least 4 hours, or until flavor develops. Keeps well.
Variation: Instead of baking eggplant you can peel eggplant and chop into small pieces and boil until soft then drain and use as above.
Author's Comments
This spread, which has its fierce adherents, is used on bublyky, bread, toast, or crackers. Some cooks have their own special recipes with secret ingredients that stay in the family. My secret ingredient is ketchup. Instead of tomato paste I use ketchup to taste. I use the long thin eggplant, it has less seeds and less bitter. For one large eggplant I will use 3 to 4. I also like a pinch or more of cinnamon and mashed garlic to taste and 1 Tablespoon brown sugar. I like my Baklazhanyu a little sweeter and spicy.
Festive Ukrainian Cooking
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