Eggplant appetizer - Jewish lard

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Take small eggplants, wash them and peel them.

2. STEP 2

   

   Cut the eggplants into small pieces.

3. STEP 3

   

   Boil the eggplants in salted water until soft.

4. STEP 4

   

   Place the boiled eggplants in a colander. Let the water drain and cool.

5. STEP 5

   

   We peel the head of garlic, just the head, not the clove.

6. STEP 6

   

   Grind black peppercorns in a mortar. You can also use ready-ground ones.

7. STEP 7

   

   Grind the cooled eggplants and garlic through a meat grinder. You get this greenish mass.

8. STEP 8

   

   We add mayonnaise to this mass. You need to take the fattest mayonnaise, there can be no talk of any low-calorie. We want to get a taste similar to lard. Mix everything thoroughly and.....

9. STEP 9

   

   we get such white, airy beauty!

10. STEP 10

    

    Now add ground pepper, you can also add salt to taste. But, as a rule, the salt in the water that the eggplants absorbed during cooking is enough. Stir everything thoroughly again.

11. STEP 11

    

    This is how the appetizer turned out. We take a sample right away, it’s simply impossible to resist! At first, the appetizer will taste spicy, the taste of garlic will predominate.

12. STEP 12

    

    Place in jars and put in the refrigerator. The next day, the appetizer will infuse, flavors will exchange and it will become more balanced and rich.

13. STEP 13

    

    Spread on a piece of rye bread. And you will be surprised by the taste!

Comments on the recipe

Ira

10.08.2023

4.7

Silver, hello! I was very interested in your recipe, it’s eggplant season. I wanted to ask, is it possible to replace mayonnaise with something else? For example, oil or something else...

Jek

10.08.2023

4.7

Thanks for the recipe! It was something to do in quarantine :) I liked the salad!

BEST SHAWUHAWORLD

10.08.2023

4.7

kstu.kz

Veronica

10.08.2023

4.8

Silver, thank you very much for such an interesting recipe. I saved it in KK for a long time, and when the eggplant season began, I decided to cook it. I made it as a test from one eggplant and pureed it with a blender. The structure turned out to be more uniform than yours, but how delicious!!! Indeed, it looks like lard twisted with garlic. I will definitely repeat this recipe for a full batch. I’ll leave the recipe in KK and I’ll cook it