Recipe by Natalia
"This traditional Russian eggplant appetizer is delicious! It's great with crackers or bread. Put leftovers in jars so you can enjoy it the whole winter!"
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eggplants, peeled and cubed
green bell peppers, seeded and chopped
1 1/2 tablespoons
red wine vinegar
I LOVED THIS STUFF!!
I served it with polenta, first time mushy in a bowl, but the bulk of the polenta I had poured onto a cookie tray & refrigerated, so I took slices, fried them, warmed up the eggplant mixture and spooned it over it. Yummy both ways! The buttery warm polenta enhances the flavor of the eggplant mixture! That and a salad makes a great dinner.
I just had one eggplant at the time, so I used 1 tomato, 1 pepper (red cuz I don't like green peppers), about 1/2 an onion, about 1/2 the sugar & salt, but I didn't reduce the liquids by much.
I will be making this often! I have eggplants in my garden but I've never been a big fan. I am so happy to have found a way to cook them that I love so much!
I was very disappointed in this recipe and I'm SOOOOO glad I didn't use the original proportions of ingredients, but only wasted one of each of the vegetables. The mixture come out to be a very strange and unappealing flavor and I think it needs A LOT more work to turn in into a decent appetizer.
This is an excellent recipe.I am South American , from Uruguay and we also make it , we call it "escabeche''. You can serve it over baked slices of baguette, as an appetizer. To store it , just put it in a glass jar with a tight lid and it lasts a long time in the fridge. We also do use the same recipe but instead of eggplants you can use chicken .
Krasnoyarsk is a Sister City with my hometown Oneonta, NY, so I had to try this out. Natalia has shared a good one! I found I liked it best shaking a little creole seasoning or a drop of Tabasco as a topping to my cracker and eggplant. I'm sure that is not a Russian tradition, but it sure tastes good! ???????!
Wow. Really good! I am from the former USSR, and while in the area I lived we make this dish differently, I tried this recipe, and it was so much less work than my usual recipe, and the flavor was so different, even though the ingredients are very similar. I recommend everyone to try it! Really good!!! UPDATE!!! I have found that the longer this sits, the better it tastes!!! In fact, don't bother eating it the day you make it - you will only be disappointed. Further, when I was in a pinch one time, I have substituted canned plain tomato sauce (not pasta sauce) for the tomatoes, and actually like the tanginess of this version better. I definitely recommend it. I have not stopped making my traditional Russian Eggplant Caviars, but this has definitely earned a place on our permanent eggplant rotation.
This was absolutely delicious, and so easy (although chopping all the veggies took some time). I used balsamic vinegar as I didn't have any red wine vinegar, but I think the color would be more attractive with red wine vinegar. I ate it with baguette slices toasted in the oven until crunchy. It tasted even better the next day. I think this would be a great choice to take for a potluck.
I've made this several times and love it. Very easy for a quick meal with flavored rice (e.g. Mexican Rice III antoher great recipe) . I even use the leftovers on top of my salad instead of a dressing. Very healthy.
Truly delicious! Husband was very skeptical at first, but he was easily won over. Had for dinner atop of broiled polenta slices. Will also try on toasted baguette slices with fresh moz.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 22
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