VOLUME 1 - Kilimanjaro Foods

Baklazhannaya Ikra (Eggplant Caviar Odessa Style)
Servings
lg eggplant,(1 1/2 to 1 3/4
-lb)
md onion,finely chopped
1 md tomato,meaty, peeled and
-finely
2 lg cloves garlic,minced
1 T olive oil
2 T red wine vinegar
1 salt and,Freshly Ground -
black peppe,r
1 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.