| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats | Russian | Appetizers, Ethnic, Russian, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | Eggplant, 1 1/2 To 1 3/4 Lb | |
| 1 | Onion, Finely Chopped | |
| 1 | Tomato, Meaty Peeled And | |
| Finely Chopped | ||
| 2 | Cloves Garlic, Minced | |
| 1 | T | Olive Oil |
| 2 | T | Red Wine Vinegar |
| Salt And Freshly Ground | ||
| Black Pepper | ||
| Fresh Parsley, Chopped For | ||
| Garnish |
INSTRUCTIONS
Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, turing midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 21
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 37.3mg
Potassium: 23.6mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: <1g