Baklazhannaia Ikra Recipe

1. 1

   Bake eggplant at 375 F. about 30 min, turning once, or possibly till tender.

2. 2

   Peel and chop.

3. 3

   Sprinkle minced eggplant with salt to taste and let stand 1-2 hrs in a colander to drain.

4. 4

   Heat 2 Tbsp.

5. 5

   extra virgin olive oil in large skillet.

6. 6

   Add in eggplant, onion and tomato and cook over low heat till eggplant is tender.

7. 7

   Add in remaining 1 Tbsp.

8. 8

   oil, lemon juice and salt and pepper to taste.

9. 9

   Continue to cook over low heat, few min to blend flavors.

10. 10

    Refrigerate1 hour before serving on dark pumpernickel bread slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.