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| Home -> [Appetizers, Eastern European, Ethnic, Russian, Vegetables] -> [Baklazhannaya ikra (eggplant caviar odessa style) Recipe] |
Baklazhannaya ikra (eggplant caviar odessa style)
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Appetizers, Eastern European, Ethnic, Russian, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| large | Eggplant, (1 ?To 1 ?Lb) | | 1
| med | Onion, Finely Chopped | | 1
| med | Tomato, Meaty, Peeled And | | | -Finely Chopped | | 2
| large | Cloves Garlic, Minced | | 1
| tbsp | Olive Oil | | 2
| tbsp | Red Wine Vinegar | | | Salt And Freshly Ground | | | -Black Pepper | | | Fresh Parsley, Chopped For | | | -Garnish |
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Procedures:
| 1 | Preheat the oven to 375 °F. | | 2 | 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. | | 3 | Remove from the oven and cool. | | 4 | Cut the eggplant, lengthwise, in half. | | 5 | Scoop out the pulp and chop until very fine. | | 6 | In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. | | 7 | Blend thoroughly and season with the slat and pepper. | | 8 | Cover and refrigerate for several hours. | | 9 | Place in a serving dish and garnish with the parsley. | | 10 | Serve with pita triangles or cocktail rye bread |
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