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Baklazhannaya Ikra (Eggplant Caviar Odessa Style)

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Meats	Russian	Russian, Appetizers, Vegetables, Ethnic	8	Servings

INGREDIENTS

1	lg	Eggplant;(1 1/2 To 1 3/4 Lb)
1	md	Onion; Finely Chopped
1	md	Tomato; Meaty, Peeled And Finely Chopped
2	lg	Cloves Garlic; Minced
1	tb	Olive Oil
2	tb	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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