Recipe by: Tatyana Kildisheva

Source: Family Recipe

Serves: 10+


Can be served warm or cold


  • 1 Big dark purple eggplant (about 400 – 500g)
  • 1 Large yellow onion (the largest you can find)
  • 1 Large green bell pepper, seeds removed
  • 1 Large red or yellow bell pepper, seeds removed
  • 3 Large carrots
  • 4 Garlic cloves peeled
  • 4-5   tbsp. of olive oil
  • Salt & black pepper, to taste


Cumin for a middle eastern feel or chilli sauce to spice it up, Cilantro (green coriander) to garnish.



  • Cut eggplant into round slices and sprinkle with salt and immerse into water for 30-45 mins to remove its bitterness.
  • Chop all the vegetables into however you prefer small cubes and stir fry them in the frying pan with olive oil on high heat until brown, add salt and pepper.
  • After vegetables browned, reduce the heat, continue stir frying with the closed lid until all vegetables are completely cooked through and are mushy, approximately 30 mins.
  • Once everything is cooked through, open the lid and let it cool for a bit until warm, not hot.
  • Throw everything into a blender and whip until it’s homogenous. Add a bit of water if the mixture is not “liquidy” enough to be whipped.
  • Serve with chopped cilantro (green coriander) cold or warm, However you like with chips or crackers.

Download PDF version here: russian-vegetable-dip-tatyana-kildisheva