Directions
- Cut eggplants lengthwise and bake in an oven for about 20 minutes until tender. Allow to cool, remove the skin and cut eggplants into pieces.
- Finely chop the onion. Sauté in a pan until translucent.
- Blanch tomatoes and remove the skin. Cut tomatoes into pieces.
- Put eggplants, onions and tomatoes in a bowl and puree.
- Refrigerate before serving. Serve on its own as an appetizer, spread over bread or use as a dipper.
Russian recipes
- Salads and Appetizers
Recipes for Russian salads, Mushroom Caviar, Russian eggs, etc. - Soups and stews
Borsch, Solyanka, Shchi and more recipes. - Main Dishes
Recipes for Russian pancakes (bliny), pelmeni, fish and meat recipes. - Grilling and BBQ
Shashlik recipes for Caucasian style barbecue. - Baking
Recipes for Russian pierogi, Vatrushki, an apple pie and cakes - Drinks
Recipes for Kwaß and Cranberry Water with Honey
Russian cuisine
- Cabbage - cooking tipps and recipes.
- Russian Easter Feast - Russian Easter recipes
