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Ikra Ovoshchnaia

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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.

Ingredients Edit

Directions Edit

  1. Peel chop and stew tomatoes for 40 minutes on low heat after bringing to boil to make a sauce.
  2. Pour boiling hot water over eggplant then chop eggplant into cubes.
  3. Salt eggplant and put into well oiled frying pan.
  4. Stew on low for 30 minutes and mix frequently.
  5. Add oil if pan gets too dry.
  6. When eggplant gets soft and decreases in size add finely chopped carrot, finely chopped celery, onion, garlic, tomato sauce, black pepper and bay leaves.
  7. Mix and cook for 20 minutes.
  8. Add dill, cilantro and parsley.
  9. Cook for another 15 minutes stirring frequently.

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