Poor Man's Caviar [baklazhannaya Ikra]

Recipe Ingredients

2 lbs	908g / 32oz	Eggplant
1 cup	62g / 2.2oz	Onion - chopped
6 tablespoons	90ml	Olive oil
1/2 cup	73g / 2.6oz	Pepper - finely chopped
1 teaspoon	5ml	Garlic - minced
2 teaspoons	10ml	Tomatoes - peeled, seeded and (large) chopped
		OR 1/4 c. Canned puree - chopped
1/2 teaspoon	2.5ml	Sugar
2 teaspoons	10ml	Salt
		Fresh ground pepper
2 tablespoons	30ml	Lemon juice
		Pumpernickel bread or sesame
		Seed crackers

Recipe Instructions

Preheat the oven to 425. Bake the eggplant in the center of the oven for bout 1 hour.

Meanwhile cook the onions in 4 T. olive oil over moderate heat for 6 to 8 minutes until they are soft but not bown. Stir in the pepper and garlic and cook, stirring, for 5 minutes more. Scrape the entire contents into a food processor bowl..

Remove the skin from the eggplant. Add to the food processor. Pulse to desired texture - can be coarse, smooth or anything in between, your call. Add the tomatoes, salt, pepper and sugar.

Heat the remaining oil in the skillet and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn to low heat, cover and simmer for about 1 hour. Remove the cover and cook an additional half hour, stirring frequently, 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 T. lemon juice and taste for seasoning. Transfer to a bowl and chill, covered with plastic wrap, until ready to serve.

Spread on squares of pumpernickel bread or sesame crackers.

Serving Ideas : A terrific hors d'oeuvres

NOTES : The amount of olive oil can be reduced, but the texture changes - it is still delicious. This also makes a delicious sandwich filling if there is any left. This is time consuming, but doesn't need a lot of attention, just an occasional stir.

Source:
T/L Russian Cooking

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