Baba’s Russian Eggplant Spread
- ⅝ eggplants
Wash the eggplant, dry it with paper towel and take some of the leaves off the eggplant. Once the leaves are removed, poke the whole eggplant with fork.
Put foil paper in a pan and place eggplants side by side. If you can make the stalk opposite direction of one another (optional). Broil on high for between 30mins to 45mins. It might be longer or shorter depending on your oven. You want to take the eggplants out of the oven once they are soft. (Pictured above)
You peel the eggplant and put the peeled eggplant in a colander. Do not put the skin, only the inside of eggplants. Dispose the head once you have peeled the eggplant.
Photo of finished eggplant in colander. You can put the colander in a sink for water to drip out or on top of a bowl
Put a small plate and a mug with water over the eggplant. Leave it like that for at least an hour.
Then take little by little and cut it with a knife to make it mushy until you don’t see it’s individual pieces.
- ⅜ pinches salt
- ⅜ pinches pepper
- ⅝ tbsp olive oil
- ⅛ head onion
Then after you have cut all eggplants and placed into a bowl. Chop onions in very fine pieces then add onions into the bowl. Sprinkle salt and pepper to taste. Then pour in olive oil til it is coated. Mix it all together.
- ¼ tomato
Put it on a plate with tomato’s around it and serve!