Russian Eggplant Recipes

Steps:

• Bake eggplant, allow to cool, skin, & mince finely.
• Saute onion & pepper in 1 tb of oil until onion is browned.
• Add adding remaining oil.
• Add tomato paste, stir well & simmer for 5-mins.
• Add vinegar, sugar, salt & pepper & ceggplant.
• Stir well & cook slowly for 30-mins on a low-heat.
• If necessary you may add more oil to prevent mixture from sticking & thus burning.
• Remove from heat, cool to room temp, then refrigerate.
• Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.

Steps:

• In a medium bowl, combine the lemon juice and water. Place the eggplant slices into the lemon water to soak while you bring a saucepan of lightly salted water to a boil. Drain and rinse the eggplant slices, then place them into the boiling water. Cook for 8 minutes, or until barely tender. Drain.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. Layer the eggplant slices, tomatoes and onion in the dish, sprinkling each layer with a little flour as you go. In a medium bowl, stir together the sour cream, garlic, salt and pepper. Spread this over the top of the casserole. Sprinkle generously with paprika.
• Bake for 45 minutes in the preheated oven, until the top is nicely browned and there is a bubbly sauce.

Steps:

• Heat olive oil in a frying pan over medium heat. Fry eggplant in the hot oil, stirring to prevent burning, until tender, 10 to 15 minutes.
• Remove eggplant from heat and let cool completely, about 10 minutes.
• Meanwhile, put tomatoes and eggs in a salad bowl and toss with Gruyere cheese and garlic.
• Transfer eggplant to the salad bowl and whisk in mayonnaise and salt.
• Serve immediately or refrigerate for 1 hour.