5 Ingredients or Fewer

Eggplant & Tomato Dip

Name: Eggplant &amp; Tomato Dip
Yield: Serves 4-6
Cuisine: Russian
Ingredients: 1 eggplant, roasted, skin removed; 1 tomato, diced; 2 green onions, chopped; 1 garlic clove, finely minced (or just use a microplane); salt & pepper to taste; drizzle of sunflower oil; splash of white vinegar

by: Olga of Mango & Tomato

January 20, 2011

0 0 Ratings

Serves 4-6

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Author Notes

Growing up in Russia, both my parents and grandparents made this simple eggplant and tomato dip. It's good as a dip or as a side or an appetizer.

A note on roasting an eggplant: you can simply put it in a pre-heated 400 oven (unpeeled!) for about 40 minutes, until it's tender. OR you can go one step further to add a wonderful smoky flavor to your final dish. Here's what I did: put an eggplant directly on top of the flame on your gas stove. Keep turning the eggplant until all the skin has been blackened. Then finish roasting the eggplant in a 400F oven (mine took only 15 minutes). Let the eggplant cool, carefully remove the skin and drain off any liquid that might be inside the eggplant. —Olga of Mango & Tomato

What You'll Need

Ingredients

1 eggplant, roasted, skin removed
1 tomato, diced
2 green onions, chopped
1 garlic clove, finely minced (or just use a microplane)
salt & pepper to taste
drizzle of sunflower oil
splash of white vinegar

Directions

In a bowl mash the eggplant with a fork.
Add tomatoes, green onions and garlic.
Season with salt & pepper, and drizzle with sunflower oil and white vinegar.
Let the mixture sit in the refrigerator for at least 30 minutes.

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2 Reviews

milvlas July 13, 2012

This is a great riff on "eggplant caviar" (baklazhanaia ikra), which is ubiquitous kid food in the FSU. For a more traditional, and tastier IMHO, version, try sauteing rather than roasting the eggplant and skipping step 1. This gives you delicious, slightly snotty chunks of eggplant rather than a paste; much sweeter than roasted; it is a lot more oily, though - so skip the oil in step 3. Not traditional, but also tasty, is a shot of balsamic in place of or in addition to the white vinegar. Also - don't bother with this recipe unless you have perfectly delicious in-season tomatoes! The trick is to get the right balance of acid/sweetness, which you can't do without truly awesome tomatoes. PS - I've eaten good tomatoes all over the world and none better than the ones grown in Russia, Ukraine, and Uzbekistan....

Julianna February 5, 2011

This looks like a wonderfully simple recipe. I worked at a Russian restaurant and we served a similar dish.

5 Ingredients or Fewer