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Baklazhannaia Ikra or Poor Manís Caviar Recipe

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This recipe for Baklazhannaia Ikra or Poor Manís Caviar, by , is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cathy Yaras

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant, about 2 pounds
1 cup onions, finely chopped
6 tablespoons olive oil
Ĺ cup green pepper, finely chopped
1 teaspoon garlic, finely chopped
2 large tomatoes, peeled, seeded and finely chopped
Ĺ teaspoon sugar
2 teaspoons salt
Black pepper
2 to 3 tablespoons lemon juice

Directions:
Directions:
Heat the oven to 425įF. Bake the eggplant on a baking sheet in the center of the oven, turning it over once or twice, until it is soft and its skin is charred and blistered, about 1 hour.

Meanwhile, in a skillet, cook the onions in 4 tablespoons oil over medium heat until they are soft but not brown, 6 to 8 minutes. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.

Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a puree. Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 tablespoons oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for 1 hour.

Uncover and cook 30 minutes, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons lemon juice and taste for seasoning, adding salt, pepper and lemon juice to taste. Transfer the ďcaviarĒ to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame-seed crackers.

 

 

 

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