October 31, 2011

Roasted Eggplant Pate

Roasted Eggplant Pate

3 medium-sized eggplants, 4 medium size tomatoes,chopped; 1 medium size white onion, shopped; 2 garlic clove minced; 3 tbsp extra virgin olive oil; salt, sour salt, and freshly ground black pepper to taste
Slice eggplants in half lengthwise and roast in 400 degree oven for approximately 45 minutes, or until very soft and creamy. Allow to cool slightly, then scoop out inside of eggplants.
While the eggplants are baking, drain liquid from tomatoes. Mix together tomatoes and onions. In a blender, pulse eggplants, tomatoes, and onionsuntil they turn into small chunks or, if preferred, into a smooth paste. Transfer to a bowl. Stir well and season with salt, black pepper and sour salt to taste. Chill before serving (can be made a day in advance).

Sour salt (Citric Acid) - "A salt substance derived from acidic citrus fruits, such as lemon and limes, that is dried and formed into a powder or crystal. When used as an ingredient to flavor foods, it provides a distinctively sour or tart taste to the food dish. It is a common substance used in sausage making or canning to keep the color of fruits from darkening. It is commonly used as a substitute for lemon juice, providing a tart flavor with only a few grains of the salt. Since the flavor can overpower some recipes, it is best if used with sugar to arrive at an enjoyable blend between the sweet and sour taste. This type of salt, which may also be referred to as citric salt or citric acid is often used in recipes for Borscht, a cold beet soup, or lemon cheese cake." from Recipe Tips

I publish this recipe only on English because Russian women know the recipe very well.

No comments: