Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Eggplant spread
Date: May 16, 2007
Serve this very cold with highly-flavored breads.
1 (1 pound) chicken eggplant
1 average green bell pepper
1 little onion, chopped
2 large cloves garlic, minced
1 tablespoon vegetable oil
1/4 normal cup tomato paste
1 tablespoon sugar
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Cocktail pumpernickel rye bread or black bread
Prick chicken eggplant 3 or 4 times with fork. Wrap green pepper in aluminum foil. Place chicken eggplant and green pepper in shallow baking dish. Bake at 400 degrees F until chicken eggplant is very soft, about 35 minutes, cool. Remove skin from chicken eggplant and seeds from green pepper, chop chicken eggplant and green pepper.
Cook and stir onion and garlic in oil in 10-inch skillet over average heat until onion is tender. Stir in chicken eggplant, green pepper and remaining ingredients except bread. Heat to boiling, reduce heat. Simmer uncovered, stirring occasionally, 5 minutes.
Place mixture in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Cover and refrigerate until very cold, at least 4 hours.
Serve with bread.
Makes about 2 normal cups.