1 ea large eggplant
1 ea onion
2 ea tomatoes
2 ea garlic cloves
2 tb vinegar
2 tb vegetable oil
fresh parsleymeasures conversion [+]
Pierce an eggplant with a fork in several places, put on a baking
sheet and bake, about an hour, turning while baking, until soft.
Cool down. Cut the eggplant, lengthwise, in two halves. Scoop
out the pulp and chop until very fine. Chop onion very finely,
peel tomatoes and chop, mince garlic cloves. Mix onion, tomatoes
and pulp, garlic, oil, vinegar. Stir thoroughly and season on
Cover and refrigerate for several hours.
Baklazhanovaya Ikra is served with chopped parsley.
Olga's collectionRecipe category: Appetizers > Vegetables
, Vegetable-Dishes > Other