This is a favorite hors d'oeuvre for evening gatherings, originating from Ukraine, but it can also be used as an accompaniment to meats.
1 large eggplant
2 small finely chopped onions
1/4 cup of olive oil
1/4 cup of tomato extract
2 tablespoons of fresh lime juice
2 tablespoons of salt
to taste
a little garlic salt (optional)
This is a favorite hors d'oeuvre for evening gatherings, originating from Ukraine, but it can also be used as an accompaniment to meats.
1 large eggplant
2 small finely chopped onions
1/4 cup of olive oil
1/4 cup of tomato extract
2 tablespoons of fresh lime juice
2 tablespoons of salt
to taste
a little garlic salt (optional)
Submerge the eggplant in boiling water and cook for approximately 20 minutes
Drain and let it cool enough to be handled
Remove the skin from the eggplant
Cut the eggplant into long strips (in half)
Finely chop
Cook the onion in a little hot oil in a large pan for about 10 minutes, being careful not to burn or brown it
Add the eggplant, tomato extract, and remaining oil
Simmer slowly for another 30 minutes, stirring occasionally
Some eggplants are drier than others and may require more oil or up to 1 tablespoon of water
When the eggplant has acquired a thick and creamy consistency, add the lime juice, salt, and garlic salt if desired
Serve well chilled
Serves 6.
