Baklazhan
(Babki with Custard Filling) Recipe

Origin: Russia Period: Traditional

Ingredients:

1 large aubergine (eggplant), about 800g
1 small onion, finely chopped
1 garlic clove, minced
1½ tbsp mayonnaise
1 tbsp freshly-squeezed lemon juice
salt and freshly-ground black pepper, to taste
black olives, to garnish
parsley sprigs, to garnish

Baklazhan
(Babki with Custard Filling) Preparation:

Method:

Pierce the aubergine several times with a sharp knife then place on a baking tray and place in an oven pre-heated to 170°C. Bke until completely soft (about 50 minutes), turning half-way through. Remove from the oven and set aside to cool. Once cold enough to be handled, cut the aubergine in half then scoop ouf the pulp and chop finely.

Transfer the chopped flesh to a bow and combine with the onions, garlic, mayonnaise and lemon juice. Mix thoroughly then season to taste with salt and black pepper. Cover and refrigerate for at least 2 hours, or until well chilled. Transfer to a chilled bowl, garnish with black olives and parsley then serve. This can be used as an accompaniment or served as a dip.

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Welcome to the Celtnet Recipes Page for Babki with Custard Filling

Baklazhan(Babki with Custard Filling) Recipe

Origin: Russia Period: Traditional

Ingredients:

Baklazhan(Babki with Custard Filling) Preparation:

Method:

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