Baklazhannaya Ikra (Eggplant Caviar Odessa Style)
Yield
8 servingsPrep
40 minCook
50 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 1 | medium |
onions
finely chopped |
|
| 1 | medium |
tomatoes
peeled and finely chopped |
|
| 2 | large |
garlic cloves
minced |
*
|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
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.
