Basya Tsybukmakher
Preparation
Eggplant with red schug is a spicy dish for lovers of both ;), and very easy to prepare. A wonderful appetizer for holidays and weekdays alike!
Cut the eggplant lengthwise into thick slices. Season with salt, sprinkle lightly with pepper, and coat with olive oil. Cook on a preheated grill (or in a skillet) over medium-high heat for about 3-4 minutes on each side.
Place a slice on a serving plate and spread it with red schug. Place the next slice so that it overlaps the first, spread with schug, and continue with the rest of the eggplant. Sprinkle with chopped parsley, cilantro, and/or basil.
B'teavon! Enjoy your meal!
Kitchen measures
| Ingredient | Cup | Tbsp | Tsp |
|---|---|---|---|
| Wheat flour | 140 g | 10 g | 3 g |
| Sugar | 200 g | 12 g | 4 g |
| Salt | 290 g | 18 g | 6 g |
| Butter | 230 g | 15 g | — |
| Powdered sugar | 120 g | 10 g | 3 g |
| Honey | 320 g | 22 g | — |
| Cornstarch | 140 g | 10 g | — |
| Cocoa | 140 g | — | — |
| Oil | 200 g | — | — |