The Dish : Cuchi Chuchi -- Russian Eggplant Caviar Recipe
The Dish: Cuchi Chuchi -- Russian Eggplant Caviar
Chef Redha Betrouni
INGREDIENTS -- Russian Eggplant Caviar (yields about 1 quart)
3 eggplants, medium (2 if large), peel skin off
2 onions, medium
10 garlic cloves, peeled
2 red peppers, Holland, stove-top roasted, skin and seeds removed
1 can 28 oz., alto cucina tomatoes, drained (save juice) and finely chopped
3/4 cup blended oil
3 tsp. salt
1/2 tsp. red pepper flakes (finely crushed)
Freshly ground pepper to taste (don't use S&P mix)
1-2 tsp. lemon juice
Chop eggplants, onions, garlic, pepper into very small pieces. Heat oil in skillet and saute onions & garlic until golden brown. Add eggplant and peppers. Saute covered, while stirring very frequently for 1/2 hour.
Add tomatoes (drained and chopped fine), salt, pepper and red pepper flakes to taste. Saute, uncovered, while stirring frequently, for another 1/2 hour or until excess liquid has evaporated from the pan.
Add lemon juice at end (mixture should have a tang to it) and adjust S&P. Cool, skim off any excess oil, cover and chill in fridge.
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