RFCJ RECIPE ARCHIVE
Posted by : Freedman, Amalia Eggplant Spread, Grandma Nora's: Potlijan - pareve
My grandmother-in-law made a wonderful eggplant spread that we still call just that. It is very easy to make in large quantities, and freezes well, she always had some on hand when any of us "kids" dropped by. We still get a tear in our eye when it's made for Passover or served as part of the meal to break the fast at Yom Kippur. Here's her recipe: Grandma Nora's Eggplant Spread 3 eggplants 2 yellow onions, diced 1 green bell pepper, diced 28 oz. can crushed tomatoes 2 T. tomato paste 1/4 c. lemon juice Salt and pepper to taste Prick eggplants and roast in a hot overn (450 degrees) on a foil-covered jelly-roll pan until they collapse. Saute onions and peppers until soft. Add tomatoes, tomato paste and lemon juice. Saute approx. 15 minutes to combine, add salt, black pepper to taste. Scoop insides out of eggplants and stir to combine with pepper mixture. Chop mixture in a bowl until you have a spread-like consistency. Oil a baking pan and add mixture. Bake at 300 degrees for forty minutes, stirring every 15 minutes or so to combine glazed top. Serve at room temperature with crackers. It freezes well.
