Baklazhannaya Ikra (Eggplant Caviar Odessa Style)

Title:
Baklazhannaya Ikra (Eggplant Caviar Odessa Style)

Yield:
8 Servings

Categories:
Russian,
Appetizers,
Vegetables,
Ethnic




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






 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