Title: Baklazhannaya Ikra (Eggplant Caviar Odessa St
Categories: Appetizer Vegetable
Yield: 8 Servings

1	lg	Eggplant; (1 1/2 to 1 3/4 lb)
1	md	Onion; finely chopped
1	md	Tomato; meaty; peeled and
		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

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.

Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

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