Russian Baklaczan Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1: Eggplant,
1: Onion, diced
3 tbsp: Olive oil,
1: Green pepper, diced
1 lbs: Mushrooms,
10 ounce: Carrots, frozen
1 can: Tomato paste,
1 tbsp: Brown sugar,
1 tbsp: Vinegar,
1 tsp: Salt,
1/8 tsp: Pepper,
1/4 tsp: Garlic salt,
Black olives, optional
Directions:
Wrap eggplant in foil and bake about 1 hour at 350 deg. Brown onion
in olive oil. Add green pepper, mushrooms and carrots. When cool,
peel and dice the eggplant in about 1/2 inch pieces and ad to the
above ingredients. Add tomato paste and the balance of the
ingredients with 2 cups water. Simmer for 1 hour. Ad black olives.
Serve warm or cold.
From the files of DEEANNE
Source from luhu.jp
in olive oil. Add green pepper, mushrooms and carrots. When cool,
peel and dice the eggplant in about 1/2 inch pieces and ad to the
above ingredients. Add tomato paste and the balance of the
ingredients with 2 cups water. Simmer for 1 hour. Ad black olives.
Serve warm or cold.
From the files of DEEANNE
Source from luhu.jp