Tuesday, July 31, 2012

Armenian Eggplant Spread

Here's an easy roasted eggplant spread which can be a dip, or side dish, or sandwich stuffer or pasta topper, that takes less than ten minutes of work time and can be made in advance.  Although the presented dish is a brown mass of suspicious looking stuff, never mind the suspicions,  it is awfully delicious no wonder some calls this - Russian Caviar.  To me this is more appetizing than the real Mccoy.


1 eggplant(i prefer 2 chinese eggplant)
1 onion, chopped
2 cloves garlic, chopped
1 tomato, chopped
2 Tbsp. olive oil
½ tsp. salt
1/2 pepper
½ tsp. dried basil
1½ tsp. dried oregano


 Slice eggplant, sprinkle liberally with salt. Wrap in kitchen towel and let sit for half an hour. Rinse eggplant slices and pat dry. (if using chinese eggplant, just slice into half lengthwise and grill/broil without salt.  This type of eggplant will not be bitter)

Grill eggplant on an oiled stovetop grill pan or broil in the oven until golden on both sides. Cool slightly and chop coarsely.

Sautė onions and garlic in olive oil until onion is transparent.

Add tomato and eggplant to onion mixture. Cook until tomato and eggplant are very soft. Crush the dried basil and oregano by rubbing them between the palms of your hand, then stir them in.

Transfer to food processor and blend well. Adjust seasonings.

Serve with crackers, toasted bread etc.


Angel @ Cook.Bake.Love said...

May I know how to store it and it can be kept for how long?

lilyng said...


i put it in glass jars and store them in the fridge, Make sure all the ingredients are cooked through and of course no double dip

Amy said...

Can't wait to try it out. Thanks for the recipe!

Angel @ Cook.Bake.Love said...

Thanks for ur reply Lily.

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