Russian Eggplants Spread (Baklazhannaya Ikra)
December 19th, 2007 by driver
1.5 kg eggplanta
2 garlic clove, minced
5 tablespoons olive oil
500 gr fresh ripe tomatoes, peeled and chopped
1 tablespoon lemon juice
1 cup natural yogurt
Salt and pepper to taste
Preheat the oven to 180°C (350°F, Gas 4). Put the eggplants, tomatoes and garlic on an oiled rack over a roasting tin. Bake in the oven for 25-30 minutes, or until soft and leave to cool.
Remove the baked aubergine flesh and puree it with tomatoes and garlic in a food processor until smooth. Add the remaining oil and mix again.
Spoon into a bowl. Stir in lemon juice, yogurt, salt and pepper. Cover and chill for at least 1 hour hours.
Serve with flat breads, pita breads or tosted bread.