Side Pannel
Baklazhannaya Ikra (Eggplant Caviar Odessa Style)
Baklazhannaya Ikra (Eggplant Caviar Odessa Style)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Vegetables, Russian
Ingredients List
- 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
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.
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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