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Rating: 4.8/5 (5 votes cast)

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

Amount Per Serving
Calories 35
% Daily Value**
Total Fat 2g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 3mg
Total Carbohydrate 5g
Dietary Fiber 2g
Sugars 2g
Protein 1g
Vitamin A  2%Vitamin C  8%
Calcium  1%Iron  1%
Potassium  5%Vitamin E  2%
** 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 Style)

Date Added: October 27, 2013


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

7. Serve with pita triangles or cocktail rye bread.

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Dietary Notes:
This recipe is low-sodium with 3.38mg per serving, low-fat with 1.88g per serving, low-saturated fat with 0.25g per serving, low-cholesterol with 0mg per serving and low-calorie with 34.5 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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