Ease of Preparation: Medium
Yield: Serves 4-6
Ingredients:
- ¼ cup (60 ml) rye berries
- Salt
- ¼ cup (60 ml) olive oil, plus more as needed
- 4 cups (950 ml) kvass
- ¾ teaspoon (3.75 ml) soy sauce
- 3 cloves garlic, crushed
- 1-inch (2.5 cm) knob ginger, peeled and thinly sliced
- 4 small eggplants
- 1 cup (240 ml) sour cream
- Dill sprigs, to garnish
Method:
Preheat oven to 350 F (175 C)
Bring a pot of salted water to a boil over high heat. Add the rye berries and reduce heat to low. When simmering, cover the pot with a lid and cook, stirring occasionally until tender yet chewy, 40-45 minutes.
Drain the rye berries and spread on a tray to cool completely. Season lightly with salt and set aside.
In a medium saucepan over medium-high heat, combine the kvass, soy sauce, garlic, and ginger. Bring to a low boil and cook until reduced by half, 10-12 minutes. Remove the pan from the heat and allow the mixture to cool.
Cut the eggplants in half lengthwise. Cut off the stems ends and discard. Slice the eggplant halves crosswise into half-moons about ½ inch (1.25 cm) thick.
Lay the eggplant slices out in a single layer on a parchment-lined baking sheet. Brush eggplant with olive oil, season with salt, and roast until tender, about 15 minutes.
Brush with the reduced kvass mixture and return to the oven for 5 minutes, until nicely glazed.
Neatly plate the eggplant (like a rose) with the rye berries. Transfer to a serving tray. Spoon the sour cream around the eggplant. Drizzle with olive oil and garnish with dill sprigs.
Serve immediately.
You might also like these recipes
