Baklazhannaya Ikra (eggplant Caviar Odessa St Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 large: Eggplant, (1 1/2 To 1 3/4 Lb)
1 medium: Onion, Finely Chopped
1 medium: 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
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.
Source from luhu.jp
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.
Source from luhu.jp