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Baklazhannaya Ikra (Eggplant Caviar Odessa St

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      Title: BAKLAZHANNAYA IKRA (EGGPLANT CAVIAR ODESSA ST
 Categories: Russian, Appetizers, Vegetables, Ethnic
      Yield: 8 Servings
 
      1 lg Eggplant;(1 1/2 To 1 3/4 Lb)
      1 md Onion; Finely Chopped
      1 md Tomato; Meaty, Peeled And
           -Finely Chopped
      2 lg Cloves Garlic; Minced
      1 tb Olive Oil
      2 tb Red Wine Vinegar
           Salt And Freshly Ground
           -Black Pepper
           Fresh Parsley; Chopped For
           -Garnish
 
  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, turing midway through the baking time. Remove from the oven
  and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp
  and chop until very fine.  In a large bowl, combine the pulp with the
  onion, tomato, garlic, oil, and vinegar.  Blend thoroughly and season
  with the slat and pepper. Cover and refrigerate for several hours.
  Place in a serving dish and garnish with the parsley. Serve with pita
  triangles or cocktail rye bread.
 
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