Baklazhannaya Ikra (Eggplant Caviar, Odessa-Style)

1 lg. (1-1/2 to 1-3/4 lb.) eggplant
1 md. onion, finely chopped
1 md. meaty tomato, peeled and finely diced
2 cloves garlic, minced
1 tbsp. olive oil
2 tbsp. red wine vinegar
Salt
Black pepper, freshly ground
Fresh parsley, chopped, for garnish

Directions:

Preheat oven to 375°F. Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, approximately 50 minutes, turning midway through. Remove from the oven and cool.

Cut the eggplant lengthwise in half. Scoop out the pulp and finely chop. In a large bowl combine the pulp with the onion, tomato, garlic, oil and vinegar. Mix thoroughly and season with salt and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with parsley.

User Reviews:

I can highly recommend this recipe from personal experience. The eggplant caviar has a unique taste and can be used with a variety of dishes, even on a sandwich.

Submitted by Andrei Zmievski on December 03, 1999

Add your review of this recipe.