Baklazhannaya Ikra (Eggplant Caviar, Odessa-Style)

Time

Yield

6 to 8 servings

Ingredients

Ingredients

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

Instructions

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.

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1 Recipe Reviews

Andrei Zmievski

Andrei Zmievski reviewed Baklazhannaya Ikra (Eggplant Caviar, Odessa-Style) on March 23, 2000

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.