Eggplant caviar odessa style - Baklazhannaya ikra

Recipe Categories : | Russian | Eggplant | Dips |

Ingredients :

• 1 large eggplant, (1½ to 1¾ 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

Preparation and Cooking Instructions

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, turning midway through the baking time. Remove from the oven and cool.
3. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine.
4. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the salt and pepper. Cover and refrigerate for several hours.
5. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread.