Help me in trying to identify this Russian food?

Question

A Russian woman made my wife and I a batch of something made from pepper, onion, zucchini and/or eggplant. She refuses to part with the recipe. We think it's pronounced "sota" or "sotay" or something like that, but I can't find it listed on the net. Can you help in identifying it, and even an online article or recipe would be appreciated. Thanks!

Answer 1

~ It sounds like a very traditional Russian Eggplant Spread

1 eggplant, (about 1 pound)

1 green pepper

1 onion, chopped

2 cloves garlic, finely chopped

1 tablespoon sugar

1 tablespoon lemon juice

1/2 tablespoon salt

1/8 tablespoon pepper

1/4 cup tomato paste

cocktail rye or black bread

Pierce eggplant 3 or 4 times with fork. Wrap green pepper in foil. Place eggplant and green pepper in shallow baking dish. Bake at 400F until eggplant is very soft, about 35 minutes. Cool.

Remove skin from eggplant and seeds from green pepper. Chop eggplant and green pepper. Sauté onion and garlic in water in 10-inch skillet over medium heat until onion is tender. Stir in eggplant, green pepper and remaining ingredients except bread. Heat to boiling. Reduce heat. Simmer, uncovered, stirring occasionally, 5 minutes. Place mixture in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Cover and refrigerate until very cold, at least 4 hours. Serve with bread

Sliced cooked eggplant is sometimes called Skhtorats.

Answer 2

Is this it?

Cuisine: Russian

· Ingredients

1 kg medium egg-plants

3 ea sweet bell peppers

4 ea ripe large tomatoes

1 ea dry stock cube

mayonnaise to dress

salt to taste

hard cheese crumbled

*Note: If some of the units or abbreviations look unfamiliar to you, click here.



· Method

In a large pan, heat oil on average heat. Wash vegetables, seed peppers and slice all the vegetables 1/2 cm thick. Arrange the first layer out of egg-plant slices, salt to taste and dress with mayonnaise a little. Repeat the same procedure with bell peppers and tomatoes until all the vegetables are in. Dissolve the stock cube in 1/2 cup warm water and add to the stew. Cover and cook on low heat for 20 minutes. Sprinkle the top with cheese and cook for other 10 minutes. Serve with sour cream.





Recipe source: Olga Timokhina's collection  

Posted by Yuri Timokhin www.ruscuisine.com