Later On

A blog written for those whose interests more or less match mine.

My old stand-by Poor Man’s Caviar

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From the Time-Life cookbook series Russian Cooking, with minor changes (e.g., not using a separate mixing bowl at one point).

Poor Man’s Caviar (Baklazhannaia Ikra)

To make about 3 cups

1 large eggplant (about two pounds)
1 cup finely chopped onions and scallions
6 Tbs olive oil
1/2 cup finely chopped green pepper
1 tsp finely chopped garlic
2 large ripe tomatoes, peeled, seeded, and finely chopped
1/2 tsp sugar
2 tsp salt
Freshly ground black pepper

Added at end: 2-3 Tbs lemon juice

Serve with dark rye or pumpernickel bread or sesame seed crackers

Preheat oven to 425º. Bake the eggplant on a rack in the center of the oven for about an hour, turning it over once or twice until it is soft and ts skin is charred and blistered.

Meanwhile, cook the onions in 4 tablespoons of the oil over moderate heat for 6 to 8 minutes until they are soft but not brown. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer.

Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a purée. Add it to the sauté pan with the onion mixture and stir in the tomatoes, sugar, salt, and a few grindings of black pepper. Mix thoroughly.

Add the remaining 2 Tbsp of oil to the sauté pan and cook over medium heat. Bring to a boil, stirring constantly, then turn the heat to low, cover the pan and simmer for an hour.

Remove the cover and cook an additional half hour, 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 Tbs of lemon juice and taste for seasoning, adding more salt, pepper, and lemon juice to taste.

Transfer to a bowl and chill, covered with plastic wrap, until ready to serve.

Written by Leisureguy

10 August 2008 at 10:51 am

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