Baklazhannaia Ikrapoor Mans Caviar Recipes

BAKLAZHANNAIA IKRA, THE "POOR MAN'S CAVIAR"

Steps:

• Preheat the oven at 220°C (425°F).
• Wash the veggies (eggplant, bell pepper and tomatoes), and place directly on the oven rack to "grill" for about 1 hour. Place an iron baking tray, lined with parchment paper under the rack, to collect the juices (it avoids messing up your oven). Check the veggies every 25 minutes, and turn them, to allow the skin to char evenly.
• About 10 minutes before the 1 hour needed for your vegetables to char has passed, heat olive oil into a non-stick deep frying pan, then add shallots and parsley stems, and sauté for 5 minutes over medium heat. Pour 100 ml dry white wine (or water) into the pan, before adding the garlic. Stir often, to avoid burning. Add the garlic, and cook for about 3 more minutes, stirring frequently. Remove from heat.
• Remove the eggplant, tomato and bell pepper from the oven, and allow to cool off for about 10 minutes (you should be able to handle them without getting burned). Peel off their skins, then chop finely.
• Return to your frying pan, and bring it back to a boiling point, before pouring the roasted tomatoes, eggplant and bell pepper. Cook for 7-10 more minutes, allowing the flavors to blend. Season with salt, pepper, and lemon juice, stir well, and let the dish cool off. If you like spicy foods, add a dash of Tabasco sauce, or a sprinkle of chili flakes.
• To get a true Russian dish, make sure you prepare a centerpiece while you wait for your Baklazhannaia Ikra to cool off. The picture accompanying the recipe should inspire you. Make sure that the salad, and all other raw ingredients are dry before placing the bread or the crackers onto the plate.
• You could also serve Baklazhannaia Ikra simply, as a spread, directly onto bread, without wasting time on decorating. It tastes very nice hot, but it is best enjoyed cold.

BAKLAZHANNAIA IKRA(POOR MAN'S CAVIAR)

Steps:

• Preheat the oven to 425 F, Bake the eggplant on a rack in the center of the oven for about an hour, turning it over once or twice until it is soft and its skin is charred (poke a few small holes in it so it won't explode). Meanwhile, cook the onions in 4 Tbs of olive oil over moderate heat for 6-8 minutes until they are soft but not brown. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl. Remove the skin from the baked eggplant with a small sharp knife, then chop the eggplant pulp finely, almost to a puree. Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 Tbs of olive oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet and simmer for an hour. Remove the cover and cook for an additional half hour, stirring from time to time, until all moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 Tbs of lemon juice and taste for seasoning, adding more salt, pepper, and lemon juice to taste. Transfer the "caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of rye or pumpernickel bread or on some sesame seed crackers.

BAKLAZHANNAIA IKRA (POOR MAN'S CAVIAR)

Steps:

• Heat the oven to 425 degrees. Bake the eggplant on a baking sheet in the center of the oven, turning it over once or twice, until it is soft and its skin is charred and blistered, about 1 hour.
• Meanwhile, in a skillet, cook the onions in 4 tablespoons oil over medium heat until they are soft but not brown, 6 to 8 minutes. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.
• Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a pure. Add it to the mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 tablespoons oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for 1 hour.
• Uncover and cook 30 minutes, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons lemon juice and taste for seasoning, adding salt, pepper and lemon juice to taste. Transfer the “caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame-seed crackers.

WASHINGTON COCKTAIL

Steps:

• Mix rum, lemon juice, Cointreau, gin and orange juice, and serve on the rocks. Garnish with cherry.