In Russia I have enjoyed a tantalizing taste of vegetables that never ceases to satisfy the palate. They make a spread that I will say comes from this side of the world if not from Russia. We have also eaten this in Israel and was made by our Russian friends that live there. If anyone knows who is the originator of this recipe then let me know…
Lets make Ikra ovoshchnaia:
Ingredients:
* 1 medium sized eggplant (leave skin on)
* 1 large carrot (peeled)
* 1 large yellow onion (peeled)
* 1 celery stick
* 1 lb. fresh tomatoes (peeled)
* 2 cloves finely chopped fresh garlic
* 1/4 cup chopped parsley
* 1/4 cup chopped dill
* 1/4 cup chopped cilantro
* 1/4 teaspoon black pepper
* 1/2 teaspoon salt
* 1/2 tablespoon soy-sauce
* 2 bay leaves
* cooking / fry oil
Cooking:
1. Fresh tomatoes should be peeled, chopped and stewed for 30-40 minutes on low heat (after bringing to boil) to make a tomato sauce.
2. Chop eggplant into cubes, salt and put into well-oiled frying pan. Stew on low for 30 minutes, mix frequently, add more oil if pan gets too dry. Avoid burning the peel.
3. When the eggplant in the skillet gets soft and mushy. Then add into the same skillet – finely ground carrot, finely ground celery, chopped onion, chopped garlic, the previously prepared tomato sauce, black pepper and bay leaves. Mix cook for 20 minutes…
4. Then add the chopped dill, soy sauce, chopped cilantro and chopped parsley. Then cook for another 10-15 minutes. Stir frequently.
5. Careful not to burn the veggies. That will impart an undesirable flavor…
I love to eat this hot or cold and it is fantastic on a slice of black bread. I also try a variety of spices and find that it will become a multitude of flavors that you will never get tired of. You can also use the grasses that are your favorite instead of parsley and such. It also can be eaten as a side dish for a meat of your choice. Besides it is good for you and will make you grow big and strong… 
Serves 6-8…
Yummy… (Time to eat!)
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