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Rating: 5/5 (1 vote cast)

Meal Type:

Total Time: 0 min.

Cook Method: Oven

Serving Size: 8 - Change

Nutritional Facts

Servings Per Recipe: 8

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

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

Submitted By: Steve W. - See All My Recipes

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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