Cold Stuffed Eggplant

Name: Cold Stuffed Eggplant (Баклажан фаршированный)
Yield: 6 Servings
Cuisine: Russia
Ingredients: ¼ cup olive oil; 1 pound carrots, scraped and finely chopped; 2 pounds tomatoes, peeled and finely chopped; 1 large eggplant (2 pounds); ½ cup flour; 2 eggs, beaten; ¾ cup olive oil; ½ cup fine dry breadcrumbs; 1 cup Basic Tomato Sauce; ½ teaspoon salt

Баклажан фаршированный

Preparation info

6
Servings

Difficulty
Medium

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

This stuffed eggplant looks spectacular and tastes every bit as good. As the slices fall away, the inside is revealed to be ribboned layers of eggplant and vegetable puree.

Ingredients

¼ cup olive oil
1 pound carrots, scraped and finely chopped
2

Europe
Russia
Main course
Vegetarian
Eastern Europe

Method

First, prepare the filling. Heat the ¼ cup of olive oil in a large frying pan. Add the carrots and tomatoes and cook, covered, over medium heat for ½ hour, until the carrots are just barely tender; then simmer uncovered for 30 minutes until all moisture has evaporated.

While the vegetables are