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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BAKLAZHANNAYA IKRA (EGGPLANT CAVIAR ODESSA ST

Date Added: September 12, 2009

Ingredients:

1 Eggplant (1 1/2 To 1 3/4 Lb)
1 Onion Finely Chopped
1 Tomato Meaty, Peeled And Finely Chopped
2 Cloves Of Garlic Minced
1 Tablespoon Olive Oil EVOO
2 Tablespoons Red Wine Vinegar
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Directions:

1. 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, turning midway through the baking time.

2. Remove from the oven and cool. Cut the eggplant, lengthwise, in half.

3. 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.

5. Blend thoroughly and season with the slat and pepper.

6. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Eggplant, Tomato, Sulfites, Garlic, Vinegar, Onion, Olive Oil allergies.
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