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              BAKLAZHANNAYA IKRA (EGGPLANT CAVIAR ODESSA ST

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Russian                          Appetizers
                Vegetables                       Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

  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.
 


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