This recipe comes from my father's wife Inna. They met and got married in Ukraine, and since I've known her she has made this dip. It's always on the table as part of a bigger Ukrainian feast or served up as a casual snack. I've been obsessed with it for years now. I'm always sent home with a container of leftover baklazhan when I visit....( no problem there )
This is the first time I've tried making it on my own and I hope I do the recipe justice. It is simple, humble food (my favourite kind) and delicious. Eggplant is layered with onion, tomato, peppers & lots of garlic. Once cooled, I scoop giant piles of it into my mouth with crackers or toasted bread followed by delicious bites of the briny-est olives. Heaven!! If you like vodka as many Ukranian folk do, here's a good time to pour yourself a shot or two....or a martini if you wanna be fancy. YUM. This makes a big batch, enough for a crowd. You can definitely halve the recipe if you don't want a ton of leftovers, but I like to make the full batch and just eat it all week.
Hey! I'm Trisha