This delicious recipe comes to us courtesy of one of our members who made this dish for our Russian dinner themed June meetup, "The Tiger."
Ingredients
2 medium purple eggplants
3 medium tomatoes, pureed
1 large onion, minced
Garlic powder
Pepper
Olive oil
Pita or rye bread for serving
Directions
Bake eggplant whole in a glass pan at 425ºF. until it is soft and its skin is charred and blistered.
Cook diced onion in olive oil over moderate heat until they are soft.
Scoop bakes eggplant out of skin into a food processor / blender and puree.
Add eggplant and tomatoes to onion. Mix and season to taste.
Serve hot or cold with bread for dipping.
*Photo from FoodNetwork.com
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