Homestyle cooking: Russian Eggplant Spread

I wouldn't classify myself even the closest to a vegan, because, well, I choose to eat eggs, dairy products, and a little meat every week.  I wouldn't say I salivate over cooked chicken, but I am still fond of sliced ham on sandwiches from the delicatessen.  I choose to live this lifestyle, but I do still thoroughly enjoy hunting and trying out new vegan recipes when I'm invited to a pot luck party where some vegans will be present.  The challenge is exciting to cook outside my comfort zone and try new recipes everyone can indulge in. 

This recipe, like the majority of the recipes I find, love to read, and re-create, can be found on TheKitchn, specifically located here.  I felt inspired to re-create this recipe as soon as I read the article.  I absolutely love reading the myriad of culinary articles they have from various food bloggers, critics, writers, and culinary visionaries.  Yes, I visit this site every time I check my usuals (financial account, e-mail, bills...) and I can say, it's the most enjoyable site to check up on.  The drool-worthy food photography is also a fantastic plus too!


Ingredients:

2 large eggplants (about 1 pound each)
Olive oil, vegetable oil, or canola oil for cooking
2 medium onions, chopped
3/4 cup (6 ounces) tomato paste
Kosher salt
Freshly ground black pepper

My creation from this recipe, pictured above, made about 2 cups+, because I chose two medium-sized eggplants and one and a half white onions.  I also added a handful of fresh cilantro from my container garden (which is still doing quite well in the colder weather) and a dash of two of ground cayenne pepper. 

I added extra virgin olive oil as I cooked and stirred the tomato paste with the eggplant and onions until it was a smoother-chunky mixture (if that makes sense).  Sliced French baguette accompanied this warm vegan spread and was a pretty big hit at the pot-luck party.   The above photograph is another "the day after" photo with what little was left of the spread.  I honestly didn't have enough time to get myself changed and ready, make the spread, and then photograph it to share later-whoops!  What little leftovers there were left made a good afternoon snack (even cold) between Gregory and myself. 

Also, I just want to say that it was an interesting experience peeling and cutting baked eggplant.  Prior to this recipe I had only made eggplant Parmesan, which is also baked, but does not require peeling or handling after it's baked.  It wasn't gross at all-just interesting.  

The weather is nearing in the 30s at night and soon I'll be bringing all of my plants in from our small kitchen balcony.  I've been craving squashes, root vegetables, and greens.  Hot soups, ciders, and this dip are all pleasant delights during this autumnal time.

Happy cooking!
-Caroline