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Ingredients
| eggplants: 1 |
| onions: 1 (chopped) |
| red tomatoes: 2 (peeled and chopped) |
| garlic: 2 cloves (minced) |
| distilled vinegar: 2 Tbl |
| vegetable oil: 2 Tbl |
| salt |
| black pepper |
Baklazhanovaya Ikra - Eggplant (Aubergine) Caviar
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
180 min -
Servings
12 serving(s)
Tags
- Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour to an hour and a half (for your desired tenderness), turning while baking, until soft in a 325 degree oven.
- Refrigerate until cool.
- Cut the eggplant, lengthwise, in half and scoop out the pulp.
- Chop the pulp until very fine.
- Mix onion, tomatoes, eggplant pulp, garlic, oil, and vinegar together and season with salt and pepper.
- Cover and refrigerate for several hours.
- Baklazhanovaya Ikra is served with chopped parsley.