Baklazhannaya Ikra (Eggplant Caviar Odessa Style)

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90 min. Prep: 40 min. Cook: 50 min.

22 calories/serving (approx.)

Ingredients

1	large	eggplant
1	medium	onion	finely chopped
1	medium	tomato	peeled and finely chopped
2	large	garlic cloves	minced
1	tablespoon	olive oil
2	tablespoons	red wine vinegar
1	x	salt and black pepper	freshly ground
1	x	parsley leaves	fresh, chopped, for garnish

Directions

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.

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