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Baklazhannaya Ikra (Eggplant Caviar Odessa Style)

 

148

Yield

8

servings

Prep

40

min

Cook

50

min

Ready

90

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

1 large eggplant
*
1 medium onions
finely chopped
1 medium tomatoes
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 2263% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 5%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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