Baklazhanovaya Ikra Eggplant Aubergine Caviar

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This was given to me by one of my russian language teachers. it is best served cool on rye or pumpernickel toast points. passive time is chilling time.

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Steps

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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 , turning while baking , until soft in a 325 degree oven.

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Refrigerate until cool.

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

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Chop the pulp until very fine.

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

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Cover and refrigerate for several hours.

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Baklazhanovaya ikra is served with chopped parsley.

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Ingredients

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eggplant, onion, tomatoes, garlic cloves, vinegar, vegetable oil, salt, pepper