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Eggplant Spread (Baklazhannaia Ikra)

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“The combination of these ingredients will tempt your palate. Recipe comes from recipegoldmine. Cook time includes CHILL time.”
READY IN:
34hrs 30mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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 F until eggplant is very soft, about 35 minutes; cool. Remove skin from eggplant and seeds from green pepper; chop eggplant and green pepper.
  2. Cook and stir onion and garlic in oil in 10-inch skillet over medium heat until onion is tender. Stir in eggplant, green pepper and remaining ingredients except bread. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 5 minutes.
  3. 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.
  4. Serve with bread.

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