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2 garlic cloves
1 tablespoon vegetable oil
2 tablespoons of vinegar
½ tablespoon salt
¼ tablespoon of pepper
Preheat an oven to 375 Degrees F. In a meanwhile prepare eggplant by washing it throughout and piercing the vegetable in several different places. Place on a baking sheet and bake for 1 hour until it becomes soft and changes color. After eggplant is cooked, carefully remove it from the oven and place on a bowl to cool. Cut it in half and scoop out the pulp on the inside. Dice it finely and combine with chopped tomato, onion, garlic and seasonings. Blend the mix well then put it in a air-tight container and refrigerate for a couple of hours before serving.
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