Eggplant & Tomato Dip

By Olga of Mango & Tomato
January 20, 2011
2 Comments


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

Serves: 4-6

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

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

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Vegetable|Make Ahead|5 Ingredients or Fewer|Serves a Crowd|Summer|Gluten-Free|Vegan|Vegetarian|Appetizer|Snack

Reviews (2) Questions (0)

2 Comments

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.