Baklazhanovaya Ikra - Eggplant (Aubergine) Caviar

1. 1

   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.

2. 2

   Refrigerate until cool.

3. 3

   Cut the eggplant, lengthwise, in half and scoop out the pulp.

4. 4

   Chop the pulp until very fine.

5. 5

   Mix onion, tomatoes, eggplant pulp, garlic, oil, and vinegar together and season with salt and pepper.

6. 6

   Cover and refrigerate for several hours.

7. 7

   Baklazhanovaya Ikra is served with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.