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  Baklazhannaya ikra (eggplant caviar odessa style)
 
Yield: 8 servings
 
1 lg Eggplant;(1 1/2 To 1 3/4 Lb) 2 tb Red Wine Vinegar      1 md Onion; Finely Chopped Salt And Freshly Ground
1 md Tomato; Meaty Peeled And -Black Pepper -Finely Chopped Fresh Parsley; Chopped For      2 lg Cloves Garlic; Minced -Garnish
1 tb Olive Oil
 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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