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eggplant blini with tomato sauce


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  • blini:
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 garlic cloved, chopped
  • 2 lbs tomatoes, peeled, seeded and chopped
  • 1 bouquet garni (10 peppercorns, 3 parsley stems, 2 basil sprige, 2 thyme sprigs and 1 bay leaf)
  • 2 tbsp. tomato paste
  • 3 tbsp fresh basil
  • 2 1 lb eggplants, peeled, cut into 1 inch cubes
  • 1 tbsp. salt
  • 1/4 cup olive oil
  • 2 cup chopped onions
  • 1/2 cup flour\1/2 cup chilled whipping cream
  • 2 large eggs
  • additional olive oil
  • 2 cups grated mozzarella cheese



Step 1

for sauce:
heat oil in heavy large sauce pan over med. heat. add onion and garlic, saute until tender, about 10 mins. add tomatoes and bouquet garni.
simmer until almost all liquid evaporates, stirring occasionally, about 25 mins.
discard bouquet garni. transfer mixture to blender. add tomato paste , puree. mix in basil, season with salt and pepper.
for blini:
place eggplant in collander. toss with 1 tbsp salt, let stand 30 mins. pat dry with papwer towels. heat 1/4 cup oil in heavy large dutch oven over med. heat. add eggplant and onions, sautee until tender and light brown, about 20 mins.
transfter to large bowl. stir in flour and cream. season with peppper. add eggs and blend.
line 2 large baking sheets with foil.
brush large non stick skillet with oil. place over med. heat. spoon generous 1/4 cups batter into center of skillet. using back of spoon, carfully spread batter to 5 inch round. cook until bottom is brown, about 2 mins. turn, cook until other side is brown, about 2 mins. using spatula, transfer pancake to foil lined sheet. repeat with remaining batter, making 8 pancake total.\and brushing skillet with additional oil after removing each pancake.
preheat oven to 400 degrees. sprinkle pancakes wuth cheese. bake pancakes until cheese is melted and pancakes are heated through. about 7 mins., transfer to plated and heat sauce and spoon over

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