An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.



Ingredient Checklist


Instructions Checklist
  • Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.

  • Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.

Cook's Notes

Instead of cooking the eggplant over an open flame, you can use the oven: Place the eggplant in a shallow baking pan under the broiler. Broil, turning the eggplant every five minutes until skin is blackened all over and the flesh is falling-apart tender, twenty to thirty minutes.

Reviews (2)

52 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 19
  • 2 star values: 8
  • 1 star values: 1
Rating: 5 stars
It was a hit on rye everyone enjoyed most had never had eggplant.
Rating: 5 stars
This is a great recipe, I would not change a thing!! Have you tried scrambled eggs on rye toast with this on top? Oh my, I have served at brunch, never a crumb left! Little do they know there is some hiding in the fridge for my dinner. I will continue to make this as long as I can stand at the stove! What are some of the ways other readers use this, I am always looking for new adventures in cooking/food!raf